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微波致死大肠杆菌和金黄色葡萄球菌影响因子的研究

期刊名称：食品与机械, 2008, 24(3): 25-28.
时间：0
分类：TS207.4[轻工技术与工程—食品科学;轻工技术与工程—食品科学与工程] TS205.9[轻工技术与工程—食品科学;轻工技术与工程—食品科学与工程]
作者机构：[1]光明乳业股份有限公司技术中心,上海200072, [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122
相关基金：国家自然科学基金重点资助项目（项目编号：20436020）
相关项目：食品加工过程中关键化工技术及科学问题

关键词：微波加热, 大肠杆菌, 金黄色葡萄球菌, 致死率, Microwave heating , Escherichia coli , Staphylococcus aureus , Inactivation rates

中文摘要：

以致死率为考察指标研究显著影响微波加热杀灭大肠杆菌与金黄色葡萄球菌效果的因子,探讨微波功率、pH和NaCl浓度对微波加热杀菌效果的影响。试验结果表明,900W和100W微波功率对大肠杆菌与金黄色葡萄球菌的致死率影响不大,主要还是由温度决定其杀菌效果;低pH显著增强微波对两者的致死率;NaCl浓度为2g/L时微波杀菌效果最强,而此后随着NaCl浓度的升高,体系介电损失常数的增加,减少了体系对微波能的吸收且影响微波加热的均匀性,进而降低了微波加热杀菌的效果。因此,pH和NaCl浓度是影响微波加热杀菌效果主要因素。

英文摘要：

The microwave power, pH and sodium chloride concentration were investigated, in order to obtain the main factors affecting the inactivation rates of E. coli and S, aureus by microwave heating, The results indicated that the microwave power did not have great effect on the inactivation rates. But the effect of the temperature to the inactivation rates was obviously. The inactivation rates were increased in low pH. And the inactivation rates were maximized to both E, coli and S, aureus when the sodium chloride concentration was 2 g/L. With the rising of sodium chloride concentration, the inactivation rates of E. coli and S. aureus by microwave heating were reduced due to the increasing of dielectric constants for the system. Therefore, pH and sodium chloride concentration were the main factors affecting the inactivation rates of E. coli and S. aureus by microwave heating.