超声波协同臭氧处理对梨汁中微生物的影响  

Effect of ultrasonic-ozone treatments on microorganisms in pear juice

作　　者：郭丽娟[1] 丘泰球[1] 范晓丹[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2007年第5期73-75,共3页Food Science and Technology

基　　金：广东省科技计划项目(2003B31709)

摘　　要：研究了超声波协同臭氧处理对梨汁中霉菌和酵母菌存活量的影响。超声功率200～800W,臭氧浓度0.02～0.14mg/kg,时间35～210s。实验结果表明:超声与臭氧有着较好的协同杀菌作用,杀菌效果明显优于单独超声杀菌或单独臭氧杀菌。A study was made on the effects of ultrasonic-ozone treatments on the yeast and mold in Pear juices （pH5）. With different ultrasonic power （200-800W）, ozone concentration （0.02-0.14mg/kg） and treatment time （35-210s）. It is indicated the effect of sterilization by ultrasonic-ozone is better than that of ultrasonic or ozone only.

关 键 词：超声波 臭氧 杀菌 霉菌和酵母菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]