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影响鲜枸杞超高压杀菌效果因素的研究

发表时间:2009-08-31  浏览量:1621  下载量:692
全部作者: 张海峰,白杰,王换玉,张英
作者单位: 烟台南山学院食品与营养保健系;宁夏大学农学院;宁夏食品检测中心;包头科发高压科技有限公司
摘 要: 以鲜枸杞为实验材料,研究超高压对新鲜枸杞杀菌效果的影响。进行压力、时间和温度的单因素实验及压力、时间和温度三因素正交实验。经超高压处理后的枸杞鲜果用倾注法进行菌落总数测定,发现超高压对枸杞有一定的杀菌效果。经分析表明:在研究的压力、时间和温度范围内,杀菌效果与压力强度和温度正相关,高压杀菌效果随压力和温度的升高而增强;杀菌效果与时间规律不明显,在一定压力条件下,延长超高压处理时间并不一定能提高灭菌效果。
关 键 词: 食品加工技术;超高压;枸杞;杀菌
Title: Study on the influence factors of ultra high pressure sterilization effect of Chinese wolfberry
Author: ZHANG Haifeng, BAI Jie, WANG Huanyu, ZHANG Ying
Organization: Food and Nutrition Health Department, Yantai Nanshan University;School of Agriculture, Ningxia University;Ningxia Food Inspection Center;Baotou Kefa High Pressure Processing Technology Co., Ltd.
Abstract: Fresh wolfberry was treated as experimental material under ultra high pressure. Single factor experiments of processing pressure, treating time and temperature and orthogonal design including processing pressure, treating time and temperature were used to study the influence factors of ultra high pressure sterilization effect of Chinese wolfberry. The result showed that the ultra high pressure processing had some sterilization effect to fresh wolfberry. The analysis indicated that within the studied pressure, time and temperature ranges, the sterilization effect was positively correlated with the pressure intensity and the temperature. When the pressure and the temperature were higher, the sterilizing effect was stronger. The sterilization effect was not evidently correlated with the processing time. The sterilization effect was not necessarily increased when the processing time was increased at certain pressure.
Key words: food processing technology; ultra high pressure; Chinese wolfberry; sterilization
发表期数: 2009年8月第16期
引用格式: 张海峰,白杰,王换玉,等. 影响鲜枸杞超高压杀菌效果因素的研究[J]. 中国科技论文在线精品论文,2009,2(16):1724-1730.
 
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