温压结合超高压处理对芽孢杀灭作用的研究进展

被引：16

作者：

章中 ^{[1
,2
,3
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胡小松 ^{[1
,3
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廖小军 ^{[1
,3
]}

张燕 ^{[1
,3
]}

机构：

[1] 中国农业大学食品科学与营养工程学院

[2] 宁夏大学农学院

[3] 国家果蔬加工工程技术研究中心

来源：

高压物理学报 | 2013年 / 27卷 / 01期

关键词：

温度; 超高压; 芽孢; 高压杀菌;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学]; O521.9 [];

学科分类号：

082203 ; 070205 ;

摘要：

详细介绍了温压结合超高压杀菌技术的优点,指出其独特的应用优势,深入完整地综述了温压结合超高压处理对各类细菌芽孢的杀灭作用及动力学研究成果,并对温压结合超高压处理杀灭芽孢的机理做了初步总结。在此基础上,分析了该研究领域尚存在的问题,提出了未来的研究重点和方向。

引用

页码：147 / 152

页数：6

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