高压脉冲电场冲击波法的液体杀菌实验研究

为研究高压脉冲电场冲击波对液体食品杀菌以实现不破坏食品的营养结构与原有风味的食品杀菌保鲜技术,阐述了在常温条件下产生高压脉冲电场冲击波的方法及其杀菌机理,介绍了以黄酒为试验原料的杀菌实验结果以及脉冲电压幅值、电容容量和放电次数对杀菌效率的影响规律。结果表明,该法在常温条件下注入能量>12 J/mL时,能使菌落总数降低2个数量级,可杀死黄酒中>97%的细菌,而对山渣汁营养成分(维生素和氨基酸等)几乎无破坏作用。

Study on Sterilization by High Voltage Pulsed Electric Fields Shock Wave

In recent years,the technology of high-voltage pulsed electric fields is one of the largest non-thermal processing technologies in the electric field study.This technique not only has good effects and maximize sterilization,blunt enzyme,maintain the freshness and nutrition of food,and also low processing temperature,shortly processing time with several decade microsecond to sterilize.Not only can be extended to the food shelf life,and also save energy,not pollute the environment.Therefore,the technology of high-voltage pulsed electric fields nearly 10 years has become one of the most promising cold sterilizing technologies in industrial applications.The method of generating shock wave by high-voltage pulsed electric fields and its mechanism of sterilization under the condition of normal temperature are expounded in this paper. The result of sterilization in experiment taking yellow wine as the material and the influence of pulse voltage amplitude,electrical capacity and discharge times on the sterilization efficiency are introduced.The result indicates that more than 97% of the bacterium in yellow wine was killed and maximum inactivation of 2-log reduction was achieved by this method under the condition of normal temperature,when injected energy is more than 12J/mL.And also the nourishment composition of hawthorn juice(Vc,Ve and amino acid etc.) is hardly destroyed.The sterilizing technique with high-voltage pulsed electric fields shock wave for the sterilization of bacteria is a very strong role to achieve sterilizing purposes in normal atmosphere temperature conditions.At the same time it is high energy efficient,basic nutritional elements such as Vc,Ve and various amino acids is hardly destroyed in the sterilizing process,and sensory characteristics unchanged.