摘要
为了提高物流运输包装中食品质量和安全性,研发了一款新型的冷杀菌设备——滑动弧放电设备,对食品表面进行灭菌。与传统的杀菌技术相比,该技术具有成本低,杀菌效率高,便携性和绿色无污染等特点。以大肠杆菌为例,分别通过不同的放电介质——氮气、氩气、空气和氧气等来研究杀菌效果,结果发现氧气和氩气放电等离子体杀菌效果最好,同时通过表面形貌和胞外蛋白浓度分析不同种类的滑动弧放电气体的杀菌机理。光发射光谱测试表明,氧气放电含有较低浓度的原子氧,对大肠杆菌产生刻蚀作用,而氩气放电不会改变大肠杆菌的表面形貌,可能产生电击穿效应。由此推测氩气放电失活的机理主要是蛋白质变性,而氧气放电失活的机理是刻蚀作用。本试验结果有利于扩展低温常压等离子体放电技术的杀菌范围。
In order to ensure the food safety and quality of fresh produce during the logistics and transport systems, a novel inactivation equipment called atmospheric gliding arc discharge was developed under different discharge gases of N2, At, Air and 02. As comparison with traditional sterilization methods, this technology showed lower operational cost, higher sterilization efficacy, great convenience and green non-pollution. Take Escherichia coli as sample, sterileization ef- fect was investigated from the view point of different discharge gas species, such as Ar, N2, Air and 02, and found that Ar and 02 discharge plasma excellent sterilized effect. Meanwhile, the surface morphology and extracellular Protein con- centration were analyzed to reveal the different inactivation mechanism incurred by different gas discharge plasma. Final- ly, optical microscopy measurement results indicated that 02 plasma have a lower ionized degree of atomic oxygen while pose a positive injure to the Escherichia coli membrane by etching effect. In contrast, Ar plasma showed minor damage on the surface of Escherichia coli membrane, and result in electric breakdown. Thus, it can be deduced that the main factor contributed to the death of Escherichia coli may be due to the protein denaturation for Ar plasma and plasma etching effect for O2 plasma, our results pose a positive favor to enlarge the commercial sterilization application of low temperature atmospheric discharge technology.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第9期168-174,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市教育委员会重点学科建设项目(pxm2014-014207-0000029)
关键词
滑动弧放电
气体种类
大肠杆菌
灭菌效果
gliding arc discharge
gas species
Escherichia coli
sterilization effect
