微波杀菌对草莓罐头的杀菌效果研究  

Bactericidal effect of microwave sterilization on canned strawberry

作　　者：毕延娣 王纪华 田晓琴 李强 付海龙 刘珊珊 BI Yan-Di;WANG Ji-Hua;TIAN Xiao-Qin;LI Qiang;FU Hai-Long;LIU Shan-Shan(Beijing Research Centre for Agricultural Standards and Testing,Beijing 100097,China)

机构地区：[1]北京农业质量标准与检测技术研究中心,北京100097

出　　处：《食品安全质量检测学报》2018年第17期4577-4580,共4页Journal of Food Safety and Quality

摘　　要：目的研究微波杀菌对草莓罐头的杀菌效果。方法微波功率800 W的条件下对草莓罐头微波杀菌,分别处理1、3、5、7、9 min,应用Weibull模型对草莓罐头的杀菌效果进行拟合。结果随着微波杀菌时间的延长,杀菌效果增强,微波杀菌处理7 min时可全部杀死霉菌和酵母,Weibull模型动力学曲线的决定系数r2大于0.9800,?2、RMSE的值分别小于0.0300和0.0800,拟合效果较好。结论微波杀菌方法快速、简便、高效,对草莓罐头的杀菌效果较好。Objective To investigate the bactericidal effect of microwave sterilization on canned strawberry. Methods The microwave sterilization of 800 W power was used on canned strawberry for 1, 3, 5, 7 and 9 min, respectively. The Weibull model was used to fit the bactericidal effect survival curve. Results With the increase of sterilization time, the bactericidal effect was improved, and mold and yeast could be inactivated within 7 min. The correlation coefficients （r^2） of the Weibull model were more than 0.9800, and the X^2 and RMSE were less than 0.0300 and 0.0800, respectively, and the fitting effects were good. Conclusion The microwave sterilization method is rapid, simple and efficient, which has good bactericidal effect on canned strawberry.

关 键 词：微波杀菌 草莓罐头 菌落总数 霉菌酵母 Weibull模型 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]