Abstract
The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process could make the pickled mustard with better quality than the traditional sterilization process.
Publication Date
8-28-2017
First Page
178
Last Page
182,209
DOI
10.13652/j.issn.1003-5788.2017.08.039
Recommended Citation
Dan, ZHAO; Xiong, LIU; Lei, ZHANG; Tiantian, ZHAO; Junqing, TIAN; and Chaosheng, LI
(2017)
"Optimizing the process of microwave combined with water bath sterilization of high quality pickled mustard,"
Food and Machinery: Vol. 33:
Iss.
8, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.08.039
Available at:
https://www.ifoodmm.cn/journal/vol33/iss8/39
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