期刊
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
卷 12, 期 -, 页码 287-305出版社
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-062220-112934
关键词
low-moisture foods; water activity; pathogens; microorganism; mycotoxin; aflatoxin
资金
- National Natural Science Foundation of China [31772026, 31760471]
- National Key Research and Development Program of China [2017YFD0400905]
- China Scholarship Council [201806350080]
This review summarizes the working principles and applications of novel thermal decontamination technologies including superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking, which can effectively reduce microbial load on products and moderately destruct mycotoxins.
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products and moderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
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