AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Meat Research Article
PDF (1.4 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Review | Publishing Language: Chinese | Open Access

Progress in Research on the Mechanism of Action and Application of Sono/Photodynamic Non-Thermal Sterilization Technology

Dehua WANG1,2 , Jing LI2, Feng ZHOU1,2, Shaoling LIN1,2,3, Yi ZHANG1,2 ( ), Jiamiao HU1,2 ( )
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
State Key Laboratory of Food Safety Technology for Meat Products, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Show Author Information

Abstract

Sono/photodynamic treatment (SPDT) is a new non-thermal sterilization technology derived and developed from photodynamic technology (PDT), which can synergistically inactivate microorganisms. This paper summarizes the mechanism of action, influential factors, and application of sono/photodynamic non-thermal sterilization technology in food processing. Future directions in the development of this sterilization technology and the technical bottlenecks that need to be solved urgently are also discussed, with the aim of providing a basis for developing a green, low-carbon non-thermal sterilization technology for the preservation of health foods.

Keywords

sono/photodynamic treatmentnon-thermal sterilizationsono/photosensitizermechanism of actionapplication
CLC number: TS201.6 Document code: A Article ID: 1001-8123(2023)01-0053-05

References

【1】
【1】
 
 
Crossref Google Scholar
Meat Research
Volume 37 Issue 1,
January 2023
Pages 53-57
DOI: 10.7506/rlyj1001-8123-20220831-109

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Cite this Report
Close
Close
Cite this article:
WANG D, LI J, ZHOU F, et al. Progress in Research on the Mechanism of Action and Application of Sono/Photodynamic Non-Thermal Sterilization Technology. Meat Research, 2023, 37(1): 53-57. https://doi.org/10.7506/rlyj1001-8123-20220831-109

254

Views

2

Downloads

0

Crossref
Received: 31 August 2022
Published: 31 January 2023
© China Meat Research Center 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).