文章基本信息

标题：食品の交流高電界殺菌技術
本地全文：下载
作者：植村邦彦 ; 井上孝司 ; 星野貴等
期刊名称：日本食品科学工学会誌
印刷版ISSN：1341-027X
电子版ISSN：1881-6681
出版年度：2016
卷号：63
期号：5
页码：185-189
DOI：10.3136/nskkk.63.185
出版社：Japanese Society for Food Science and Technology
摘要：Heat treatment is commonly used to inactivate microorganisms in liquid foods in order to improve food safety and extend shelf-life. However, using heat treatment to kill heat-resistant microbial spores also thermally damages the food, which can adversely affect the flavor and lead to loss of nutrients. We have developed an apparatus for applying high electric field alternating current (HEF-AC), which inactivates not only vegetative cells but also spores in liquid foods while preserving the freshness of raw fruit. In this study, HEF-AC was applied to inactivate Alicyclobacillus acidoterrestris spores in fresh juice. As a result, A. acidoterrestris spore numbers were reduced by four logarithmic orders of magnitude. The purpose of this study was to clarify qualitative changes in treated juice, and an ultra-high-temperature (UHT) treatment was employed for comparison purposes. Quality parameters of orange juice treated with HEF-AC maintained higher values compared to UHT treatment; meanwhile, the two treatments showed an equal inactivation effect. Notably, lemon juice treated with HEF-AC has been commercially available since 2014 from POKKA SAPPORO Food & Beverage Ltd.
关键词：high electric field AC;交流高電界;inactivation;殺菌;lemon juice;レモン果汁;TAB;好酸性耐熱芽胞