• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>RSC Advances >Innovative induction heating of grapefruit juice via induced electric field and its application in Escherichia coli O157:H7 inactivation
【24h】

Innovative induction heating of grapefruit juice via induced electric field and its application in Escherichia coli O157:H7 inactivation

机译：葡萄柚汁通过诱导电场的创新感应加热及其在大肠杆菌O157中的应用：H7失活

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The proposed induction heating method was applied in the pasteurization of grapefruit juice. In this processing, an alternating magnetic field acted as the stimulus instead of conventional electrodes to create an induced electric field (IEF) for heat treatment of the continuous-flow juice sample, which excluded the possibility of electrochemical reaction and electrode corrosion that might occur in conventional electric field treatments. As a typical food pathogen, Escherichia coli O157:H7 was selected as a representative to investigate its inactivation by the heating process under different voltages and frequencies, initial temperatures, and flow rates (or retention time). The grapefruit juice was successfully heated up by IEF and the temperature curve was achieved when the juice exposed to IEF. The heating rate and terminal temperature increased with the increasing induced voltage, decreasing frequency and at higher initial temperature. A highest terminal temperature of 93.7 °C for grapefruit juice with an initial temperature of 20 °C was achieved under induced voltage of 2700 V, frequency of 300 Hz and residence time of 400 s. At the same time, E. coli O157:H7 in the grapefruit juice was thoroughly inactivated. There was a trend that the pathogen survival rate was reduced at higher induced voltage, lower frequency and higher initial temperature during the heating treatment. No significant changes in pH and °Brix was observed after this innovative induction heating, but the color of grapefruit juice was brightened. The proposed induction heating can be regarded as a sister technology of ohmic heating, and it provide a reference for the application of this heating method in liquid food pasteurization.
机译：所提出的感应加热方法应用于葡萄柚汁的巴氏菌中。在该处理中，交替的磁场用作刺激而不是传统电极以产生用于热处理的诱导的电场（IEF），用于热处理的热流汁样品，其排除了电化学反应的可能性和可能发生的电极腐蚀传统的电场处理。作为典型的食物病原体，选择大肠杆菌O157：H7作为代表，以通过在不同的电压和频率，初始温度和流速（或保留时间）下进行加热过程的灭活。通过IEF成功加热葡萄柚汁，当暴露于IEF的果汁时，可以实现温度曲线。加热速率和终端温度随着诱导电压的增加而增加，频率降低和初始温度较高。在诱导电压为2700V，频率为300Hz的频率和400秒的停留时间，最高终端温度为初始温度为20°C，初始温度为20°C。与此同时，大肠杆菌O157：H7在葡萄柚汁中彻底灭活。在加热处理期间，在较高的诱导电压，较低频率和更高的初始温度下降低病原体存活率的趋势。在这种创新的感应加热之后，在这种创新的感应加热后没有观察到pH和°Brix的显着变化，但葡萄柚汁的颜色亮起。所提出的感应加热可以被视为欧姆加热的姐妹技术，并提供了在液体食品巴氏灭菌中施加该加热方法的参考。

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