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当前位置: 首页 > 文章 > 高压二氧化碳处理中几种因素对苹果浊汁中大肠杆菌杀菌效果的影响 食品工业科技 2012,33 (21) 66-69
Position: Home > Articles > Influence of several factors on the survival of Escherichia coli in cloudy apple juice as subjected to high pressure carbon dioxide Science and Technology of Food Industry 2012,33 (21) 66-69

高压二氧化碳处理中几种因素对苹果浊汁中大肠杆菌杀菌效果的影响

作  者：
廖红梅;胡小松;廖小军
单  位：
国家果蔬加工工程技术研究中心;江南大学食品学院;中国农业大学食品与营养工程学院
关键词：
高压二氧化碳;苹果浊汁;介质pH;循环处理;卸压速率
摘  要：
主要研究处理介质pH、循环处理和卸压速率对高压二氧化碳处理对苹果浊汁中大肠杆菌杀菌效果的影响。结果表明:在32℃、10MPa和37℃、20MPa下处理30min,通过降低处理介质苹果浊汁的初始pH能提高杀菌效果;在32～42℃、10～30MPa下以15min为一个周期来循环处理也能提高杀菌效果,主要是由于循环处理中因多次升、降压造成CO2与微生物细胞接触时间延长,且多次升、降压提高了CO2渗透入细胞的能力,卸压速率对HPCD杀菌效果影响不显著。
译  名：
Influence of several factors on the survival of Escherichia coli in cloudy apple juice as subjected to high pressure carbon dioxide
作  者：
LIAO Hong-mei1,2,HU Xiao-song2,3,LIAO Xiao-jun2,3,(1. School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2. National Fruit and Vegetable Processing Technology Center,Beijing 100083,China; 3. College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
关键词：
high pressure carbon dioxide;cloudy apple juice;initial suspending pH;circle treatment;depressurization rate
摘  要：
The influence of initial suspending pH,circle treatment and depressurization rate on the survival of Escherichia coli(E. coli)in cloudy apple juice as subjected to High pressure carbon dioxide(HPCD)were analyzed. The results revealed that the inactivation efficacy increased as decreasing the initial suspending pH as E. coli exposed to HPCD at 32℃ and 10MPa,37℃ and 20MPa for 30min. The inactivation efficacy was also increased by circle treatment per each 15min at 32～42℃ and 10～30MPa,which might due to enhancement of solubilization of CO2 and its contact with bacterial cells during circle treatment by pressurization and rapid depressurization for several times. The decompression rate did not influence the inactivation efficacy significantly in this study.

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