酸素・窒素ガスハイブリッド加圧食品殺菌技術の開発 Research and Development of Food Sterilization Technology by Hybrid Compression of Oxygen and Nitrogen Gases

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著者

    • 田村 勝弘 TAMURA Katsuhiro
    • 徳島大学大学院ソシオテクノサイエンス研究部 ライフシステム部門 Department of Life System, Institute of Technology and Sciences, The University of Tokushima

抄録

We studied the lethal action of compressed oxygen gas on yeast cells and discussed its application to the sterilization processing of sudachi juice. The yeast cells (<i>Candida boidinii</i> SYM-1) suspended in sudachi juice could be sterilized completely when treated under the following conditions: 5.0 MPa for 15 min at 30°C, 10.0 MPa for 5 min at 40°C, and 5.0 MPa for less than 1 min at 50°C. Sudachi juice was sterilized by the treatment at 50°C without loss of vitamin C content. The removal of dissolved oxygen in sudachi juice by nitrogen gas pressurization was examined. The direct pressurization of sudachi juice with nitrogen gas decreased the amount of dissolved oxygen in it. When sudachi juice was compressed directly with nitrogen gas, more oxygen could be eliminated by applying higher nitrogen gas pressure and by taking longer time. Repetition of pressurization and depressurization with nitrogen gas could shorten the time to remove oxygen.

収録刊行物

  • 高圧力の科学と技術 = The Review of high pressure science and technology  

    高圧力の科学と技術 = The Review of high pressure science and technology 17(1), 57-63, 2007-05-20 

    The Japan Society of High Pressure Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018918459
  • NII書誌ID(NCID)
    AN10452913
  • 本文言語コード
    JPN
  • 資料種別
    REV
  • ISSN
    0917639X
  • NDL 記事登録ID
    8742705
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z17-1589
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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