热带作物学报2018，Vol.39Issue(1)：162-167,6.DOI:10.3969/j.issn.1000-2561.2018.01.025
微波对槟榔干果杀菌效果及其品质的影响
Effect of Microwave on Sterilization and Quality Properties of Dried Betelnut
摘要
Abstract
Microbial contamination was a difficult problem to be solved in dried betelnut storage.The effect of microwave on sterilization and quality properties of dried betelnut was studied.The process conditions of the microwave sterilization of dried betelnut were optimized by simple and multifactor orthogonal tests.The experiment results showed that the optimized process conditions were determined as follows:microwave frequency 2450 MHz,microwave power 850 W,batch amout (9.5±0.01) kg/m2,and the microwave processing time 75 s.The total bacterial count,mould and coliform bacteria were undetected from the dried betelnut sterilized by microwave,which were packaged in zippered plastic bags under normal temperature storage for 180 d.At the same time,the physical and chemical quality of the dried betelnut was not significantly changed.It laid a good foundation for the application of microwave processing technology in industrial processing of betel nut.关键词
槟榔干果/微波/杀菌/品质Key words
dried betelnut/microwave/sterilization/quality properities分类
轻工纺织引用本文复制引用
庄光辉,邓浩,冯建成,邢福能,康效宁,王世萍,吴涛,张容鹄..微波对槟榔干果杀菌效果及其品质的影响[J].热带作物学报,2018,39(1):162-167,6.基金项目
海南省重点研发计划专项项目(No.ZDYF2016099). （No.ZDYF2016099）
