Research progress of non-thermal sterilization technology application in fresh wet noodles preservation

  • ZHANG Qingxia
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  • (Henan Industry and Trade Vocational College, Zhengzhou 451191, China)

Received date: 2020-04-06

  Revised date: 2020-05-07

  Online published: 2020-11-02

Abstract

Fresh wet noodles are well received by the public because of its freshness and unique chewy texture. However, the high moisture content leads to fast spoilage, which seriously restricted the industrial production of fresh wet noodles. Sterilization is one of the key technologies to solve the problem of fresh wet noodles preservation. Fresh wet noodles cannot undergo intense heat treatment during processing, so non-thermal sterilization technology is very suitable for fresh wet noodles preservation. At present, non-thermal sterilization technologies including microwave, irradiation, ozone, ultraviolet, low temperature plasma, and chlorine dioxide (ClO2) are widely used for fresh wet noodles preservation. This article summarizes the application status of these six non-thermal sterilization technologies individually or in combination with other treatments in fresh wet noodles preservation. Its development direction is also prospected so as to provide reference for fresh wet noodles preservation and industrial production.

Cite this article

ZHANG Qingxia . Research progress of non-thermal sterilization technology application in fresh wet noodles preservation[J]. Food and Fermentation Industries, 2020 , 46(19) : 289 -294 . DOI: 10.13995/j.cnki.11-1802/ts.024147

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