超高压番茄汁杀菌条件的优化研究

被引：11

作者：

邱伟芬

高瑀珑

机构：

[1] 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

来源：

食品科学 | 2007年 / 02期

关键词：

番茄汁; 超高压杀菌; 枯草芽孢杆菌; 响应面法; 优化;

D O I：

暂无

中图分类号：

TS255.44 [果汁];

学科分类号：

083203 ;

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。

引用

页码：59 / 63

页数：5

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