您的位置:首页  > 论文页面

高静压处理对苹果浊汁杀菌效果的影响及动力学分析

发表时间:2012-10-15  浏览量:1068  下载量:453
全部作者: 易建勇,胡小松
作者单位: 中国农业科学院农产品加工研究所;中国农业大学食品科学与营养工程学院
摘 要: 为探讨高静压(high hydrostatic pressure,HHP)技术对苹果浊汁的杀菌效果,指导该技术应用于工业化生产,研究了HHP处理(300~600 MPa,2.5~25 min)对苹果浊汁中细菌总数、霉菌和酵母菌数、大肠菌群数的杀灭效果,并分析其杀菌动力学。结果表明:随着处理压力的升高和时间的延长,杀菌效果增强;霉菌、酵母对压力较为敏感,500 MPa处理2.5 min可将其全部杀灭;300 MPa处理2.5 min可完全杀灭苹果浊汁中的大肠菌群。应用Weibull模型对不同处理条件下苹果浊汁的杀菌动力学进行拟合,决定系数R2均大于0.965,拟合效果较好。获得了苹果浊汁的HHP杀菌较优工艺参数,即600 MPa处理10 min,该条件可以有效杀灭苹果浊汁中的微生物。研究结果可为HHP杀菌技术在苹果浊汁上的产业化应用提供参考。�
关 键 词: 食品加工技术;高静压;苹果浊汁;杀菌;工艺参数;Weibull模型�
Title: Effect of high hydrostatic pressure on microbial inactivation and inactivation kinetics analysis in cloudy apple juice
Author: YI Jianyong, HU Xiaosong
Organization: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; College of Food Science and Nutritional Engineering, China Agricultural University
Abstract: In order to explore the effects of high hydrostatic pressure (HHP) on microbial inactivation of fresh cloudy apple juice, aerobic bacteria, molds, yeasts and coliforms were investigated after HHP treatment at 300~600 MPa for 2.5~25 min and the kinetic analysis on the inactivation were carried out to guide the industrial production. The results showed that the effects of inactivation were improved with the pressure increasing and/or the holding time increasing. The molds, yeasts and coliforms were more sensitive to pressure treatment than aerobic bacteria, they were inactivated completely at 500 MPa and 300 MPa for 2.5 min, respectively. The Weibull model was used to analyze the survival curves. The coefficients of determination (R2) were all higher than 0.965, which proved that the Weibull model fitted the microbial inactivation kinetics curve well. Sterilization of cloudy apple juice could be achieved by HHP treatment at 600 MPa for 10 min. The results provided the technical basis for the application of HHP in commercial sterilization of cloudy apple juice.�
Key words: food technology and processing; high hydrostatic pressure; cloudy apple juice; microbial inactivation; processing parameters; Weibull model
发表期数: 2012年10月第19期
引用格式: 易建勇,胡小松. 高静压处理对苹果浊汁杀菌效果的影响及动力学分析[J]. 中国科技论文在线精品论文,2012,5(19):1792-1798.
 
0 评论数 0
暂无评论
友情链接