低温等离子体技术在食品表面杀菌中的应用研究 -食品质量与安全专业

摘要

本文深入研究了低温等离子体技术在食品表面杀菌中的广泛应用及其影响机制。随着消费者对食品安全和品质要求的不断提高，开发高效、环保且能保持食品原有营养和口感的杀菌技术显得尤为重要。低温等离子体技术，凭借其独特的非热效应、快速杀菌能力以及广泛的适应性，在食品工业中展现出巨大的应用潜力。本文首先详细阐述了低温等离子体技术的定义、基本原理及其杀菌机制，包括等离子体中活性物质的生成及其对微生物的破坏作用、电场效应对微生物细胞膜的破坏、以及紫外光辐射对微生物DNA的损害等。随后，本文分别探讨了低温等离子体技术在肉类、水果和蔬菜、粮食谷物以及海产品等不同食品表面杀菌中的具体应用。通过一系列实验研究和数据分析，本文揭示了低温等离子体处理对不同食品表面微生物的杀灭效果，并评估了处理前后食品的品质变化，如营养成分的保留、感官特性的保持以及保质期的延长等。此外，本文还深入分析了环境因素（如温度、湿度、气体成分等）和处理参数（如电压、处理时间、气体流量等）对低温等离子体杀菌效果的影响，并基于实验结果提出了优化策略，以进一步提高杀菌效率和食品品质。

关键词：低温等离子体技术；食品表面杀菌；微生物污染；品质保持；保鲜效果

STUDY ON THE INFLUENCE OF AGRICULTURAL ENVIRONMENT ON FOOD QUALITY

ABSTRACT

In this paper, the wide application of low temperature plasma technology in food surface sterilization and its influence mechanism were studied. With the continuous improvement of consumers' requirements for food safety and quality, it is particularly important to develop sterilization technologies that are efficient, environmentally friendly and can maintain the original nutrition and taste of food. Low temperature plasma technology, with its unique non-thermal effect, rapid sterilization ability and wide adaptability, has shown great application potential in the food industry. In this paper, the definition, basic principle and bactericidal mechanism of low temperature plasma technology are described in detail, including the generation of active substances in plasma and their destruction to microorganisms, the destruction of microbial cell membrane by electric field effect, and the damage of microbial DNA by ultraviolet radiation. Then, the application of low temperature plasma technology in surface sterilization of different foods such as meat, fruits and vegetables, grains and seafood was discussed. Through a series of experimental studies and data analysis, this paper reveals the killing effect of low temperature plasma treatment on different food surface microorganisms, and evaluates the quality changes of food before and after treatment, such as the retention of nutrients, the maintenance of sensory properties, and the extension of shelf life. In addition, the effects of environmental factors (such as temperature, humidity, gas composition, etc.) and treatment parameters (such as voltage, treatment time, gas flow, etc.) on the bactericidal effect of low temperature plasma were analyzed, and optimization strategies were proposed based on the experimental results to further improve the bactericidal efficiency and food quality.

KEY WORDS：Low temperature plasma technology; Food surface sterilization; Microbial pollution; Quality maintenance; Fresh-keeping effect

摘要 II

ABSTRACT III

目录 1

第1章绪论 1

1.1 研究背景 1

1.2 研究目的与意义 1

1.2.1 研究目的 1

1.2.2 研究意义 1

第2章低温等离子体技术概述 2

2.1 定义与原理 2

2.2 杀菌机理 2