摘要
介绍了臭氧的基本性质、产生方法、测定方法以及对果蔬生理的影响,同时列举了臭氧技术在消毒杀菌及果蔬保鲜方面的诸多应用与进展,为臭氧技术的进一步应用与发展提供参考。
Basic properties of ozone,generation,determination methods and physiological effects of fruits and vegetables were explained as well as many applications of ozone in sterilization and preservation.What had been discussed above will provided some references for the further application and development of ozone technology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第10期432-435,共4页
Science and Technology of Food Industry
基金
陕西省农业科技攻关项目
关键词
臭氧
杀菌
保鲜
应用
ozone
disinfection
preservation
application
