高压脉冲电场杀菌技术在橙汁中的应用  

Application of pulsed electric field sterilization in orange juice

作　　者：康雅[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《饮料工业》2010年第7期8-10,共3页Beverage Industry

摘　　要：食品冷杀菌技术是一类不用热能杀死微生物,不影响食品营养、质构、色泽和风味的新兴杀菌技术。主要阐述了高压脉冲电场杀菌(PEF)的基本原理和优点,讨论了其在橙汁中的应用,并对比了PEF处理和热处理(90℃,15s)对橙汁微生物的杀灭效果及橙汁理化指标的变化。Food cold sterilization is a new technology by which microorganisms are killed without heating and the nutrition, texture, color and flavor of food are not affected. The basic principle and advantages of pulsed electric field （PEF） sterilization were described, and its application in orange juice discussed. PEF was compared with conventional heating （90℃, 15 s） in the inactivation of microorganisms and the changes in physicochemical indexes of orange juice.

关 键 词：高压脉冲电场 原理 特点 橙汁品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]