脉冲电场非热杀菌效果分析  

Study of Non-Thermal Microorganism Inactivation by Pulsed Electric Field

作　　者：王黎明[1] 史梓男[1] 关志成[1] 程伦[1] 廖小军[2] 钟葵[2] 

机构地区：[1]清华大学深圳研究生院,深圳518055 [2]中国农业大学食品学院,北京100083

出　　处：《高电压技术》2005年第2期64-66,共3页High Voltage Engineering

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.

关 键 词：高压脉冲电场 啤酒酵母 大肠杆菌 残活率 

分 类 号：TS205.9[轻工技术与工程—食品科学]