摘要
研究了高压脉冲电场(PEF)对胡萝卜汁的杀菌效果及其对类胡萝卜素的影响。结果表明,PEF处理场强、处理时间和温度是影响PEF杀菌效果的主要因素。在4℃水浴,处理场强为30 kV,处理时间为500μs条件下,PEF的杀菌效果可达5.9个对数。随着处理场强和处理时间的增加,杀菌效果明显增强。温和热与PEF处理有较好的协同作用,温度提高到20℃时杀菌效果可增加1个对数。高压脉冲电场能显著增加胡萝卜汁中类胡萝卜素的含量,30 kV,500μs的条件下,类胡萝卜素含量与对照相比可增加55.66%。
This study evaluated the sterilizing effects of pulsed electric fields （PEF） on E. coli in carrot juice sample and its impact on the carotenoid content. The results showed that pulsed electric intensity, treatment time and temperature were the most influencing factors of PEF treatment. With PEF treatment at 30 kV/cm, 500 μs at 4 ℃ , the reduction of E. coli is 5.9 lg. The sterilizing effect significantly increhsed with stronger pulsed electric intensity and longer treatment time. When raising the temperature to 20 ℃ the reduction increased by 1.0 log. PEF treatments can significantly increase the carotenoid content of carrot juice. With PEF treatment at 30 kV/cm, 500 μs, carotenoid content increased by 55.66% compared to the sample before treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第7期41-44,共4页
Food and Fermentation Industries
基金
国家科技支撑计划项目(2008BAD94B06)
国家自然科学基金资助项目(20772049)
国家"863"计划项目(2007AA100405)
江南大学自主科研计划项目(JUSRP20910)
关键词
高压脉冲电场
胡萝卜汁
大肠杆菌
类胡萝卜素
high intensity pulsed electric field （PEF） , carrot juice, E. coli, carotenoid
