脱水菠菜的催化式红外辐射灭菌研究  

Effectiveness of Catalytic Infrared Radiation in the Sterilization of Dehydrated Spinach

作　　者：张鑫[1] 曲文娟[1] 马海乐[1] 潘忠礼[1] 吴本刚[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏省农产品物理加工重点实验室,江苏镇江212013

出　　处：《食品科学》2013年第23期133-137,共5页Food Science

基　　金：江苏省科技支撑计划项目(BE2011382);江苏省物理加工重点实验室开放基金项目(JAPP2010-6)

摘　　要：通过催化式红外辐射技术处理含菌量超标的脱水菠菜,利用红外辐射的杀菌效应来提高产品的食用安全性,使其符合食品卫生质量标准。考察不同红外辐射保温处理的灭菌效果,并与高温蒸汽灭菌进行对照,同时对处理前后脱水菠菜颜色及叶绿素含量的变化进行分析。结果表明:在高温蒸汽处理180s后,将湿热处理的脱水菠菜于70℃热风干燥处理30min,细菌总数残活率对数值为-1.96±0.06,△E为21.61±0.13,叶绿素保留率为64.98%;红外辐射处理180s于70℃保温45min,细菌总数残活率对数值(lgS)为-1.98±0.05,△E为5.17±0.83,叶绿素保留率为84.62%。红外辐射保温与高温蒸汽灭菌的效果相当,但更有利于保持脱水菠菜的品质。Dehydrated spinach was treated by catalytic infi-ared radiation to improve the microbial safety and meet the national food hygiene standards. The effectiveness of infrared radiation and subsequent heat insulation to reduce total bacterial populations in dehydrate spinach was evaluated in comparison to high-temperature steam sterilization. In addition, the changes in color and chlorophyll content in dehydrated spinach before and after these treatments were analyzed. The results showed that after 180 s of high-temperature steam sterilization and then 30 min of hot-air drying at 70 ℃, the logarithmic amount of residual bacteria was - 1.96 ± 0.06, color difference （ A E） 21.61 ± 0.13, chlorophyll retention 64.98% and the observed results were - 1.98 ± 0.05, 5.17 ± 0.83 and 84.62%, respectively, after 180 s of infrared radiation and then holding at 70 ℃ for 45 min. These data demonstrate that the effectiveness of infrared radiation followed by heat insulation for sterilizing dehydrated spinach is similar to that of high-temperature steam sterilization and is more helpful to maintain its quality.

关 键 词：红外辐射 高温蒸汽 脱水菠菜 灭菌 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]