响应面法优化脉冲强光杀灭干豆腐大肠杆菌条件的研究

王鑫垚; 马涛; 王勃; 刘贺; 何余堂; 惠丽娟

doi:10.13386/j.issn1002-0306.2014.18.060

响应面法优化脉冲强光杀灭干豆腐大肠杆菌条件的研究

1. 沈阳农业大学食品学院
2. 渤海大学化学化工与食品安全学院

详细信息

作者简介:
王鑫垚 (1988-) , 女, 在读硕士研究生, 研究方向:食品科学。;

中图分类号: TS201.3
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出版历程
- 收稿日期: 2013-12-04

Study on optimization of pulsed light sterilization conditions of E.coli from dry bean curd using response surface methodology

College of Food, Shenyang Agricultural University
College of Chemistry, Chemical Engineering and Food Safety, Bohai University

摘要

摘要: 采用响应面法对影响脉冲强光杀灭干豆腐大肠杆菌效果的因素进行研究,得出影响大肠杆菌灭菌率的顺序为:照射时间>脉冲强光能量>照射距离;最佳灭菌条件为:脉冲强光能量300J,照射距离10cm,照射时间15s,此条件下的灭菌率可达98.29%。
- 干豆腐脉 /
- 脉冲强光 /
- 大肠杆菌 /
- 灭菌 /
- 条件优化
Abstract: Response surface methodology was used to analyze factors which influence the effect of E.coli sterilization using pulsed light on dry bean curd. The effect of sterilization in E.coli was irradiation time>pulsed light energy>irradiation distance. The optimum conditions obtained were as follows:pulsed light energy 300 J, irradiation distance 10 cm and irradiation time 15 s. The sterilization rate could reach 98.29% under these conditions.
- dry bean curd /
- pulsed light /
- E.coli /
- sterilization /
- optimization

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参考文献(17)

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