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高压脉冲电场应用于液蛋杀菌的研究 被引量：14

Application of Pulsed Electric Fields on the Sterilization of Liquid Whole Egg
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摘要 本文研究了高压脉冲电场对液蛋的杀菌效果及其对液蛋功能性质的影响。结果表明,当电场强度为40kV/cm,处理时间为1660μs时,液蛋中接种的大肠杆菌、沙门氏菌、金黄色葡萄球菌细菌数量可分别降低4．9、5．4和3．8个1g值。在此条件下,PEF处理过的液蛋的黏度、色泽、起泡性、泡沫稳定性、乳化能力和乳化稳定性均没有发生明显变化。 The lethal effects on spoilage microorganisms and impact on the functional properties of pulsed electric fields （PEF） on samples of liquid whole egg （LWE） were evaluated. The results showed that about 4.9, 5.4 and 3.8 lgs reductions of E.coli., salmonella and Staphylococcus aureus inoculated in LWE are achieved at 40kV/cm for 16601a s （2μ s pulse width, 667pps）, respectively. No significant changes in viscosity, color, foaming capacity, foaming stability, emulsifying capacity and emulsifying stability are observed after PEF treatment.
作者 赵伟 杨瑞金 崔晓美
机构地区 江南大学食品科学与安全教育部重点实验室 江南大学食品学院
出处 《食品科学》 EI CAS CSCD 北大核心 2007年第4期60-64,共5页 Food Science
基金 教育部出国人员启动基金(教外司留[2004]527号)
关键词 高压脉冲电场 液蛋 杀菌 功能性质 pulsed electric field （PEF） liquid whole egg （LWE） sterilization functional properties
分类号 TS253.4 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献17

  • 1郭晋杰.鸡蛋饮料的研制[J].食品工业科技,1994,15(5):60-62. 被引量：5
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二级参考文献13

  • 1Yeom H W, Zhang Q H, Dunne C P. Inactivation of papain by pulsed electric fields in a continuous system [ J ] . Food Chemistry, 1999,67: 53 ～ 59
  • 2Ayhan Z, Yeom H W, Zhang Q H, et al. Flavor, color, and Vitamin C retention of pulsed electric field processed orange juice in different packaging materials[J ] . Journal of Agricultural and Food Chemistry, 2001, 49(2):669～674
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  • 4Humberto Vega-Mercado, Olga Martin-Belloso, Bai-Lin Qin. Nonthermal food preservation: pulsed electric fields[J].Trends in Food Science and Technology, 1997(8): 151 ～ 157
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  • 6Ayhan Z, Zhang Q H, Min D B. Effects of pulsed electric field processing and storage on the quality and stability of singlestrength orange juice [J ] . Journal of Food Protection,2002, 65(10): 1 623～1 627
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共引文献22

同被引文献178

引证文献14

二级引证文献104

食品科学
2007年 第4期

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