| 鱼肉肠的超高压杀菌工艺研究 |
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| 引用本文： | 杭瑜瑜. 鱼肉肠的超高压杀菌工艺研究[J]. 琼州学院学报, 2012, 19(2): 11-14 |
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| 作者姓名： | 杭瑜瑜 |
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| 作者单位： | 琼州学院理工学院,海南三亚,572022 |
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| 摘 要： | 以鱼肉肠为研究对象考察了处理压力、保压时间以及协同温度对微生物的影响,并采用正交试验优化了鱼肉肠的杀菌工艺条件.通过数据分析得出杀菌的最优化工艺条件为：操作压力400MPa、保压时间5min、协同温度30℃.
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| 关 键 词： | 超高压 鱼肉肠 杀菌工艺 正交试验 |
Study on Ultra- high Pressure Sterilization Conditions for Fish Sausage |
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| HANG Yu-yu. Study on Ultra- high Pressure Sterilization Conditions for Fish Sausage[J]. Journal of Qiongzhou University, 2012, 19(2): 11-14 |
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| Authors: | HANG Yu-yu |
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| Affiliation: | HANG Yu-yu(College of Science and Engineering,Qiongzhou University,Sanya Hainan 572022,China) |
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| Abstract: | Ultra-high pressure sterilization conditions for fish sausage were studied.The effect of different processing pressure,temperature and holding time on survival of microorganisms of fish sausage was investigated.The Sterilization conditions was optimized by using orthogonal test design.The optimum condition for sterilizing fish sausage was determined to be 400MPa,30℃and 5min. |
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| Keywords: | Ultra - high pressure fish sausage sterilization technology orthogonat design |
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