强脉冲磁场对草莓汁的杀菌效果研究  

Sterilization Effect of High-intensity Pulsed Magnetic Field to Srawberry Juice

作　　者：金江涛[1] 郑必胜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2009年第6期55-57,共3页The Food Industry

基　　金：国家863计划项目(编号:2007AA100405)

摘　　要：以草莓汁为原料,施加强脉冲磁场进行杀菌试验。研究了磁场强度、脉冲数对草莓汁中菌落总数、霉菌和酵母菌的杀灭效果。结果表明:随着磁感应强度和脉冲数的增加,杀菌效果总体趋势不断增强;霉菌、酵母菌对脉冲磁场有一定的耐性,需要较高的磁感应强度才能将其杀灭;在室温下(28±1℃),当磁感应强度达到17.3T以上,脉冲数达到12个以上时,菌落总数可以降低到100cfu/mL以下,霉菌、酵母菌可以被全部杀灭,可以达到商业无菌的要求。Taking high pulsed magnetic field to strawberry juice for sterilization. It was studied mat sterlizauon effect of intensity and pulsed number of magnetic field on total plate count, molds and yeasts. Results show that the overall bactericidal effect strengthen as magnetic field intensity and pulse number increase; It needs higher intensity of magnetic field to kill molds and yeasts, because they have some patience to pulsed magnetic field. When the intensity of magnetic field up to over 17.3 tesla and pulsed number up to over 12 under room temperature（28±1℃）, the number of total plate count decreased to below of 100 cfu/mL, molds and yeasts were killed completely and has satisfied requirements of food business.

关 键 词：草莓汁 强脉冲磁场 微生物 杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TM836[轻工技术与工程—食品科学与工程]