CAJ | 학술논문

液体食品电导率的高低直接影响高压脉冲电场（Pulsed Electric Field,PEF）的电场强度,冷冻浓缩后的液体食品电导率降低,有利于高压脉冲电场的杀菌效果。本研究将冷冻浓缩后的枇杷汁通过高压脉冲电场处理,并探讨不同条件对冷冻浓缩枇杷汁电导率的影响,结果表明：在前处理时,均质、脱气可有效地提高高压脉冲杀菌过程中仪器的稳定性和可靠性;经预冷后的不同浓度枇杷汁的电导率随着温度的降低而逐渐减小,PEF处理冷冻浓缩后枇杷汁的杀菌效果与仅用PEF处理效果相当。
액체식품전도솔적고저직접영향고압맥충전장（Pulsed Electric Field,PEF）적전장강도,냉동농축후적액체식품전도솔강저,유리우고압맥충전장적살균효과。본연구장냉동농축후적비파즙통과고압맥충전장처리,병탐토불동조건대냉동농축비파즙전도솔적영향,결과표명：재전처리시,균질、탈기가유효지제고고압맥충살균과정중의기적은정성화가고성;경예랭후적불동농도비파즙적전도솔수착온도적강저이축점감소,PEF처리냉동농축후비파즙적살균효과여부용PEF처리효과상당。
The conductivity of liquid foods will directly influence the strength of Pulsed Electric Field （PEF）. The conductivity of liquid foods treated by freeze concentration will decrease which will benefit for sterilization effect of PEF. In this article, freeze concentrated Loquat juice was treated by PEF and the effects of different conditions on liquid foods conductivity were investigated. The results showed that in pretreatments homogeneity and degassing could improve the stabilization and reliability of PEF instrument. After pre - cooling, the conductivity of different concentration Loquat juice was decreasing with the temperature fell down. The sterilization effect of PEF on freeze concentrated Loquat juice was nearly equal to original Loquat juice was only treated by PEF.