摘要
有关高压脉冲电场(Pulsed Electric Fields,PEF)对果蔬汁的杀菌效果研究已经很多,但在对黏度高的果蔬浆进行PEF杀菌方面的研究并不多。采用自然沉降法对生产车间空气中微生物进行采集、增殖培养,并接种于南瓜浆中,研究了PEF处理对南瓜浆中菌落总数的影响效果。结果表明:随着电场强度、处理时间和协同温度在设定范围内增加,PEF对微生物的杀灭效果提高,南瓜浆中菌落总数下降显著;60℃的温和热与20.14 kV/cm,109.25μs的PEF处理结合使南瓜浆中菌落总数下降显著,显示出很好的协同作用。
Though there have been lots of researches on the sterilization effects of pulsed electric fields（PEF） to fruit and vegetable juices already, studies on PEF sterilization of high viscosity fruit and vegetable pulps are not too many. In this paper, the natural precipitation method was used to collect the microorganisms in the atmosphere of productive workshop, incubated and inoculated into pumpkin pulps. The effects of PEF treatments to the total bacterial count of pumpkin pulps were studied. The resultsshowed that with the electric field strength, treatment time and synergism temperature increasing in the range of experimental parameters, the killing effects of PEF were improved, total bacterial count of pumpkin pulps decreased remarkably. It had showed good synergistic effect that total bacterial count of pumpkin pulps decreased remarkably at the treatment of 60 ℃ mild heat combined with 20.14 kV/cm, 109.25 μs PEF.
出处
《食品科技》
CAS
北大核心
2014年第2期82-87,共6页
Food Science and Technology
基金
福建省科技重大项目(2011N5004)
关键词
高压脉冲电场
南瓜浆
杀菌
菌落总数
pulsed electric fields
pumpkin pulp
sterilization
total bacterial count
