大米中黄曲霉的微波杀菌工艺优化

Optimization of microwave sterilization process on Aspergillus flavus from rice

目的探索微波处理对大米中黄曲霉的杀菌工艺条件。方法以黄曲霉孢子减少对数周期为检测指标,考察微波功率、微波时间和装载量对黄曲霉孢子减少对数周期的影响,在单因素试验的基础上,采用3因素3水平响应面法设计并优化微波杀菌工艺,建立相应的回归方程。结果微波杀菌最佳工艺条件为:微波功率231 W,微波时间32 s,装载量34 g,在此条件下黄曲霉孢子减少对数周期为3.496±0.069,实际值与理论值的相对误差为-9.97%。结论本研究获得了微波杀灭大米中黄曲霉的最佳工艺条件,应用微波技术可以作为粮食杀菌的一种有效手段。

Objective To explore effects of microwave sterilization on Aspergillus flavus from rice. Methods Effects of microwave power, microwave time, and loads of rice on log-periodic reduction of Aspergillus flavus spores were investigated and the log-periodic reduction of Aspergillus flavus spores was determined as an indicator. Based on the single-factor experiments, optimal microwave sterilization process was studied by response surface methodology and corresponding regression equation was established. Results Optimum sterilization conditions were as follows: microwave power of 231 W, microwave time of 32 s, and loads of rice of 34 g. Under these conditions, log-periodic reduction of Aspergillus flavus spores was 3.496±0.069, and relative error between determined and predicted value of log-periodic reduction of Aspergillus flavus spores was -9.97%. Conclusion The optimal sterilization conditions of microwave for Aspergillus flavus spores from rice were obtained, and the microwave technique can be an effective method for grains’ sterilization.