Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Recent advances in non-thermal disinfection technologies in the food industry
Han Yan, ZhenKun Cui , Tatiana Manoli, Hao Zhang
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キーワード: non-thermal disinfection, physical disinfection technology, chemical disinfection technology, natural antibacterial technology, sterilization mechanism
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2021 年 27 巻 5 号 p. 695-710

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This article reviews the research progress of non-thermal disinfection technologies in food and introduces the principles of non-thermal disinfection technologies such as ultra-high pressure, ozone, acid electrolyzed water, irradiation, magnetic sterilization, high-pressure carbon dioxide, and natural antibacterial. We discuss the characteristics and application progress of non-thermal disinfection technologies in food processing and analyze their development trend based on their application and promotion in food processing and storage.

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© 2021 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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Food Science and Technology International, Tokyo

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