低温等离子体技术在食品杀菌中应用的研究进展

低温等离子体技术是一种新兴的非热加工技术，目前已在食品行业中的多个领域得到应用，该技术利用食品周围介质产生光电子、离子和自由基等活性物质，对食品中微生物的抑制和化学农药的降解具有独特的作用。本文以新鲜果蔬、生鲜海鲜、肉及家禽制品等为研究分析对象，系统地论述了低温等离子体的形成机理和技术特点，分析影响其杀菌效率的因素及提高杀菌效率的技术条件，并在此基础上从抑制微生物生长维持食品新鲜度的角度，归纳了低温等离子体技术在新鲜果蔬、生鲜海鲜、肉及家禽制品等的应用研究进展，展望了低温等离子体技术的应用发展趋势，为低温等离子体技术在食品工业中的应用研究提供参考。

Advances in the Application of Cold Plasma Technology in Food Sterilization

Cold plasma technology is a new non-thermal processing technology, which has been applied in many fields in the food industry at present. The technology uses the media around food to produce active substances such as photoelectrons, ions and free radicals, playing a unique role in the inhibition of microorganisms in food and the degradation of chemical pesticides. In this paper, fresh fruits and vegetables, fresh seafood, meat and poultry products, as the research and analysis object, systematically discusses the formation mechanism and technical characteristics of cold plasma, analyzes the factors that affect its sterilization efficiency and the technical conditions for improving the sterilization efficiency. On this basis, the research progress of the application of cold plasma technology in fresh fruits and vegetables, fresh seafood, meat and poultry products are summarized from the perspective of inhibiting the growth of microorganisms and maintaining the freshness of food, and the development trend of the application of cold plasma technology is prospected, which would provide reference for the application research of cold plasma technology in food industry.