CN1849943A - Method of sterilizing and enzyme-eliminating for fluid food - Google Patents
Method of sterilizing and enzyme-eliminating for fluid food Download PDFInfo
- Publication number
- CN1849943A CN1849943A CN 200610016890 CN200610016890A CN1849943A CN 1849943 A CN1849943 A CN 1849943A CN 200610016890 CN200610016890 CN 200610016890 CN 200610016890 A CN200610016890 A CN 200610016890A CN 1849943 A CN1849943 A CN 1849943A
- Authority
- CN
- China
- Prior art keywords
- temperature
- less
- enzyme
- conjunction
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a sterilization enzyme-inactivating method for fluid foods. Said fluid foods includes liquid or semi-solid foods, such as fresh milk, watermelon juice, apple juice, orange juice, tomato juice, strawberry juice, vegetable juice, pulpy fruit juice and vegetable paste, etc. It is characterized by that said invention adopts combination of pasteurization and high-voltage pulse electric field to make sterilization and inactivate enzyme. Its electric field intensity is 75-50 kV/cm.
Description
Technical field
The present invention relates to a kind of method of sterilizing and enzyme-eliminating for fluid food.
Background technology
The method of the said a kind of sterilizing and enzyme-eliminating for fluid food of the present invention is to use the method for Pasteur's temperature in conjunction with the high-voltage pulse electric field sterilising and enzyme inactivating.The said fluid food of the present invention is meant liquid state or semisolid food, as sweet milk, and watermelon juice, cider, orange juice, tomato juice, strawberry juice, vegetable juice and contain the fruit juice of pulp, vegetable puree etc.The said method of the present invention is meant the active passivation of various enzymes in 100 ℃ of following temperature are handled fluid food in conjunction with high-voltage pulse electric field simultaneously, simultaneously, microorganism in the fluid food is killed, reach the degree of commercial sterilization, use the same effect of super-pressure instantaneous sterilization thereby fluid food is reached and have now, reach the degree that to carry out aseptic packaging.
Existing fluid food commercial sterilization processing method has: ultra high temperature short time sterilization method, high temperature, short time sterilizing methods.These methods can make fluid food reach commercial sterilization, and use aseptic packaging that the long shelf-life is arranged afterwards, but there is following shortcoming in these two kinds of methods: 1) these two kinds of methods all are the heat kill bacterium, use higher temperature (135～150 ℃), and higher energy consumption is arranged.2) heat-sensitive ingredients such as vitamin in the fluid food are subject to destruction, protein can produce sex change, easily produce the boiling flavor.3) delicate flavour material in the fluid food loses in a large number.
The high-temperature heat treatment fluid food can the sterilization and the enzyme that goes out, and generally needs higher temperature (135～150 ℃) just can reach the effect of the complete sterilization and the enzyme that goes out.When heat treatment temperature is low, for example in Pasteur's temperature (below 100 ℃) enzyme that only can go out, sterilization fully.High-voltage pulse electric field can sterilization under the normal temperature situation, and the enzyme that goes out also has certain effect, but the enzyme that can not go out fully.The present invention combines these two kinds of methods, brings into play these two kinds of methods advantage separately, reaches the complete sterilization and the enzyme that goes out.
The present invention uses traditional pasteurizing temperature to be used in combination high-voltage pulse electric field method convection cell food to carry out sterilising and enzyme inactivating, reach the requirement of commercial sterilization, reaches a high temperature or same effect during ultra high temperature sterilization.Use lower temperature in conjunction with the high-voltage pulse electric field sterilization during sterilization, the Partial Feature that has kept the high-voltage pulse electric field non-thermal sterilization, kept the go out advantage of enzyme of Pasteur's temperature, thereby high temperature when having avoided high temperature or ultra high temperature sterilization and high energy consumption, and the destruction of the nutritional labeling of high temperature convection cell food, preserved the thermally sensitive composition in the fluid food to greatest extent, delicate flavour material, reduce the sex change of protein, kept the high-quality of sweet milk.
The method of using Pasteur's temperature to carry out sterilising and enzyme inactivating in conjunction with high-voltage pulse electric field convection cell food not only can reduce the temperature and time of Pasteur's temperature sterilising and enzyme inactivating, has also reduced the field intensity of high-pressure pulse electric simultaneously.The result who uses method of the present invention uses heat treatment method separately and uses the high-pressure pulse electric processing method inaccessible at all separately, is that they are incomparable.
Summary of the invention
The objective of the invention is to above-mentioned shortcoming, a kind of processing method of commercial sterilization of sterilizing and enzyme-eliminating for fluid food is provided at existing high-temperature heat treatment method (high temperature and superhigh temperature disinfecting method) existence.
The present invention is a kind of method of sterilizing and enzyme-eliminating for fluid food, be to use Pasteur's temperature to carry out sterilising and enzyme inactivating in conjunction with high-voltage pulse electric field convection cell food, can use sterilising and enzyme inactivating system as shown in Figure 1, it is characterized in that be with described fluid food when carrying out sterilising and enzyme inactivating, be under 60～100 ℃ of conditions, to continue 30min～2s, in conjunction with handling by high-pressure pulse electric, its electric-field intensity is that 75～50kV/cm, umber of pulse are 2～100 simultaneously.
Utilize this method to carry out different combinations to above-mentioned high-voltage pulse electric field parameter, for example temperature is not less than 70 ℃ and continues to be no less than 70s, is used in combination and is not less than the 70kV/cm field intensity, 10 pulses; Or temperature is not less than 75 ℃ and continues to be no less than 50s, is used in combination and is not less than the 65kV/cm field intensity, 10 pulses; Or temperature is not less than 80 ℃ and continues to be no less than 25s, is used in combination and is not less than the 63kV/cm field intensity, 10 pulses; Or temperature is not less than 85 ℃ and continues to be no less than 18s, is used in combination and is not less than the 62kV/cm field intensity, 10 pulses; Or temperature is not less than 90 ℃ and continues to be no less than 2s, is used in combination and is not less than the 60kV/cm field intensity, 10 pulses.Perhaps other different combinations arbitrarily.
Description of drawings
Fig. 1 uses the processing method system schematic of Pasteur's temperature in conjunction with the fluid food of high-voltage pulse electric field sterilising and enzyme inactivating
Fig. 2 is the graph of relation of high-pressure pulse electric field intensity and microorganism residual quantity;
Fig. 3 is the graph of relation of high-pressure pulse electric pulse number and microorganism residual quantity;
Fig. 4 is the graph of relation of sterilization temperature and bactericidal effect;
Fig. 5 is the influence curve figure of electric-field intensity to peroxidase activity;
Fig. 6 umber of pulse is to the influence curve figure of peroxidase activity
Fig. 7 temperature is to the influence curve figure of peroxidase activity
The peroxidase complete deactivation crash time under table 1 different temperatures
The crash time of enzyme complete deactivation in the raw material sweet milk under the table 2 electric field treatment condition
Table 3 Pasteur temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of raw material sweet milk sterilising and enzyme inactivating
Table 4 Pasteur temperature is in conjunction with the influence of high-pressure pulse electric different disposal condition to raw material sweet milk physical and chemical index
Table 5 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric watermelon juice sterilising and enzyme inactivating
Table 6 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric Celery Juice juice sterilising and enzyme inactivating
Table 7 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric cider sterilising and enzyme inactivating
Table 8 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric chopped spinach with ham ﹠ carrot sterilising and enzyme inactivating
Table 9 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric strawberry juice sterilising and enzyme inactivating
The specific embodiment:
By following examples and style interpretation of result thereof the inventive method is described in further detail:
Electric-field intensity is to the influence of sweet milk bactericidal effect:
Handling umber of pulse is 6, and raw material sweet milk Initial microorganisms number is 1.0 * 10
7Cfu/ml.Temperature is that electric-field intensity is got 75kv/cm, 60kv/cm respectively under the condition of room temperature (20 ℃), 45kv/cm, 30kv/cm, 15kv/cm handle the raw material sweet milk, detect by the microorganism colony counting method, the relation of residual number of microorganism and processing field intensity size as shown in Figure 2 in the raw material sweet milk.
As can be seen from Figure 2, along with the enhancing of field intensity, sterilization effect is obvious further.When lower electric-field intensity, promptly when 30kv/cm was following, electric field was not obvious to the bactericidal effect of raw material sweet milk, and when electric-field intensity was elevated to 75kv/cm gradually by 45, the bacterium residual quantity sharply reduced with the increase of electric-field intensity, and bactericidal effect significantly improves.When electric-field intensity reaches 75kv/cm, the microorganism in Ruzhong all can be killed.In the whole sterilization process, because umber of pulse is less, the raw material sweet milk after the processing does not have temperature rise.
Umber of pulse is to the influence of sweet milk electric-field sterilizing effect
Raw material sweet milk Initial microorganisms number is 1.0 * 10
7Cfu/ml.Under the room temperature condition, electric-field intensity is 50kv/cm, and umber of pulse gets 2,4,6,8 respectively, and 100 handle raw milk, detects by the microorganism colony counting method, determines the relation of the residual number of microorganism and umber of pulse size in the raw milk, and the result as shown in Figure 3.
From Fig. 3 as seen, under identical electric-field intensity (50kv/cm) and room temperature (20 ℃) condition, along with the increase electric-field sterilizing effect enhancing of umber of pulse, but curve ratio is milder, and when 50 times of umber of pulse increases, residual bacterial population has only reduced by 1 order of magnitude.Therefore, can think that umber of pulse is less to the electric-field sterilizing influential effect, so can select less umber of pulse for use.
Embodiment 3.
Temperature is to the influence of sweet milk electric-field sterilizing effect
Electric field strength E=50kv/cm handles pulsatile once and counts under the condition of C=6, and temperature is got 10 ℃ respectively, 15 ℃, 20 ℃, 25 ℃, 30 ℃, the raw material sweet milk is carried out high-pressure pulse electric sterilization.Total number of bacteria is 1.0 * 10 in the raw material sweet milk
7Cfu/ml.Total number of bacteria variation after electric field treatment in the fruit juice and the relation between the temperature are as shown in Figure 4
As seen from Figure 4, under identical electric-field intensity 50kv/cm and umber of pulse 6 conditions, temperature is bigger to the influence of raw material sweet milk bactericidal effect, and temperature is high more, and bactericidal effect is good more.
Embodiment 4.
The peroxidase complete deactivation crash time under the different temperatures.
Measure respectively when different temperatures the needed crash time of the complete passivation of peroxidase, the result is as shown in table 1.
The peroxidase complete deactivation crash time under table 1 different temperatures
| Treatment temperature (℃) | 60 | 70 | 80 | 90 | 100 |
| Crash time (min) | 30 | 8.5 | 3 | 0.5 | 0.11 |
Embodiment 5.
Electric-field intensity is to the influence of enzymatic activity
Umber of pulse is 6, and under the room temperature condition, electric-field intensity gets 20,30,40 respectively, 50,60,70,80kv/cm, handle the enzyme in the raw material sweet milk, the peroxidase activity in the raw material sweet milk after measure handling, thereby determine the influence of electric-field intensity to enzymatic activity in the raw material sweet milk, the result as shown in Figure 5:
As seen from Figure 5, along with the increase of electric-field intensity, the inactivation rate of enzyme increases.Electric-field intensity is when 30-60kv/cm, and the inactivation rate of enzyme increases sharply, and when electric-field intensity during at 60-80kv/cm, the inactivation rate curve ratio is milder, and the inactivation rate increasing degree of enzyme is less.As can be seen from Figure 4, under different field intensity treatment conditions, the inactivation rate of maximum enzyme is still less than 60%.
Embodiment 6.
Umber of pulse is to the influence of enzymatic activity
Electric-field intensity is 60kv/cm, and temperature is that umber of pulse gets 2,4 respectively under the condition of room temperature (20 ℃), 6,8,10,12,100 handle the enzyme in the raw material sweet milk, measure Peroxidase activity, determine the influence of different pulse number to peroxidase activity in the raw material sweet milk.The result as shown in Figure 6.
As seen from Figure 6, along with the increase of umber of pulse, the inactivation rate of enzyme increases.Umber of pulse is less than 10 the time, and the inactivation rate of enzyme increases very fast, and when umber of pulse increases to after 10, the inactivation rate curve ratio is milder, and the inactivation rate increasing degree of enzyme is less.Prolong the corresponding processing time owing to increase the pulse meeting,, can shorten the processing time again, therefore can select less umber of pulse to handle the raw material sweet milk for inactive enzyme well.
Embodiment 7.
Temperature is to the influence of peroxidase activity under high-pressure pulse electric
Electric-field intensity is 60kv/cm, and umber of pulse is 10, measure respectively under the different temperatures and handle 10s, and the inactivation rate of peroxidase, the result is as shown in Figure 7.
As seen from Figure 7, along with the increase of temperature, the peroxidase inactivation rate significantly increases, when temperature reaches 90 ℃, and the peroxidase complete deactivation.
Pasteur's temperature is in conjunction with the high-pressure pulse electric enzyme condition of going out
Because treatment temperature is to influence the topmost factor of peroxidase activity, therefore, on the basis of above-mentioned experiment, electric-field intensity is 60kv/cm, umber of pulse is under 10 the condition, find out can the peroxidase complete deactivation is required under the different temperatures the minimum processing time.The result is as shown in table 2:
The crash time of enzyme complete deactivation in the sweet milk under the table 2 high-voltage pulse electric field treatment conditions
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) | 70 | 50 | 23 | 18 | 2 |
Embodiment 9.
Pasteur's temperature is in conjunction with the high-pressure pulse electric sterilization minimum treatment conditions of enzyme of going out
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of peroxidase, microorganism kill fully in the raw material sweet milk is as shown in table 3.
Table 3 Pasteur temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of raw material sweet milk sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
Minimumly during in conjunction with 10 pulses of high-voltage pulse electric field 60kv/cm field intensity when the highest temperature that table 3 is shown in is 90 ℃ only need the 2s time both just can reach the microorganism in the raw material sweet milk is all killed, again with the complete passivation of the enzyme in Ruzhong; And when temperature is 80 ℃, during in conjunction with 10 pulses of high-voltage pulse electric field 63kv/cm field intensity, need the minimum 25s time both the microorganism in the raw material sweet milk all to be killed, again with the complete passivation of the enzyme in Ruzhong.
As shown in Table 3, temperature is not less than 70 ℃, and the duration is no less than 70s, is used in combination to be not less than the 70kV/cm field intensity 10 pulses; Or temperature is not less than 75 ℃ and continues to be no less than 50s, is used in combination and is not less than the 65kV/cm field intensity, 10 pulses; Or temperature is not less than 80 ℃ and continues to be no less than 25s, is used in combination and is not less than the 63kV/cm field intensity, 10 pulses; Or temperature is not less than 85 ℃ and continues to be no less than 18s, is used in combination and is not less than the 62kV/cm field intensity, 10 pulses; Or temperature is not less than 90 ℃ and continues to be no less than 2s, is used in combination and is not less than the 60kV/cm field intensity, and 10 pulses all can reach the requirement of sterilising and enzyme inactivating.
Pasteur's temperature is in conjunction with the influence of high-pressure pulse electric to raw material sweet milk physical and chemical index
Sample 1: be field intensity 70kv/cm, umber of pulse is 10,70 ℃ and handles 70s down;
Sample 2: be field intensity 65kv/cm, umber of pulse is 10,75 ℃ and handles 50s down;
Sample 3: be field intensity 63kv/cm, umber of pulse is 10,80 ℃ and handles 23s down;
Sample 4: be field intensity 62kv/cm, umber of pulse is 10,85 ℃ and handles 18s down;
Sample 5: be field intensity 60kv/cm, umber of pulse is 10,90 ℃ and handles 2s down.
Each treatment samples is measured three times, averages, and its result is as shown in table 4.
Table 4 Pasteur temperature is in conjunction with the influence of high-pressure pulse electric to raw material sweet milk physical and chemical index
| Handle | Protein denaturation (%) | VC loss amount (%) | VB12 loss amount (%) |
| | 4.9 12.9 16.3 18.0 20.4 | 15.0 16.5 18.8 20.6 21.2 | 8.65 8.97 10.9 11.54 22.4 |
As can be seen from Table 4, through the Pasteur temperature in conjunction with high-pressure pulse electric to raw material sweet milk sterilising and enzyme inactivating after, the too big variation of its physical and chemical index generation useless, treatment temperature is low more, changes more little.Sample 1 protein denaturation only is 4.9%, and the VC loss amount is 15%, and the VB12 loss amount is 8.65%.
Embodiment 11.
Pasteur's temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of watermelon juice sterilising and enzyme inactivating
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of peroxidase, microorganism kill fully in the watermelon juice is as shown in table 5.
Table 5 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric watermelon juice sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
The lowest term of the sterilising and enzyme inactivating of watermelon juice shown in the table 5 is identical with the sterilising and enzyme inactivating lowest term of sweet milk.
Embodiment 12.
Pasteur's temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of Celery Juice sterilising and enzyme inactivating
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of peroxidase, microorganism kill fully in the Celery Juice is as shown in table 5.
Table 6 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric Celery Juice sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
The lowest term of the sterilising and enzyme inactivating of Celery Juice shown in the table 6 is identical with the sterilising and enzyme inactivating lowest term of sweet milk.
Embodiment 13.
Pasteur's temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of cider sterilising and enzyme inactivating
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of peroxidase, pectase and polyphenol oxidase, microorganism kill fully in the cider is as shown in table 5.
Table 7 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric cider sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
The lowest term of the sterilising and enzyme inactivating of cider shown in the table 7 is also identical with the sterilising and enzyme inactivating lowest term of sweet milk.
Embodiment 14.
Pasteur's temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of chopped spinach with ham ﹠ carrot sterilising and enzyme inactivating
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of enzyme, microorganism kill fully in the chopped spinach with ham ﹠ carrot is as shown in table 5.
Table 8 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric chopped spinach with ham ﹠ carrot sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
The lowest term of the sterilising and enzyme inactivating of chopped spinach with ham ﹠ carrot shown in the table 8 is also identical with the sterilising and enzyme inactivating lowest term of sweet milk.
Embodiment 15.
Pasteur's temperature in conjunction with high-pressure pulse electric to the minimum treatment conditions of strawberry juice sterilising and enzyme inactivating
Different sterilising and enzyme inactivating temperature is in conjunction with different high-voltage pulse electric field parameters (umber of pulse is 10), and the result that the complete passivation of enzyme, microorganism kill fully in the strawberry juice is as shown in table 5.
Table 9 Pasteur temperature is in conjunction with the minimum treatment conditions of high-pressure pulse electric strawberry juice sterilising and enzyme inactivating
| Treatment temperature (℃) | 70 | 75 | 80 | 85 | 90 |
| Crash time (s) electric-field intensity (kv/cm) | 70 70 | 50 65 | 25 63 | 18 62 | 2 60 |
The lowest term of the sterilising and enzyme inactivating of strawberry juice shown in the table 9 is also identical with the sterilising and enzyme inactivating lowest term of sweet milk.
Claims (3)
1., a kind of method of sterilizing and enzyme-eliminating for fluid food, be to use Pasteur's temperature to carry out sterilising and enzyme inactivating in conjunction with high-voltage pulse electric field convection cell food, it is characterized in that be with described fluid food when carrying out sterilising and enzyme inactivating, be under 60～100 ℃ of Pasteur's temperature conditions, to continue 30min～2s, in conjunction with handling by high-pressure pulse electric, its electric-field intensity is that 75～50kV/cm, umber of pulse are 2～100 simultaneously.
2, require the method for 1 described a kind of sterilizing and enzyme-eliminating for fluid food according to patent, it is characterized in that said fluid food is a sweet milk, watermelon juice, cider, orange juice, tomato juice, strawberry juice, the food of vegetable juice liquid state and contain pulp and juice, semi-solid food such as vegetable puree.
3, require the method for 1 described a kind of sterilizing and enzyme-eliminating for fluid food according to patent, it is characterized in that said Pasteur's temperature is that temperature is not less than 70 ℃ in conjunction with high-voltage pulse electric field, duration is no less than 70s, in conjunction with being not less than 70kV/cm high-voltage pulse electric field field intensity, 10 pulses; Or temperature is not less than 75 ℃, and the duration is no less than 50s, in conjunction with being not less than 65kV/cm high-voltage pulse electric field field intensity, 10 pulses; Or temperature is not less than 80 ℃, and the duration is no less than 25s, in conjunction with being not less than 63kV/cm high-voltage pulse electric field field intensity, 10 pulses; Or temperature is not less than 85 ℃, and the duration is no less than 18s, in conjunction with being not less than 62kV/cm high-voltage pulse electric field field intensity, 10 pulses; Or temperature is not less than 90 ℃, and the duration is no less than 2s, in conjunction with being not less than 60kV/cm high-voltage pulse electric field field intensity, 10 pulses.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100168900A CN100463618C (en) | 2006-05-30 | 2006-05-30 | Method of sterilizing and enzyme-eliminating for fluid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100168900A CN100463618C (en) | 2006-05-30 | 2006-05-30 | Method of sterilizing and enzyme-eliminating for fluid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1849943A true CN1849943A (en) | 2006-10-25 |
| CN100463618C CN100463618C (en) | 2009-02-25 |
Family
ID=37131462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100168900A Expired - Fee Related CN100463618C (en) | 2006-05-30 | 2006-05-30 | Method of sterilizing and enzyme-eliminating for fluid food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100463618C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380041B (en) * | 2008-10-16 | 2010-11-03 | 中国农业大学 | Method for reducing organophosphorus pesticide in soymilk |
| CN101223907B (en) * | 2008-02-03 | 2010-11-10 | 山西农业大学 | Method for treating tomato utilizing high pressure alternation electric field |
| CN101292769B (en) * | 2008-06-05 | 2011-02-09 | 清华大学深圳研究生院 | Method and apparatus for synergistic sterilization and enzyme passivatation by impulse electric field and magnetic field |
| CN101978908A (en) * | 2010-09-10 | 2011-02-23 | 北京林业大学 | High-voltage pulse treatment method for reducing loss amount of apple polyphenol in storage process |
| CN101214031B (en) * | 2007-12-29 | 2012-02-22 | 王旭安 | Comprehensive utilization of seeding-watermelon and method for extracting pectin from seeding-watermelon |
| RU2512275C1 (en) * | 2012-10-01 | 2014-04-10 | Магомед Эминович Ахмедов | Method for sterilisation of pulpy apricot juice with sorbitol |
| CN105663261A (en) * | 2016-03-18 | 2016-06-15 | 内蒙古王爷地苁蓉生物有限公司 | Fresh product cistanche salsa raw material processing method |
| WO2022068035A1 (en) * | 2020-09-30 | 2022-04-07 | 江南大学 | Continuous-flow magnetically-induced electric field low-temperature sterilization device and method |
-
2006
- 2006-05-30 CN CNB2006100168900A patent/CN100463618C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214031B (en) * | 2007-12-29 | 2012-02-22 | 王旭安 | Comprehensive utilization of seeding-watermelon and method for extracting pectin from seeding-watermelon |
| CN101223907B (en) * | 2008-02-03 | 2010-11-10 | 山西农业大学 | Method for treating tomato utilizing high pressure alternation electric field |
| CN101292769B (en) * | 2008-06-05 | 2011-02-09 | 清华大学深圳研究生院 | Method and apparatus for synergistic sterilization and enzyme passivatation by impulse electric field and magnetic field |
| CN101380041B (en) * | 2008-10-16 | 2010-11-03 | 中国农业大学 | Method for reducing organophosphorus pesticide in soymilk |
| CN101978908A (en) * | 2010-09-10 | 2011-02-23 | 北京林业大学 | High-voltage pulse treatment method for reducing loss amount of apple polyphenol in storage process |
| CN101978908B (en) * | 2010-09-10 | 2012-10-24 | 北京林业大学 | High-voltage pulse treatment method for reducing loss amount of apple polyphenol in storage process |
| RU2512275C1 (en) * | 2012-10-01 | 2014-04-10 | Магомед Эминович Ахмедов | Method for sterilisation of pulpy apricot juice with sorbitol |
| CN105663261A (en) * | 2016-03-18 | 2016-06-15 | 内蒙古王爷地苁蓉生物有限公司 | Fresh product cistanche salsa raw material processing method |
| WO2022068035A1 (en) * | 2020-09-30 | 2022-04-07 | 江南大学 | Continuous-flow magnetically-induced electric field low-temperature sterilization device and method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100463618C (en) | 2009-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1849943A (en) | Method of sterilizing and enzyme-eliminating for fluid food | |
| Makroo et al. | Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review | |
| Morales-de la Peña et al. | Novel technologies to improve food safety and quality | |
| Pornpukdeewattana et al. | Alicyclobacillus spoilage and control-a review | |
| Tremarin et al. | Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice | |
| Muñoz et al. | Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication | |
| Caminiti et al. | The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice | |
| Min et al. | Commercial scale pulsed electric field processing of tomato juice | |
| Pan et al. | Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview | |
| Guerrero-Beltr· n et al. | Advantages and limitations on processing foods by UV light | |
| Mansor et al. | Efficacy of ultraviolet radiation as non-thermal treatment for the inactivation of Salmonella typhimurium TISTR 292 in pineapple fruit juice | |
| Elmnasser et al. | Pulsed-light system as a novel food decontamination technology: a review | |
| Palgan et al. | Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life | |
| JP2000501612A (en) | High temperature / ultra high pressure sterilization of low acid foods | |
| Hosseinzadeh Samani et al. | Modeling the simultaneous effects of microwave and ultrasound treatments on sour cherry juice using response surface methodology | |
| Kernou et al. | Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage | |
| Salehi | Application of pulsed light technology for fruits and vegetables disinfection: A review | |
| CN109090418A (en) | A kind of technique based on the production juice of high-pressure pulse electric twice | |
| Lacivita et al. | High intensity light pulses to reduce microbial load in fresh cheese | |
| Antonio-Gutiérrez et al. | UV-C light for processing beverages: Principles, applications, and future trends | |
| Khaire et al. | Applications of ultrasound for food preservation and disinfection: A critical review | |
| Preetha et al. | Inactivation of Escherichia coli in tender coconut (Cocos nucifera L.) water by pulsed light treatment | |
| Kernou et al. | A Review: Ultrasound-Microwave Technologies as Alternative Methods for Inactivation Bacterias in Fruit Juice | |
| CN105617421A (en) | Method for inactivating listeria monocytogenes on preservative film | |
| Groenewald et al. | The use of ultraviolet radiation as a nonthermal treatment for the inactivation of Alicyclobacillus acidoterrestris spores in water, wash water from a fruit processing plant and grape juice concentrate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090225 |