摘要
为了研究蒸煮袋真空包装的羊肉臊子微波灭菌条件,以菌落个数为指标,通过中心组合设计试验及响应面法分析研究微波灭菌过程中物料装量、微波灭菌时间及微波输出功率对真空包装羊肉臊子微波灭菌效果的影响。试验结果表明,三因素对微波灭菌主效应影响次序为物料装量>灭菌时间>微波输出功率;其最佳工艺条件为装量为60 g,微波灭菌的时间为33 s,功率为700 W。该条件下菌落个数实测值为4 200 cfu/g。
In order to study on microwave sterilization conditions of fried and diced mutton of vacuum by cook bag.With colony number for index,adopted central composite design（CCD） experiments and response surface methodology（RSM）,the effect of net weight,sterilization time,power on microwave of vacuum packaging fried and diced mutton was researched in microwave sterilization process.The results showed that three factors of microwave sterilization main effect order for： material content superior than sterilization time superior than microwave power output;the optimal sterilization condition was net weight of 60 g,microwave sterilization time of 33 s,microwave output power of 700 W.The colony number is 4 200 cfu/g in this condition by experimental research.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期91-94,共4页
Food Research and Development
关键词
响应面法
真空包装
羊肉臊子
微波灭菌
response surface methodology
vacuum package
fried and diced mutton
microwave sterilization
