| 超高压对哈密瓜汁中大肠杆菌杀灭效果的研究 |
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| 引用本文： | 闫德华,沈艾彬.超高压对哈密瓜汁中大肠杆菌杀灭效果的研究[J].农产品加工．学刊,2012(12):128-130. |
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| 作者姓名： | 闫德华 沈艾彬 |
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| 作者单位： | 中亚食品研发中心(有限公司) |
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| 摘 要： | 介绍了在超高压技术处理条件下,哈密瓜果汁中大肠杆菌致死效果的研究。结果表明,温度、压力、时间对哈密瓜汁中的大肠杆菌的死亡对数有一定影响,其中压力的影响较其他几个因素更为明显。最终试验得出,在55℃,500 MPa,10 min超高压处理哈密瓜汁中的大肠杆菌,能有效杀灭大肠杆菌。
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| 关 键 词： | 超高压处理 哈密瓜汁 大肠杆菌 |
High Pressure on the Melon Juice Killing Effect of E.Coli |
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| YAN De-hua,SHEN Ai-bin.High Pressure on the Melon Juice Killing Effect of E.Coli[J].Nongchanpin Jlagong.Xuekan,2012(12):128-130. |
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| Authors: | YAN De-hua SHEN Ai-bin |
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| Institution: | (Urumqi Central Asia Food Research & Development Center(Limited Company),Urumqi,Xinjiang 830026,China) |
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| Abstract: | This article describes in high pressure technology treated condition,melon juice lethal effects of E.coli.The results show that the temperature,pressure and time have some effect on death logarithmic of E.coli in the cantaloupe juice.Among the effects of stress are more obvious than that of several other factors.Final,the experiment is obtained at 55℃,500 MPa, 10 min of High pressure on the melon juice can effectively kill E.coli. |
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| Keywords: | high pressure processing melon juice Escherichia coli |
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