| 高压脉冲电场对食品微生物、酶及成分的影响 |
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| 引用本文： | 李迎秋,陈正行.高压脉冲电场对食品微生物、酶及成分的影响[J].食品工业科技,2005,26(11):169-173. |
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| 作者姓名： | 李迎秋 陈正行 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 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。
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| 关 键 词： | 高压脉冲电场 微生物 酶 食品成分 |
| 文章编号： | 1002-0306(2005)11-0169-05 |
| 修稿时间： | 2005年3月28日 |
Effect of high pulsed electric field (PEF) on microorganisms,enzymes and constituents of food |
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| Li Yingqiu et al.Effect of high pulsed electric field (PEF) on microorganisms,enzymes and constituents of food[J].Science and Technology of Food Industry,2005,26(11):169-173. |
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| Authors: | Li Yingqiu |
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| Affiliation: | Li Yingqiu et al |
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| Abstract: | High-pulsed electric field (PEF) processing of food is a non-thermal technology to inactivate microorganisms. PEF consists of treatment under very short electric pulsed electric field at high intensity at a moderate temperature. This method is an alternative to traditional thermal processes since it is capable of destroying microorganisms and inactivating enzymes while maintaining the nutrients and the freshness of food products. This research focuses on evaluating the effects of PEF on microorganisms in food, mechanism of inactivattions, factors influencing sterilization, activity of enzymes and composition of food. |
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| Keywords: | high pulsed electric field microorganisms enzymes constituents of food |
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