电场技术在果蔬汁加工中的研究进展  

Research Progress of Electric Field Technology in Fruit and Vegetable Juice Processing

作　　者：张敏 曲梦婷 赵蕾 薛丽萍 ZHANG Min;QU Mengting;ZHAO Lei;XUE Liping(School of Life Science and Bioengineering,Ji'ning University,Ji'ning,Shandong 273199,China)

机构地区：[1]济宁学院生命科学与生物工程学院,山东济宁273199

出　　处：《农产品加工》2024年第9期90-94,98,共6页Farm Products Processing

基　　金：山东省大学生创新训练计划项目(S202210454004)。

摘　　要：杀菌单元操作是果蔬汁生产加工过程中的重要组成部分,目前常用的方法是通过加热来进行处理。但是热处理往往会降低果蔬汁原有的营养价值、风味和新鲜度。电场技术在加工过程中能够降低处理温度、减少作用时间,从而克服传统的热处理对果蔬汁在营养、感官等方面的不利影响。为此,对常见的3种电场加工技术,即欧姆加热、高压脉冲电场和感应电场在果蔬汁加工过程中的最新应用进行了综述,并对电场技术的未来发展方向进行了展望。Sterilization unit operation is an essential part of fruit and vegetable juice production and processing.At present,the common approach is to treat with heating.However,thermal treatment tends to reduce the nutritional value,flavor and freshness of fruit and vegetable juices.Electric field can reduce the processing temperature and duration,which overcomes the adverse effects of traditional thermal treatment on the nutrition and sensory aspects of fruit and vegetable juice.In this paper,the latest applications of three common electric field processing technologies,including ohmic heating(OH),pulsed electric field(PEF)and induced electric field(IEF),in fruit and vegetable juice processing were reviewed.Also,future directions of electric field technology were proposed.

关 键 词：电场 果蔬汁 杀菌 灭酶 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]