辣椒粉微波杀菌工艺的研究

辣椒粉可采用高温杀菌、辐照杀菌和微波杀菌等多种杀菌方式进行灭菌.本实验采用微波杀菌,在杀菌时间、微波炉功率、物料覆盖厚度不同条件下,分别以其中的一个条件为变量其他条件保持不变做单因素实验,以确定一个条件时辣椒粉杀菌的影响,找出最佳工艺条件.然后在单因素实验的基础上对辣椒粉进行正交实验,得到最佳实验工艺条件为:杀菌时间120 s、微波炉功率510 W、物料覆盖厚度15 mm.与常规加热处理相比,辣椒粉采用微波杀菌不仅能达到较好的杀菌效果,而且品质保持良好.

Study on the technology of microwave sterilization of chili powder

High-temperature sterilization,irradiation sterilization,disinfection of microwave and other methods of sterilization can be used on chili powder.In this study,microwave was used to sterilize the chili powder.The sterilization time,the microwave power and the thickness of the material covered are different conditions respectively.Single factor experiment was used to determine the sterilization condition of chili powder.We are based on the single factor experiment and orthogonal test of chili powder to find the optimum condition.The optimal parameter combination is list as follows:microwave power is 510 W,heating time is 120 s,the thickness of the material covered is 15 mm.Compared with traditional heating method,microwave sterilization of chili powder could achieve a preferable sterilizing effect with little quality deterioration.