| 瞬时高压作用对枯草杆菌的杀灭模型 |
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| 引用本文： | 刘成梅,钟业俊,刘伟,阮榕生,彭洋兴. 瞬时高压作用对枯草杆菌的杀灭模型[J]. 食品科学, 2006, 27(6): 96-99 |
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| 作者姓名： | 刘成梅 钟业俊 刘伟 阮榕生 彭洋兴 |
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| 作者单位： | 南昌大学中德食品工程中心,食品科学教育部重点实验室,江西,南昌,330047 |
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| 基金项目： | 教育部长江学者奖励计划;江西省跨世纪学术和技术带头人培养计划;江西省教育厅科研项目 |
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| 摘 要： | 通过外界因子对瞬时高压杀灭枯草芽孢杆菌效果的影响研究发现：压力、进料温度、处理次数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）建立了瞬时高压对枯草杆菌的杀灭模型,并对模型进行检验,该模型是可行的.
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| 关 键 词： | 瞬时高压 枯草杆菌 响应曲面 模型 |
| 文章编号： | 1002-6630（2006）06-0096-04 |
| 收稿时间： | 2006-02-01 |
| 修稿时间： | 2006-02-01 |
Effects of Instantaneous High Pressure on RSM Model of Subtilis Reductions |
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| LIU Cheng-mei,ZHONG Ye-jun,LIU Wei,Roger RUAN,PENG Yang-xing. Effects of Instantaneous High Pressure on RSM Model of Subtilis Reductions[J]. Food Science, 2006, 27(6): 96-99 |
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| Authors: | LIU Cheng-mei ZHONG Ye-jun LIU Wei Roger RUAN PENG Yang-xing |
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| Affiliation: | Key Laboratory of Food Science of MOE, Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China |
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| Abstract: | The pressure, feed-in temperature and passes were believed to be the major factors for sterilization of Instantaneous High Pressure(IHP) through the studies of the effects of external factors on Bacillus subtilis of Instantaneous High Pressure inactivation.The Response Surface Methodology (RSM) was employed to establish the model of Instantaneous High Pressure inactivation Bacillus subtilis. The model is proved feasible. |
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| Keywords: | IHP Bacillus subtilis., RSM model |
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