Research Progress on Application of Non-thermal Physics Technology in Fresh Noodle Preservation
Fresh noodles are favored by consumers because of their characteristics of being fresh,tender and chewy.However,due to their high water content,they are prone to microbial contamination,and their internal prote-ase activity,which reduce their nutrition,quality,and flavor characteristics.To address these issues,green,safe,and pollution-free non-thermophysical technologies are widely used in the preservation of fresh noodles.In this pa-per,the sterilization mechanisms of non-thermal processing technologies,such as modified atmosphere packaging technology,microwave preservation technology,low-temperature plasma sterilization technology,irradiation technol-ogy,high-density C02 sterilization technology,pulsed light technology,light-emitting diode light technology and ultra-high-pressure technology,as well as their applications in the preservation of fresh noodles were reviewed.The application of different non-thermal processing technologies in the preservation of fresh noodles were prospected to provide references for the preservation and industrial development of fresh noodles.
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