瞬变高压与中温协同杀菌的试验研究  

Experiment of Combined Instantaneo us High-Pressure Jet Sterilizing and Medium Temperature

作　　者：陈从贵[1] 刘进杰 王武[1] 张莉[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230061 [2]烟台师范大学生命科学学院,烟台264025

出　　处：《上海交通大学学报（农业科学版）》2003年第3期249-252,共4页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：安徽省重点科研项目(00023063)

摘　　要：温度协同高压处理的方法已成为高压杀菌研究的重要方向。本研究基于高压泵产生的高压连续射流,将瞬变高压与中温热处理相结合,考察两者协同作用对食品微生物活力的破坏或抑制效果。结果表明:采用瞬变高压结合中温的杀菌方式,可以有效杀灭食品中的微生物,50℃协同80MPa的瞬变高压,处理2min就使细菌总菌落数下降4个对数级;此外,所选的实验系统能在高压下连续运行,将为高压加工技术的实际应用创造有利条件。The sterilization method of combined tempera ture and high-pressure tre atment has become a focus of attentio n in high-p ressure field.Based on continuous high-pressure jet(instantaneous high-pre ssure)produced by high-pressure plunger pump,the effects of combined instant aneous h igh-pressure and medium temperatur e treatment on the survivor of foo d-b orne microorganisms were studied.Results showed that combination of inst antaneous high-pr essure and medium temperature can effectively kill food mi-croorganisms.The bacterial popula tion can reduce 4number grade at 80MP a an d 50℃for 2min.In addition,the experimental system designed can run continu ously at high pressure,which can bring ab out a favorable condition for the pra ctical application of high-pressure processing technolo gy.

关 键 词：瞬变高压 中温 杀菌 高压射流 总菌落数 食品微生物 

分 类 号：TS201.3[轻工技术与工程—食品科学]