作者：陈静静,孙志高*
作者单位：西南大学食品科学学院,中国农业科学院柑桔研究所
摘要：二氧化碳具有化学惰性、无腐蚀性、高挥发性等独特理化性质及经济性,在食品加工业得到广泛应用;二氧化碳在果蔬、肉制品、谷物、液体食品中保鲜作用已有相关研究,近年研究发现,高压和超临界状态二氧化碳能抑制微生物生长,已成为非热力杀菌方法的一个研究热点。该文主要介绍二氧化碳杀菌机理及其应用。
关键词：二氧化碳,杀菌,非热力杀菌
Title: Research on the sterilization effect of CO2
Authors: CHEN Jing-jing,SUN Zhi-gao
Abstract: Carbon dioxide have unique characteristics such as inertness,non-corrosiveness,high volatility and low-cost,which is being used in a variety of applications in food and processing indus- tries.Applications of carbon dioxide in preserving fruits,vegetables,meats,food grains,and liquid foods has been discussed,but recently it find that carbon dioxide as high pressure gas and supercritical fluid can inactivate microorganisms,which has become a research focus of non-thermal pasteurization method.The mechanisms of sterilization of mierooraganisms by CO2 and its applications are introduced in this article.
Key words: CO2； sterilization； nom-thermal sterilization；
文献注录：陈静静,孙志高*. 二氧化碳杀菌技术研究进展 [J]. 粮食与油脂. 2008, 04: 10-12.
报/刊名：《粮食与油脂》，发表于2008 / 第 04 期。
文献类型： [J]
页码：第 10-12 页 / 共3 页