食品工业科技2013，Vol.34Issue(2)：245-248,4.
糙米发芽浸泡过程中臭氧对微生物灭菌效果的影响
Microbial sterilization effect of ozone to brown rice germination during the soaking process
摘要
Abstract
To use the soak temperature,action time,ozone concentration,the sterilization rate as indexes,the sterilization effect of ozone to brown rice germination during the soaking process was studied. In the meantime, the sterilizing condition was optimized by using the response surface method (RSM):soaking temperature was 30℃,action time was 3.7min,ozone concentration was 5.3mg/L Under optimum conditions,the sterilization rate could be reached to 99.994%.关键词
臭氧/糙米浸泡/灭菌Key words
ozone/soaking of brown rice/sterilization分类
轻工纺织引用本文复制引用
马涛,陈伟玲..糙米发芽浸泡过程中臭氧对微生物灭菌效果的影响[J].食品工业科技,2013,34(2):245-248,4.基金项目
国家农业成果转化资金项目(2010GB2B000083) （2010GB2B000083）
