压致升温及其对超高压下微生物失活的影响  

Adiabstic compression heating and its effect on microbial inactivation under high pressure

作　　者：钟秀霞[1] 李汴生[1] 李琳[1] 黄敏胜[1] 叶久东[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》2006年第6期179-182,186,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金项目(05006597)资助

摘　　要：压力与温度的结合能有效地杀灭芽孢杆菌的芽孢。在绝热情况下,压致升温对芽孢的杀灭有很大影响。本文主要阐述了压力处理过程中介质与食品的压致升温情况,同时由于不同的绝热升温产生的热传递造成高压容器内的温度不均一。因此,在压力处理过程中,控制热效应对芽孢杀灭的效果起重要作用。Pressure combined inactivate microbes with thermal effects can effectively. Under the adiabatic condition, adiabatic compression heating influences the microbial inactivation, This paper highlights the adiabatic compression heating of medium and food sample during the pressure process. On the other hand, increase of sample and medium can lead to temperature non - uniformity in the vessel. So controlling the thermal effects is critical for conducting high-pressure microbial inactivation.

关 键 词：压致升温 微生物 失活 

分 类 号：TS205.9[轻工技术与工程—食品科学]