Preliminary Study on Affecting Factors in Soybean Sauce Omic Heating

Abstract

Abstract: This article mainly studied the effect of different conditions on the heating speed, electrical conductivity and the sterilization of yeast in the soybean sauce. The experimental results indicated that the heating rate of the soybean sauce increased with increase of the voltage and the salt content and decrease of solid content. The soybean sauce electrical conductivity and the temperature had the linear relation. Orthogonal test confirmed the best sterilization condition: 35 V, 65 ℃ 150 s. Under these conditions, it could completely exterminated the yeast in the soybean sauce, and the consuming power of electrical energy was 785 J/ kg·s.

Key words: omic heating, soybean sauce, heating rate, electrical conductivity, yeast, survival rate

CHENG Yu-Lai, CHEN Bo. Preliminary Study on Affecting Factors in Soybean Sauce Omic Heating[J]. FOOD SCIENCE, 2008, 29(4): 78-81.

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Preliminary Study on Affecting Factors in Soybean Sauce Omic Heating

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