食品科学 ›› 2008, Vol. 29 ›› Issue (8): 346-350.
• 工艺技术 • 上一篇 下一篇
栗星,包海蓉
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LI Xing, BAO Hai-Rong
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摘要: 以鲜榨橙汁为原料,研究了超声波在不同橙汁特性以及仪器可变条件下,对菌落总数的影响,通过正交试验结果得出杀菌的较优条件是:杀菌时间:13min,振幅:70%,脉冲时间on:30s,脉冲时间off:25s、处理量:50ml;方差分析结果表明,杀菌时间、振幅、脉冲时间、处理量对杀菌率的影响差异极显著(p<0.01);相同杀菌条件下超声波杀菌时间较传统的水浴热杀菌短,有利于保持食品品质。
关键词: 鲜榨橙汁, 超声波, 热, 杀菌
Abstract: Under different characteristics of orange juice and variable conditions of equipment,effects of ultrasound on total number of colonies in orange juice were investigated. The results of orthogonal test showed that the optimum conditions of sterilization are sterilization time 13 minutes,amplitude 70%,pulse on time 30 seconds,pulse off time 25 seconds and orange juice volume 50 ml. The results of analysis of variance showed that the effects of sterilization time,amplitude,pulse time and orange juice volume on sterilization rate are significant(p<0.01) . Compared with heat sterilization,the time of ultrasound sterilizationi ss horter.
Key words: fresh orange juice, ultrasound, heat, sterilization
栗星, 包海蓉. 超声波对橙汁的杀菌特性研究[J]. 食品科学, 2008, 29(8): 346-350.
LI Xing, BAO Hai-Rong. Study on Sterlization Characteristics of Ultrasound for Orange Juice[J]. FOOD SCIENCE, 2008, 29(8): 346-350.
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