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- Title
非热杀菌技术在生鲜面生产中的研究进展.
- Authors
贾花婷; 安艳霞; 赵阳; 温娅晴; 任秀娟; 张剑
- Abstract
Fresh wet noodles are loved by consumers for their smooth and gluten taste. However, the problem of short shelf life caused by the growth and reproduction of microorganisms restricts the large-scale development of fresh noodles. Non -thermal sterilization technology has the characteristics of safety and no pollution, and is widely used in food sterilization and preservation. Therefore, this paper mainly expounds the sterilization effect of non -thermal sterilization technologies including microwave, irradiation and ozone on microorganisms in fresh noodles and the preservation effect on fresh noodles, as well as other non-thermal sterilization technologies, such as low-temperature plasma, ultraviolet rays, pulsed strong light on the sterilization effect of microorganisms in fresh noodles, and analyzes and compares the application of microwave, irradiation and ozone in the application of three non -thermal sterilization technologies in fresh noodles, and finally prospects the application of non - thermal sterilization technology in fresh noodles. In order to provide a favorable reference for extending the shelf life of fresh noodles.
- Subjects
STERILIZATION (Disinfection); NOODLES; MICROORGANISMS
- Publication
Food Research & Development, 2023, Vol 44, Issue 21, p200
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.21.028