【摘要】 研究了高压脉冲电场的电场强度和脉冲时间对胡萝卜汁中接种的啤酒酵母 (CGM CC 2 60 4)和大肠杆菌 (CGMCC 1 90 )的杀灭效果。结果表明 ,啤酒酵母和大肠杆菌的残活率都随着电场强度的增大和脉冲时间的延长而逐渐下降 ,同轴式电极中 ,在 2 3kV的电压和1 2 42ms的脉冲处理时间下 ,酵母达到最小残活率 -4 113个对数 ;平板电极中 ,在 17kV/cm的电场强度和 0 45ms的脉冲处理时间下 ,大肠杆菌达到最小残活率 -2 3 97个对数。同时发现 ,酵母对电场强度和脉冲时间的敏感程度大于大肠杆菌。更多还原

【Abstract】 The inactivation of electric field strength and pulsed treatment time in high intensity pulsed electric field (PEF) on Saccharomyces cerevisiae (CGMCC 2 604 ) and E coli (CGMCC 1 90 ) inoculated in the carrot juice was studied The fraction of surviving cells of Saccharomyces cerevisiae (CGMCC 2 604) and E coli (CGMCC 1 90 ) decreased as the electric field strength and pulsed treatment time increased, and the minimum fraction of surviving cells of Saccharomyces cerevisiae by co axial electric field process was -4 113 log cycle at 23kV voltage for 1 242ms pulsed treatment time and that of E coli by parallel electric field process was -2 397 log cycle at 16kV/cm for 0 45ms pulsed treatment time Saccharomyces cerevisiae was more sensitive to electric field strength and pulsed treatment time than E coli更多还原