WANG Yan-li, ZHU Ning, YU Ning, ZHANG Hai-ping, ZHU Yue, SUN Ai-dong, . Optimization of low-voltage pulsed electric field for inactivation of Escherichia Coli in rowan juice[J]. Science and Technology of Food Industry, 2017, (02): 246-250. DOI: 10.13386/j.issn1002-0306.2017.02.039
Citation: WANG Yan-li, ZHU Ning, YU Ning, ZHANG Hai-ping, ZHU Yue, SUN Ai-dong, . Optimization of low-voltage pulsed electric field for inactivation of Escherichia Coli in rowan juice[J]. Science and Technology of Food Industry, 2017, (02): 246-250. DOI: 10.13386/j.issn1002-0306.2017.02.039

Optimization of low-voltage pulsed electric field for inactivation of Escherichia Coli in rowan juice

  • In order to explore the effect of low- voltage electric field on the inactivation of E.coli in rowan juice,different levels of voltage,capacitance,resistance,medium conductivity and treatment times were tested under the action of exponential decay wave.The results showed that the optimal conditions were obtained as follows: the voltage was 400 V,capacitance was 300 μF,medium conductivity was 0.5 m S / cm,treatment times was 3,and the lethality was 2.242.The low- voltage pulsed electric field could inactivate microbes in juice effectively.This result provided theoretical basis for further research.
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