作　　者： ; ; (黄智洵）; (陈昌实）;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2005年第7期185-189,共5页

摘　　要： 综述了微波杀菌研究进展及其在食品工业中的应用现状。微波加热对微生物和酶的热力效应,目前已深入到对杀菌对象不同种类微生物的致死和酶的钝化作用机理研究,而非热力效应还难以量化。微波杀菌还必需对内容物以及包装材料进行研究。微波杀菌技术在食品工业中的应用受到技术、经济和商业因素制约,杀菌过程缺乏有效的在线温度测定和控制的手段,目前还难以建立一套可靠的程序和依据来评估微波杀菌的效果和安全性。 The research development and application of microwave pasteurization and sterilization were introduced. Studying inactivation of different targets by microwave treatments has proved thermal effect of microwave heating on microorganisms and enzymes, while the nonthermal effect is still difficult for precise measurement. Researches on dielectric properties and packaging materials used are needed for the design of microwave pasteurization and sterilization processing for different foods. The application of microwave pasteurization and sterilization are limited by technological, economical and competitive factors. Effective online temperature measurement techniques are still unavailable; therefore a trustworthy procedure for examination of the effect and safety of microwave pasteurization and sterilization has not been established.

关 键 词： 微波 杀菌 食品工业

领　　域： [轻工技术与工程] [轻工技术与工程]