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Updated: May 5, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

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优化UV-LED技术对番茄汁建模,无活化动力学和微生物安全性的影响

Fernando Salazar1, Sebastián Pizarro-Oteíza1, Sebastián Molinett2

  • 1Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile.

Foods (Basel, Switzerland)
|February 10, 2024
PubMed
概括

紫外线-LED辐射有效地使番茄汁中的病原细菌如大肠杆菌和单细胞菌李斯特菌无活化,确保了微生物安全. 这项技术为保存果汁的传统热处理提供了一个有希望的替代方案.

关键词:
大肠杆菌埃舍里奇亚菌O157:H7李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种紫外线-LED辐射照射的辐射.韦布尔模拟的模型微生物安全 微生物安全番茄果汁 番茄果汁 番茄果汁

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