响应面法优化超高压杀灭食品中枯草芽孢杆菌工艺

通过外界因子对超高压杀灭枯草芽孢杆菌效果的影响研究发现:温度、压力、保压时间是灭活枯草芽孢杆菌显著影响因子。在此基础上,本研究采用响应曲面法(RSM,Response surface methodology)对主要因子压力、温度和保压时间进行了优化,结果表明杀灭6个数量级的枯草芽孢杆菌的杀菌条件,温度为:X1=31.10～59.03℃,压力为X2=435.23～562.21MPa,保压时间为X3=10.11～19.53min,优化出10组杀菌工艺参数,并且对工艺参数进行验证。

Optimum Process of Bacillus Subtilis of High Hydrostatic Pressure Inactivation in Food by Response Surface Methodology

We found that the pressure, temperature and pressure holding time are believed to be the major factors for sterilizationof high hydrostatic pressure through the studies of the effects of external factors on Bacillus subtilis of high hydrostatic pressureinactivation. Response surface methodology (RSM) was employed to optimize the process variables of there major factors.Result showed that the condition to sterilize Bacillus subtilis Of six log cycles such as temperature (31.10～59.03℃), pressure(435.23～562.21 MPa ), pressure holding time (10.11～19.53min ), and process parameter of ten groups were optimized, whichwas also verified experimentally.