食品科学 ›› 2005, Vol. 26 ›› Issue (2): 87-90.

• 基础研究 • 上一篇    下一篇

瞬时高压作用对E.coli存活率的影响

 刘成梅, 刘伟, Roger Ruan, 林向阳, 梁瑞红   

  1. 南昌大学食品科学教育部重点实验室; 南昌大学中德食品工程中心
  • 出版日期:2005-02-15 发布日期:2011-09-19

Effect of Instantaneous High Pressure on E.coli Reductions

 LIU  Cheng-Mei, LIU  Wei, Roger  Ruan, LIN  Xiang-Yang, LIANG  Rui-Hong   

  1. 1.The Key Laboratory of Food Science of MOE, Nanchang University; 2.Sino-German Food Engineering Center, Nanchang University
  • Online:2005-02-15 Published:2011-09-19

摘要: 本文研究了超高压均质作用Microfiuidization处理后的大肠杆菌存活率与杀菌压力、次数之间的关系,结果表明:随着压力、次数的增加,微生物存活率减小;而添加在某些食品(介质)的大肠杆菌比添加在蒸馏水的大肠杆菌存活机会更大一些。此外,本文首次提出“瞬时高压作用”这一概念,为进一步将超高压均质作用作为一门新的物理杀菌技术的研究奠定理论基础。

关键词: 超高压均质作用, 物理杀菌, 瞬时高压作用

Abstract: The relation between the microbial(E.coli) reductions and the processing pressure and processing pass of ultra-high pressure homogenization (Microfluidization) are described. Results showed processing pressure and pass increase, the survi- vors of microorganisms reduce; and the survivors chance of additive E.coli in some food(medium) solution are greater than in distilled water. In addition, the conception of“ instantaneous high pressure(IHP)” is first put forward in the paper, It is an important theory base for farther study on Ultra-high pressure homogenization as a new physic Pasteurization.

Key words: ultra-high pressure homogenization, physic pasteurization, instantaneous high pressure(IHP)