摘要
研究紫外线在牛乳杀菌中的照射距离、照射时间、牛乳厚度以及温度四个因素与细菌率之间的关系，采用正交实验得出各因素的最佳工艺组合参数。发现照射时间和牛乳厚度影响细菌率最为明显。紫外线对牛奶杀菌不会造成牛奶的营养损失，而会增加其维生素D等优点。
We find irradiating time and the thickness of milk can give an apparent effect on the breeding rate of bacteria through a research, in the milk sterilizing with ultraviolet, on therelationship between the breeding rate of bacteria and the follow four factors-irradiat- ing time, irradiatingdistance, the thickness of milk and temperature, according to the best parameters from a arthogonal experiment. Mean-while, this sterilizing method can not only retain the nutrition in milk but enrich vitamin D.
作者
黎金琴
LI Jin-qin （School of Power and Mechanical Engineering, Wuhan University, Wuhan 430072, China）
出处
《电脑知识与技术》
2010年第9期7137-7139,共3页
Computer Knowledge and Technology
关键词
牛奶
紫外线
消毒
milk
ultraviolet
sterilizing
