Chapter 14 PEF 保藏学课件第二部分-保藏原理部分.pptVIP

Chapter 12Pulsed Electric Fields (PEF) Outline 14.1 Introduction 14.2 Mechanisms of microbial inactivation 14.3 Critical factors determining microbial inactivation 14.4 Effects on enzymes 14.5 Effects on vitamins other quality attributes of foods 14.6 Application 14.7 Strength 14.8 Weakness 14.1 Introduction Physical technology based on power electronics Permits operation at low or moderate T Non-thermal preservation alternative to heat pasteurization PEF fields DNA transfer into cells Microbial inactivation food preservation 14.2 Mechanisms of Microbial Inactivation PEF processing Short electric pulses (1-20μs) High field strength (15-80 kV.cm-1) Some phenomena/correlations Electric field strength cell membrane permeabilisation (Electro-permeabilisation/electroporation) Membrane electro-permeabilisation microbial inactivation Membrane electro-permeabilisation microbial inactivation correlation was observed between membrane permeabilisation and cell inactivation after treatment at 15 or 25 kV.cm -1 not after thermal inactivation (3 min. at 45 to 95 oC mechanisms in PEF inactivation somewhat differ from thermal inactivation fluorescence staining technique to assess membrane damage An increase in field strength increased the cell inactivation ratio and increased the fluorescence intensity 1. Dielectric Rupture Theory Breakdown of membrane by external electric field Increase in transmembrane potential (TMP) 跨膜电位 Viscoelastic restoring force oppose electro-compression Electro-compression force increase more rapidly Membrane breakdown Breakdown TMP: 0.7 to 2.2 V (spherical) Inactivation Strength of the external electric field the pulse width increase Large irreversible pores form Cell inactivation Schematic Diagram of Membrane Breakdown 2. Equation (Spherical cells) TMP = 1.5 ? E ?f (σ) ? r ? cos (?) TMP: Transmembrane potential E: External electric field strength f (σ) : Electrical conductivities of suspending medium, cell cytoplasm and cell