Natural microflora, yeast and mold, E.coli, and Salmonella in fresh raspberry juice were taken as the research objects for discussing the sterilizing effect of UHP. It showed that the higher the pressure was, the better the sterilization effect would be; with increased holding pressure time,the lethal effect on these microorganisms became stronger. At room temperature (25℃) and with the pressure of 200MPa, E. coli was totally killed when the holding pressure time was 5min. At the pressure of 300MPa and holding pressure time of 15min, Salmonella was totally killed. At pressure of 400MPa and holding pressure time of 15min, mold and yeast were totally killed. When the pressure was 600MPa and the holding pressure time was 25min, the micro-organisms in the juice were not completely killed; however, the total number of colonies could be reduced below 10cfu/mL, which met the national food hygienic standard of China (NFHSC) criterion.
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閆雪峰,趙有斌.超高壓處理對樹莓汁殺菌效果的影響[J].農(nóng)業(yè)機械學報,2010,41(Z1):212-215. Effect of Ultra-high Pressure Processing on Sterilization of Raspberry Juice[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(Z1):212-215.