大米中黄曲霉的微波杀菌工艺优化
目的 探索微波处理对大米中黄曲霉的杀菌工艺条件。方法 以黄曲霉孢子减少对数周期为检测指标, 考察微波功率、微波时间和装载量对黄曲霉孢子减少对数周期的影响, 在单因素试验的基础上, 采用3因素3水平响应面法设计并优化微波杀菌工艺, 建立相应的回归方程。结果 微波杀菌最佳工艺条件为: 微波功率231 W, 微波时间32 s, 装载量34 g, 在此条件下黄曲霉孢子减少对数周期为3.496±0.069, 实际值与理论值的相对误差为-9.97%。结论 本研究获得了微波杀灭大米中黄曲霉的最佳工艺条件, 应用微波技术可以作为粮食杀菌的一种有效手段。
Objective To explore effects of microwave sterilization on Aspergillus flavus from rice. Methods Effects of microwave power, microwave time, and loads of rice on log-periodic reduction of Aspergillus flavus spores were investigated and the log-periodic reduction of Aspergillus flavus spores was determined as an indicator. Based on the single-factor experiments, optimal microwave sterilization process was studied by response surface methodology and corresponding regression equation was established. Results Optimum sterilization conditions were as follows: microwave power of 231 W, microwave time of 32 s, and loads of rice of 34 g. Under these conditions, log-periodic reduction of Aspergillus flavus spores was 3.496±0.069, and relative error between determined and predicted value of log-periodic reduction of Aspergillus flavus spores was -9.97%. Conclusion The optimal sterilization conditions of microwave for Aspergillus flavus spores from rice were obtained, and the microwave technique can be an effective method for grains’ sterilization.
标题：大米中黄曲霉的微波杀菌工艺优化
英文标题：Optimization of microwave sterilization process on Aspergillus flavus from rice
作者：
李科静 吉林大学食品科学与工程学院
徐艳阳 吉林大学食品科学与工程学院
关欢欢 吉林大学食品科学与工程学院
中文关键词:大米,黄曲霉,微波,杀菌,响应面法,
英文关键词:rice,Aspergillus flavus,microwave,sterilization,response surface methodology,
发表日期：2015-08-07
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