Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design
Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design
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DOI：
10.1016/s0924-2244(01)00064-4
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发表时间：
2001-03-01
影响因子：
15.3
通讯作者：
Knorr, D
中科院分区：
文献类型：
--
作者：
Heinz, V;Alvarez, I;Knorr, D
当高强度脉冲电场产生的临界跨膜电位Delta(RHOM)超过-1V时，细胞膜会发生快速的电击穿和局部构象变化，导致细胞膜的通透性急剧增加，细胞质和细胞外介质的电化学电位和电势差达到平衡。由于不可逆膜通透性破坏了大多数重要的生理控制系统，高强度脉冲电场可以作为一种高效的过程用于液体食品的微生物去污。处理的效率在很大程度上受食品和腐败微生物的固有特性的影响。此外，还必须考虑一些技术限制。在这篇综述中，提出了一种减少影响脉冲功率处理中微生物灭活的参数的多样性的方法，特别是讨论了所需的总比能量输入。(C)爱思唯尔科学有限公司出版的2001年。
In excess of a critical transmembrane potential Delta (rhoM) of -1 V produced by high intensity pulsed electric fields a rapid electrical breakdown and local conformational changes of cell membranes occur which result in a drastic increase in permeability and an equilibration of the electrochemical and electrical potential differences of the cell plasma and the extracellular medium. As irreverible membrane permeabilization impairs most vital physiological control systems, high intensity pulsed electric fields may be applied as a highly effective process for the microbial decontamination of liquid foods. The efficiency of the treatment is largely, influenced by the inherent properties of the foods and of the spoiling microorganisms. In addition a number of technical limitations have to be considered. In this review an approach is presented which reduces the diversity of parameters that affect microbial inactivation during pulsed power treatment, In particular, the required total specific energy input is discussed. (C) 2001 Published by Elsevier Science Ltd.