| 超高压处理牡蛎灭菌实验研究及人工神经网络模拟 |
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| 引用本文： | 夏远景,陈淑花,薛路舟,刘学武,李志义.超高压处理牡蛎灭菌实验研究及人工神经网络模拟[J].现代食品科技,2009,25(5). |
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| 作者姓名： | 夏远景 陈淑花 薛路舟 刘学武 李志义 |
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| 作者单位： | 1. 大连理工大学流体与粉体工程研究设计所,辽宁,大连,116012
2. 大连理工大学流体与粉体工程研究设计所,辽宁,大连,116012;大连大学环境与化学工程学院,辽宁,大连,116622 |
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| 摘 要： | 超高压灭菌技术是一项具有广阔应用前景的食品加工新技术.本文以牡蛎为研究对象,通过实验对影响超高压灭菌效果的处理因素(压力、保压时间、温度、施压方式等)进行了考察与评价.实验结果表明:压力、保压时间对灭菌效果影响显著,随着压力的增大和时间的增长,细菌的灭活率增大.温度、施压方式等因素对牡蛎中菌群总数的灭活率影响不大.同时,本文将人工神经网络(ANN)应用到超高压食品处理研究中,利用BP网络模拟超高压灭菌效果,与实验结果比较,测试平均相对误差0.91%,模拟相对误差小于1.8%,模拟准确.研究结果对牡蛎的超高压处理工艺具有一定的参考价值.
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| 关 键 词： | 超高压 牡蛎 菌落总数 人工神经网络 |
Experimental Study and Artificial Neural Network Simulation of Ultra-high Pressure Sterilization of Oysters |
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| XIA Yuan-Jing,CHEN Shu-Hua,XUE Lu-Zhou,LIU Xue-Wu,LI Zhi-Yi.Experimental Study and Artificial Neural Network Simulation of Ultra-high Pressure Sterilization of Oysters[J].Modern Food Science & Technology,2009,25(5). |
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| Authors: | XIA Yuan-Jing CHEN Shu-Hua XUE Lu-Zhou LIU Xue-Wu LI Zhi-Yi |
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| Affiliation: | 1.R&D Institute of Fluid and Powder Engineering;Dalian University of Technology;Dalian 116012;China;2.School of Environment and chemical Engineering;Dalian University;Dalian 116622;China |
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| Abstract: | The ultra-high pressure sterilization technology was used for elimination of microorganism in oysters. Effects of key factors on the efficiency of ultra-high pressure sterilization, including processing pressure, sustaining time, temperature and pressure-exerting mode, were studied. Results showed that that increase of the processing pressure and sustaining time improved the reductions of microorganisms. However, temperature and exertion of pressure showed little effects on the decrease of the total bacteri... |
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