紫外线对梨清汁中大肠杆菌的杀灭作用研究  

INACTIVATION OF E.COLI IN THE PEAR JUICE BY ULTRAVIOLET

作　　者：耿敬章[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001

出　　处：《食品研究与开发》2008年第1期24-26,共3页Food Research and Development

基　　金：陕西理工学院引进人才科研启动项目(SLGQD0623)

摘　　要：研究了果汁厚度、辐射距离、辐射时间和杀菌温度4个因素对紫外线杀灭接种在梨清汁中的大肠杆菌的影响。并通过正交实验得出各因素的最佳组合。结果表明:辐射时间和果汁厚度对紫外线的杀菌效果影响最为显著。当果汁厚度为0.5 mm,辐射时间为5 min,辐射距离为10 cm,杀菌温度为30℃时,杀菌率可达99.95%。The inactivation of thickness,irradiating distance,irradiating time by Ultraviolet（UV） and prepared temperature on E.coli in pear juice was studied.It has been found that the optimum condition were as the following：irradiating time and thickness were more important than other factors,the inactivation can be 99.95 % when the thickness was 0.5 mm,irradiating time was 5 min,irradiating distance was 10 cm,and prepared temperature was 30 ℃.

关 键 词：紫外线 梨汁 大肠杆菌 杀菌率 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]