微波对槟榔干果杀菌效果及其品质的影响

Effect of Microwave on Sterilization and Quality Properties of Dried Betelnut

以槟榔干果为材料,研究微波对槟榔干果杀菌效果及其品质的影响,采用单因素法和多因素正交法优化槟榔干果微波杀菌的工艺条件。结果表明,在微波频率2 450 MHz,微波功率为850 W,装载量为(9.5±0.01)kg/m2,微波处理75 s后,密实袋封口,常温贮藏180 d,处理组槟榔干果中菌落总数、霉菌数目和大肠菌群数均未检出,理化性质无显著影响。

Microbial contamin ation was a difficult problem to be solved in dried betelnut storage. The effect of microwave on sterilization and quality properties of dried betelnut was studied. The process conditions of the microwave sterilization of dried betelnut were optimized by simple and multifactor orthogonal tests. The experiment results showed that the optimized process conditions were determined as follows： microwave frequency 2 450 MHz,microwave power 850 W, batch amout（ 9.5 ±0.01） kg/m2, and the microwave processing time 75 s. The total bacterial count, mould and coliform bacteria were undetected from the dried betelnut sterilized by microwave,which were packaged in zippered plastic bags under normal temperature storage for 180 d. At the same time, the physical and chemical quality of the dried betelnut was not significantly changed. It laid a good foundation for the application of microwave processing technology in industrial processing of betel nut.