多模式超声波辅助果蔬消毒:一篇综述
Yanhua Yu1, Yuqing Wang1, Clinton Emeka Okonkwo2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food chemistry
|April 21, 2024
概括
超声波洗有效地从水果和蔬菜 (F&V) 中去除微生物和农药残留物. 这种绿色技术为更安全的F&V和预防食物传播疾病提供了可持续的解决方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 绿色化学 绿色化学
- 微生物学 微生物学
背景情况:
- 水果和蔬菜 (F&V) 是必不可少的饮食成分.
- 微生物和农药残留物构成严重的食品安全风险.
- 传统的水洗是低效的,并且在F&V净化过程中需要大量的水.
研究的目的:
- 审查超声波技术在F&V洗中的应用.
- 评估其在去除微生物和农药残留物的有效性.
- 评估其对F&V物理化学性质的影响.
主要方法:
- 关于F&V洗中的超声波应用的文献综述.
- 对微生物和农药残留物去除研究的分析.
- 对食品和葡萄酒质量特征的影响评估.
主要成果:
- 超声波技术显示了减少F&V上的微生物负载和农药残留的巨大潜力.
- 多模式超声波技术提高了净化效率.
- 超声波应用显示了对F&V物理化学特征的全面影响.
结论:
- 超声波是一种有前途的绿色技术,用于有效和可持续的F&V清洁和消毒.
- 它为传统的洗方法提供了可行的替代方案.
- 这项技术可以有助于预防食品行业的食物传播疾病.
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