超高压对澄清苹果汁杀菌效果的研究

Bactericidal Effect of Ultra-high Pressure on the Clarified Apple Juice

摘要:

为研究澄清苹果汁超高压处理与微生物数量之间的关系，考察了菌落总数、霉菌和酵母菌数在压力100~500 MPa、保压时间5~30 min条件下的变化。结果表明：随着压力的升高和时间的延长，杀菌效果增强；霉菌和酵母菌对压力较为敏感。对不同处理压力下苹果汁杀菌效果进行动力学分析，应用线性模型，绘制杀菌曲线，在5个压力水平下，相关系数R2均大于0.950，证明线性拟合效果良好。

Abstract:

The relations between the number of microorganisms and processing pressure and holding time in UHP treatment to clarified apple juice were investigated. The numbers of total bacteria, mold and yeast in clarified apple juice were measured after pressure treatment at 100-500 MPa for 5-30 min. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. Mold and yeast were more sensitive to high hydrostatic pressure. The linear model was used to fit the survival curve. The correlation coefficients (R2) were more than 0.950 determined at five pressure levels, which proved that linear model was suitable for the kinetic analysis of bacterial inactivation.