蜡样芽孢杆菌及其芽孢的杀菌技术和动力学研究进展

胡思卓 占文婷 徐圆融 王丹凤 焦顺山

胡思卓, 占文婷, 徐圆融, 王丹凤, 焦顺山. 蜡样芽孢杆菌及其芽孢的杀菌技术和动力学研究进展[J]. 食品工业科技, 2017, (04): 370-378. doi: 10.13386/j.issn1002-0306.2017.04.062
引用本文: 胡思卓, 占文婷, 徐圆融, 王丹凤, 焦顺山. 蜡样芽孢杆菌及其芽孢的杀菌技术和动力学研究进展[J]. 食品工业科技, 2017, (04): 370-378. doi: 10.13386/j.issn1002-0306.2017.04.062
HU Si- zhuo, ZHAN Wen- ting, XU Yuan- rong, WANG Dan- feng, JIAO Shun- shan. Research progress of pasteurization methods and kinetics study of Bacillus cereus and its spores[J]. Science and Technology of Food Industry, 2017, (04): 370-378. doi: 10.13386/j.issn1002-0306.2017.04.062
Citation: HU Si- zhuo, ZHAN Wen- ting, XU Yuan- rong, WANG Dan- feng, JIAO Shun- shan. Research progress of pasteurization methods and kinetics study of Bacillus cereus and its spores[J]. Science and Technology of Food Industry, 2017, (04): 370-378. doi: 10.13386/j.issn1002-0306.2017.04.062

蜡样芽孢杆菌及其芽孢的杀菌技术和动力学研究进展

doi: 10.13386/j.issn1002-0306.2017.04.062
基金项目: 

国家自然科学基金青年项目(31401538); 教育部第48批留学回国人员科研启动基金; 上海交通大学青年教师科研启动基金;

详细信息
    作者简介:

    胡思卓(1992-),女,硕士研究生,研究方向:食品加工与贮藏,E-mail:yuzhuo20081992@sjtu.edu.cn。;

    焦顺山(1983-),男,博士,副教授,研究方向:食品加工与贮藏,E-mail:sjiao@sjtu.edu.cn。;

  • 中图分类号: TS201.3

Research progress of pasteurization methods and kinetics study of Bacillus cereus and its spores

  • 摘要: 蜡样芽孢杆菌是易造成食源性疾病爆发的污染菌之一。本文重点介绍了蜡样芽孢杆菌的几种新型食品杀菌技术及几种常用的动力学模型,其中,新型杀菌技术包括:高温瞬时杀菌、射频加热、高静压以及高压脉冲电场等;动力学模型包括:线性和非线性模型。并对蜡样芽孢杆菌及其芽孢在不同介质、杀菌方法及条件的杀菌动力学模型参数分别进行总结。因此认为传统均匀加热的杀菌动力学为线性模型,而高新技术的杀菌动力学通常为非线性的,非线性模型中最常用的两个模型为Weibull模型和Log-logistic模型。 
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  • 收稿日期:  2016-07-05

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