• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Institute of Refrigeration;IIR International congress of refrigeration;Ministry of Economy, Trade and Industry;Ministry of Agriculture, Forestry and Fisheries >EFFECT OF FREEZING STORAGE ON INACTIVATION OF ESCHERICHIA COLI IN LIQUID WHOLE EGG WITH SUCROSE AND HIGH HYDROSTATIC PRESSURE TREATMENT
【24h】

EFFECT OF FREEZING STORAGE ON INACTIVATION OF ESCHERICHIA COLI IN LIQUID WHOLE EGG WITH SUCROSE AND HIGH HYDROSTATIC PRESSURE TREATMENT

机译：冷冻贮藏对高糖和高压水处理灭活整蛋卵中大肠杆菌的影响

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Inactivation of Escherichia coli in liquid whole egg (LWE) by the application of high hydrostatic pressure (HHP) of 200–400 MPa in conjunction with sucrose was investigated by performing kinetic analysis with the intention of determining an effective technique for improving the safety and quality of LWE. Escherishia (E.) coli suspended in LWE or frozen-thawed (FT) LWE with sucrose concentrations of 0%, 20%, and 50% were examined. The survival ratio of E. coli was lower when combinations of HHP and freezing were applied, compared to HHP application alone. The survival curves of E. coli in LWE and in FT-LWE obeyed the first-order inactivation kinetics. The effect of sucrose on HHP-mediated inactivation of E. coli varied with the concentration of sucrose present, and sucrose concentrations of 20% and 50% had a protective effect on E. coli that was treated with HHP.
机译：通过动力学分析研究了通过应用200-400 MPa的高静水压（HHP）和蔗糖使液态全蛋（LWE）中的大肠杆菌失活的方法，旨在确定提高安全性和质量的有效技术的LWE。检查了悬浮于LWE或蔗糖浓度为0％，20％和50％的冻融（FT）LWE中的大肠杆菌。与单独使用HHP相比，使用HHP和冷冻的组合时，大肠杆菌的存活率较低。大肠杆菌在LWE和FT-LWE中的存活曲线服从一阶失活动力学。蔗糖对HHP介导的大肠杆菌失活的影响随所存在的蔗糖浓度而变化，蔗糖浓度20％和50％对用HHP处理的大肠杆菌具有保护作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号