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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (16): 48-52.

• 食品 营养 检测 安全 • 上一篇    下一篇

高压脉冲电场与温和热对液态蛋协同杀菌动力学和工艺研究

赵伟 杨瑞金 张文斌 华霄   

  • 收稿日期:2010-03-17 修回日期:2010-04-06 出版日期:2010-08-20 发布日期:2010-08-20
  • 基金资助:
    广西农科院科技发展基金

The synergistic effect of pulsed electric fields (PEF) and mild heat treatment on pasteurization of egg white and kinetics study

  • Received:2010-03-17 Revised:2010-04-06 Online:2010-08-20 Published:2010-08-20

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摘要： 本文研究了高压脉冲电场（PEF）与温和热（15、30和55℃）对蛋清的协同杀菌效果，建立了动力学模型。结果表明：PEF在15、30和55℃下对大肠杆菌的致死作用都较好地符合一级动力学模型（R2>0.97），杀菌动力学常数K值在4.5-13.2×10-3 (1/μs)之间。杀菌动力学常数K是电场强度和温度的函数，温度越高，电场强度越大，其杀菌一级动力学常数越大，表明PEF与温和热的协同效应越强。本文还确定了PEF与温和热对蛋清液杀菌的工艺， PEF（35kV/cm，400μs）在55℃下能够显著增强对蛋清液中四种指示菌的杀菌效果。PEF（35kV/cm，400μs）在15℃下可使蛋清中大肠杆菌、沙门氏菌、李斯特菌和金黄色葡萄球菌分别下降3.2、3.6、3.4和2.8个对数值；当温度升至55℃，四种指示菌的致死率分别提高到5.4、5.8、6.5和4.3个对数值。

关键词: 农业电子商务, 农业电子商务, 竞争环境, PEST分析

Abstract: The synergistic effect of pulsed electric fields (PEF) and mild heat treatment (15、30 and 55℃) on pasteurization of egg white was studied and the dynamical equation was established in the present paper. The results showed that the first-order model could well describe E. coli inactivation by PEF at 15, 30 and 55℃（R2>0.97）, the values of kinetic constant were between 4.5-13.2×10-3 (1/μs). The kinetic constant K was a function of applied electric field intensity and mild heat treatment temperature, which increased with the increment of electric field intensity and mild heat treatment temperature indicating the enhancement of synergistic effect of PEF and mild heat treatment. The PEF processing (35kV/cm，400μs) at 55℃ was demonstrated to be suitable for pasteurization of egg white. PEF (35kV/cm，400μs) at 15℃ could inactivate 3.2, 3.6, 3.4 and 2.8 logs for E. coli, Salmonella enteritidis, Listeria innocua and Staphylococcus aureus inoculated in egg white, respectively. The reductions increased to 5.4, 5.8, 6.5 and 4.3 logs when the temperature increased to 55℃.