当前位置: 首页 > 文章 > 超高压番茄汁杀菌条件的优化研究 食品科学 2007,28 (2) 59-63
Position: Home > Articles > Optimization of Tomato Juice Sterilization Conditions with High Hydrostatic Pressure FOOD SCIENCE 2007,28 (2) 59-63

超高压番茄汁杀菌条件的优化研究

作  者:
邱伟芬;高瑀珑
单  位:
南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室
关键词:
番茄汁;超高压杀菌;枯草芽孢杆菌;响应面法;优化
摘  要:
本研究通过响应面法(RSM)建立了超高压杀灭番茄汁中枯草芽孢杆菌(B.subtilis)AS1.1380的二次多项数学模型,验证了模型的有效性。同时利用模型的响应面及其等高线对影响超高压杀菌的关键因子温度、压力和保压时间及其相互作用进行了深入的探讨。优化出杀灭番茄汁中6个数量级枯草芽孢杆菌AS1.1380的工艺参数为:温度33.5℃,压力469.2MPa,时间14.0min。
译  名:
Optimization of Tomato Juice Sterilization Conditions with High Hydrostatic Pressure
作  者:
QIU Wei-fen,GAO Yu-long (College of Food Science and Engineering, Nanjing University of Finance and Economics, Provincial Key Laboratory of Quality Control and Further Processing of Food and Oils, Nanjing 210003, China)
关键词:
tomato juice;high hydrostatic pressure sterilization;B.Subtilis;RSM;optimization
摘  要:
A second order polynomial equation for high hydrostatic pressure (HHP) sterilization of B.Subtilis AS1.1380 in tomato juice was established with response surface methodology (RSM). The validation data under different experimental levels were verified. Key factors affecting sterilization such as temperature, pressure and pressure holding time were analyzed by the response surface plots and their corresponding contour plots. The optimum processing parameters for sterilization of B.Subtilis AS1.1380 of 6 log cycles in tomato juice are: temperature 33.5℃, pressure 469.2MPa, and pressure holding time 14.0min.

相似文章

计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊