紫外线对苹果 cider 中细菌的灭活作用。

UV inactivation of bacteria in apple cider.

机构信息

Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.

出版信息

J Food Prot. 2005 Aug;68(8):1739-42. doi: 10.4315/0362-028x-68.8.1739.

DOI:10.4315/0362-028x-68.8.1739

PMID:21132989

Abstract

Apple cider, inoculated with Escherichia coli and Listeria innocua, was processed using a simple UV apparatus. The apparatus consisted of a low-pressure mercury lamp surrounded by a coil of UV transparent tubing. Cider was pumped through the tubing at flow rates of 27 to 83 ml/min. The population of E. coli K-12 was reduced by 3.4 +/- 0.3 log after being exposed for 19 s at a treatment temperature of 25 degrees C. The population of L. innocua, which was more resistant to UV, was reduced by 2.5 +/- 0.1 log after being exposed for 58 s. The electrical energy for the process was 34 J/ml and is similar to that for conventional thermal processing. UV processing has the potential to improve the safety and extend the shelf life of apple cider.

摘要

将大肠杆菌和无害李斯特菌接种到苹果 cider 中，然后使用简单的紫外线设备对其进行处理。该设备由一个低压汞灯和一段紫外线透明管组成， cider 通过该透明管以 27 到 83ml/min 的流速泵送。在 25°C 的处理温度下，经过 19 秒的照射，E. coli K-12 的数量减少了 3.4 +/- 0.3 对数级。而更能抵抗紫外线的 L. innocua 的数量则减少了 2.5 +/- 0.1 对数级。该过程的电能消耗为 34 J/ml，与传统的热加工相似。紫外线处理有可能提高苹果 cider 的安全性并延长其保质期。