童立上,马莉锋,陈 军,陈新星.新鲜鱿鱼超高压杀菌工艺试验[J].轻工机械,2014,32(3): |
新鲜鱿鱼超高压杀菌工艺试验 |
Experimental Research on the Process of Fresh Squid Ultra-High Pressure Sterilization |
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DOI:IO. 3969/j. issn. 1005 -2895. 2014. 03. 016 |
中文关键词: 食品保鲜 新鲜鱿鱼 超高压技术 杀菌工艺 |
英文关键词:food preservation fresh squid ultra-high pressure processing( UHP) sterilizing process |
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中文摘要: |
为确定新鲜鱿鱼超高压杀菌工艺的最佳工艺参数,以杀菌压力、保压时间、漂烫温度为条件,设计了新鲜鱿鱼超
高压杀菌试验。试验结果表明,90℃漂烫10 min,在400 MPa压力下保压10 min,此为新鲜鱿鱼超高压杀菌的最佳工艺
条件。 |
英文摘要: |
ln order to determine the optimum process parameters of fresh squid ultra-high pressure sterilization. a
experiment of hold time and blanching temperature on the condition of sterilization pressure was designed. Through the
test. the best condition was blanching for 10 min at 90 0C . and keeping the ultra-high pressure for 10 min at 400 MPa. |
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