西瓜汁的高强度脉冲磁场杀菌试验研究及杀菌机理分析

该文旨在研究液态食品的高强度脉冲磁场杀菌技术，探讨高强度脉冲磁场对微生物细胞产生的生物效应。以西瓜汁的杀菌为例，研究了磁场强度和脉冲数对杀菌效果的影响。研究结果表明：随着场强和脉冲数的增加，从整体上讲杀菌效果增强；在场强为2.53 T、脉冲数为20时，杀菌效果最好。当脉冲数为40时，磁场强度对杀菌效果的影响为单调增加；当磁场强度为4.22 T时，脉冲数对杀菌效果的影响为单调增加。但在某些参数下杀菌效果出现反弹现象，其原因有待进一步探讨。从脉冲磁场导致细胞跨膜电位、感应电流、带电粒子洛仑兹力、离子能量等参数变化的角度，描述了脉冲磁场对微生物细胞产生的生物学效应，分析了致使细胞结构被破坏、正常生理活动受阻碍的机理。

Sterilization of watermelon juice with high voltage pulse magnetic field and its mechanism analysis

The main objective is to research liquid food sterilization technology that uses high intensity pulse magnetic field (PMF) and to discuss the possible bio-effects of PMF on the microorganism cell. Taking sterilization of fresh watermelon juice as an example, the influence of magnetic field intensity and pulse number on bactericidal effect was studied. Results show that the overall bactericidal effect strengthens as magnetic field intensity and pulse number increase, and that bactericidal effect is best when magnetic field intensity is 2.53 T and pulse number is 20. When the pulse number reaches 40, the influence of magnetic field intensity on bactericidal effect strengthens at all times; when magnetic field intensity reaches 4.22 T, influence of pulse number on bactericidal effect strengthens at all times. However, under some parameters, the rebound phenomena of bactericidal effect appear, which requires in-depth discussion. The bio-effects of PMF on the microorganism cell, the mechanisms that destroy cell construction and those that hinder normal physioloical activity by PMF were analyzed from the viewpoint that PMF changes some of the parameters, such as cell span membrane potential, inductive electric current, Lorenz force of electrification particles and ion energy.