食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
Journal of Food Safety & Quality
2015年
9期
3684-3691
,共8页
大米%黄曲霉%微波%杀菌%响应面法
大米%黃麯黴%微波%殺菌%響應麵法
대미%황곡매%미파%살균%향응면법
rice%Aspergillus flavus%microwave%sterilization%response surface methodology
目的:探索微波处理对大米中黄曲霉的杀菌工艺条件。方法以黄曲霉孢子减少对数周期为检测指标,考察微波功率、微波时间和装载量对黄曲霉孢子减少对数周期的影响,在单因素试验的基础上,采用3因素3水平响应面法设计并优化微波杀菌工艺,建立相应的回归方程。结果微波杀菌最佳工艺条件为:微波功率231 W,微波时间32 s,装载量34 g,在此条件下黄曲霉孢子减少对数周期为3.496±0.069,实际值与理论值的相对误差为-9.97%。结论本研究获得了微波杀灭大米中黄曲霉的最佳工艺条件,应用微波技术可以作为粮食杀菌的一种有效手段。
目的:探索微波處理對大米中黃麯黴的殺菌工藝條件。方法以黃麯黴孢子減少對數週期為檢測指標,攷察微波功率、微波時間和裝載量對黃麯黴孢子減少對數週期的影響,在單因素試驗的基礎上,採用3因素3水平響應麵法設計併優化微波殺菌工藝,建立相應的迴歸方程。結果微波殺菌最佳工藝條件為:微波功率231 W,微波時間32 s,裝載量34 g,在此條件下黃麯黴孢子減少對數週期為3.496±0.069,實際值與理論值的相對誤差為-9.97%。結論本研究穫得瞭微波殺滅大米中黃麯黴的最佳工藝條件,應用微波技術可以作為糧食殺菌的一種有效手段。
목적:탐색미파처리대대미중황곡매적살균공예조건。방법이황곡매포자감소대수주기위검측지표,고찰미파공솔、미파시간화장재량대황곡매포자감소대수주기적영향,재단인소시험적기출상,채용3인소3수평향응면법설계병우화미파살균공예,건립상응적회귀방정。결과미파살균최가공예조건위:미파공솔231 W,미파시간32 s,장재량34 g,재차조건하황곡매포자감소대수주기위3.496±0.069,실제치여이론치적상대오차위-9.97%。결론본연구획득료미파살멸대미중황곡매적최가공예조건,응용미파기술가이작위양식살균적일충유효수단。
Objective To explore effects of microwave sterilization on Aspergillus flavus from rice. Methods Effects of microwave power, microwave time, and loads of rice on log-periodic reduction of Aspergillus flavus spores were investigated and the log-periodic reduction of Aspergillus flavus spores was determined as an indicator. Based on the single-factor experiments, optimal microwave sterilization process was studied by response surface methodology and corresponding regression equation was established. Results Optimum sterilization conditions were as follows: microwave power of 231 W, microwave time of 32 s, and loads of rice of 34 g. Under these conditions, log-periodic reduction of Aspergillus flavus spores was 3.496±0.069, and relative error between determined and predicted value of log-periodic reduction of Aspergillus flavus spores was -9.97%. Conclusion The optimal sterilization conditions of microwave for Aspergillus flavus spores from rice were obtained, and the microwave technique can be an effective method for grains’ sterilization.