| In order to obtain the best process parameters of microwave sterilization of dried bean curd (DBC), the dried
bean curd was selected as raw materials, the decreased logarithm value of bacteria, ΔL, Δa, Δb, ΔE, chewiness, resilience,
springiness, hardness and cohesiveness of DBC were used as the response value, the microwave time, microwave power and
temperature were selected as the factors, the Box-Behnken text were carried out. The characteristic indexe for evaluating
the quality of DBC was screened out by factor analysis, and the model was established. The effects of various factors and
their interactions on the sterilization effect and quality of DBC were discussed, and the optimal process parameters were op⁃
timized.Results the quality characteristic index of DBC was the decreased logarithm value of bacteria, ΔL, chewiness and
resilience. The optimum technological parameters of microwave sterilization of DBC were microwave time 70 s, microwave
power 600 W and temperature 51 ℃. Under this condition, the logarithm of the total bacterial count of dried tofu was 5.17 lg
(CFU/g), ΔL value was 0.19, chewability was 3 382.43 and recoverability was 0.27. This study provides a theoretical basis
and technical guidance for the best sterilization technology of microwave sterilization technology applied to DBC. |
