作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2011年第3期91-94,共4页

摘　　要： 研究不同电场强度和处理时间的脉冲电场(PEF)对荔枝汁中酿酒酵母菌的杀灭效果,并探讨能量输入对酿酒酵母杀灭效果的影响。结果显示:电场强度的增大和处理时间的延长均能增大酿酒酵母的菌数减少指数;对不同生长时期酿酒酵母进行杀菌,表明荔枝汁中处于4个不同生长时期的酿酒酵母对电场敏感度不同,由强到弱依次为稳定期>对数期>衰亡期>调整期。PEF对酿酒酵母的灭菌效果随着电场能量输入的增加而增强。 The sterilization effect of pulsed electric field （PEF） treatment on Saccharomyces cerevisiae in litchi juice was investigated. Results indicated that the lethality ofSaccharomyces cerevisiae treated by PEF was increased as the increase of elecWic field strength and pulsed treatment time. The survival microorganisms exhibited a reduction of 10^4 folds when subjected to the pulsed electric field treatment at 20 kV/min for 1000 μs. The sensitivity of PEF treatment during different growth phase of Saccharomyces cerevisiae exhibited an order from strong to weak as stable phase, logarithmic phase, decline phase and adjustment phase. A better sterilization effect of PEF treatment was also observed at the condition of enhanced energy input.

关 键 词： 高强脉冲电场 荔枝汁 灭菌

领　　域： [轻工技术与工程] [轻工技术与工程]