Inactivation of Microorganisms
Inactivation of Microorganisms
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DOI：
10.1007/978-1-4419-7472-3_12
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发表时间：
2011
期刊：
影响因子：
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通讯作者：
S. Alzamora;S. Guerrero;M. Schenk;S. Raffellini;A. López‐Malo
中科院分区：
文献类型：
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作者：
S. Alzamora;S. Guerrero;M. Schenk;S. Raffellini;A. López‐Malo
最小的食品保存加工技术可以更好地保留产品的风味，质地，颜色和营养成分比可比的传统处理。在过去的二十年里，广泛的新的替代物理因素已经被深入研究。这些物理因素可导致微生物在环境温度或亚致死温度下失活（例如，高静水压、脉冲电场、超声波、脉冲光和紫外光）。据报道，这些技术可以减少食品中的微生物种群，同时避免严重加热对质量的有害影响。在这些技术中，高能超声（即，强度高于1 W/cm 2，频率在18和100 kHz之间）对于食品保存应用已经吸引了相当大的兴趣（Mason等人，1996; Povey和Mason，1998）。
Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical factors can cause inactivation of microorganisms at ambient or sublethal temperatures (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and ultraviolet light). These technologies have been reported to reduce microorganism population in foods while avoiding the deleterious effects of severe heating on quality. Among technologies, high-energy ultrasound (i.e., intensities higher than 1 W/cm2, frequencies between 18 and 100 kHz) has attracted considerable interest for food preservation applications (Mason et al., 1996; Povey and Mason, 1998).