食品科学 ›› 1997, Vol. 18 ›› Issue (9): 3-9.

• 食品科学 •    下一篇

超高压杀菌及其反应动力学

  李汴生,  曾庆孝,  彭志英,  芮汉明,  阮征   

  1. 华南理工大学食品工程系
  • 出版日期:1997-09-15 发布日期:2011-12-16

  Li-Bian-Sheng,   Zeng-Qing-Xiao,   Peng-Zhi-Ying,   Rui-Han-Ming,   Ruan-Zheng   

  • Online:1997-09-15 Published:2011-12-16

摘要: 大多数非芽孢微生物的耐压性较低,室温450MPa以下压力的杀菌效果良好,微生物的死亡遵循一级反应动力学。低温(0℃以下)或高于室温的温度有利于对这些微生物的超高压杀菌。芽孢菌孢子耐压,杀菌时需要更高的压力,而且往往要结合加热等其它处理才更有效。常中温时,超高压下孢子的死亡一般不遵循一级反应动力学。温度、介质等对微生物超高压杀菌的模式和效果影响很大。间歇性重复高压处理是杀死耐压性芽孢的良好方法。

关键词: 超高压, 杀菌, 动力学

Abstract:  The pattern of ultra high pressure (UHP) sterilization was studied and summarizad in this paper. The pressure tolerance of most non-spore-forming microorganisms were low. They could be inactived by pressure up to 450MPa at room temperature, and their rates of inactivation followed first order kinetics. Low temperature (sub zero)or above room temperature were benefit to UHP sterilization. lt needed higher pressure to inactive spore formers, and usually also needed heating or other treatments to combine with UHP. The survival curves of spores did not obey first ordet rate equation. Temperature, medium and other factors affected the pattern and effect of UHP sterilization. Oscillatory and pulsed UHP were effective methods for the sterilisalion of baroduric spores.

Key words:  , Ultra high pressure (UHP) Sterilizalion Kinetics;