College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
Hua Shang International Engineering Co., Ltd., Youanmenwai street, Fengtai District, Beijing 100069, PR China.
Int J Food Microbiol. 2024 Jan 30;410:110483. doi: 10.1016/j.ijfoodmicro.2023.110483. Epub 2023 Nov 10.
Ohmic heating (OH), an innovative heating technology, presents potential applications in the pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of OH at various voltage gradients (10 V/cm, 12.5 V/cm, and 15 V/cm) and water bath (WB) on microbial inactivation, physicochemical and sensory properties and microbial flora of pasteurized milk. Results indicated that OH with higher voltage could effectively inactivate microorganisms in milk, requiring less heating time and energy. Moreover, OH treatment at higher voltages could decelerate lipid oxidation and better maintain the sensory quality and essential amino acids content of milk. Additionally, all treatments significantly altered the microbial community, and during storage, the microbial community in milk treated with 10 V/cm and 12.5 V/cm OH remained relatively stable. OH treatments with voltage gradients exceeding 12.5 V/cm could effectively inactive microorganisms and maintain the quality attributes of milk.
欧姆加热（OH）作为一种创新的加热技术，在液体食品巴氏杀菌方面具有潜在的应用。因此，本研究评估了 OH 在不同电压梯度（10 V/cm、12.5 V/cm 和 15 V/cm）和水浴（WB）下对巴氏杀菌牛奶的微生物灭活、理化和感官特性以及微生物菌群的影响。结果表明，OH 采用更高的电压可以有效地灭活牛奶中的微生物，所需的加热时间和能源更少。此外，更高电压的 OH 处理可以减缓脂肪氧化，更好地保持牛奶的感官质量和必需氨基酸含量。此外，所有处理都显著改变了微生物群落，并且在储存过程中，经 10 V/cm 和 12.5 V/cm OH 处理的牛奶中的微生物群落保持相对稳定。超过 12.5 V/cm 的电压梯度的 OH 处理可以有效地灭活微生物并保持牛奶的质量属性。
