| 罐头食品杀菌时影响微生物耐热性的因素 |
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| 引用本文： | 岳青,李昌文.罐头食品杀菌时影响微生物耐热性的因素[J].食品研究与开发,2007,28(10):173-175. |
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| 作者姓名： | 岳青 李昌文 |
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| 作者单位： | 1. 河南职业技术学院,河南,郑州,450046
2. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 从污染微生物的种类、数量和热杀菌时的温度、罐头食品的成分、罐头食品的形态等因素研究罐头食品杀菌时微生物的耐热性，以提高罐头食品的杀菌效果。
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| 关 键 词： | 罐头 微生物 杀菌 耐热性 |
| 修稿时间： | 2007-01-19 |
THE FACTORS THAT AFFECT THE HEAT TOLERANCE OF MICROORGANISM |
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| YUE Qing,LI Chang-wen.THE FACTORS THAT AFFECT THE HEAT TOLERANCE OF MICROORGANISM[J].Food Research and Developent,2007,28(10):173-175. |
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| Authors: | YUE Qing LI Chang-wen |
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| Affiliation: | 1.Department of Training, Henan Vocational College, Zhengzhou 450046, Henan, China; 2.College of Food and Biology Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, Henan, China |
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| Abstract: | To improve the quality of sterlization, it expounded the factors that affected the heat tolerance from the kind and the number of microorganism, the temperature of heat treatment, the constituents and the morphology of tinned food. |
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| Keywords: | tinned food microorganism sterilization heat tolerance |
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