@article{LU2024, 
author = {Yitao LU and Cuifang TIAN and Qian WU and Jiawen LIU and Jing LIU and Weidan DUAN and Huan XU and Lifa ZHOU and Yingjie PAN and Yong ZHAO and Zhaohuan ZHANG},
title = {Application and Prospect of New Functional Ice in Food Sterilization and Preservation},
year = {2024},
journal = {Food Science},
volume = {45},
number = {14},
pages = {267-276},
keywords = {preparation process, mechanism of action, new functional ice, sterilization and preservation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230910-071},
doi = {10.7506/spkx1002-6630-20230910-071},
abstract = {Ice preservation is one of the most extensive methods of food preservation, and improving the ability of ice preservation is a key and difficult problem in the field of food preservation. However, the limited ability of traditional ice to inhibit microbial viability hinders the further development of the food industry. At present, new functional ices such as electrolyzed water ice, ozone ice, plasma activated water ice, bacteriostatic substance added ice, fluidized ice, ultraviolet radiation ice and composite functional ice, which have better preservation effect than traditional ice and therefore have broad prospects for development and application, have found wide applications in the field of food preservation. Research on new functional ice with better sterilization and preservation effect has become a hot spot in the food industry. Therefore, this paper summarizes the preparation, sterilization and preservation mechanism of new functional ice in order to provide a theoretical basis and scientific evidence for further development of new functional ice and to promote the application of new functional ice in food sterilization and preservation.}
}