高强脉冲电场液体非热灭菌效果研究  

作　　者：张鹰[1] 曾新安[1] 扶雄[1] 于淑娟[1] 朱思明[1] 

机构地区：[1]华南理工大学食品与生物工程学院,510641

出　　处：《食品工业》2004年第1期42-44,共3页The Food Industry

摘　　要：采用高强脉冲电场处理接种大肠杆菌菌液的无菌蒸馏水。实验结果表明大肠杆菌的存活率随 电场强度、频率、初始温度的增加而降低,随处理流速的增加而升高。杀菌后水样的温度升高不超 15℃。The E. coli in the strerilized distilled water were treated by high intensity pulsed electric field. The results showed that the survivability of E. coli decreased with the increase of electric field, pulse frequency and the initial temperatures, and increased with the increase of water velocity. The increased temperature was kept below 15℃.

关 键 词：高强脉冲电场处理 液体 非热灭菌 大肠杆菌 

分 类 号：TS205[轻工技术与工程—食品科学]