磁场对霉菌的作用及其潜在应用研究  

Study on the viability of molds under magnetic fields and its potential application

作　　者：许喜林[1] 李琳[1] 郭祀远[1] 蔡妙颜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2005年第11期72-73,114,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(20436020);广州市科技攻关计划项目(2002Z3-E0321)资助。

摘　　要：研究磁场处理对霉菌的作用,探讨磁场作用下霉菌的存活规律。研究表明,静态磁场强度、处理时间是影响霉菌存活率的主要参数;高浓度食盐介质的存在与磁场处理呈加和作用;动态磁场处理对霉菌有比静态磁场更大的影响。研究显示磁场作为食品安全栅栏因子的可能。In this paper, the effects of molds, the viability of molds magnetic fields were studied. static magnetic induction and affect the survival of molds. magnetic fields on under the action of It was found that treatment time can and NaCI with high concentration may have additive effects together with magnetic treatment, and the dynamic magnetic field treatment can affect more on molds than the static field. The study shows that magnetic field treatment is feasible in food industry as a food safetv hurdle.

关 键 词：磁处理 霉菌存活率 食品工业潜在应用 

分 类 号：TS205.9[轻工技术与工程—食品科学]