学术
超声波协同钴-60对蕃茄酱的灭菌效果研究
丘苑新[1] 叶盛英[2] 黄桂颖[3] 徐尚和[4]
[1]仲恺农业技术学院科研处,广东广州510225 [2]华南农业大学食品学院,广东广州510642 [3]仲恺农业技术学院轻工食品学院,广东广州510225 [4]味可美（广州）食品有限公司,广东广州510730
摘 要:
用一定频率的超声波协同60↑Co辐射对番茄酱进行处理,通过二次旋转实验设计,采用不同的超声波功率、处理时间及辐射剂量,以细菌总数及乳酸杆菌两个微生物指标来考察其协同杀菌能力.结果表明,经过超声波处理的番茄酱,再以较低的辐射剂量处理,可获得令人满意的杀菌效果.当超声波功率为120 W,超声波作用时间为20.8 min,辐射剂量为7.05 kGy时,细菌总数的减少率可以达到99%;当超声波功率为120 W,超声波作用时间为16 min,辐射剂量为7.11 kGy时,乳酸杆菌的减少率可以达到98%.[著者文摘]
文章出处:
《仲恺农业技术学院学报》-2007年20卷3期 -20-24页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-0774（2007）03-0020-05
Research on ketchup synergetic sterilizing through 60↑Co radiation combined with ultrasonic
QIU Yuan-xin, YE Sheng-ying , HUANG Gui-ying, XU Shang-he（1. Department of Scientific Research, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China;2. College of Food Science, South China Agriculture University, Guangzhou 510642, China;3. College of Light Industry and Food Science, Zhongkai University of Agriculture and Technolgy, Guangzhou 510225, China;4. Mccormick （Guangzhou） Foods CO., Ltd, Guangzhou 510730, China）
Abstract:
60↑Co radiation combined with ultrasonic （R ＆ U） was used to process the ketchup, by central composite rotation design of test. With different levels of ultrasonic power, processing time and radiation dosage as different facts, the inactivation capability was evaluated through the index of total amount of bacteria and lactobaillus. The result showed that, after the ketchup was treated with ultrasonic, radiation little with dosage was necessary to get satisfied inactivation of microorganism. The decrease rate of the bacteria could be 99% when ultrasonic power was 120 W, ultrasonic processing time was 20.8 rain and the radiation dosage was 7.05 kGy. The decrease rate of lactobacillus could be 98% when ultrasonic power was 120 W, ultrasonic processing time was 16 rain and the radiation dosage was 7.11 kGy.[著者文摘]
Key words:
ultrasonic;60↑Co radiation; synergetic sterilize; total amount of bacteria; lactobacillus
基金资助:
广东省科技计划（B020）资助项目.
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