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用微波能对食用菌袋装培养基进行杀菌试验,以替代传统的高压湿热灭菌工艺。找出微波功率、微波作用时间以及培养基与微波源距离的变化对其杀菌效果的影响,为微波技术在食用菌生产中的开发应用提供了依据。
Using microwave energy to carry out bactericidal test on edible fungi sacked medium to replace the traditional high-pressure moist heat sterilization process. The effects of microwave power, microwave duration, and the distance between the medium and the microwave source on the bactericidal effect were explored, which provided a basis for the development and application of microwave technology in the production of fungi.