摘要
脉冲电场作为一种非热加工技术能保持果蔬汁的安全性、稳定性和新鲜度,同时具有处理时间短、温度低、能耗少等优势,是目前食品加工领域的研究热点,亦是最具应用潜力的技术之一。本文综述脉冲电场技术对果蔬汁的杀菌机理、影响因素、处理效果及与其他技术联合应用等方面,并进一步展望了脉冲电场在果蔬汁加工领域的应用前景。
The application of pulsed electric field(PEF)as a non-thermal pasteurization technology can maintain the safety,stability and fresh quality of fruit and vegetable juice,and PEF is a hot research subject and one of the most promising technologies in the food processing area due to the advantages of short operation time,low temperature and low power consumption.This manuscript reviews the mechanism and efficiency of sterilization of fruit and vegetable juice by PEF,the factors affecting the sterilization efficiency and the combined application of PEF with other technologies.Moreover,future prospects for its application in fruit and vegetable juice processing are discussed.
作者
马亚琴
李楠楠
张震
MA Yaqin;LI Nannan;ZHANG Zhen(Citrus Research Institute,Southwest University,Chongqing 400712,China;National Citrus Engineering Research Center,Chongqing 400712,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第21期308-315,共8页
Food Science
基金
现代农业产业技术体系建设专项(CARS-26-06B)
中央高校基本科研业务费专项资金项目(XDJK2017D046)
关键词
脉冲电场
果蔬汁
杀菌
pulsed electric field
fruit and vegetable juice
sterilization
