Optimization of Hydrogen Peroxide Coupled Ultrasound for Reducing Bacteria in Scallops
Optimize the process of reducing bacteria in scallops.Selecting experimental factors and levels based on single factor and orthogonal experiments,and using the reduction rate as the evaluation index,Plackett Burman was used to screen out four key factors of hydrogen oxide concentration,solid-liquid ratio,reduction time,and ultrasonic power.Based on Box-Behnken response surface design,response surface analysis was used to optimize the reduction process for these four key factors.The optimal bacterial reduction process was obtained as follows:bacterial reduction time of 10.6 min,material to liquid mass ratio of1∶5.3,hydrogen peroxide concentration of 1.35% ,ultrasound power of 170 W,pH of 6.2,and ultrasound frequency of 60 kHz,under which bacterial reduction rate was 99.7% ,and relative error with model theoretical value of 99.39% was within±1% .The optimized process for reducing bacteria in scallops based on actual production condition is stable,providing a certain reference for the processing of scallops.
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