摘要
采用正交设计试验方案,用微波对番茄汁进行杀菌处理,考察微波功率、杀菌温度、糖含量、盐含量4个因素对番茄汁的杀菌效果和品质的影响。结果表明:微波功率、杀菌温度、糖含量和盐含量对杀菌效果有显著影响,通过正交试验分析得到较优微波杀菌处理条件为:微波功率550W、杀菌温度95℃、盐含量2.5g/100mL、糖含量2.5g/100mL,具有较好的杀菌效果,并能有效保持番茄汁的品质。
Orthogonal test and microwave were applied to study the effect of microwave power,sterilization temperature,sugar content and salt content on bactericidal effect and quality loss of tomato juice.The results showed that there were significant effects of microwave power,sterilization temperature,sugar content and NaCl content on bactericidal effect;when microwave sterilization conditions were 550 W of microwave power,95℃ of sterilization temperature,2.5 g/100mL of salt content,2.5 g/100mL of sugar content,the bactericidal effect and tomato juice quality were great.
出处
《湖南农业科学》
2010年第4期104-106,109,共4页
Hunan Agricultural Sciences
基金
上海市科学技术委员会攻关项目(2006第9317号(2))
关键词
番茄汁
微波
杀菌
正交试验
tomato juice
microwave
sterilization
orthogonal test
