摘要
以某公司生产的FD蔬菜块为例,将臭氧气体作为主要杀菌手段,同时辅助以紫外照射的方法,研究了杀菌过程中臭氧浓度、杀菌时间、紫外灯压等因素对杀菌效果的影响,并对杀菌处理后的产品进行了品质考察。结果表明,臭氧联合紫外辐照杀菌技术可有效杀死产品中的微生物,将产品控制在安全范围以内,且不破坏产品品质,真正做到了杀菌彻底且无残留。
The effect of concentrations of ozone gas, sterilization time, and the pressure of UV lamp on sterilization of the FD vegetables was studied. Then we took sensory evaluation in order to know the change of the product that has been deal with. As a result, The UV-assisted-ozone sterilization technology efficient kill the microbial in the products, and make the products more safety. Furthermore, The quality of product was not destoryed, just do the downright sterilization and without residue.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第3期310-314,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
国家863计划重点项目(2007AA100406)
关键词
FD蔬菜块
臭氧
紫外线
杀菌
freeze-drying vegetable block, ozone, ultraviolet radiation, sterilization
