パルス電界による野菜飲料内の酵素に影響を与えない非加熱殺菌処理装置の開発

カテゴリ: 論文誌(論文単位)

グループ名: 【A】基礎・材料・共通部門

発行日: 2017/12/01

タイトル(英語): Development of Non-thermal Sterilization Treatment System without Impacting to Enzyme in Vegetable Drink by Pulsed Electric Field

著者名: 齋藤　高輝（山形大学大学院理工学研究科電気電子工学専攻），野澤　康仁（山形大学大学院理工学研究科電気電子工学専攻），南谷　靖史（山形大学大学院理工学研究科電気電子工学専攻），深田　秀樹（日本薬品開発（株））

著者名(英語): Koki Saito (Electrical Engineering, Graduate School of Science and Engineering, Yamagata University), Yasuhito Nozawa (Electrical Engineering, Graduate School of Science and Engineering, Yamagata University), Yasushi Minamitani (Electrical Engineering, Graduate School of Science and Engineering, Yamagata University), Hideki Fukata (JPD Co., LTD)

キーワード: パルス電界，殺菌，食物，菌，酵素　　pulsed electric field，sterilization，foods，bacteria，enzyme

要約(英語): As a sterilization method for a food, heat sterilization, chemical sterilization and the like are available. However they cause the change of the quality and flavor of the food. As the solution, the sterilization method by intense pulsed high electric field (IPEF) has been studied. IPEF sterilization are possible to do non-thermal sterilization of the foods since it destroys the cell membrane of bacteria physically. In this study, we have attempted to apply the IPEF sterilization for green juice. The development of a circulation sterilization system for a practical test was carried out. It was confirmed that enzyme included in the green juice was not deactivated when IPEF was applied. As a result, at applying 20-minute pulse electric field in 30 and 40 kV/cm, survival ratios of viable bacteria in the green juice were reduced to about 40% and 12%, respectively. Also deactivation of Superoxide dismutase (SOD) did not occur when the bacteria were sterilized.

本誌: 電気学会論文誌A（基礎・材料・共通部門誌） Vol.137 No.12 （2017）

本誌掲載ページ: 678-684 p

原稿種別: 論文／日本語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejfms/137/12/137_678/_article/-char/ja/