牛奶中大肠菌群的耐压性研究

 在20 ℃及0.1~430 MPa压力范围内，不同的静水压力与不同的保压时间相结合，对接种了大肠菌群的牛奶做高压处理，研究大肠菌群的耐压性。结果表明：40 MPa压力难以杀死大肠菌群；100 MPa压力持续5 min，大肠菌群中70%以上的细菌死亡；直到430 MPa，大肠菌群中仍有少量耐压细菌存活。     

超高压处理对海参自溶酶活性影响的研究

 海参的超高压处理与传统的处理方法相比有许多优越性,具有十分广阔的应用前景。研究了超高压处理过程中压力（0.1~550 MPa）、保压时间（0~30 min）、温度（24~62 ℃）及保压方式对海参自溶酶活性的影响。在室温、保压20 min的条件下,200 MPa左右较低压力下酶活性降低,相对残存活性为88.25%;250 MPa较高压力下自溶酶被激活,酶活性为106.77%;550 MPa高压下酶活性最低为29.81%。自溶酶活性随保压时间和温度的增加先上升后下降;保压方式对自溶酶活性的影响不大。同时利用误差反向传播神经网络（Back Propagation Neural Network,BP人工神经网络）,模拟了超高压钝酶效果,与实验结果比较,平均相对误差为0.9%,可以获得较好的预测结果。研究结果表明,在一定的压力、保压时间和温度下,酶被激活,其活性上升;而在一定的压力、保压时间和温度下,酶被钝化,活性降低。对优化海参超高压钝酶工艺具有一定的参考价值。     

超高压处理对多酚氧化酶活性的影响

 研究了超高压中温协同处理对砀山梨汁中多酚氧化酶活性的影响，实验压力为0.1~500 MPa，温度为20~60 ℃。此外，考察了不同pH值（3~7）和保压时间（2~34 min）超高压处理对酶活性的影响。实验结果分析表明：在处理温度为50 ℃、保压时间为10 min和梨汁pH值为5的条件下，200~300 MPa处理梨汁时多酚氧化酶被激活，活性表现最高；500 MPa时酶的活性下降到75.3%。协同温度为30 ℃处理梨汁时，酶的活性反而增大；30 ℃以后，酶活性随温度升高而迅速降低；有效协同高压处理的温度为40 ℃。随着保压时间的延长，梨汁中过氧化物酶的活性减小；18 min以前下降速度较快些，之后下降速度变缓。pH在5~6之间，酶的残留活性最大；pH值为6时，梨汁中多酚氧化酶最为耐压。     

高压处理对酪蛋白酶解产物抗氧化活性的影响

研究了高压处理条件和处理对象对胰蛋白酶水解酪蛋白特性及产物抗氧化活性的影响。以水解度、DPPH自由基、超氧阴离子自由基、羟基自由基和还原力为测定指标,研究了高压处理胰蛋白酶、酪蛋白、酪蛋白+胰蛋白酶后的酶解特性和产物的抗氧化活性。结果表明:在水解度方面,高压对酪蛋白的处理效果比胰蛋白酶好,在200MPa的压力下保压20min时,酪蛋白的水解度提高了31.14%,但是高压对酪蛋白+胰蛋白酶的处理效果不佳;经100MPa保压15min或50MPa保压5min处理后胰蛋白酶的酶解产物对DPPH自由基和超氧阴离子自由基有较强的清除能力,而经150MPa保压10min处理的酪蛋白以及经150MPa保压15min处理的酪蛋白+胰蛋白酶的酶解产物在羟基自由基的清除能力和还原力方面表现更好,并且酶解产物的抗氧化活性与水解程度不成正相关。     

超高压处理的草莓果肉饮料在贮藏过程中的品质变化

 采用超高压处理（压力600 MPa、保压时间4 min）方法,实验研究了在4 ℃下储藏7个月时草莓果肉饮料的微生物及主要品质的变化。结果表明：草莓果肉饮料在7个月贮藏期内没有细菌、霉菌或酵母检出,仅从微生物角度看,超高压处理有效地延长了货架期;贮藏过程中草莓果肉饮料中的颜色逐渐变暗,可溶性固形物、pH值、可滴定酸有波动,但变化不显著（P>0.05）,总酚、维生素C及花青素含量均逐渐减少,·DPPH（1,1-二苯基-2-三硝基苯肼）自由基清除能力及铁离子还原能力逐渐减弱;贮藏过程中草莓果肉饮料挥发性香气成分的种类和含量均发生明显变化,其中酯类成分显著降低,芳樟醇和反式-橙花叔醇随储藏时间的延长而显著增加。     

热和高静压杀菌对糟卤虾仁货架期及品质的影响北大核心CSCD

为研究热和高静压杀菌对糟卤虾仁品质和货架期的影响,分别采用热和高静压(HHP)方法对糟卤虾仁样品进行处理。根据样品微生物菌落总数随着杀菌时间的变化曲线,确定较优的热和高静压杀菌条件分别为85℃、20min和550MPa、10min。通过理化指标和感官评价对杀菌处理后的样品品质进行评价。结果表明,贮藏过程中,热和高静压杀菌组样品的pH值和水分含量均无显著变化;贮藏30d后,热和HHP杀菌组的综合评分均低于对照组,但是HHP杀菌组样品在形态、色泽、软硬度等方面均优于热杀菌组;贮藏90d后,HHP杀菌组样品的微生物菌落总数达到2.5×104 cfu/g,接近行业标准的上限(3.0×104 cfu/g),远高于热处理组(70cfu/g),相应地,HHP杀菌组的TVB-N值也高于热处理组。     

热和高静压杀菌对糟卤虾仁货架期及品质的影响

为研究热和高静压杀菌对糟卤虾仁品质和货架期的影响,分别采用热和高静压(HHP)方法对糟卤虾仁样品进行处理。根据样品微生物菌落总数随着杀菌时间的变化曲线,确定较优的热和高静压杀菌条件分别为85℃、20min和550MPa、10min。通过理化指标和感官评价对杀菌处理后的样品品质进行评价。结果表明,贮藏过程中,热和高静压杀菌组样品的pH值和水分含量均无显著变化;贮藏30d后,热和HHP杀菌组的综合评分均低于对照组,但是HHP杀菌组样品在形态、色泽、软硬度等方面均优于热杀菌组;贮藏90d后,HHP杀菌组样品的微生物菌落总数达到2.5×104 cfu/g,接近行业标准的上限(3.0×104 cfu/g),远高于热处理组(70cfu/g),相应地,HHP杀菌组的TVB-N值也高于热处理组。     

高压对米曲霉理化性质影响及诱变的研究

 在100~400 MPa压力、保压20 min的条件下处理酱油酿造菌种——米曲霉，研究高压对米曲霉存活率、形态特征、生理性质、蛋白酶、淀粉酶活性等的影响，并诱变筛选优良菌株。结果表明：高压对米曲霉的存活率、形态特征有明显的影响；压力对蛋白酶及淀粉酶活性的影响也有特异的规律，即在一定压力范围内（0.1~200 MPa）蛋白酶的活性随着压力的增加而减小，但随着压力的进一步升高（200~400 MPa）蛋白酶的活性又逐渐增强，在300 MPa时超过对照组，400 MPa时蛋白酶的活性达到最高值；淀粉酶在0.1~100 MPa时活性下降，在200 MPa时其平均的糊化和糖化活性最强、活力最高，当压力升高活性又开始降低，400 MPa时几乎又回到对照值。另外，高压处理后获得一株理想的变异菌株HP300a：生长速度快、孢子数量多、蛋白酶活力高，且不易被杂菌污染。其成曲的几项主要指标均优于对照株，酿出酱油的几项主要指标也明显优于对照株。为利用高压诱变筛选米曲霉优良菌种、提高酿造酱油产品的产量及质量提供了理论依据，并发现了高压处理米曲霉引起其蛋白酶及淀粉酶活性改变的特殊规律。     

超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响

 为了研究超高压处理对荔枝果肉中过氧化物酶（POD）、果胶甲基酯酶（PME）及可溶性蛋白含量的影响,将荔枝（“淮枝”品种）果肉在100~400 MPa压力、10 ℃温度条件下处理30 min,采用分光光度法测定果肉中POD、PME的活性,用天然凝胶电泳法以及活性染色法测定POD、PME同工酶的变化,用SDS凝胶电泳法测定果肉中可溶性蛋白含量。结果表明：100~200 MPa超高压处理使荔枝果肉中POD活性上升且出现新的同工酶,300~400 MPa超高压处理则使其活性降低且新出现的同工酶消失;100 MPa压力处理使荔枝果肉中PME活性上升且出现新的同工酶,200~400 MPa超高压处理则使其活性降低且新出现的同工酶消失;100 MPa超高压处理使荔枝果肉中可溶性蛋白含量有所增加,而在200~400 MPa压力处理下其含量持续下降。     

食品微生物对超高压处理的逆境响应

 超高压（High Hydrostatic Pressure,HHP）作为一种非热杀菌技术,在食品工业中有着很广泛的应用,与传统的热加工处理相比,在保持食品品质、杀菌、钝酶等方面都有其明显的优势。通过对国内外相关文献的分析,对HHP处理后处于亚致死状态食品微生物的细胞膜、遗传与结构物质、机体代谢等方面,以及大部分食品微生物在应对外界的多种刺激时而进行的普遍性调控机制的研究进行了总结,探讨了经过HHP处理后处于亚致死状态的食品微生物在逆境下存活的应激反应。     

A fast pulsed power source applied to treatment of conductingliquids and air

Two pilot pulsed power sources were developed for fundamental investigations and industrial demonstrations of treatment of conducting liquids. The developed heavy-duty power sources have an output voltage of 100 kV (rise time 10 ns, pulse duration 150 ns, pulse repetition rate maximum 1000 pps). A pulse energy of 0.5-3 J/pulse and an average pulse power of 1.5 kW have been achieved with an efficiency of about 80%. In addition, adequate electromagnetic compatibility is achieved between the high-voltage pulse sources and the surrounding equipment. Various applications, such as the use of pulsed electric fields (PEFs) or pulsed corona discharges for inactivation of microorganisms in liquids or air, have been tested in the laboratory. For PEF treatment, homogeneous electric fields in the liquid of up to 70 kV/cm at a pulse repetition rate of 10-400 pps could be achieved. The inactivation is found to be 85 kJ/L per log reduction for Pseudomonas fluorescens and 500 kJ/L per log reduction for spores of Bacillus cereus. Corona directly applied to the liquid is found to be more efficient than PEF. With direct corona we achieve 25 kJ/L per log reduction for both Gram positive and Gram negative bacteria. For air disinfection using our corona pulse source, the measured efficiencies are excellent: 2 J/L per log reduction     

High pressure equipment for food processing

Abstract

Processing food with pressure improves the quality and shelf life of the product. The pressure required is normally 600 to 900 MPa (approximately 6000 to 9000 atm). Equipment for high pressure food processing is available today from ABB Pressure Systems AB. The plant can have a through-put of 300 to 6000 litres per hour at 600 MPa pressure depending on the size of the press. The processing cost at 600 MPa is between 3 to 20 pence per litre depending on production capacity. Processing at 900 MPa instead of 600 MPa will increase the cost 50%, while prolonging the processing time from 3 minutes to 6 minutes at 600 MPa, i.e. introducing a hold time, increases the cost 100%. Pressure is thus cheaper than time. The food is prepacked in flexible material and loaded into the high pressure vessel. Pure water is used as pressure transmitting medium. The pressure is increased to the value required. After decompression the food is ready for distribution.     

静水压对牛奶中细菌生长繁殖的影响

 在20~120 MPa静水压力范围内，研究了压力对鲜牛奶中细菌的生长繁殖的影响。我们发现，在室温及20 MPa静水压下受压5 min后，细菌的生理活性显著降低，其生长繁殖受到抑制，而且生理活性的降低是一种压力非在位效应。     

Underwater implosion of glass spheres

Underwater implosion experiments were conducted with thin-wall glass spheres to determine the influence that structural failure has on the pressure pulse. Four experiments were conducted with glass spheres having an outside diameter of 7.62 cm, thickness of 0.762 mm, and an estimated buckling pressure of 7.57 MPa. The experiments were performed in a pressure vessel at a hydrostatic pressure of 6.996 MPa. The average peak pressure of the implosion pressure pulse was 26.1 MPa, measured at a radial distance of 10.16 cm from the sphere center. A computational fluid structure interaction model was developed to assess how the failure rate of the glass structure influences the pressure time history. The model employed a specified glass failure sequence that is uniform in time and space. It was found that for the conditions of the test, a glass failure rate of 275 m/s provided a reasonable representation of the test data. The test data and the model results show that the failure time history of the structure has a significant influence on an implosion pressure pulse. Computational prediction of an implosion pressure pulse needs to include the failure time history of the structure; otherwise it will overpredict the pressure time history.     

Investigation on the relationship between overpressure and sub-harmonic response from encapsulated microbubbles

Sub-harmonic component generated from microbubbles is proven to be potentially used in noninvasive blood pressure measurement. Both theoretical and experimental studies are performed in the present work to investigate the dependence of the sub-harmonic generation on the overpressure with different excitation pressure amplitudes and pulse lengths. With4-MHz ultrasound excitation at an applied acoustic pressure amplitude of 0.24 MPa, the measured sub-harmonic amplitude exhibits a decreasing change as overpressure increases; while non-monotonic change is observed for the applied acoustic pressures of 0.36 MPa and 0.48 MPa, and the peak position in the curve of the sub-harmonic response versus the overpressure shifts toward higher overpressure as the excitation pressure amplitude increases. Furthermore, the exciting pulse with long duration could lead to a better sensitivity of the sub-harmonic response to overpressure. The measured results are explained by the numerical simulations based on the Marmottant model. The numerical simulations qualitatively accord with the measured results. This work might provide a preliminary proof for the optimization of the noninvasive blood pressure measurement through using sub-harmonic generation from microbubbles.     

Potential applications of high pressures in pharmaceutical science and medicine

Abstract

High pressure (HP) technology appears to be of paramount interest for valuable applications in pharmacy and medicine, owing to academic studies and industrial developments of this technology for food processing. The main potential application of HP between 100 MPa and 1200 MPa (1 kbar to 12kbar) is the inactivation of biological agents (bacteria, moulds, yeasts, virus and even prions) which allows the sterilization (i.e, “pascalization”) of thermo-, chemo-, or radio-sensitive materials and chemicals. The immunogenicity of some pressure-killed bacteria or virus suggests also the potentiality of making new vaccines. Another interest of the HP technology is the possibility of storage at subzero temperatures without freezing of cells and animal tissues to be used for cells and organs for transplant. HP engineering may be used for enzyme-catalyzed synthesis of fine chemicals, production of modified proteins of medical or pharmaceutical interest, and organic synthesis of pharmaceuticals.     

Focusing of shock waves induced by optical breakdown in water

The focusing of laser-generated shock waves by a truncated ellipsoidal reflector was experimentally and numerically investigated. Pressure waveform and distribution around the first (F(1)) and second foci (F(2)) of the ellipsoidal reflector were measured. A neodymium doped yttrium aluminum garnet laser of 1046 nm wavelength and 5 ns pulse duration was used to create an optical breakdown at F(1), which generates a spherically diverging shock wave with a peak pressure of 2.1-5.9 MPa at 1.1 mm stand-off distance and a pulse width at half maximum of 36-65 ns. Upon reflection, a converging shock wave is produced which, upon arriving at F(2), has a leading compressive wave with a peak pressure of 26 MPa and a zero-crossing pulse duration of 0.1 mus, followed by a trailing tensile wave of -3.3 MPa peak pressure and 0.2 mus pulse duration. The -6 dB beam size of the focused shock wave field is 1.6 x 0.2 mm(2) along and transverse to the shock wave propagation direction. Formation of elongated plasmas at high laser energy levels limits the increase in the peak pressure at F(2). General features in the waveform profile of the converging shock wave are in qualitative agreement with numerical simulations based on the Hamilton model.     

An overview of research using the one atmosphere uniform glowdischarge plasma (OAUGDP) for sterilization of surfaces and materials

The medical, food processing, and heating, ventilating, and air conditioning industries are searching for improved pasteurization, disinfection, and sterilization technologies. Candidate techniques must deal with and overcome such problems as thermal sensitivity and destruction by heat, formation of toxic by-products, costs, and inefficiency in performance. We report the results of a plasma source, the One Atmosphere Uniform Glow Discharge Plasma (OAUGDP), which operates at atmospheric pressure in air and produces antimicrobial active species at room temperature, OAUGDP exposures have reduced log numbers of Gram negative and Gram positive bacteria, bacterial endospores, yeast, and bacterial viruses on a variety of surfaces. The nature of the surface influenced the degree of lethality, with microorganisms on polypropylene being most sensitive, followed by glass, and cells embedded in agar. Experimental results showed at least a 5 log ₁₀ CFU reduction in bacteria within a range of 50-90 s of exposure. After 10-25 s of exposure, macromolecular leakage and bacterial fragmentation were observed. Vulnerability of cell membranes to reactive oxygen species (ROC) is hypothesized. Results from several novel OAUGDP configurations are presented, including a remote exposure reactor (RER) which uses transported active species to sterilize material located more than 20 cm from the plasma generation site, and a second planar electrode configuration developed for air filter sterilization. Applications of these technologies to the healthcare industry, the food industry, and decontaminating surfaces compromised by biological warfare agents are discussed     

The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée

The aim of this study was to monitor the shelf-life and quality of strawberry purée preserved using combined high pressure processing (HPP)–mild temperature processing at 300 and 600?MPa for 15 min during cold storage (6°C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved purée at 300 and 600?MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600?MPa than at 300?MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as ΔE, and the browning index, were observed in purée preserved at 600?MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products.     

Variation of spark-processing parameters on the photoluminescence properties of spark-processed silicon

Electrical and physical parameters, which influence the photoluminescence (PL) properties of spark-processed silicon (sp-Si), were systematically varied in order to obtain optimal PL emission. Among these parameters are the average spark current, the pulse width of the spark events, the frequency of the pulses, the processing time, the electrode diameter, the distance between the electrodes, the spark-processing environment, and the gas ambient pressure. It was found that for optimal PL emission the processing current needs to be between 20 and 40 mA, and the pulse frequency of the sparks between 10 and 15 kHz. Further, the N₂/O₂ ratio of the processing environment needs to be about 7:3 and the ambient gas pressure and the processing time as large as feasible. The conditions that are favorable for green PL are a small pulse width, a small counter electrode diameter, a small gap between electrodes, a relatively large nitrogen concentration in the processing chamber, and a comparatively large spark frequency. In the opposite cases, a UV/blue PL is predominantly observed. The results are discussed in terms of various thermal effects on the resulting molecules or defects, which are believed to be important for the PL emission.