| 高压脉冲电场与温和热对液态蛋协同杀菌动力学和工艺研究 |
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| 引用本文： | 赵伟,杨瑞金,张文斌,华霄.高压脉冲电场与温和热对液态蛋协同杀菌动力学和工艺研究[J].中国农学通报,2010,26(16):48-52. |
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| 作者姓名： | 赵伟 杨瑞金 张文斌 华霄 |
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| 作者单位： | 1. 江南大学食品科学与技术国家重点实验室,江苏无锡,214122
2. 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金资助项目，国家"863"计划项目，江南大学自主科研计划项目 |
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| 摘 要： | 研究了高压脉冲电场(PEF)与温和热(15、30和55℃)对蛋清的协同杀菌效果,建立了动力学模型。结果表明:PEF在15、30和55℃下对大肠杆菌的致死作用都较好地符合一级动力学模型(R20.97),杀菌动力学常数K值在(4.5～13.2)×10-3(1/μs)之间。杀菌动力学常数K是电场强度和温度的函数,温度越高,电场强度越大,其杀菌一级动力学常数越大,表明PEF与温和热的协同效应越强。同时确定了PEF与温和热对蛋清液杀菌的工艺,PEF(35kV/cm,400μs)在55℃下能够显著增强对蛋清液中4种指示菌的杀菌效果。PEF(35kV/cm,400μs)在15℃下可使蛋清中大肠杆菌、沙门氏菌、李斯特菌和金黄色葡萄球菌分别下降3.2、3.6、3.4和2.8个对数值;当温度升至55℃,4种指示菌的致死率分别提高到5.4、5.8、6.5和4.3个对数值。
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| 关 键 词： | 农业电子商务 农业电子商务 竞争环境 PEST分析 |
| 收稿时间： | 2010/3/17 0:00:00 |
| 修稿时间： | 4/6/2010 12:00:00 AM |
The synergistic effect of pulsed electric fields (PEF) and mild heat treatment on pasteurization of egg white and kinetics study |
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| Zhao Wei,Yang Ruijin,Zhang Wenbin,Hua Xiao.The synergistic effect of pulsed electric fields (PEF) and mild heat treatment on pasteurization of egg white and kinetics study[J].Chinese Agricultural Science Bulletin,2010,26(16):48-52. |
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| Authors: | Zhao Wei Yang Ruijin Zhang Wenbin Hua Xiao |
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| Institution: | 1 State Key Laboratory of Food Science＆Technology,Jiangnan University,Wuxi Jiangsu 214122;2 School of Food Science and Technology,Jiangnan University,Wuxi Jiangsu 214122) |
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| Abstract: | The synergistic effect of pulsed electric fields（PEF）and mild heat treatment（15、30 and 55℃）onp asteurization of egg white was studied and the dynamical equation was established in the present paper.Ther esults showed that the first-order model could well describe E.coli inactivation by PEF at 15,30 and 55℃（R2 0.97）,the values of kinetic constant were between（4.5-13.2）×10^-3（1/μs）.The kinetic constant K was af unction of applied electric field intensity and mild heat treatment temperature,which increased with thei ncrement of electric field intensity and mild heat treatment temperature indicating the enhancement ofs ynergistic effect of PEF and mild heat treatment.The PEF processing（35 kV/cm,400μs）at 55℃wasd emonstrated to be suitable for pasteurization of egg white.PEF（35 kV/cm,400μs）at 15℃could inactivate3.2,3.6,3.4 and 2.8 logs for E.coli,Salmonella enteritidis,Listeria innocua and Staphylococcus aureusi noculated in egg white,respectively.The reductions increased to 5.4,5.8,6.5 and 4.3 logs when thet emperature increased to 55℃. |
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| Keywords: | pulsed electric fields（PEF） pasteurization mild treatment liquid egg kinetics |
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