摘要
通过程序控制改变微波炉的加热方式,使微波加热升温方式与水浴加热方式相近。利用此方法,分别测定了三种食源性致病菌,大肠杆菌(Escherichia coli)、乙型副伤寒沙门菌(Salmonella paratyphi B)在50,55,60℃水浴和微波加热杀菌的D值,以及金黄色葡萄球菌(Staphylococcus aureus)在55,60,65℃水浴和微波加热杀菌的D值。通过比较相同温度条件下大肠杆菌、沙门氏菌和金黄色葡萄球菌微波和水浴杀菌D值与Z值,可以发现微波杀灭的效果与水浴杀菌相近,未发现显著的微波非热效应。
In order to explore whether exist non-thermal effect during the microwave heating, this article alter the way of microwave heating to ana- log the curve of water bath heating. By this method, the D-values of three foodborne pathergens, Escherichia coli , Salmonella paratyphi B at the temperature of 50 ,55,60 ℃ and Staphylococcus aureus ranges from 55 - 65 ℃ in water bath and microwave heating were determined. By Comparing the D and Z-values of Escherichia coli, Salmonella paratyphi B , Staphylococcus aureus in water bath and microwave heating, we found that there was no difference between water bath and microwave heating and no evident non-thermal effect of the microwave.
出处
《食品与机械》
CSCD
北大核心
2007年第1期31-35,共5页
Food and Machinery
基金
国家自然科学基金重点项目(项目编号:20436020)
关键词
微波
杀菌
D值
Z值
Microwave
Sterilization
D-value
Z-value
