| 高压CO2技术杀菌灭酶效果及其机理研究进展 |
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| 引用本文： | 薛源,桂芬琦,孙志健,陈芳,廖小军,胡小松.高压CO2技术杀菌灭酶效果及其机理研究进展[J].食品工业科技,2006(3):203-205. |
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| 作者姓名： | 薛源 桂芬琦 孙志健 陈芳 廖小军 胡小松 |
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| 作者单位： | 1. 山东大学生命科学学院,山东,济南,250100
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | CO2具有独特的理化性质和经济性,在食品工业中得到了广泛的应用。高压CO2技术作为一种新型的非热力杀菌技术引起了重视,本文主要介绍了高压CO2技术对微生物的杀灭效果和对酶钝化作用的研究进展及其相关机理。
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| 关 键 词： | 高压CO2 杀菌 灭酶 |
| 文章编号： | 1002-0306(2006)03-0203-03 |
| 修稿时间： | 2005年8月19日 |
Inactivation of microorganisms and enzymes by high-pressure CO2 |
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| Xue Yuan.Inactivation of microorganisms and enzymes by high-pressure CO2[J].Science and Technology of Food Industry,2006(3):203-205. |
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| Authors: | Xue Yuan |
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| Affiliation: | Xue Yuan et al |
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| Abstract: | Carbon Dioxide is broadly applied in food industry due to its unique physical and chemical property and low cost. As a novel non-thermal pasteurization method,high pressure CO2 has become the international research focus. The inactivation of microorganisms and enzymes by high-pressure CO2 and their mechanisms are introduced in this article. |
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| Keywords: | high-pressure CO_2 inactivation microorganism enzyme |
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