CN112155147A - Pepper sterilization method based on radio frequency assisted hot air drying - Google Patents
Pepper sterilization method based on radio frequency assisted hot air drying Download PDFInfo
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- CN112155147A CN112155147A CN202010888237.3A CN202010888237A CN112155147A CN 112155147 A CN112155147 A CN 112155147A CN 202010888237 A CN202010888237 A CN 202010888237A CN 112155147 A CN112155147 A CN 112155147A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 95
- 239000006002 Pepper Substances 0.000 title claims abstract description 82
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 82
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 82
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 17
- 238000007602 hot air drying Methods 0.000 title claims abstract description 16
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 81
- 238000010438 heat treatment Methods 0.000 claims abstract description 54
- 238000001035 drying Methods 0.000 claims abstract description 19
- 239000004033 plastic Substances 0.000 claims abstract description 19
- 239000004743 Polypropylene Substances 0.000 claims abstract description 16
- -1 polypropylene Polymers 0.000 claims abstract description 16
- 229920001155 polypropylene Polymers 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 14
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 9
- 239000010935 stainless steel Substances 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 238000012544 monitoring process Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 15
- 241000758706 Piperaceae Species 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 claims description 3
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 2
- 241000612118 Samolus valerandi Species 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 13
- 230000000813 microbial effect Effects 0.000 description 9
- 238000012545 processing Methods 0.000 description 6
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 230000002411 adverse Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000005672 electromagnetic field Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007726 management method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pepper sterilization method based on radio frequency assisted hot air drying, which comprises the following steps: selecting ripe pepper with bright color, strong fragrance, no mechanical loss and uniform size, picking, removing field heat, precooling at 4 ℃, transporting to a laboratory, and placing pepper particles in a polypropylene plastic box; putting the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of radio frequency heating equipment; starting hot air circulation in radio frequency equipment, wherein the temperature of hot air is 50 ℃, inserting a temperature sensor carried in the equipment into the pepper, and monitoring the heating temperature and uniformity of the pepper; transferring the pepper to a stainless steel sieve tray after heating, and continuously drying; the method can control the bacteria carrying amount of the microorganisms and reduce the total number of bacterial colonies, coliform groups and mould contents.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pepper sterilization method based on radio frequency assisted hot air drying.
Background
The pepper is a spice plant with high economic value, has more than 2000 years of cultivation and application history in China, and branches, leaves and fruits of the pepper can be used as seasonings and have certain medicinal value. Has good development potential in the fields of food, pharmacy, chemical industry and the like.
The fresh pepper has high moisture content, is mostly ripe in 7-8 months per year, has short picking period, is high in temperature and rainy in the picking period, and is extremely easy to decay and deteriorate in the transportation and storage processes. Therefore, the pepper is usually sold after being dried and is a typical low-moisture food. At present, food safety accidents caused by microbial pollution of spices occur abroad, and in a global trade system, the places where the peppers are planted and harvested are far away from the consumption places in geographical positions, so that the peppers can reach the hands of consumers through a series of long and complex product supply chains, and the risk of microbial pollution is increased. Some pathogenic bacteria, molds and spores can be in a low-metabolic dormant state, and tolerance to adverse environment is generated, so that the pepper can survive in dry pepper for a long time, and has high tolerance to temperature. Although the addition amount of the pepper used as spice in daily cooking and food processing is small, the pepper can be added into various foods with high moisture content, especially instant foods without heat processing, and microorganisms can recover, reproduce and even generate toxin under the condition of proper moisture and temperature and pose a threat to the health of human bodies. Many scholars also carry out microbial contamination investigation on the peppers sold in different areas, and find that the condition of the pepper microbial contamination is not optimistic and certain food-borne risks exist. Therefore, the prevention and control of the microbial risk of the pepper is also an important link for ensuring the health of consumers.
The traditional drying process of the pepper is airing, shade drying, heated brick bed drying and drying room drying, which is usually carried out in open places, has small requirements on equipment and management and low production cost, but has large area required by a sunning ground, is easily polluted by soil, impurities, operators and the like, is greatly influenced by climates such as temperature, humidity and the like, and can cause adverse effects such as product mildew, color deterioration and the like in rainy days. And the drying time of airing and drying in the shade is long, the drying process and the drying speed can not be controlled manually, and the quality safety can not be ensured correspondingly under the relatively extensive and open-air environment. The hot air drying, microwave drying and vacuum drying processes applied to industrial production mostly focus on sensory and physicochemical indexes for the quality control of the pepper, and a scientific and effective management method is lacked to monitor the safety of pepper microorganisms, so that the quality of the pepper microorganisms is good and uneven, and potential food safety problems are caused.
Radio frequency (Radio frequency) is a high frequency electromagnetic wave with a frequency between 1-300 MHz. Under the action of electromagnetic field of certain intensity, it can penetrate the interior of body to polarize the molecule in the heated material and excite the migration of electric ions so as to implement the conversion of electric energy into heat energy and finally produce the effect of heating body. The activity of disinsection, sterilization and inactivation of enzyme can be simultaneously realized in the heating process, and the quality safety of the product is ensured. The common radio frequency heating system is mainly a parallel electrode plate type radio frequency heating system, mainly comprises a radio frequency generating device, parallel electrode plates and a controller, and can adjust the radio frequency penetration strength by controlling the distance between the parallel electrode plates. The radio frequency heating equipment can also be used for further developing a radio frequency hot air drying or continuous incoming drying mode by simultaneously connecting hot air or a transmission belt, so that automatic production line type production is realized. Therefore, the radio frequency heating has good application prospects in the agriculture, food, medical and material processing industries, and is considered to be one of the most potential traditional heat treatment replacement technologies. However, the electromagnetic field distribution between the electrode plates, the material position, the material thickness, the uniformity of the material and the loss of the dielectric factor of the food in the heating process can reduce the heating uniformity, so that the food heat treatment efficiency is reduced, and the food quality is damaged due to local overheating, so that the radio frequency heating uniformity is the problem that the radio frequency heating technology should be solved in the processing application of the food and agricultural products. Currently, the research of applying radio frequency to pepper microbial control is less, and the change of the number of microorganisms carried by pepper in the treatment process is not tracked.
Disclosure of Invention
In view of the above, the invention provides a pepper sterilization method based on radio frequency assisted hot air drying, which starts with the control of fresh pepper raw materials and performs the microbial control of pepper, effectively solves the problems of low importance on the microbial control of pepper, low heating efficiency and high loss of functional factors in the application process of the existing pepper drying technology, improves the microbial quality of pepper and improves the processing and conversion value of pepper.
In order to solve the technical problem, the invention discloses a pepper sterilization method based on radio frequency assisted hot air drying, which comprises the following steps of:
step 1, selecting mature peppers which are bright in color, strong in fragrance, free of mechanical loss and uniform in size, picking the peppers, removing field heat, placing the peppers at 4 ℃ for precooling, transporting the peppers to a laboratory, removing branches and leaves, impurities and pepper particles with deteriorated quality, and placing the pepper particles in a clean polypropylene plastic box;
step 2, placing the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of radio frequency heating equipment;
step 3, adjusting the distance between the polar plates of the radio frequency heating equipment and the heating time, starting hot air circulation in the radio frequency equipment, wherein the temperature of the hot air is 50 ℃, inserting a temperature sensor carried by the equipment into the pepper, and monitoring the heating temperature and the uniformity of the pepper;
and 4, transferring the pepper to a stainless steel sieve tray after heating, and putting the pepper into a hot air drying box at 50 ℃ for continuous drying.
Optionally, the polypropylene plastic box in step 1 has a size of 181 mm by 128 mm by 88 mm.
Optionally, the thickness of the material layer of the pepper loaded into the propylene plastic box in the step 1 is 60 mm-80 mm.
Optionally, the distance between the upper electrode plate and the lower electrode plate of the radio frequency heating equipment in the step 3 can be 105mm-115 mm; the heating time of the radio frequency heating equipment is 160s-200 s.
Optionally, the temperature of the heated pepper in the step 3 is not lower than 50 ℃, and the maintaining time is not lower than 12.5min after the temperature is raised.
Optionally, the stainless steel sieve tray in step 4 has a size of 500mm by 100 mm and a pore size of 4 mm.
Optionally, the thickness of the material layer in the step 4 is 5 mm.
Optionally, the zanthoxylum bungeanum maxim in the step 4 needs to be dried until the moisture content is lower than 10% and the water activity is lower than 0.65, wherein the water activity is measured at the condition of 25 ℃.
Compared with the prior art, the invention can obtain the following technical effects:
the method can control the bacteria carrying amount of the microorganisms and reduce the total number of bacterial colonies, coliform groups and mould contents.
Of course, it is not necessary for any one product in which the invention is practiced to achieve all of the above-described technical effects simultaneously.
Detailed Description
The following embodiments are described in detail with reference to the accompanying drawings, so that how to implement the technical features of the present invention to solve the technical problems and achieve the technical effects can be fully understood and implemented.
The invention discloses a pepper sterilization method based on radio frequency assisted hot air drying, which comprises the following steps:
step 1, selecting ripe pepper with bright color, strong fragrance, no mechanical loss and uniform size, picking, removing field heat, placing the pepper in a 4 ℃ condition for precooling, then transporting the pepper to a laboratory, removing branches, leaves, impurities and pepper particles with deteriorated quality, placing the pepper particles in a clean 181 mm-128 mm-88 mm polypropylene plastic box, and using the pepper particles for radio frequency heating;
wherein the thickness of the material layer of the pepper filled in the propylene plastic box is 60 mm-80 mm;
and 2, putting the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of the radio frequency heating equipment.
Step 3, adjusting the distance between polar plates and the heating time of radio frequency heating equipment, starting hot air circulation in the radio frequency equipment, wherein the temperature of hot air is 50 ℃, inserting a temperature sensor carried in the equipment into the pepper, monitoring the heating temperature and uniformity of the pepper, enabling the average temperature of the heated pepper to be not lower than 50 ℃, and maintaining the time to be not lower than 12.5min after the temperature is raised; the temperature maintaining time is less than 12.5min, so that a good sterilization effect cannot be achieved.
Wherein, the distance between the upper polar plate and the lower polar plate of the radio frequency heating equipment can be 105mm-115 mm; the heating time of the radio frequency heating equipment is 160-200 s;
step 4, transferring the peppers to a stainless steel sieve tray with the size of 500mm x 100 mm and the aperture of 4 mm after heating, placing the peppers into a hot air drying box at 50 ℃ for continuous drying, wherein the thickness of a material layer is 5 mm; the prickly ash should be dried until the water content is less than 10% and the water activity is less than 0.65 (measured at 25 ℃).
Example 1
Selecting ripe pepper with bright color, strong fragrance, no mechanical loss and uniform size, picking, removing field heat, placing in a 4 ℃ condition for precooling, then transporting back to a laboratory, removing branches, leaves, impurities and pepper particles with deteriorated quality, and then placing the pepper particles in a clean 181 mm 128 mm 88 mm polypropylene plastic box, wherein the thickness of the material layer is 60 mm. And (3) putting the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of the radio frequency heating equipment. Setting the distance between an upper polar plate and a lower polar plate of the radio frequency heating equipment to be 115mm, setting the heating time to be 180s, inserting a temperature sensor into the pepper, and starting radio frequency heating. Under the condition, the minimum temperature of the pepper after being heated is 51 ℃, the maximum temperature is 60 ℃, and the average temperature is 56.6 ℃. After maintaining the temperature in the radio frequency for 12.5min, the total number of colonies decreased from 4.30 log CFU/g to 3.15log CFU/g. Transferring the heated fructus Zanthoxyli to stainless steel sieve tray with size of 500mm x 100 mm and aperture of 4 mm, material layer thickness of about 5mm, placing into hot air drying oven of 50 deg.C, continuously drying, after 10 hr, reducing water content of fructus Zanthoxyli to 9.12%, and water activity is 0.63.
The total number of colonies in this example 1 was reduced from 3.15log CFU/g to 2.41 log CFU/g.
Example 2
Selecting ripe pepper with bright color, strong fragrance, no mechanical loss and uniform size, picking, removing field heat, placing in a 4 ℃ condition for precooling, then transporting back to a laboratory, removing branches, leaves, impurities and pepper particles with deteriorated quality, and then placing the pepper particles in a clean 181 mm x 128 mm x 88 mm polypropylene plastic box, wherein the thickness of the material layer is 70 mm. And (3) putting the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of the radio frequency heating equipment. Setting the distance between an upper polar plate and a lower polar plate of the radio frequency heating equipment to be 110mm, setting the heating time to be 200s, inserting a temperature sensor into the pepper, and starting radio frequency heating. Under the condition, the minimum temperature of the pepper after being heated is 59.4 ℃, the maximum temperature is 74.7 ℃, and the average temperature is 67.7 ℃. After maintaining the temperature in the radio frequency for 12.5min, the total number of colonies decreased from 4.30 log CFU/g to 1.53log CFU/g. Transferring the heated fructus Zanthoxyli to stainless steel sieve tray with size of 500mm x 100 mm and aperture of 4 mm, material layer thickness of about 5mm, placing into hot air drying oven of 50 deg.C, continuously drying, after 10 hr, reducing water content of fructus Zanthoxyli to 7.68%, and water activity is 0.59.
The total number of colonies in this example 2 was reduced from 1.53log CFU/g to 1.49 log CFU/g.
Example 3
Selecting ripe pepper with bright color, strong fragrance, no mechanical loss and uniform size, picking, removing field heat, placing in a 4 ℃ condition for precooling, then transporting back to a laboratory, removing branches, leaves, impurities and pepper particles with deteriorated quality, and then placing the pepper particles in a clean 181 mm 128 mm 88 mm polypropylene plastic box, wherein the material layer thickness is 80 mm. And (3) putting the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of the radio frequency heating equipment. Setting the distance between an upper polar plate and a lower polar plate of the radio frequency heating equipment to be 105mm, setting the heating time to be 160s, inserting a temperature sensor into the pepper, and starting radio frequency heating. Under the condition, the minimum temperature of the pepper after being heated is 59.3 ℃, the maximum temperature is 68.8 ℃, and the average temperature is 61.1 ℃. After maintaining the temperature in the radio frequency for 12.5min, the total number of colonies decreased from 4.30 log CFU/g to 1.80 log CFU/g. Transferring the heated fructus Zanthoxyli to stainless steel sieve tray with size of 500mm x 100 mm and aperture of 4 mm, material layer thickness of about 5mm, placing into hot air drying oven of 50 deg.C, continuously drying, after 10 hr, reducing water content of fructus Zanthoxyli to 8.37%, and water activity is 0.62.
The total number of colonies in this example 3 was reduced from 1.80 log CFU/g to 1.67 log CFU/g.
While the foregoing description shows and describes several preferred embodiments of the invention, it is to be understood, as noted above, that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A pepper sterilization method based on radio frequency assisted hot air drying is characterized by comprising the following steps:
step 1, selecting mature peppers which are bright in color, strong in fragrance, free of mechanical loss and uniform in size, picking the peppers, removing field heat, placing the peppers at 4 ℃ for precooling, transporting the peppers to a laboratory, removing branches and leaves, impurities and pepper particles with deteriorated quality, and placing the pepper particles in a clean polypropylene plastic box;
step 2, placing the polypropylene plastic box filled with the pepper sample into the central position of an upper polar plate and a lower polar plate of radio frequency heating equipment;
step 3, adjusting the distance between the polar plates of the radio frequency heating equipment and the heating time, starting hot air circulation in the radio frequency equipment, wherein the temperature of the hot air is 50 ℃, inserting a temperature sensor carried by the equipment into the pepper, and monitoring the heating temperature and the uniformity of the pepper;
and 4, transferring the pepper to a stainless steel sieve tray after heating, and putting the pepper into a hot air drying box at 50 ℃ for continuous drying.
2. A sterilization process according to claim 1, wherein the polypropylene plastic box in step 1 has dimensions of 181 mm x 128 mm x 88 mm.
3. The sterilization method according to claim 1, wherein the thickness of the layer of the zanthoxylum bungeanum bunge loaded in the propylene plastic box in the step 1 is 60mm to 80 mm.
4. The sterilization method according to claim 1, wherein the distance between the upper plate and the lower plate of the radio frequency heating device in the step 3 can be 105mm-115 mm; the heating time of the radio frequency heating equipment is 160s-200 s.
5. The sterilization method according to claim 1, wherein the temperature of the pepper after heating in the step 3 is not lower than 50 ℃, and the holding time after the temperature rise is not lower than 12.5 min.
6. A sterilization process according to claim 1, wherein the stainless steel sieve trays in step 4 have a size of 500mm x 100 mm and a pore size of 4 mm.
7. A sterilization process according to claim 1, wherein the thickness of the layer in step 4 is 5 mm.
8. The sterilization method according to claim 1, wherein the zanthoxylum bungeanum in the step 4 is dried to have a water content of less than 10% and a water activity of less than 0.65, wherein the water activity is measured at 25 ℃.
Priority Applications (1)
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| CN202010888237.3A CN112155147A (en) | 2020-08-28 | 2020-08-28 | Pepper sterilization method based on radio frequency assisted hot air drying |
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Application publication date: 20210101 |