JP5964989B2 - 電場印加方法 - Google Patents
電場印加方法 Download PDFInfo
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- JP5964989B2 JP5964989B2 JP2014553120A JP2014553120A JP5964989B2 JP 5964989 B2 JP5964989 B2 JP 5964989B2 JP 2014553120 A JP2014553120 A JP 2014553120A JP 2014553120 A JP2014553120 A JP 2014553120A JP 5964989 B2 JP5964989 B2 JP 5964989B2
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- electric field
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- 230000005684 electric field Effects 0.000 title claims description 39
- 238000000034 method Methods 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 claims description 22
- 235000013372 meat Nutrition 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 6
- 244000144972 livestock Species 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 235000019688 fish Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 230000005070 ripening Effects 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 238000010586 diagram Methods 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- 238000012423 maintenance Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000295644 Staphylococcaceae Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000029553 photosynthesis Effects 0.000 description 2
- 238000010672 photosynthesis Methods 0.000 description 2
- 230000000243 photosynthetic effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Description
正弦波と、正半波整流と、負半波整流を冷蔵庫内に戴置した畜肉、魚肉に印加した場合にその効果は表1に示す結果になった。
冷蔵庫湿度 30〜50%
電源 50Hz、5KV
期間 5日間
判断 鮮度保持 目視
熟成 アミノ酸量
実験条件 菌の種類 米ぬか由来枯草菌(Bacillus sp)
温度 40℃
湿度 50%
電源
周波数 50Hz、300Hz
電圧 5KV
波形 正弦波
発酵原料 脱脂大豆
始発温度 40℃
図7に示すように、温度、湿度調節可能な2つのボックス5、6を準備し、容器8、9をその中にセットした。ボックス6内には、電極板10が設置され、電極板10には電源11が接続され、ボックス5はコントロール区で、ボックス6は電場区をなしている。前記容器8、9は、236ccのポリプロピレン製のもので、これらの中に成分無調整牛乳(無脂乳固形分8.3%以上、乳脂成分3.5%以上、生乳100%)200ccにLB81乳酸菌(明治ブルガリアヨーグルト)又はビフィズス菌を15cc入れて発酵させた結果は表3に示す通りである。
温度 25℃
(通常ヨーグルトを作る温度は40℃であるが、比較のため低い温度に設定した)
湿度 45〜50%
電源 50Hz、1.0〜2.0mA、5KV、正弦波
印加時間 24時間
電場雰囲気内では、植物性プランクトンが活性化されるので、淡水にアサリ煮汁を0.5%と、植物性プランクトンの淡水クロレラを加えて450LUXの光を当てて1ヶ月間植物性プランクトンの増殖を行ったが、その結果を表4に示す。
植物性プランクトン 淡水クロレラ
培養液(アサリ煮汁)濃度 0.5%
照度 450LUX
温度 28℃
培養期間 1ヶ月間
電源 50Hz、300Hz、5KV、正弦波
また、一般的に食品に付着する一般細菌、大腸菌、ブドウ球菌等の細菌は、電場なしの場合に、図8のA直線に示すように、時間の経過とともに一定割合で増加するが、電場を連続的に印加した場合には、B曲線に示すように、一定時間迄は、増加率は低いが、細菌が電場環境に慣れると急激に増加し、電場なしのばあいより急激に増殖する傾向にある。そこで細菌が電場環境に慣れる前に環境を変化させ環境対応を鈍らせると最近の増殖の抑制が可能となる。
実験条件 冷蔵庫 温度 0℃
電源 50Hz、5KV、正弦波、
15分毎にON、OFF制限
期間 72時間
2…電極板
3…食品
4…電源
8…容器
9…容器
11…電源
12…離水部
Claims (1)
- 畜肉、魚肉、鶏肉、野菜、果物等の食品を電場雰囲気中に設置して鮮度保持処理又は熟成処理をする場合において、食品に電場を形成する電源の正弦波を整流して正(+)の波成分からなる正(+)波整流と負(−)の波成分からなる負(−)波整流を行い、鮮度保持の場合は負波整流を食品に印加し、熟成処理の場合は正波整流を食品に印加するようにした電場印加方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012275359 | 2012-12-18 | ||
JP2012275359 | 2012-12-18 | ||
PCT/JP2013/083573 WO2014098009A1 (ja) | 2012-12-18 | 2013-12-16 | 電場印加方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP5964989B2 true JP5964989B2 (ja) | 2016-08-03 |
JPWO2014098009A1 JPWO2014098009A1 (ja) | 2017-01-12 |
Family
ID=50978339
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2014553120A Active JP5964989B2 (ja) | 2012-12-18 | 2013-12-16 | 電場印加方法 |
Country Status (4)
Country | Link |
---|---|
US (1) | US10085461B2 (ja) |
EP (1) | EP2936990B1 (ja) |
JP (1) | JP5964989B2 (ja) |
WO (1) | WO2014098009A1 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017115424A1 (ja) * | 2015-12-28 | 2017-07-06 | 日通商事株式会社 | 収容庫および温度制御システム |
US20190159487A1 (en) * | 2017-11-30 | 2019-05-30 | Thomas E. Terwilliger | Reduction of oxidation from consumer organic products by electric field |
CN110720579A (zh) * | 2018-07-16 | 2020-01-24 | 晶彩无限环境科技(苏州)有限公司 | 一种食物保鲜*** |
JP2020186845A (ja) * | 2019-05-14 | 2020-11-19 | 株式会社MARS Company | 収納庫および保存方法 |
EP3886601B1 (en) * | 2019-06-12 | 2022-10-19 | Ceská zemedelská univerzita v Praze | Device and method for treatment of food by pulsed electric field |
CN113016865A (zh) * | 2021-04-21 | 2021-06-25 | 徐敏刚 | 一种基于动电场的食材保鲜方法 |
CN114410464A (zh) * | 2022-02-09 | 2022-04-29 | 苏州大学 | 电场诱导细菌聚集装置及方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH0398565A (ja) * | 1989-09-11 | 1991-04-24 | Kirin Brewery Co Ltd | 液体状食品の殺菌法 |
JP2008164219A (ja) * | 2006-12-28 | 2008-07-17 | Matsushita Electric Ind Co Ltd | 冷蔵庫 |
JP2012200327A (ja) * | 2011-03-24 | 2012-10-22 | Mars Company:Kk | 食油劣化抑制装置 |
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US4457221A (en) * | 1980-12-23 | 1984-07-03 | Geren David K | Sterilization apparatus |
CA2132882A1 (en) * | 1993-09-23 | 1995-03-24 | David Reznik | Electroheating of food products using low frequency current |
DE4429918A1 (de) * | 1994-08-23 | 1996-02-29 | Bosch Siemens Hausgeraete | Schaltungsanordnung zur Ansteuerung wenigstens eines elektrisch ansteuerbaren Magneten |
JP3209111B2 (ja) * | 1996-09-09 | 2001-09-17 | 松下電器産業株式会社 | 青果物の熟度測定方法及び測定装置 |
KR20050103313A (ko) | 1997-03-17 | 2005-10-28 | 이시가와 야스오 | 정전장 처리 방법, 정전장 처리 장치 및 이들에 사용되는전극 |
US6093432A (en) * | 1998-08-13 | 2000-07-25 | University Of Guelph | Method and apparatus for electrically treating foodstuffs for preservation |
JP4516677B2 (ja) | 1999-10-26 | 2010-08-04 | 有限会社リヒターコーポレーション | 洗浄装置 |
JP3747218B2 (ja) | 2000-01-21 | 2006-02-22 | 株式会社インテクト | アミノ酸増加豚肉の製造方法およびアミノ酸増加豚肉の製造装置 |
US20020119218A1 (en) * | 2000-12-21 | 2002-08-29 | Burke Earl P. | Method & apparatus of electric cleansing of food products |
EA009630B1 (ru) * | 2003-08-11 | 2008-02-28 | Югенгейша Сан Уорлд Кавамура | Способ и устройство консервирования пищи |
JP2005156042A (ja) | 2003-11-26 | 2005-06-16 | Mebix Kk | 食品商品供給用保管庫 |
KR20080059821A (ko) * | 2006-12-26 | 2008-07-01 | 삼성전자주식회사 | 비대칭 전기장 인가형 선도 유지 장치 |
KR100850670B1 (ko) * | 2007-03-29 | 2008-08-07 | 엘지전자 주식회사 | 냉장고 및 그 동작방법 |
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-
2013
- 2013-12-16 JP JP2014553120A patent/JP5964989B2/ja active Active
- 2013-12-16 US US14/652,336 patent/US10085461B2/en active Active
- 2013-12-16 WO PCT/JP2013/083573 patent/WO2014098009A1/ja active Application Filing
- 2013-12-16 EP EP13865759.8A patent/EP2936990B1/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH0398565A (ja) * | 1989-09-11 | 1991-04-24 | Kirin Brewery Co Ltd | 液体状食品の殺菌法 |
JP2008164219A (ja) * | 2006-12-28 | 2008-07-17 | Matsushita Electric Ind Co Ltd | 冷蔵庫 |
JP2012200327A (ja) * | 2011-03-24 | 2012-10-22 | Mars Company:Kk | 食油劣化抑制装置 |
Non-Patent Citations (2)
Title |
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JPN6014010940; MARSELLES-FONTANET, AR., et al.: 'Optimising the inactivation of grape juice spoilage organisms by pulse electric fields' International Journal of Food Microbiology Vol.130, 2009, p.159-165 * |
Also Published As
Publication number | Publication date |
---|---|
EP2936990B1 (en) | 2018-05-09 |
EP2936990A4 (en) | 2016-07-13 |
EP2936990A1 (en) | 2015-10-28 |
WO2014098009A1 (ja) | 2014-06-26 |
JPWO2014098009A1 (ja) | 2017-01-12 |
US20150327561A1 (en) | 2015-11-19 |
US10085461B2 (en) | 2018-10-02 |
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