摘要
应用PEF代替传统的热杀菌,考察电场强度及脉冲时间对鲜榨梨汁中大肠杆菌、沙门氏菌、酿酒酵母和李斯特菌的杀灭效果,结果表明,大肠杆菌、沙门氏菌、酿酒酵母和李斯特菌的残活率都随着电场强度的增大和脉冲时间的延长而逐渐下降。对脉冲电场对梨汁中微生物影响的灵敏度分析显示:沙门氏菌>大肠杆菌>酿酒酵母,还对高压脉冲电场同场处理室结构进行分析并提出了改进构想。
Pulsed electric field was applied instead of the traditional thermal sterilization to investigate the killing effect of electric field intensity and pulse time on Escherichia coli,Salmonella spp.,Saccharomyces cerevisiae and Listeria spp.in fresh pear juice.The results showed the surviving rate of E.coli,Salmonella spp.,S.cerevisiae and Listeria spp.gradually decreased with the increasing of electric field intensity and the prolonging of pulse time.The sensitivity of pulsed electric field on microbes in pear juice were as follows： Salmonella spp.〉 E.coli 〉 S.cerevisiae.The structure of co-field treatment chamber in high-voltage pulsed electric field was analyzed and some improving ideas were put forward.
出处
《安徽农业科学》
CAS
北大核心
2008年第31期13854-13856,共3页
Journal of Anhui Agricultural Sciences
基金
"十一五"国家支撑计划项目(2006BAD05A02)
关键词
高压脉冲电场
梨汁
存活率
灵敏度
同场处理室
Pulsed electric field（PEF）
Pear juice
Surviving rate
Sensitivity
Co-field treatment chamber
