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高压脉冲电场对食品微生物、酶及成分的影响 总被引:5,自引:0,他引:5
高压脉冲电场加工是一种非热杀菌技术,是指在高电场强度、短脉冲和温和的温度下处理食品。与传统的热杀菌比较,它具有很多优点,不仅能杀死微生物钝化酶类,而且能保持食品的营养成分和新鲜度。本文综述了高压脉冲电场对食品的杀菌效果、杀菌机制、影响杀菌的因素以及对食品中酶类和成分的影响。 相似文献
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对比研究了高压脉冲电场(PEF)处理和高温短时巴氏杀菌(HTST)对鲜榨胡萝卜汁品质和内源酶活力的影响.两种杀茵处理方式对胡萝卜汁的pH值、总酸度、可溶性固形物含量、还原糖含量影响不显著.在PEF(30 kV/cm,500μs)条件处理下,胡萝卜汁色泽、黏度均未发生显著变化,而总酚和类胡萝卜素总量均有所提高.在HTST... 相似文献
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高压脉冲电场非热处理技术因处理时间短、温升小、能耗低和杀菌效果明显等成为目前杀菌工艺中研究最为活跃的技术之一,而且在功能物质提取与保持物质活性等方面也展现了较好的应用前景。着重就高压脉冲电场对食品中的一些生物大分子如酶类、蛋白质等的影响进行综述。 相似文献
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液态食品高压脉冲电场灭菌效应 总被引:5,自引:0,他引:5
本文采用高压脉冲电场方法对液态食品进行灭菌处理,结果表明:液态食品中微生物的存活率随电场强度、处理时间和脉冲次数的增加而下降,高压脉冲电场对S.cerevisiae和E.coli的灭菌效果较好,而A.flavus的存活率较高;同时微生物存活率与其浓度无明显相关。并就食品高压脉冲电场灭菌进行了讨论。 相似文献
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茶叶可食性DNA的PEF快速提取方法 总被引:1,自引:0,他引:1
应用PEF成功从等外绿茶中提取可添加于食品中的DNA,并与SDS提取法的提取率进行比较。结果表明,将物料悬浮于pH 8.5的EDTA缓冲液中,在脉冲电场强度为25kV/cm,脉冲宽度为2μs,脉冲数为14,NaCl浓度为1mol/L和料液比1∶6的条件下,DNA有最大提取率2377.10μg/g。PEF提取率是常规方法的1.32倍,所得DNA经吸光度检测OD260/280﹥1.80。PEF法耗时短,操作简单,成本低。因此,PEF提取是一种很有希望的食用DNA提取方法。 相似文献
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研究了3.0 kV/cm高压脉冲电场(PEF)处理对红莓花色苷提取过程的影响。结果表明:3.0 kV/cmPEF处理对红莓果实液泡细胞膜的损伤比冷冻-解冻过程的机械损伤更显著,60~420个脉冲数的PEF处理能使甘露醇等渗溶液的电导率由65μs/cm增加至490μs/cm,明显加快花色苷的传质速率;用3.0 kV/cm PEF处理420个脉冲后,用酸化甲醇提取15 min,可使花色苷的提取率达到54.24%,较未处理样品增加41.29%,较直接冷冻-解冻样品的提取率增加25.16%。 相似文献
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Sampedro F Rodrigo M Martínez A Rodrigo D Barbosa-Cánovas GV 《Critical reviews in food science and nutrition》2005,45(1):25-47
The articles published to date on the possibilities of applying the new PEF technology to milk and milk products are summarized in a review that presents them in chronological order and grouped on the basis of the factor studied (microorganism, enzyme, quality parameter, or shelf-life). An accompanying table shows details of the equipment and process corresponding to each article in chronological order. 相似文献
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高压脉冲电场提取中国林蛙多糖的研究 总被引:12,自引:3,他引:12
通过单因素考察及正交试验优化了用高压脉冲电场提取中国林蛙多糖的试验条件,并与碱提取法、酶提取法以及复合酶提取法进行了比较。结果显示用0.5%KOH提取液,在电场强度为20kv/cm和脉冲数为6μs的条件下用高压脉冲电场提取林蛙多糖的提取率最大为55.59%。比较高压脉冲电场提取法与碱法、酶法以及复合酶法在林蛙多糖提取率、总糖含量方面的差异,高压脉冲电场提取的林蛙多糖提取率和总糖含量均高于其他三种方法,其提取率是复合酶法的1.77倍,总糖含量高于复合酶法6.34%,且提取物中杂质少。因此,高压脉冲电场提取多糖是一种很有希望的多糖提取新方法。 相似文献
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高压脉冲电场(PEF)用于食品杀菌具有时间短、能耗低、能有效保存食品营养成分和天然色、香、味特征,非常具有工业化前途。本文是高压脉冲电场(PEF)在食品杀菌中的实践及它在工业生产加工中的应用。鲜紫菜加工厂应用PFE杀菌的技术工艺过程,设备的选型,参数设计。以往高压脉冲电场(PEF)技术多数停留在实验研究阶段,实际生产中的应用不多,此项目是对高压脉冲电场(PEF)杀菌技术的集成实施,从生产反馈中获得优化数据,有较好的推广前景。 相似文献
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A co-linear pulsed electric field (PEF) treatment chamber was analyzed and optimized considering electrical process conditions, temperature, and retention of heat-sensitive compounds during a continuous PEF treatment of peach juice. The applicability of a jacket heat-exchanger device surrounding the ground electrode was studied in order to provide active cooling and to avoid temperature peaks within the treatment chamber thus reducing the total thermal load to which the product is exposed. Simulation of the PEF process was performed using a finite element method prior to experimental verification. Inactivation of polyphenoloxydase (PPO) and peroxidase (POD) as well as the degradation of ascorbic acid (AA) in peach juice was quantified and used as indirect indicators for the temperature distribution. Peaks of product temperature within the treatment chamber were reduced, that is, from 98 to 75 °C and retention of the indicators PPO, POD, and AA increased by more than 10% after application of the active electrode cooling device. Practical Application: The co-linear PEF treatment chamber is widely used for continuous PEF treatment of liquid products and also suitable for industrial scale application; however, Joule heating in combination with nonuniform electric field distribution may lead to unwanted thermal effects. The proposed design showed potential to reduce the thermal load, to which the food is exposed, allowing the retention of heat-sensitive components. The design is applicable at laboratory or industrial scale to perform PEF trials avoiding temperature peaks, which is also the basis for obtaining inactivation kinetic models with minimized thermal impact on the kinetic variables. 相似文献
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Urszula Pankiewicz Małgorzata Góral Katarzyna Kozłowicz Dariusz Góral 《International Journal of Food Science & Technology》2019,54(6):2035-2044
Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012). 相似文献
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酶工程技术在食品工业中的应用 总被引:6,自引:1,他引:6
介绍了现代酶工程基本技术,酶制剂在食品加工中的应用现状,以及最新研究近况。酶工程作为一项高新技术将为食品工业的发展起重要推动作用。 相似文献