高压脉冲电场技术对液体食品品质的影响研究进展  

Effect of High Voltage Pulsed Electric Field on the Quality of Liquid Food

作　　者：郑人伟 肖洪 刘士健[1] 杨秦[1] 王锦云[1] 叶扬[1] 

机构地区：[1]西南大学食品科学学院/重庆市农产品加工重点实验室,重庆400715 [2]北京正博和源科技有限公司,北京102400 [3]北京正博和源科技有限公司重庆分公司,重庆400716

出　　处：《食品研究与开发》2017年第12期219-224,共6页Food Research and Development

摘　　要：高压脉冲电场技术是国际上最为先进的食品非热加工技术之一,具有效率高、处理温度低、对食品的色泽,风味和营养成分保存效果好、能耗低等一系列优点。文章介绍高压脉冲电场技术的杀菌机理,影响其杀菌效果的主要因素,对液体食品品质的影响以及对高压脉冲电场技术应用前景的展望。High voltage pulse electric field is one of the most advanced nonthermal food technologies, with a se- ries of attractive advantages： high efficiency, low treatment temperature, good preservation effect for the color, flavor and nutrients of original food and low energy consumption. Sterilization mechanism of high voltage pulsed electric field, the main factors affecting its bactericidal effect and the influence on the liquid food quality have been introduced in this paper, and its application prospect on food quality has been also summarized.

关 键 词：高压脉冲电场 液体食品 食品品质 

分 类 号：TS205[轻工技术与工程—食品科学]