文献类型： 外文期刊
作者： Chen, Jingyao 1 ; Cai, Jie 2 ; Huang, Xingjian 1 ; Yi, Tian 3 ; Wang, Kexing 1 ; Pan, Siyi 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China
3.Hubei Acad Agr Sci, Wuhan 430064, Hubei, Peoples R China
关键词： Electrical polarization;Dielectric constant;Rheology;Bacteria count
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2016 年 192 卷
页码：
收录情况： SCI
摘要： This study is based on the development of bacterial count quantification generated by medium dielectric variations and consequent polarization material release. The proposed approach is an action method for the fast detection of bacterial concentration in orange juice. The sensing method relies on bacterial attachment up to biofilm formation. Furthermore, different media provide more oxygen group content to enhance capacitance and self-discharge. The test took only 30 min and it provided the means for rapid bacterial detection in the juice industry. (C) 2015 Elsevier Ltd. All rights reserved.
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