摘要
回顾了运用高强度脉冲电场对液态食品进行杀菌研究的历史和现状，介绍近期研究成果的特点、杀菌原理及杀菌装置和在不同场强和不同ｐＨ条件下对大肠杆菌进行杀菌的实验效果。展望了该技术潜在的实用价值。
The research history of pasteurizating liquid foods with high intensity pulsed electric field is reviewed. The characteristics principle and equipmemt of recent research made by B.L. Qin et al are described. Experimental efforts of inactivation of coli under different electric field intensitics and pH values are introduced. Practical values of the this technique are forecast.
出处
《冷饮与速冻食品工业》
1998年第1期20-21,共2页
Beverage & Fast Frozen Food Industry
