猕猴桃汁的紫外线杀菌效果研究

Inactivation of E. coli in the Kiwi Juice by Ultraviolet

研究了猕猴桃果汁膜厚度、辐射距离、时间和温度4个因素对紫外线杀灭接种在猕猴桃清汁中的大肠杆菌的影响。并通过正交试验得出各因素的最佳组合。结果表明:处理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0.5mm,辐射时间为5min,辐射距离为100mm,杀菌温度为30℃时,杀菌率可达99.97%。

The inactivation of thickness,irradiating distance,irradiating time by Ultraviolet（UV） and prepared temperature on E.coli in kiwi juice were studied.It had been found that the optimum condition were as the following： the irradiating time and the thickness were more important than other factors,the inactivation could be 99.97% when the thickness was 0.5 mm,the irradiating time was 5 min,the irradiating distance was 100 mm,and the prepared temperature was 30 ℃.