Research Article | OPEN ACCESS
Experimental Study of Microwave Sterilizing Pathogenic Microbes in Tofu
Sun Gang
College of Electrical and Information Engineering, Xuchang University, Xuhang, 461000, China
Advance Journal of Food Science and Technology 2016 7:534-536
Received: August 3, 2015 | Accepted: August 20, 2015 | Published: July 05, 2016
Abstract
Sterilization is an important method to defend deterioration, moldy, rancid of Tofu. Tofu with different thickness is treated by microwave; the treated samples were cultured in the laboratory and observed the killing of the pathogenic microbes in the Tofu. The results show that microwave has the function of killing microbes in Tofu, among them, the sterilizing effect on bacteria and mold is the best under the condition that the time of microwave treating is 10 min and the thickness of Tofu is 5 cm, the sterilization rate is 74.48 and 70.73%; the sterilizing effect on epiphyte and actinomycetes is the best under the condition that the time of microwave treating is 10 min and the thickness of Tofu is 10 cm, the sterilization rate is 85.65 and 83.25%.
Keywords:
Experimental study, microbes, microwave sterilization, tofu,
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