学术
国际标准刊号：ISSN 1004-7050
国内统一刊号：CN 14-1109
摘 要:
综述了将稳定性二氧化氯（ClO2）杀菌保鲜特性应用于食品行业的研究概况。ClO2因其具有很强的氧化作用及可阻止蛋氨酸生成乙烯、破坏已生成的乙烯并对动植物机体不产生毒效的性能,在食品保鲜中具有独特的性能优势。展望了ClO2在食品杀菌保鲜领域的应用前景。[著者文摘]
文章出处:
《山西化工》-2007年27卷5期 -24-27页
Shanxi Chemical Industry
栏目信息:
文献标识码:
A
文章编号:
1004-7050（2007）05-0024-04
Application of chlorine dioxide in food killing microorganisms and food fresh keeping
GU Ning,HU Shuang-qi,JIN Ri-ya（College of Chemical Engineering and environment,North University of China,Taiyuan Shanxi 030051,China）
Abstract:
In this paper the application of chlorine dioxide in food freshkeeping was summarized.Chlorine dioxide is a highly efficient and safe antiseptic,which can kill microorganisms efficiently;meanwhile Chlorine dioxide can prevent the formation of ethylene from methironine and destroy the formed ethylene,thereby providing special advantage in the food freshkeeping.This paper also discussed its future in food freshkeeping.[著者文摘]
Key words:
chlorine Dioxide;killing microorganisms;fresh keeping
收稿日期: 2007-06-11
基金资助:
山西省国际合作项目（2006081021）
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