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《Food Science and Technology》 2013-05
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Optimization of hydroxyl free radical on grape surface molds and yeasts sterilization condition

ZHANG Dong-feng1, LI Jun2 (1.College of The Graduate Department, Hebei Normal University of Science and Technology, Qinhuangdao 066600; 2.College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600)  
Objective: Optimization of hydroxyl radical treatment on grape surface corrupt moulds and yeasts sterilization conditions,to improve the sterilization efficiency.Method: Response surface methodology,current intensity,swell,the bacteria concentration on the bactericidal effect.Conclusion: The single factor experiment found that the surge sterilization rate has almost no effect,determine the optimum sterilization time of 20 min,the optimal concentration for each 500 g grapes inoculated with bacteria 15 mL,the best strength of 4 V.17 kinds of combinations of the design by the Design-Export test will be in accordance with regression analysis to determine the optimal sterilization conditions,to mold the best sterilization conditions for strength 7.17 V,time 21.89 min,inoculum 15.15 mL,theoretically the highest sterilization rate of 0.95813; yeast optimal sterilization conditions for strength 7.27 V,time 22.48 min,inoculum 14.56 mL,in theory,the highest sterilization rate of 0.96673.
【CateGory Index】: TS201.3
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