超声波辅助的高压脉冲电场灭菌工艺对内生孢子的研究进展  

Inactivation of Pulsed Electric Field Treatment Assisted by Ultrasound on Foodborne Spores

作　　者：汪啸 王剑平[1] Wang Xiao;Wang Jianping(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学生物系统工程与食品学院

出　　处：《现代食品》2019年第22期109-115,共7页Modern Food

基　　金：国家自然科学基金课题“微流控辅助的脉冲电场-超声协同处理对内生孢子的灭活机理研究”（编号：31671948）

摘　　要：食源性内生孢子灭菌是当前食品非热加工领域的一大难题。针对这一难题,本文提出了一种超声波辅助的高压脉冲电场灭菌工艺,旨在寻找一种有效控制食品中内生孢子的非热加工方式。总结了国内外高压脉冲电场和超声波处理孢子的相关研究和联合灭菌工艺的研究现状,单独的超声波和超声波处理均很难达到理想的灭菌效果,最大灭菌效率为1~2个对数级。因此,超声波辅助的高压脉冲电场非热灭菌工艺应用于孢子具有乐观的应用前景。有望解决非热加工领域孢子的难题。At present, food-borne endospores are a difficult problem in non-thermal processing of food. In order to solve this problem, pulsed electric field sterilization assisted by ultrasound was proposed in order to find an effective technology to control the foodborne spores. As a conclusion, it is difficult to achieve an ideal sterilization effect by ultrasound or pulsed electric field alone, and the maximum sterilization efficiency is 1 ~ 2 logarithm. It is concluded that the technology of pulsed electric field assisted by ultrasound has an optimistic prospect in the non-thermal sterilization of foodborne spores.

关 键 词：芽孢 高压脉冲电场 超声波 联合 因素分析 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]