超声波协同ClO2对西瓜汁灭菌效果的影响
Effect of ultrasound assisting ClO2 on the sterilization of watermelon juice
-
摘要: 目的:探索超声波协同ClO2对热敏性西瓜汁的灭菌效果及超声波-真空技术脱除ClO2残留的最佳工艺参数。方法:以鲜榨西瓜汁为研究对象,采用超声波协同ClO2对其灭菌,并通过真空结合超声波脱除ClO2残留,评价该工艺灭菌效果及脱除ClO2残留的技术参数。结果:灭菌的最佳工艺为:ClO2浓度77mg/L,超声波功率120W,杀菌时间2min;ClO2脱除工艺条件:温度35℃,超声波功率40W,压强2.5kPa,时间5min。结论:超声波能有效提高ClO2的灭菌效果,灭菌时间由3min缩短至2min;本工艺作用5min,ClO2脱除率达94%以上。Abstract: Objective:The study was to research the sterilization effect of ultrasound assisting ClO2 in the application of processing the heat-sensitive watermelon juice and the optimum technology to remove the residual ClO2.Methods:The fresh raw watermelon juice was treated with the ultrasound assisting ClO2 sterilization technology and the residual ClO2 was removed by vacuum combining with ultrasound. Evaluate the effect of sterilization process and the technical parameters of removing the residual ClO2.Results:The optimal conditions of sterilization were that the concentration of ClO2 was 77mg /L with ultrasound for 2min under the ultrasonic power of 120W. The optimal conditions of the removal of residual ClO2 were temperature 35℃, ultrasonic power 40W, pressure 2.5kPa, time 5min.Conclusion:Ultrasound could effectively improve the sterilization effect of ClO2. The sterilization time reduced from 3min to 2min.The various concentration of ClO2 removal rate can reach more than 94% by this process functioning 5minutes.
下载: