高压脉冲电场对百合混汁灭菌的研究  

Effect of Pulsed Electric Fields on Cloudy Lily Juice

作　　者：杨颖[1] 王望舒[1] 王璋[2] 

机构地区：[1]山东省产品质量监督检验研究院,济南250100 [2]江南大学食品学院,无锡214036

出　　处：《食品工业》2011年第5期44-47,共4页The Food Industry

摘　　要：研究了高压脉冲电场(PEF)对百合混汁的灭菌效果。操作过程中电场强度和处理时间是影响其灭菌效果的主要参数,随着电场强度的增大和处理时间的延长,灭菌效果越来越好。当电场强度达到30 kV/cm时,灭菌效果非常显著,处理时间为400μs时菌落总数已降低了4个对数值。经PEF处理后,百合混汁的理化指标没有明显的变化,可以保持其原有品质。The effect sterilization of pulsed electric field（PEF） on cloudy lily juice was studed.The effect of sterilization was increased as the increase of the electric field strength and the treatment time.The total bacteria of lily juice could reduce 4 logarithms with electric field strength of 30 kV/cm and total treatment time of 400 μs,and the juice had no significant changes in its color and other indexes.

关 键 词：高压脉冲电场 百合混汁 灭菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]