共查询到20条相似文献,搜索用时 62 毫秒
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自动控制脉冲强光杀菌装置的研制 总被引:1,自引:1,他引:1
采用单片机控制技术,研制了自动控制脉冲强度杀菌装置。每个光脉冲的输入能量可达600~2200J;光脉冲宽度经测定小于800μS。30个光脉冲能使大肠杆菌减少5个数量级,40个光脉冲以使蛋白酶的活力钝化90%,脉冲强光杀菌可事负透明塑料薄膜包装的切片面包的保存期延长1倍以上,脉冲强光杀菌是一种很有发展前途的冷杀菌技术。 相似文献
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Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system 总被引:1,自引:0,他引:1
ABSTRACT: This study investigated the efficacy of pulsed UV-light for continuous-flow milk treatment for the inactivation of Staphylococcus aureus , a pathogenic microorganism frequently associated with milk safety concerns. Pulsed UV light is an emerging technology, which can be used for the inactivation of this pathogen in milk in a relatively short time. Pulsed UV light damages the DNA of the bacteria by forming thymine dimers that lead to bacterial death. The effect of sample distance from the quartz window of the UV-light source, number of passes, and flow rate was investigated. A response surface methodology was used for the design and analysis of experiments. Milk was treated at 5-, 8-, or 11-cm distance from a UV-light strobe at 20, 30, or 40 mL/min flow rate and treated up to 3 times by recirculation of milk to assess the effect of the number of passes on inactivation efficiency. Log10 reductions varied from 0.55- to 7.26-log10 CFU/mL. Complete inactivation was obtained in 2 cases and no growth was observed following an enrichment protocol. Predicted results were in agreement with the experimental data. Overall, this work demonstrates that pulsed UV-light has a potential for inactivation of milk pathogens. 相似文献
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Predicting heat inactivation of Staphylococcus aureus under nonisothermal treatments at different pH
The aim was to assess whether heat resistance data obtained from isothermal treatments allow the estimation of survivors of Staphylococcus aureus under nonisothermal conditions and to find a model that accurately predicts its heat inactivation at constantly rising heating rates (0.5-9 degrees C/min) in media of different pH (4.0-7.4). S. aureus showed a higher heat resistance under isothermal treatments at pH 4.0 than at pH 5.5-7.4. However, under nonisothermal treatments S. aureus increased its heat resistance at pH 5.5-7.4 and became more thermotolerant than at pH 4.0. Estimations of survival curves under nonisothermal treatments obtained from heat resistance parameters of isothermal treatments did not adequately fit experimental values. Whereas the number of survivors was much higher than estimated at pH 5.5-7.4, that obtained at the slower heating rates at pH 4.0 was lower. An equation based on the Weibullian-like distribution (log10 S(t) = (t/delta)p) accurately described survival curves obtained under nonisothermal conditions. A nonlinear relationship was observed among the scale parameter (delta) and the heating rate which allowed the development of two equations capable of predicting the inactivation rate of S. aureus under nonisothermal treatments. This study might contribute to prevent public health risks in foods requiring long heating lag phases during their processing. 相似文献
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高粱馒头工艺与品质研究 总被引:2,自引:0,他引:2
研究了高粱馒头的工艺及品质,并通过正交试验对工艺进行了优化。结果为:高粱粉添加量2096、加水量53%、发酵时间2.5h、醒发时间20min时,可以得到品质良好的高粱馒头。 相似文献
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黄原胶对馒头质构影响的研究 总被引:3,自引:0,他引:3
研究不同添加量的黄原胶对馒头质构的影响,采用TPA(Texture ProfileAnalysis)技术,研究黄原胶对馒头的硬度(Hardness)、弹性(Springiness)、粘着性(Adhesiveness)、内聚性(Cohesiveness)、咀嚼性(Chewingness)、回复性(Resilience)的影响。结果表明,馒头制作中添加一定量的黄原胶能够改善馒头的质构,提高馒头的品质。结果发现,黄原胶三个水平的添加量中0.10%的黄原胶改善馒头质构的效果最好。 相似文献