摘要
采用高强脉冲电场处理接种大肠杆菌菌液的无菌蒸馏水。实验结果表明大肠杆菌的存活率随 电场强度、频率、初始温度的增加而降低,随处理流速的增加而升高。杀菌后水样的温度升高不超 15℃。
The E. coli in the strerilized distilled water were treated by high intensity pulsed electric field. The results showed that the survivability of E. coli decreased with the increase of electric field, pulse frequency and the initial temperatures, and increased with the increase of water velocity. The increased temperature was kept below
15℃.
出处
《食品工业》
CAS
北大核心
2004年第1期42-44,共3页
The Food Industry
关键词
高强脉冲电场处理
液体
非热灭菌
大肠杆菌
high intensity pulsed electric field liquid non-thermal sterilization
