液中常规电压自发脉冲放电杀菌技术的研究

液态食品的非加热杀菌技术是近代食品杀菌技术研究的重点之一,常规电压(<350V)自发脉冲放电杀菌是新的非加热杀菌技术。本文考察放电因素即:脉冲宽度、停歇时间、放电时间、放电电压对杀菌效果的影响,得到了脉冲放电杀菌的最佳参数组合;放电时间与液体的残菌浓度对数值之间的关系。

Study on Pasteurization Using Normal Valtage Spontaneit Impulse Discharge in Liguid

The cool pasteurization technology of liquid foods is one of research focuses of food pasteurization technology later day. The technology of pasteurization using normal valtage (<350V) spontaneit impulse discharge in liquid is a new cool pasteurization technology. Through testing the relation between impulse width, cease time, discharge voltage, discharge time and pasteurization effect has been explored. The best parameter combination and the formula of between discharge time and common logarithm of the bacterial concentration in liquid has been made.