摘要
研究了果汁厚度、辐射距离、辐射时间和杀菌温度4个因素对紫外线杀灭接种在梨清汁中的大肠杆菌的影响。并通过正交实验得出各因素的最佳组合。结果表明:辐射时间和果汁厚度对紫外线的杀菌效果影响最为显著。当果汁厚度为0.5 mm,辐射时间为5 min,辐射距离为10 cm,杀菌温度为30℃时,杀菌率可达99.95%。
The inactivation of thickness,irradiating distance,irradiating time by Ultraviolet(UV) and prepared temperature on E.coli in pear juice was studied.It has been found that the optimum condition were as the following:irradiating time and thickness were more important than other factors,the inactivation can be 99.95 % when the thickness was 0.5 mm,irradiating time was 5 min,irradiating distance was 10 cm,and prepared temperature was 30 ℃.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期24-26,共3页
Food Research and Development
基金
陕西理工学院引进人才科研启动项目(SLGQD0623)
关键词
紫外线
梨汁
大肠杆菌
杀菌率
Ultraviolet(UV)
pear juice
E.coli
inactivation