Abstract：
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
摘要：
食品保存是确保食品安全和质量的关键问题。对食品工业污染和对环境可持续食品的需求的日益关注导致人们对开发有效和生态友好的保存技术的兴趣增加。气态ClO2以其强氧化性受到关注，高效的微生物灭活，以及保持新鲜食品的属性和营养质量的潜力，同时避免形成有毒副产物或不可接受的残留水平。然而,气态ClO2在食品工业中的广泛使用受到若干挑战的限制。这些包括大规模发电，高成本和环境考虑，对其作用机制缺乏了解，以及需要数学模型来预测失活动力学。本文旨在概述气态ClO2的最新研究和应用。它包括准备方法，保存机制，以及预测不同条件下气态ClO2杀菌效果的动力学模型。气态ClO2对新鲜农产品和低水分食品的质量属性的影响，如种子，豆芽,和香料，也进行了总结。总的来说,气态二氧化氯是一种很有前途的保存方法，和未来的研究需要解决大规模发电和环境考虑方面的挑战，并开发标准化的协议和数据库，以便在食品工业中安全有效地使用。
