WEKO3
アイテム
Effects of Ohmic Heating on Microbial Counts and Denaturatiuon of Proteins in Milk
http://hdl.handle.net/10659/1774
http://hdl.handle.net/10659/177428274964-f1c9-47ab-8d61-7708d1cb5afb
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
S-395_Himoto.pdf (716.1 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2011-03-31 | |||||
| タイトル | ||||||
| タイトル | Effects of Ohmic Heating on Microbial Counts and Denaturatiuon of Proteins in Milk | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | milk | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ohmic heating | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | microbial counts | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | decimal reduction time (D value) | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | protein denaturation | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
SUN, Huixian
× SUN, Huixian× KAWAMURA, Shuso× HIMOTO, Jun-ichi× ITOH, Kazuhiko× WADA, Tatsuhiko× KIMURA, Toshinori |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The aim of this study was to compare the inactivation effects of ohmic heating (internal heating by electric current) and conventional heating (external heating by hot water) on viable aerobes and Streptococcus thermophilus 2646 in milk under identical temperature history conditions. The effects of the two treatments on quality of milk were also compared by assessing degrees of protein denaturation in raw and sterilized milk (raw milk being sterilized by ohmic heating or conventional heating). It was found that microbial counts and calculated decimal reduction time (D value) resulting from ohmic heating were significantly lower than those resulting from conventional heating. There was no difference in degrees of protein denaturation during the two treatments. The results suggested that ohmic heating had not only a thermallethal effect, but also a nonthermal-lethal effect on microorganisms, due to the electric current. Based on the results, we propose that ohmic heating can be effectively used to pasteurize milk with no additional protein deterioration. | |||||
| 書誌情報 |
Food science and technology research 巻 14, 号 2, p. 117-123, 発行日 2008-03 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1344-6606 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.3136/fstr.14.117 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 出版者 | ||||||
| 出版者 | 日本食品科学工学会 | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
