低电压脉冲电场对花楸果汁大肠杆菌灭活工艺优化

Optimization of low-voltage pulsed electric field for inactivation of Escherichia Coli in rowan juice

摘要: 为探寻低电压脉冲电场对花楸果汁中大肠杆菌的灭活效果,实验考察了在指数衰减波的作用下,电压、电容、电阻、介质电导率及处理次数对大肠杆菌致死率的影响。经单因素及正交优化实验得到最佳处理工艺为:电压400 V,电容300μF,介质电导率0.5 m S/cm,处理次数3次,该条件下大肠杆菌致死率达到2.242。实验结果表明,低电压脉冲电场可以达到有效杀灭果汁中微生物的目的,这为该技术的进一步研究提供了理论基础。

Abstract: In order to explore the effect of low- voltage electric field on the inactivation of E.coli in rowan juice,different levels of voltage,capacitance,resistance,medium conductivity and treatment times were tested under the action of exponential decay wave.The results showed that the optimal conditions were obtained as follows: the voltage was 400 V,capacitance was 300 μF,medium conductivity was 0.5 m S / cm,treatment times was 3,and the lethality was 2.242.The low- voltage pulsed electric field could inactivate microbes in juice effectively.This result provided theoretical basis for further research.