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当前位置: 首页 > 文章 > 响应面优化脉冲强光对煎饼表面大肠杆菌的杀菌效果 食品科学 2014,35 (16) 91-95
Position: Home > Articles > Optimization of Pulsed Light Parameters for Enhanced Sterilization of E. coli on Pancake Using Response Surface Methodology FOOD SCIENCE 2014,35 (16) 91-95

响应面优化脉冲强光对煎饼表面大肠杆菌的杀菌效果

作  者：
唐明礼;王勃;刘贺;何余堂;惠丽娟;马涛
单  位：
渤海大学化学化工与食品安全学院
关键词：
脉冲强光;煎饼;大肠杆菌;杀菌效果
摘  要：
采用脉冲强光对煎饼表面进行杀菌处理,研究脉冲强光对煎饼表面大肠杆菌的杀菌效果。在单因素试验基础上,利用响应面分析方法建立大肠杆菌数量降低对数值的二次多项数学模型,利用模型对脉冲能量、脉冲次数和脉冲距离及其交互作用进行分析。结果表明:脉冲强光可有效杀死煎饼表面的大肠杆菌,优化条件为脉冲能量500 J、次数40次、距离10.9 cm,此时脉冲强光对煎饼表面大肠杆菌的数量可减少2.15个对数值,提高了煎饼的货架期及食用安全性。
译  名：
Optimization of Pulsed Light Parameters for Enhanced Sterilization of E. coli on Pancake Using Response Surface Methodology
作  者：
TANG Ming-li;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;MA Tao;Grain and Oil Science and Technolgy Institute, Bohai University, College of Chemistry, Chemical Engineering and Food Safety,Bohai University;
关键词：
pulsed light;;pancake;;E.coli;;bactericidal effect
摘  要：
Pulsed light was used for surface sterilization of pancake and the effect of pulsed light parameters on the logarithmic reduction of E. coli on pancake was explored by response surface methodology on the basis of single factorexperiments. A quadratic polynomial model for the logarithmic reduction of E. coli on pancake as a function of pulsed light parameters was established to analyze the effects of pulse energy, number and distance, and their pairwise interactions. E. coli on the surface of pancake could be effectively killed by using pulsed light. The pulsed light conditions were optimized as follows: pulse energy 500 J, pulse number 40, and pulse distance 10.9 cm. Under these conditions, pulsed light resulted in a reduction of 2.15 logarithmic units for E. coli on pancake, which in turn prolonged the shelf life and improved the microbiological safety.

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