| 温湿度对小麦粉储藏过程中细菌量的影响研究 |
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| 引用本文： | 周建新,王璐,彭雪霁,宋佳,鞠兴荣,袁建. 温湿度对小麦粉储藏过程中细菌量的影响研究[J]. 粮食储藏, 2010, 39(1): 42-44,56 |
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| 作者姓名： | 周建新 王璐 彭雪霁 宋佳 鞠兴荣 袁建 |
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| 作者单位： | 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,南京,210003 |
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| 基金项目： | “十一五”国家科技支撑计划项目(项目编号:2006BAD08B04) |
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| 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℃。
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| 关 键 词： | 小麦粉 平衡水分 细菌量 |
EFFECT OF STORAGE TEMPERATURE AND RELATIVE HUMIDITY ON AEROBIC PLATE COUNTS IN STORED WHEAT FLOUR |
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| Zhou Jianxin,Wang Lu,Peng Xueji,Song Jia,Ju Xingrong,Yuan Jian. EFFECT OF STORAGE TEMPERATURE AND RELATIVE HUMIDITY ON AEROBIC PLATE COUNTS IN STORED WHEAT FLOUR[J]. www.ysfri.ac.cn, 2010, 39(1): 42-44,56 |
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| Authors: | Zhou Jianxin Wang Lu Peng Xueji Song Jia Ju Xingrong Yuan Jian |
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| Affiliation: | Jiangsu Provincial Key Lab of Quality Controls and Further Processing of Grain and Oils/a>;Nanjing University of Finance and Economics 210003 |
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| Abstract: | 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.... |
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| Keywords: | wheat flour equilibrium moisture aerobic plate counts |
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