高压脉冲电场处理冷冻浓缩枇杷汁的研究

液体食品电导率的高低直接影响高压脉冲电场（Pulsed Electric Field,PEF）的电场强度,冷冻浓缩后的液体食品电导率降低,有利于高压脉冲电场的杀菌效果。本研究将冷冻浓缩后的枇杷汁通过高压脉冲电场处理,并探讨不同条件对冷冻浓缩枇杷汁电导率的影响,结果表明：在前处理时,均质、脱气可有效地提高高压脉冲杀菌过程中仪器的稳定性和可靠性;经预冷后的不同浓度枇杷汁的电导率随着温度的降低而逐渐减小,PEF处理冷冻浓缩后枇杷汁的杀菌效果与仅用PEF处理效果相当。

Studies on Freeze Concentrated Loquat Juice Treated by Pulsed Electric Field

The conductivity of liquid foods will directly influence the strength of Pulsed Electric Field （PEF）. The conductivity of liquid foods treated by freeze concentration will decrease which will benefit for sterilization effect of PEF. In this article, freeze concentrated Loquat juice was treated by PEF and the effects of different conditions on liquid foods conductivity were investigated. The results showed that in pretreatments homogeneity and degassing could improve the stabilization and reliability of PEF instrument. After pre - cooling, the conductivity of different concentration Loquat juice was decreasing with the temperature fell down. The sterilization effect of PEF on freeze concentrated Loquat juice was nearly equal to original Loquat juice was only treated by PEF.