摘要
微波灭菌技术应用于锥栗的灭菌,以灭菌后的褐变度和灭菌效果为指标,对锥栗的微波灭菌工艺进行研究。结果表明:得到微波灭菌最佳组合为A2B2C2,即微波330W,灭菌时间60s,温度80℃。
Microwave sterilization of Castanea henryi was studied using the disinfection effects and the degree of browning as indicators. Results showed that the optimal sterilization conditions were microwave power 330W, sterilization lime 60s and temperature 80℃.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第3期329-331,共3页
Modern Food Science and Technology
关键词
锥栗
微波
灭菌
Castanea henryi
microwave
sterilization
