| 外界因子对超高压杀灭枯草芽孢杆菌效果的影响 |
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| 引用本文： | 高瑀珑,武宁,江汉湖. 外界因子对超高压杀灭枯草芽孢杆菌效果的影响[J]. 食品科学, 2003, 24(8): 44-46 |
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| 作者姓名： | 高瑀珑 武宁 江汉湖 |
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| 作者单位： | 南京农业大学食品科技学院,南京,210095 |
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| 基金项目： | 财政部、农业部农业科技跨越计划(2001年) |
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| 摘 要： | 超高压是一种有效的灭菌消毒技术。本研究通过鉴别设计(scfeening design)法对影响超高压杀菌效果的外界因子，如：压力、温度、保压时间、升压速度、卸压速度进行了关键因子考察与评价，试验结果表明：温度、压力、保压时间对灭活枯草芽孢杆菌影响显著，升压速度和卸压速度对灭活枯草芽孢杆菌影响不显著。
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| 关 键 词： | 超高压 灭菌消毒技术 枯草芽孢杆菌 杀菌效果 温度 压力 保压时间 食品 |
| 文章编号： | 1002-6630(2003)08-0044-03 |
The Effects of External Factors on Bacillus subtilis of High Hydrostatic Pressure Inactivation |
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| Gao Yulong et al.. The Effects of External Factors on Bacillus subtilis of High Hydrostatic Pressure Inactivation[J]. Food Science, 2003, 24(8): 44-46 |
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| Authors: | Gao Yulong et al. |
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| Affiliation: | Gao Yulong et al. |
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| Abstract: | High hydrostatic pressure (HHP) is an effective kind of cool technique of inactivation. Screening design was usedfor estimating the sterilized effects of external factors in high hydrostatic pressure in this study, with respect to the variablespressure, temperature, pressure holding time, ramp rate and depressurization rate. Result showed that the pressure, temperatureand pressure holding time were believed to be the major factors for high hydrostatic pressure inactivation and the ramp rate anddepressurization rate were not. |
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| Keywords: | high hydrostatic pressure (HHP) bacillus subtilis screening design external factor |
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