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压致升温对凝结芽孢杆菌芽孢的影响

期刊名称：食品与发酵工业, 2008, 34(6): 192-196
时间：0
分类：TS255.53[轻工技术与工程—农产品加工及贮藏工程;轻工技术与工程—食品科学与工程] S512.101[农业科学—作物学]
作者机构：[1]华南理工大学轻工与食品学院,广东广州510640
相关基金：国家自然科学基金重点项目（20436020）,广东省自然科学基金项目（05006597）
相关项目：食品加工过程中关键化工技术及科学问题

关键词：高静压, 压制升温, 凝结芽孢杆菌芽孢, 失活, 损伤, high hydrostatic pressure, compression-heating, Bacillus coagulans spores,inactivation, injury

中文摘要：

初步探讨了传压介质（葵二酸二辛酯）的压致升温对凝结芽孢杆菌芽孢的失活和损伤的影响。在500MPa、20min的条件下，初温为80℃时，磷酸缓冲液中的凝结芽孢杆菌芽孢的失活率最大达到-4．37个数量级，损伤率最大为99．998％；牛奶中失活率最大为-4．22个数量级，损伤率最大为99．990％。此外在试验条件下，由于压致升温导致的芽孢失活率的增加均在30％以上。因此传压介质的压制升温效应十分显著，若结合适当的压力、温度和保压时间使该效应得到合理的利用是非常有意义的。

英文摘要：

In high pressure processing, the pressure-transmitting fluid can produce compression-heating because of compression. In this paper, the effects of the compression-heating of pressure-transmitting fluid on inactivation and injury of Bacillus coagulans spores were discussed. Under the condition of pressure at 500 MPa , pressure hold time of 20 min, at the initial temperature of 80 ℃, the maximal inactivation rate of Bacillus coagulans spores in potassium phosphate buffer was -4.37 log and the maximal injury rate is 99. 998 %; in UHT milk, the maximal inactivation rate was -4.22 log and the maximal injury rate is 99. 990 %. In addition, at the above described experimental condition, the increase of the inactivation rate was 30 %. The conclusion is that the effect of compression-heating of the pressure-transmitting fluid is notable, and is significant in application development provided appropriate combination of relevant pressure, temperature and hold-time.