【摘要】 运用高压脉冲电场对番茄汁进行非热杀菌,通过单因素实验和正交实验对染有大肠杆菌的番茄汁进行了研究。结果表明,番茄汁的菌落总数随电场强度、脉冲数、初始温度的增加而降低。当电场强度E为50kV/cm,脉冲个数为36个,样品出口温度为40℃时,番茄汁中接种的大肠杆菌数量可降低6个对数以上。同时从抗坏血酸、番茄红素、还原糖、果胶和可溶性固形物等方面对番茄汁品质进行分析,结果表明运用高压脉冲电场非热杀菌不影响番茄汁的品质。更多还原

【Abstract】 Tomatoes juice was sterilized by using high intensity Pulse Electric Field(PEF). The non-thermal inactivation of Escherichia coli in the treated juice was studied by single-factors experiment and orthogonal test. The maximum inactivation of 6-log reduction was achieved with the PEF of 50kV/cm,36 pulse numbers,at the temperature wtih 40℃. The results showed that the bacteria clones decreased with the increasing of electric field strength,pulse frequency and the initial temperature,and the juice quality was not affected by high intensity PEF from the aspect of ascorbic acid,lycopene,reducing sugar,pectin and the soluble solids.更多还原