食品科学 ›› 2003, Vol. 24 ›› Issue (6): 59-61.
• 工艺技术 • 上一篇 下一篇
廖小军, 钟葵, 王黎明, 史梓男
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LIAO Xiao-Jun, ZHONG Kui, WANG Li-Ming, SHI Zi-Nan
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摘要: 高压脉冲电场(pulsedelectricfield)技术是目前研究人员关注的非热加工技术之一。本文研究了高压脉冲电场技术对橙汁中E.coli和理化性质的影响效果。研究表明,高压脉冲电场对橙汁确实有杀菌钝酶的效果。当电场强度为12kV/cm、脉冲时间为1200个脉冲时,橙汁中E.coli的数量减少了1.73个对数;10kV/cm、400个脉冲时过氧化物酶(POD)活性下降了60%。对于橙汁理化性质总酸、0Brix、pH、浊度和色差等指标的影响不大。
关键词: 高压脉冲电场, 非热加工, 橙汁, E.coli, 过氧化物酶, 理化性质
Abstract: Pulsed electric field(PEF) technology is one of the focuses to reseachers in non-thermal process .The effect of highpulsed electric field treatment on E.coli and quality in orange juice was investigated.It’s sure PEF has effects on sterilizationand activities of enzyme. A 1.73-log reduction of E.coli and 60% of activities of peroxidase(POD) in orange juice was determinedat 12kV/cm,1200 pulses and 10kV/cm,400 pulses.The changes of total acid,0Brix,pH,turbidity and higher whiteness (L*) in orangejuice was little.
Key words: pulsed electric field, non-thermal process, orange juice E.coli, peroxidase(POD), quality
廖小军, 钟葵, 王黎明, 史梓男. 高压脉冲电场对橙汁大肠杆菌和理化性质的影响效果[J]. 食品科学, 2003, 24(6): 59-61.
LIAO Xiao-Jun, ZHONG Kui, WANG Li-Ming, SHI Zi-Nan. [J]. FOOD SCIENCE, 2003, 24(6): 59-61.
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