CAJ | 학술논문

以细菌总数为指标，研究了影响糖醋萝卜微波杀菌的主要因素，最终采取正交试验优化其工艺条件。试验结果表明：装填量为75 g的罐装糖醋萝卜在微波功率320 W下辐照时间90 s，其杀菌效果最好，且保藏性能比传统的巴氏杀菌更佳。
이세균총수위지표，연구료영향당작라복미파살균적주요인소，최종채취정교시험우화기공예조건。시험결과표명：장전량위75 g적관장당작라복재미파공솔320 W하복조시간90 s，기살균효과최호，차보장성능비전통적파씨살균경가。
The main factors influencing the microwave sterilization of sweet and sour radish are studied with the total bacterial count as indicator.Orthogonal experiment is used to optimize the process con-ditions.The results show that 75 g canned sweet and sour radish irradiated under microwave power of 320 W for 90 s,its sterilization effect is the best,and the preservation performance is better than that by conventional pasteurization.