超声波及其辅助灭菌技术在食品微生物安全控制中的应用

Lihua Fan; Furong Hou; Xiaobin Ma; Mingming Zou; Mingming Guo; Tian Ding; Donghong Liu

doi:10.16429/j.1009-7848.2020.07.039

超声波及其辅助灭菌技术在食品微生物安全控制中的应用

Translated title of the contribution: The Application of Ultrasound and Assistant Sterilization Technologies in Food Microbiological Control: A Review

Lihua Fan
, Furong Hou
, Xiaobin Ma
, Mingming Zou
, Mingming Guo
, Tian Ding
, Donghong Liu

Zhejiang University

Research output: Contribution to journal › Review article › peer-review

Abstract

Ultrasound, an efficient auxiliary sterilization method, has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment, which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore, the research progress on sterilization processes using ultrasound and the combined techniques (such as heat, pressure, ozone, pulsed electric field, ultraviolet and antimicrobial solution) were reviewed, in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.

Translated title of the contribution	The Application of Ultrasound and Assistant Sterilization Technologies in Food Microbiological Control: A Review
Original language	Chinese (Traditional)
Pages (from-to)	326-336
Number of pages	11
Journal	Journal of Chinese Institute of Food Science and Technology
Volume	20
Issue number	7
DOIs	https://doi.org/10.16429/j.1009-7848.2020.07.039
Publication status	Published - 31 Jul 2020
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Food safety
Sterilization mechanism
Ultrasound
Ultrasound-assisted sterilization technology

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10.16429/j.1009-7848.2020.07.039

Cite this

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title = "超声波及其辅助灭菌技术在食品微生物安全控制中的应用",

abstract = "Ultrasound, an efficient auxiliary sterilization method, has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment, which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore, the research progress on sterilization processes using ultrasound and the combined techniques (such as heat, pressure, ozone, pulsed electric field, ultraviolet and antimicrobial solution) were reviewed, in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.",

keywords = "Food safety, Sterilization mechanism, Ultrasound, Ultrasound-assisted sterilization technology",

author = "Lihua Fan and Furong Hou and Xiaobin Ma and Mingming Zou and Mingming Guo and Tian Ding and Donghong Liu",

year = "2020",

month = jul,

day = "31",

doi = "10.16429/j.1009-7848.2020.07.039",

language = "Chinese (Traditional)",

volume = "20",

pages = "326--336",

journal = "Journal of Chinese Institute of Food Science and Technology",

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publisher = "Chinese Institute of Food Science and Technology",

number = "7",

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T1 - 超声波及其辅助灭菌技术在食品微生物安全控制中的应用

AU - Fan, Lihua

AU - Hou, Furong

AU - Ma, Xiaobin

AU - Zou, Mingming

AU - Guo, Mingming

AU - Ding, Tian

AU - Liu, Donghong

PY - 2020/7/31

Y1 - 2020/7/31

N2 - Ultrasound, an efficient auxiliary sterilization method, has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment, which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore, the research progress on sterilization processes using ultrasound and the combined techniques (such as heat, pressure, ozone, pulsed electric field, ultraviolet and antimicrobial solution) were reviewed, in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.

AB - Ultrasound, an efficient auxiliary sterilization method, has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment, which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore, the research progress on sterilization processes using ultrasound and the combined techniques (such as heat, pressure, ozone, pulsed electric field, ultraviolet and antimicrobial solution) were reviewed, in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.

KW - Food safety

KW - Sterilization mechanism

KW - Ultrasound

KW - Ultrasound-assisted sterilization technology

UR - https://www.scopus.com/pages/publications/85089417297

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DO - 10.16429/j.1009-7848.2020.07.039

M3 - Review article

AN - SCOPUS:85089417297

SN - 1009-7848

VL - 20

SP - 326

EP - 336

JO - Journal of Chinese Institute of Food Science and Technology

JF - Journal of Chinese Institute of Food Science and Technology

IS - 7

ER -

超声波及其辅助灭菌技术在食品微生物安全控制中的应用

Abstract

UN SDGs

Keywords

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