食品の交流高電界殺菌技術

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献2件 参考文献4件
  • 植村 邦彦
    国立研究開発法人 農業·食品産業技術総合研究機構　食品総合研究所
  • 井上 孝司
    ポッカサッポロフード&ビバレッジ(株)
  • 星野 貴
    (株)フロンティアエンジニアリング

書誌事項

タイトル別名
  • Inactivation of Microorganisms in Liquid Foods by High Electric Field Alternating Current
  • 食品の交流高電界殺菌技術(平成27年度日本食品科学工学会技術賞)
  • ショクヒン ノ コウリュウ コウデンカイ サッキン ギジュツ(ヘイセイ 27ネンド ニホン ショクヒン カガク コウガッカイ ギジュツショウ)
  • （平成27年度日本食品科学工学会技術賞）

この論文をさがす

抄録

Heat treatment is commonly used to inactivate microorganisms in liquid foods in order to improve food safety and extend shelf-life. However, using heat treatment to kill heat-resistant microbial spores also thermally damages the food, which can adversely affect the flavor and lead to loss of nutrients. We have developed an apparatus for applying high electric field alternating current (HEF-AC), which inactivates not only vegetative cells but also spores in liquid foods while preserving the freshness of raw fruit. In this study, HEF-AC was applied to inactivate Alicyclobacillus acidoterrestris spores in fresh juice. As a result, A. acidoterrestris spore numbers were reduced by four logarithmic orders of magnitude. The purpose of this study was to clarify qualitative changes in treated juice, and an ultra-high-temperature (UHT) treatment was employed for comparison purposes. Quality parameters of orange juice treated with HEF-AC maintained higher values compared to UHT treatment; meanwhile, the two treatments showed an equal inactivation effect. Notably, lemon juice treated with HEF-AC has been commercially available since 2014 from POKKA SAPPORO Food & Beverage Ltd.

収録刊行物

被引用文献 (2)*注記

もっと見る

参考文献 (4)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ