# Research and Development Status of Prepared Foods in China: A Review
## 6 Sterilization and Packaging of Prepared Foods
### Sterilization Technology
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**Setilization Technology** & \multicolumn{1}{c}{**Application Products**} & **References** \\ \hline Conventional thermal & Conventional thermal sterilization is mainly through different ways to produce the thermal effect of the destruction of macromolecules and other substances in microorganisms, resulting in the inactivation of microorganisms to achieve the purpose of sterilization, and mainly includes steam autoclaving. ultra-high-temperature instantaneous sterilization, pasteurization, and so on. & [102, 103] \\ \hline Radio frequency & The sterilization mechanism of radio frequency sterilization is similar to microwave sterilization in that there is both a thermal and a non-thermal effect. The thermal effect is mainly to generate heat in the sterilization matrix between synthesis, making the non-thermal effect is mainly to all microorganisms by disrupting their instant food (LHWS). & Dried strawberries, apple juice, mashed potato, and sauses for instant food (LHWS). & [104, 105] \\ \hline Microwave sterilization & Microwave sterilization is a highly efficient and energy-saving sterilization technology with a good sterilization and a small impact on product quality, but, at the same time, it has the disadvantage of thermal inhomogeneity. Therefore, it is mostly used in conjunction with ultrasonic, pasteurization, and other technologies to achieve better results. & Pre-packaged carrots, mango pure, vegetable amoothes, and egg white. & [106, 107, 108] \\ \hline Irradiation sterilization & Irradiation sterilization is a non-thermal sterilization technology that kills microorganisms on the surface of food or packaging materials through a dose of ionizing radiation emitted from an artificial irradiation source, and mainly includes gamma rays, _Xrays_, and electron beams. & Dry foods, frozen foods, and food packaging materials. & [109, 110] \\ \hline Sondynamic sterilization technology & Sondynamic sterilization technology is a new non-thermal sterilization technology, which, combined with smossenters, can achieve efficient, safe, residue-free sterilization of microorganisms in food while effectively avoiding the induction of bacterial resistance, and it does not affect the quality of food. & Not available & [111, 112] \\ \hline High hydrostatic pressure processing technology & High hydrostatic pressure processing is a non-thermal sterilization technology that kills microorganisms by damaging their macromolecules through high hydrostatic pressure, such as the structure of proteins and DNA mobuches, it can ensure the maximum degree of food safety and quality based on the sterilization of food. & Report rice products, cooked hands, and sausages. & [113, 114] \\ \hline Cold plasma technology & Atmospheric cold plasma technology is a promising non-thermal technology for controlling spoilage of food products and for sterilating food packaging materials. It can be economically efficient while minimizing the impact of sterilization on food quality. & Canned products and retortable puches. & [115, 116] \\ \hline Pulsed electric field technology & Pulsed electric field technology is an alternative sterilization method for the thermal pasteurization of liquid food. It has a short action time, mild action conditions, good sterilization effect, and can reduce the contaminating microorganisms in food without affecting its quality. & Filled juice drinks, germicidal milk, and bottled wine. & [117, 118] \\ \hline Ohmic heating technology & Ohmic heating technology is a new type of sterilization technology applied to the food sector. The technical principle is to apply direct current directly to the food, which causes heat to be generated inside the food due to the natural electrical resistance of the food, thus killing microorganisms. It has the characteristics of short heating time, uniform heating, and high microbial inactivation rate. & Fermented red pepper paste, mango pulp, Korean turbid rice wine, and makagroll. & [119, 120, 121] \\ \hline \end{tabular}
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