摘要
通过不同来源的肉和海鲜在冰箱不同低温冻藏阶段中的微生物进行分离、纯化和鉴定,确定肉和海鲜食材中存在微生物的种类,研究臭氧、紫外线和等离子对冰箱冷冻食品的杀菌效果。结果显示,紫外线对细菌和酵母菌杀菌效果快且效率高,即半小时的杀菌效果就达到99%以上;而等离子和臭氧对霉菌的杀菌效果快且效率高,即0.5 h的杀菌效果几乎达到100%。
By different sources of meat and seafood to separate,purify and identify microorganisms in the low temperature frozen stages of the refrigerator,determine the types of microorganisms in meat and seafood ingredients,and study the sterilization and sterilization effect of ozone,ultraviolet and plasma to refrigerators frozen food.The results show that ultraviolet rays have fast sterilization effect on bacteria and yeast bacteria and high efficiency,that is,the sterilization effect of half an hour reaches more than 99%;while plasma and ozone have a fast sterilization effect on molds and high efficiency,the sterilization effect of 0.5 h has achieved 100%.
作者
胡海梅
曹衡
向俊飞
HU Haimei;CAO Heng;XIANG Junfei(Changhong Meiling Co.,Ltd.,Hefei 230001)
出处
《家电科技》
2023年第S01期429-431,共3页
Journal of Appliance Science & Technology
关键词
杀菌
低温冷冻
物理杀菌
快速杀菌
Sterilization
Low temperature freezing
Physical sterilization
Rapid sterilization
