| 微波照射对豆腐皮的杀菌效果 |
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| 引用本文： | 丁兰英,李荣芬.微波照射对豆腐皮的杀菌效果[J].中国消毒学杂志,1996,13(3):166-167. |
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| 作者姓名： | 丁兰英 李荣芬 |
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| 作者单位： | 北京军事医学科学院微生物流行病研究所 |
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| 摘 要： | 检测表明，市售豆腐皮污染细菌总数＞６１４７００ｃｆｕ／ｇ，大肠菌群数达２４０００ｃｆｕ／１００ｇ。经２４５０ＭＨｚ、６５０Ｗ微波照射５分钟，细菌总数减至８５６８ｃｆｕ／ｇ，大肠菌群阴性。试验条件下贮存４５天，两种细菌的指标都符合出厂卫生标准。照射后，豆腐皮失水１２．１７％．
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| 关 键 词： | 豆腐皮消毒，微波，细菌总数，大肠菌群 |
GERMICIDAL EFFICACY OF MICROWAVE IRRADIATION IN DISINFECTION OF COMPRESSED BEAN CURD |
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| Ding Lanying et al.GERMICIDAL EFFICACY OF MICROWAVE IRRADIATION IN DISINFECTION OF COMPRESSED BEAN CURD[J].Chinese Journal of Disinfection,1996,13(3):166-167. |
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| Authors: | Ding Lanying |
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| Abstract: | Examination found that the total number of bacteria contaminating the compressed bean curd in market was>614 700 cfu/g and the number of contaminating coli-group bacteria was ashigh as 24 000 cfu/100 g.After 2450 MHz,650 W microwave irradiation for 5 min.the total bacterial count decreased to 8568 cfu/g and the coli-group bacteria became negative。After storage for 45 days under experimental conditions,both of the two bacteriological indices still met the sanitary standard of the products.After irradiation,the compressed bean curd lost 12.17% of its water. |
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| Keywords: | disinfectio n of compressed bean curd microwave total bacterial count coli-group |
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