| 微波杀菌处理牛肉干效果研究 |
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| 引用本文： | 郑琳,刘玖梅,高洪飞.微波杀菌处理牛肉干效果研究[J].安徽科技学院学报,2002,16(4):55-57. |
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| 作者姓名： | 郑琳 刘玖梅 高洪飞 |
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| 作者单位： | 安徽技术师范学院,安徽,凤阳,233100 |
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| 摘 要： | 本文对微波杀菌处理牛肉干的应用效果进行研究,通过对影响牛肉干杀菌效果的主要因素,即微波处理机的阳极电流、传送链速、牛肉干的厚度三个因素进行正交试验,并对主要因素影响杀菌效果的实质原因进行探讨.结果表明:对于牛肉干两种品牌的杀菌最佳工艺参数分别为:阳极电流0.2A、0.4A,传送链速1100r/d、1100r/d,牛肉干厚度20mm、20 mm.
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| 关 键 词： | 微波杀菌 工艺参数 正交试验 |
| 文章编号： | 1007-3302-(2002)04-0055-03 |
| 修稿时间： | 2002年7月28日 |
Study on Effect of Microwave Sterilization Disposed Beef-jerky |
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| ZHENG Lin,LIU Jiu-mei,GAO Hong-fei.Study on Effect of Microwave Sterilization Disposed Beef-jerky[J].Journal of Anhui Science and Technology University,2002,16(4):55-57. |
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| Authors: | ZHENG Lin LIU Jiu-mei GAO Hong-fei |
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| Abstract: | This paper studied application result to sterilize beef jerky with microwave by orthogonal experiment. Affecting result to sterilize beef jerky were anode current of microwave processor, speed of carry chain, the thickness of beef jerky. Whereas, the essence reasons of sterilization effect impacted were prodded into .The result of the experiment showed that the best craftwork parameter respectively on bread one and bread two was anode current was 0.2A, 0.4A, speed of carry chain was 1100r/d, 1100r/d, thickness of beef-jerky was 20mm, 20mm. |
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| Keywords: | Microwave sterilization Craftwork parameter Orthogonal experiment |
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