共查询到18条相似文献,搜索用时 78 毫秒
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脉冲电场(PEF)技术是一项很有前景的用于食品加工与贮藏的非热处理技术,与传统热加工相比,它可以最大限度地保持食品品质,如风味和营养价值,而在传统热加工中这些品质往往会遭到破坏。PEF能替代热加工处理技术或与热加工处理技术联用,成为食品加工业极具应用潜力的技术,近年来引起了国内外研究学者的广泛关注。研究显示它会诱导食品蛋白质成分的结构发生变化,从而诱导其功能特性的改变。本文综述了脉冲电场处理食品蛋白质后,破坏了维系蛋白质高级结构的次级键,导致蛋白分子内部疏水基团暴露,改变蛋白质表面疏水性,且局部伸展的蛋白质提高了分子的柔性、溶解度等特性,从而改善在食品蛋白质的功能特性中的应用,以期为脉冲电场在食品中的工业应用提供参考。 相似文献
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高压脉冲电场对食品微生物、酶及成分的影响 总被引:5,自引:0,他引:5
高压脉冲电场加工是一种非热杀菌技术,是指在高电场强度、短脉冲和温和的温度下处理食品。与传统的热杀菌比较,它具有很多优点,不仅能杀死微生物钝化酶类,而且能保持食品的营养成分和新鲜度。本文综述了高压脉冲电场对食品的杀菌效果、杀菌机制、影响杀菌的因素以及对食品中酶类和成分的影响。 相似文献
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高压脉冲电场非热处理技术因处理时间短、温升小、能耗低和杀菌效果明显等成为目前杀菌工艺中研究最为活跃的技术之一,而且在功能物质提取与保持物质活性等方面也展现了较好的应用前景。着重就高压脉冲电场对食品中的一些生物大分子如酶类、蛋白质等的影响进行综述。 相似文献
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液态食品高压脉冲电场灭菌效应 总被引:5,自引:0,他引:5
本文采用高压脉冲电场方法对液态食品进行灭菌处理,结果表明:液态食品中微生物的存活率随电场强度、处理时间和脉冲次数的增加而下降,高压脉冲电场对S.cerevisiae和E.coli的灭菌效果较好,而A.flavus的存活率较高;同时微生物存活率与其浓度无明显相关。并就食品高压脉冲电场灭菌进行了讨论。 相似文献
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高压脉冲电场提取食品中天然产物的研究进展 总被引:1,自引:0,他引:1
高压脉冲电场是当今国际上最热门、最先进的杀菌技术之一,它通过改变细胞的渗透性,而引起细胞死亡或加快细胞内溶质的扩散。目前已将PEF的非热加工机理应用于天然产物的提取中。文章介绍PEF在天然产物提取中的作用原理及其影响因素,主要综述其提取作用在食品工业中的应用,为PEF在天然产物提取方面的研究提供参考。 相似文献
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D. Gerlach N. Alleborn A. Baars A. Delgado J. Moritz D. Knorr 《Innovative Food Science and Emerging Technologies》2008,9(4):408-417
The application of pulsed electric fields is a novel technique to preserve foods in a non-thermal way. One key component of this technology is the treatment chamber, in which the food is exposed to a pulsed electric field to induce permeabilization of biological cells, e.g. to inactivate microorganisms. For a high efficiency of the method and a high product quality a detailed knowledge of the electric field strength and temperature distribution in the chamber is necessary. The numerical simulation of the fluid dynamics coupled with the electric and thermal fields inside the treatment chamber can provide such information with high spacial and temporal resolution. An important goal of the simulations is the optimization of the treatment chamber geometry to improve the uniformity of the electric and thermal fields between the electrodes in order to avoid the over or under-processing of foods or dielectric breakdowns. This article reviews numerical investigations performed on the pulsed electric field process and presents numerical results of a treatment chamber optimization and the solution of coupled fluid dynamical, electrical and thermal problems.
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Numerical simulations of the pulsed electric field process provide detailed information of the fluid flow, the temperature and the electric field distributions in treatment chambers under various conditions. Such local information inside the electric field is difficult to obtain experimentally. For a further development of the pulsed electric field technology, numerical simulations can be applied to improve the fundamental understanding of the physical phenomena occurring and to optimize the process with respect to the chamber design and operating conditions. 相似文献15.
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Bai‐Lin Qin Usha R. Pothakamury Gustavo V. Barbosa‐Cánovas Barry G. Swanson Dr. Micha Peleg 《Critical reviews in food science and nutrition》1996,36(6):603-627
Processing foods with high‐intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes with only a small increase in food temperature. The appearance and quality of fresh foods are not altered by the application of PEF, while microbial inactivation is caused by irreversible pore formation and destruction of the semipermeable barrier of the cell membrane. High‐intensity PEF provides an excellent alternative to conventional thermal methods, where the inactivation of the microorganisms implies the loss of valuable nutrients and sensory attributes. This article presents recent advances in the PEF technology, including microbial and enzyme inactivation, generation of pulsed high voltage, processing chambers, and batch and continuous systems, as well as the theory and its application to food pasteurization. PEF technology has the potential to improve economical and efficient use of energy, as well as provide consumers with minimally processed, microbiologically safe, nutritious and freshlike food products. 相似文献
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为进一步探究高压脉冲电场(PEF)对酿酒酵母的灭菌机理,初步研究了PEF处理下亚致死损伤酿酒酵母(Saccharomyces cerevisiae)的修复条件。采用酵母浸出粉、蛋白胨和葡萄糖缓冲溶液作为模拟酿酒酵母的培养修复环境,通过选择性培养基与非选择性培养基对PEF(20k V/cm,400μs,15℃)处理前后亚致死酵母细胞进行菌落计数,结果显示PEF作用下亚致死酿酒酵母于三种模拟体系下可在3070min内完成修复,在酵母浸出粉复杂模拟体系中修复速度最快。通过在p H7.2的磷酸盐缓冲液(PBS)模拟体系和实际食品体系(鲜草莓汁)添加K+、Ca2+和Mg2+离子,结果表明在模拟和实际体系中添加金属阳离子对均会产生不同的修复效果。 相似文献