食品科学 ›› 2006, Vol. 27 ›› Issue (1): 57-61.

• 基础研究 • 上一篇    下一篇

流体食品的非热冷杀菌新技术的研究

林向阳,阮榕生,朱榕璧,邓少波,陈灵,饶平凡   

  1. 福州大学生物工程研究所;美国明尼苏达大学生物系统与农业工程系和食品营养系; 南昌大学生命科学学院;
  • 出版日期:2006-01-15 发布日期:2011-09-05

Study on An New Non-thermal Pasteurization Technique for Liquid Foods

 LIN Xiang-yang,RUAN Rong-sheng,ZHU Rong-bi1,DENG Shao-bo, CHEN Ling,RAO Ping-fan   

  1. 1.Institute of Biotechnology, Fuzhou University;2.Department of Biosystems and Agricultural Engineering and Food Nutrition, University of Minnesota, St. Paul, MN 55108, USA;3.College of Life Science, Nanchang University
  • Online:2006-01-15 Published:2011-09-05

摘要: 本研究介绍了一种新型的非热等离子杀菌技术,研究表明这种非热等离子能杀灭流体食品如饮用水、苹果汁、橘子汁中像沙门氏菌那样的病原体。通过本试验条件的处理,杀菌效力可以达到5个对数。具体叙述了非热等离子在各种处理量和作用时间下的杀菌效力以及原料特性对处理效果的影响,同时也比较了非热等离子与其它不同处理方式的VC减少情况。

关键词: 非热等离子, 杀菌技术, 流体食品

Abstract: A new non-thermal pasteurization technique using non-thermal plasma (NTP) was investigated. This study showed that NTP was capable of killing foodborne pathogens, such as Escherichia coli, in liquids such as water, apple cider, and orange juice. Five logs reduction in the bacteria counts was achieved under the experimental conditions. At or above plasma ignition voltages, the NTP bactericidal effect varied with different treatment time and volumes. The characteristics of sample materials also affected the treatment. Vitamin C loss was substantially reduced with the treatment compared with other methods.

Key words: non-thermal plasma, pasteurization, liquid foods