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中国精品科技期刊2020
糙米发芽浸泡过程中臭氧对微生物灭菌效果的影响[J]. 食品工业科技, 2013, (02): 245-248. DOI: 10.13386/j.issn1002-0306.2013.02.069
引用本文: 糙米发芽浸泡过程中臭氧对微生物灭菌效果的影响[J]. 食品工业科技, 2013, (02): 245-248. DOI: 10.13386/j.issn1002-0306.2013.02.069
Microbial sterilization effect of ozone to brown rice germination during the soaking process[J]. Science and Technology of Food Industry, 2013, (02): 245-248. DOI: 10.13386/j.issn1002-0306.2013.02.069
Citation: Microbial sterilization effect of ozone to brown rice germination during the soaking process[J]. Science and Technology of Food Industry, 2013, (02): 245-248. DOI: 10.13386/j.issn1002-0306.2013.02.069

糙米发芽浸泡过程中臭氧对微生物灭菌效果的影响

Microbial sterilization effect of ozone to brown rice germination during the soaking process

  • 摘要: 以浸泡温度、臭氧作用时间、臭氧浓度、灭菌率为指标,对发芽糙米浸泡过程中臭氧灭菌效果进行实验。采用响应面分析法确定了臭氧灭菌的最佳条件是:浸泡温度为30℃、臭氧作用时间为3.7min,臭氧浓度为5.3mg/L,此条件下灭菌率达到99.994%。 

     

    Abstract: To use the soak temperature , action time, ozone concentration , the sterilization rate as indexes , the sterilization effect of ozone to brown rice germination during the soaking process was studied. In the meantime, the sterilizing condition was optimized by using the response surface method (RSM) :soaking temperature was 30℃, action time was 3.7min, ozone concentration was 5.3mg/L. Under optimum conditions, the sterilization rate could be reached to 99.994%.

     

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