摘要
研究了高压脉冲电场(PEF)对液体食品的非热杀菌效果。杀菌实验中分别采用平板和同轴两种电极形 式处理接种了啤酒酵母和大肠杆菌的胡萝卜汁样品,通过改变脉冲电场的处理时间(即脉冲数)和电场强度,得到 了各种不同情况下两种细菌的残活率最大下降>4.5和3.5个对数,证明了杀菌效果相当可观,并比较分析了影响 杀菌效果的因素,最后初步讨论了杀菌的机理。
The non-thermal inactivating bacteria for liquid food in pulsed electric field (PEF) are studied in this paper. In the experiment, two types electrodes with plate and coaxial shapes are used to treat the carrot juice inoculated with beer yeast and colibacillus. The fraction of surviving cells of both bacteria in various conditions is tested through changing electric field strength and pulse number. The mechanism of inactivation bacteria is also discussed preliminarily.
出处
《高电压技术》
EI
CAS
CSCD
北大核心
2005年第2期64-66,共3页
High Voltage Engineering
关键词
高压脉冲电场
啤酒酵母
大肠杆菌
残活率
pulsed electric field
beer yeast
colibacillus
the fraction of surviving cells
