Sterilization of Molds on Pancake Surface by Pulsed Light and Its Effect of Pancake Flavor Quality
The current study was conducted to evaluate the efficacy of pulsed light (PL) treatment for inactivating molds on pancakes.The experimental conditions were optimized by response surface methodology,and the flavor of pancake was compared before and after the treatment using an electronic nose.The molds on pancakes was effectively killed by using pulsed light.The mold count was reduced by 1.65 (lgS) and approximately 97.7％ of the molds were inactivated when 27 pulses were continuously carried out with an energy level of 500 J at a distance of 10.9 cm.Electronic nose was not able to distinguish between the experimental and control groups very well,indicating that pulsed light had little influence on the flavor of pancake and was suitable for pancake sterilization.
国家科技期刊平台
NSTL
万方数据
维普
