用放电高压脉冲波形对果汁进行电杀菌

Hee-Kyu Lee
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引用次数: 8

摘要

在高压脉冲灭菌系统中,采用高压放电振荡衰减波形对苹果汁进行灭菌。电杀菌脉冲波形的最佳条件为40kV/cm, 4mH。该波形的特征为多脉冲振荡衰减波形。与指数衰减波形相比,脉冲波形对酿酒酵母的杀灭效果更好。以苹果果汁发霉发酸的酿酒酵母为研究对象。其中,电杀菌苹果汁的维生素C含量与新鲜苹果汁接近,但远高于热处理苹果汁。经过热处理的苹果汁失去了80%的风味成分,而经过电消毒的苹果汁只失去了10%。该苹果汁电导率比水高,具有良好的电杀菌效果。因此,本实验可以在不损失苹果汁维生素C和原有风味的情况下进行灭菌处理。实验结果表明,设计的高压脉冲消毒器在40kV/cm, 4mH的电压下可以对苹果汁进行灭菌。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Electrical sterilization of juice by discharged HV impulse waveform
In the sterilization system by using HV impulse waveform apple juice was sterilized with HV discharged oscillatory decay waveform. The optimal condition of impulse waveform for electrical sterilization has presented the excellent condition at 40kV/cm, 4mH. The characteristic of this waveform shows oscillatory decay waveform with multiple pulses. And this impulse waveform was more effective to kill Saccharomyces cervisiae than exponential decay waveform. Saccharomyces cervisiae to become musty and sour for apple juice was used as the sample. Especially, Vitamin C content of electrical sterilized apple juice was close to that of fresh apple juice, but was much higher than that of heat treated apple juice. Heat treated apple juice lost 80% of flavor components, whereas electrical sterilized apple juice lost only 10%. This apple juice has good effect of electrical sterilization because of higher conductivity than water. Therefore this experiment can be treated sterilization without loss of vitamin C and original taste or perfume to apple juice. As a result, it is found that apple juice can be sterilized on 40kV/cm, 4mH by using our designed HV impulse sterilizer.
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