基于高压电脉冲对液体食品灭菌的实验研究  

Experimental Study on Liquid Food Sterilization Based on High-Voltage Pulses

作　　者：陈爱群[1] 刘禹莲[2] 胡方霞[1] 

机构地区：[1]重庆工商职业学院电子信息学院,重庆401520 [2]第三军医大学新桥医院教务科,重庆400037

出　　处：《西南师范大学学报（自然科学版）》2013年第7期89-92,共4页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：重庆市教委科学技术研究基金资助项目(KJ121603)

摘　　要：研究高压电脉冲对液体食品灭菌的效果,用高压电脉冲发生器对大肠杆菌和酵母菌进行了静态电击实验,观察了脉冲电压和脉冲宽度对灭菌效果的影响,发现了参加实验的两种细菌对电击具有不同的耐压阈值,也发现了细菌受电击死亡具有其最小电击累积时间的现象,提出了不同细菌具有各自"耐压阈值区"和细菌有"最小电损累积时间"的推断.For the study of high-voltage pulses of liquid food sterilization, static electric shock experiments on Escherichia coli and yeast with a high-voltage pulse generator, observed pulse voltage and pulse width of sterilization effect, and found that the two types of bacteria in the experiment with different pressure threshold of electric shock, also found that bacterial death by electric shock with a cumulative time of the minimum electric shock, different bacteria with their respective the pressure threshold District ＂and bacte- rial inferred minimum power loss cumulative time.

关 键 词：液体食品 高压电脉冲 大肠杆菌 酵母菌 

分 类 号：TQ036.3[化学工程]