中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 温湿度对小麦粉储藏过程中细菌量的影响研究 粮食储藏 2010,39 (1) 42-44+56
Position: Home > Articles > EFFECT OF STORAGE TEMPERATURE AND RELATIVEHUMIDITY ON AEROBIC PLATE COUNTS IN STORED WHEAT FLOUR Grain Storage 2010,39 (1) 42-44+56

温湿度对小麦粉储藏过程中细菌量的影响研究

作  者：
周建新;王璐;彭雪霁;宋佳;鞠兴荣;袁建
单  位：
南京财经大学江苏省粮油品质控制及深加工技术重点实验室
关键词：
小麦粉;平衡水分;细菌量
摘  要：
通过模拟储藏,研究了温、湿度对小麦粉储藏过程中细菌量的影响。结果表明,储藏环境的温、湿度通过改变小麦粉的平衡水分来影响细菌量。小麦粉水分与储藏湿度和温度呈显著二元线性关系。储藏90 d后,在55%和70%湿度下,温度越高,细菌量越低,在85%湿度下,细菌量在低温(10℃、15℃)和35℃下略有增加,20℃、25℃和30℃下降较多,并且温度对小麦粉中细菌量为显著性影响因素。在同一温度下,70%湿度下细菌量最高,50%的其次,85%的最少,并且在35℃温度下,湿度对小麦粉样品中细菌量为显著性影响因素。结合小麦粉储藏过程中其它相关品质的实验分析,为了控制储藏小麦粉中的细菌和品质,其安全储藏条件湿度<70%、温度<20℃。
译  名：
EFFECT OF STORAGE TEMPERATURE AND RELATIVEHUMIDITY ON AEROBIC PLATE COUNTS IN STORED WHEAT FLOUR
作  者：
Zhou Jianxin Wang Lu Peng Xueji Song Jia Ju Xingrong Yuan Jian(Jiangsu Provincial Key Lab of Quality Controls and Further Processing of Grain and Oils, Nanjing University of Finance and Economics 210003)
关键词：
wheat flour,equilibrium moisture,aerobic plate counts
摘  要：
Effect of storage temperature and relative humidity(R.H.) on aerobic plate counts were discussed by simulation test of wheat flour storage.The results showed that it presented a significant binary linear between these storage factors and the moisture of wheat flour respectively,and these storage factors influnced aerobic plate counts by changing the equilibrium moisture content in wheat flour storage.After wheat flour storage for 90 days,the aerobic plate counts decreased as the temperature rose at 50% R.H.and 70% R.H..Moreover,storage temperature was a significant effect factor on the counts,at 85% R.H.the counts increased slightly at 10℃,15℃ and 35℃,decreased obviously at 20℃,25℃ and 30℃.At the same temperature,the counts declined gradually at 70% R.H.,50% R.H.,85% R.H.in order,and relative humidity was a significant ceffect factor on the counts at 35℃.Based on other quality test results in wheat flour storage,storage temperature should be controlled less than 20℃,and R.H.less than 70% for keeping wheat flour quality and preventing bacteria from developing.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46