Inactivation of microorganisms and changes in functional attributes of blood by pulsed electric fields

被引：0
|
作者：
Kiessling, Martina [1 ]
Toepfl, Stefan [1 ]
机构：
[1] Deutsch Inst Lebensmitteltech eV, Prozesstechnol, D-49610 Quakenbruck, Germany
来源：
FLEISCHWIRTSCHAFT | 2012年 / 92卷 / 02期
关键词：
blood; pulsed electric fields; functional properties; microbial inactivation; shelf live;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of pulsed electric field (PEF) treatment on the inactivation of microorganisms and relevant functional properties of porcine blood was investigated. Whole blood inoculated with Escherichia coli, Staphylococcus xylosus and Pseudomonas fragi was processed by a continuous pilot-plant PEP system using a 14 kV/cm electric field strength and specific energy input was varied in the range of 58 - 147 kJ/kg (treatment times between 78 - 233 mu s).
引用
收藏
页码：86 / 90
页数：5
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