高压脉冲电场处理菠萝汁及其贮藏期间微生物变化研究

探讨特定场强下脉宽、流速对高压脉冲电场杀菌的影响，确定合适的高压脉冲电场（PEF）处理菠萝汁的参数，并探讨菠萝原汁、热处理菠萝汁、PEF处理菠萝汁以及PEF处理冷冻浓缩菠萝汁在-18℃下贮藏期间微生物的变化情况。结果表明：接受PEF处理时，冷冻浓缩菠萝汁比菠萝原汁能够获得更高的电压参数，在-18℃下贮藏80d，热处理和经PEF处理菠萝汁的菌落总数和霉菌总数均下降。PEF处理和冷冻浓缩＋PEF处理的菠萝汁，两者的茵落总数和霉菌总数相差不大，且变化趋势基本一致。

Study on Pineapple Juice Treated by PEF and its Microbial Changes during Storage

Effects of pulse width and flow rate on Pulsed Electric Field （PEF） sterilization were discussed under specific electric field strength. The appropriate parameters of PEF were determined in the process of pineapple juice. And the changes of Microbiology at -18℃ during storage were discussed based on raw, heat treatment, PEF treatment, freeze concentrated treatment and freeze concentrated with PEF treatment Pineapple juice respectively. The results indicate that freeze concentrated Pineapple juice could get a higher voltage parameter than Pineapple juice with PEF. The total number of Colonies and Streptomyces were reduced in Pineapple juice treated by heat and PEF respectively at -18℃ after 80 days, and which was less different between Pineapple juice with PEF and Freeze concentration ＋ PEF and their changing trend was the same basically.