国立研究開発法人 国際農林水産業研究センター | JIRCAS

Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages the food, which can adversely affect the fiavor and lead to loss of nutrients. We have developed an apparatus to apply a high electric field alternating current (HEF-AC) that inactivates heat-resistant microbe spores in liquid food while preserving the freshness of raw food. In this study, HEF-AC was applied to inactivate Bacillus subtilis spores in fresh orange juice. As a result, B. subtilis spores were reduced four logarithmic orders of magnitude. The purpose of this work was to clarify the quality change of treated juice. To achieve this purpose, we used an ultra-high-temperature (UHT) treatment for comparison. Five selected quality components of orange juice treated with HEF-AC maintained higher values than when treated with UHT while having an equal inactivation effect.

刊行年月2010-01-01
作成者UEMURA KunihikoKOBAYASHI IsaoINOUE Takashi
著者キーワード

fiavor

high electric field AC

nutrient

公開者Japan International Research Center for Agricultural Sciences
データ作成日2010-01-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
44
1
開始ページ61
終了ページ66
DOI10.6090/jarq.44.61
権利Japan International Research Center for Agricultural Sciences
言語eng