微波杀菌技术在番茄制品中的应用  

The Application of Microwave Sterilization in Tomato Products

作　　者：胡习祯 杨玉新 

机构地区：[1]新疆中亚食品研发中心(有限公司),新疆乌鲁木齐830026

出　　处：《农产品加工》2015年第3期40-42,共3页Farm Products Processing

摘　　要：研究非热力杀菌技术中的微波杀菌技术对番茄制品杀菌的杀菌效果,结合国内外研究进展表明,微波杀菌技术能够有效地杀死番茄制品中的致病菌,与其他杀菌技术相比,具有杀菌时间短、杀菌温度低、能量使用率高等特点,能够较好地保持番茄制品的品质,并有效地延长其货架期。This paper studies the effects of sterilization in tomato products with microwave sterilization which is one of the non-thermal sterilization technology,the research shows that the pathogens in tomato products will be effectively killed by microwave sterilization technology, and it is short time, low temperature, high energy utilization compared with other sterilization techniques sterilization, and can better maintain the quality of tomato products, and extend its shelf life effectively.

关 键 词：非热力杀菌 微波杀菌 番茄 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]