| 紫外线处理鲜切辣椒的微生物二级模型建立 |
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| 引用本文： | 刘玲,郑曌雯.紫外线处理鲜切辣椒的微生物二级模型建立[J].食品研究与开发,2012,33(4):182-185. |
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| 作者姓名： | 刘玲 郑曌雯 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 摘 要： | 通过研究紫外线处理不同时间对鲜切辣椒中菌落总数的影响,做出不同贮藏温度条件下微生物的生长曲线并建立预测微生物一级和二级模型。结果表明,紫外线处理15 min能很好的控制微生物的生长;试验中所建立的Gompertz模型能很好地拟合在不同贮藏温度下鲜切辣椒中菌落总数的变化;建立的微生物预测模型能有效预测不同贮藏时间和贮藏温度下鲜切辣椒中的菌落总数,从而为评估鲜切辣椒的微生物安全性,提供一个方便有效的方法。
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| 关 键 词： | 鲜切辣椒 紫外线处理 菌落总数 预测模型 |
Establishment on Microbial Secondary Model of Fresh-cut Capsicum with UV Treatment |
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| LIU Ling
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ZHENG Zhao-wen.Establishment on Microbial Secondary Model of Fresh-cut Capsicum with UV Treatment[J].Food Research and Developent,2012,33(4):182-185. |
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| Authors: | LIU Ling ZHENG Zhao-wen |
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| Affiliation: | LIU Ling,ZHENG Zhao-wen(College of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China) |
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| Abstract: | The effect of treatment with UV on reducing the total number of bacteria were studied in the research.Make the primary modeling and Secondary modeling of bacteria growth in fresh-cut capsicum during the storage at different temperature.The result indicated that exposure time of 15 min can effectively control the microbial growth;the other result showed that the primary modeling and Secondary modeling could effectively imitate the dynamic change of bacteria numbers during different storage temperatures.The growth model could provide an effective tool to evaluate microbiological number in different storage temperature and period. |
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| Keywords: | fresh-cut capsicum UV treatment the total number of bacteria prediction model |
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