[Objective]The aim was to investigate the sterilization effect of dense phase carbon dioxide（ DPCD） on liquid egg white（ LEW） and the effect on functionial properties and physicochemical properties. [Method]The pr...[Objective]The aim was to investigate the sterilization effect of dense phase carbon dioxide（ DPCD） on liquid egg white（ LEW） and the effect on functionial properties and physicochemical properties. [Method]The prepared liquid egg white was subjected to DPCD treatment at 10 MPa,20 MPa and 30 MPa respectively at 30 ℃,the microorganism amount,pH value,dissolubility and surface sulfhydryl were detected after adjusted to 4 ℃. [Result]The results showed that the longer the sterilization time,the more obvious of the sterilization effect at 10 MPa. There was no aerobe was detected at the rest conditions. [Conclusion]The functionial properties and physicochemical properties of liquid egg white were effected by DPCD treatment.展开更多
Inactivation kinetics of total bacteria counts in the milk exposed to dense phase carbon dioxide(DPCD) was investigated.Stronger inactivation of total bacteria counts was achieved at higher pressure and exposure time(...Inactivation kinetics of total bacteria counts in the milk exposed to dense phase carbon dioxide(DPCD) was investigated.Stronger inactivation of total bacteria counts was achieved at higher pressure and exposure time(p<0.05).Treatment temperature had synergistic effects with pressure and expose time on the inactivation of total bacteria counts,and lg(N/N0) significantly decreased when increasing the temperature(p<0.05).The maximum reduction was 5.082-log at 30 MPa and 50℃ for 70 min.The survival curves of total bacteria counts in the milk against pressure or temperature were fitted by the Weibull model with high regression coefficients,and model parameters,a value(scale factor) and b value(shape factor) changed regularly with increasing pressure or temperature.展开更多
基金Funded by the Egg products processing technology r&d and Industrialization Demonstration(2012BAD28B08)
文摘[Objective]The aim was to investigate the sterilization effect of dense phase carbon dioxide（ DPCD） on liquid egg white（ LEW） and the effect on functionial properties and physicochemical properties. [Method]The prepared liquid egg white was subjected to DPCD treatment at 10 MPa,20 MPa and 30 MPa respectively at 30 ℃,the microorganism amount,pH value,dissolubility and surface sulfhydryl were detected after adjusted to 4 ℃. [Result]The results showed that the longer the sterilization time,the more obvious of the sterilization effect at 10 MPa. There was no aerobe was detected at the rest conditions. [Conclusion]The functionial properties and physicochemical properties of liquid egg white were effected by DPCD treatment.
文摘Inactivation kinetics of total bacteria counts in the milk exposed to dense phase carbon dioxide(DPCD) was investigated.Stronger inactivation of total bacteria counts was achieved at higher pressure and exposure time(p<0.05).Treatment temperature had synergistic effects with pressure and expose time on the inactivation of total bacteria counts,and lg(N/N0) significantly decreased when increasing the temperature(p<0.05).The maximum reduction was 5.082-log at 30 MPa and 50℃ for 70 min.The survival curves of total bacteria counts in the milk against pressure or temperature were fitted by the Weibull model with high regression coefficients,and model parameters,a value(scale factor) and b value(shape factor) changed regularly with increasing pressure or temperature.
