低温等离子体用于液体食品的低温杀菌

介绍了一项新的非热(或低温)巴氏杀菌技术——低温等离子体(NTP)的初步研究结果。NTP一般由高压电场下的气体介质放电所诱发。该文作者的一项美国专利技术成功的在液体介质中诱发NTP。该研究表明这项新的NTP技术可以在常温下和极短的时间内杀死液体食品中的病源菌包括大肠杆菌O157:H7和沙门氏菌。实验中,NTP可使接种在橙汁和牛奶细菌总数降低5个对数值,而对橙汁中的维生素C和牛奶的氧化值影响甚微。能量消耗估算为1～2J/mL,比之于热杀菌和其它低温杀菌技术能耗率要低得多

Non-thermal Pasteurization of Liquid Foods Using Non-thermal Plasma

A new non-thermal pasteurization technique-non-thermal plasma (NTP) was investigated. This study shows that NTP is capable of killing foodborne pathogens such as Escherichia coli O157:H7 and Salmonellae in liquid foods such as orange juice and milk. Five logs reduction in the bacteria counts was achieved under the experimental conditions. The NTP treatments were brief, and did not have noticeable impact on the samples as evidenced by the analytical data of vitamin C in orange juice and oxidation value in milk. The energy consumption rate was calculated as 1～2 J/mL, which is much lower than that for thermal and other non-thermal processes.