| 高密度二氧化碳对鸡蛋全蛋液杀菌效果研究 |
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| 引用本文： | 郑海涛,李建丽,李兴民.高密度二氧化碳对鸡蛋全蛋液杀菌效果研究[J].中国食物与营养,2010(12):48-50. |
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| 作者姓名： | 郑海涛 李建丽 李兴民 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京100085 |
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| 基金项目： | 公益性行业(农业)科研专项 |
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| 摘 要： | 采用高密度二氧化碳(DPCD)处理鸡蛋全蛋液,研究不同温度和不同压力对大肠杆菌和沙门氏菌的杀灭效果。结果表明,杀菌效果随着温度升高、压力的增加而提高;处理条件为压力15MPa、温度35℃、时间15min时,大肠杆菌和沙门氏菌数量分别降低了3.07、1.89个对数值。
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| 关 键 词： | 鸡蛋全蛋液 高密度二氧化碳（DPCD） 杀菌效果 |
Sterilization Effect of High Carbon Dioxide on Liquid Whole Egg |
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| ZHENG Hai-tao,LI Jian-li,LI Xing-min.Sterilization Effect of High Carbon Dioxide on Liquid Whole Egg[J].Food and Nutrition in China,2010(12):48-50. |
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| Authors: | ZHENG Hai-tao LI Jian-li LI Xing-min |
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| Affiliation: | (China Agricuitural University College of Food Science＆ Nutritional Engineering,Beijing 100083) |
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| Abstract: | Using high dense carbon dioxide（DPCD）dealing with liquid whole egg,the sterilization effect to Escherichia coli and Salmonella under different temperature and pressure was studied.Results indicated that the sterilization effect increased with increasing temperature and pressure.Under the condition of the pressure 15 MPa,the temperature 35 ℃ and the time 15 min,Escherichia coli and Salmonella reduced by 3.07 and 1.89 logarithm respectively. |
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| Keywords: | Liquid Whole Egg Dense Phase Carbon Dioxide（DPCD） Sterilizing Effect |
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