低温等离子体用于液体食品的低温杀菌(英文)

被引:25
作者
马虹兵
阮榕生
林向阳
邓少波
叶晓非
刘玉环
陈灵
机构
[1] 美国明尼苏达大学生物系统与农业工程系和食品营养系
[2] 南昌大学食
关键词
低温等离子体; 低温杀菌; 巴氏杀菌; 果汁; 牛奶; 大肠杆菌; 沙门氏菌;
D O I
暂无
中图分类号
TS205 [食品加工与保藏];
学科分类号
摘要
介绍了一项新的非热 (或低温 )巴氏杀菌技术——低温等离子体 (NTP)的初步研究结果。 NTP一般由高压电场下的气体介质放电所诱发。该文作者的一项美国专利技术成功的在液体介质中诱发 NTP。该研究表明这项新的 NTP技术可以在常温下和极短的时间内杀死液体食品中的病源菌包括大肠杆菌 O15 7:H7和沙门氏菌。实验中 ,NTP可使接种在橙汁和牛奶细菌总数降低 5个对数值 ,而对橙汁中的维生素 C和牛奶的氧化值影响甚微。能量消耗估算为 1~ 2 J/m L,比之于热杀菌和其它低温杀菌技术能耗率要低得多
引用
收藏
页码:155 / 159
页数:5
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