湿态紫菜微波杀菌技术研究
首发时间:2015-04-30
摘要:本文研究了湿态紫菜的水活度与水含量之间的关系,同时优化了微波杀菌工艺。研究表明,紫菜水分含量与微波处理时间对微波杀菌效果有明显的影响。在水活度为0.75(水分含量18.8 %),微波时间20 s、功率为600W时,微波杀菌效果最好。同时与紫菜常规杀菌(85℃/30min、100℃/15min)进行了比较,比较得出,微波杀菌与常规的热杀菌相比,具有杀菌时间短、杀菌效果好、紫菜营养物质破坏少等优点。
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Study of Microwave used in Sterilize Wet Porphyra yezoensis
Abstract:This paper studied the relationship of Porphyra yezoensis between water activity and water content. Then optimizated the microwave sterilization technology. The results showed that the moisture content of seaweed and microwave treatment time on the effect of microwave disinfection significantly affected. In the water activity of 0.75 (water content 18.8%), sterilization time 20s and the power 600W, The best effect of microwave sterilization was obtained. And compared to conventional thermal sterilization(85℃/30min、100℃/15min), microwave sterilization have advantages of shorter sterilization time, better bactericidal effect and less damage of nutritional material.?????
Keywords: Porphyra yezoensis Water content Microwave sterilization
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