摘要
为了探究微波处理对含乳固态成型制品中高风险微生物的致死效果,将大肠杆菌、沙门氏菌、金黄色葡萄球菌、黑曲霉以及毛霉5种微生物分别接种到乳基零食中,进而采用微波设备处理样品,选取Linear、SWeibull和Logistic模型对微生物的失活过程进行拟合,并采用相关系数(R^(2))、均方根误差(RMSE)、准确因子(A_(f))和偏差因子(B_(f))作为模型拟合效果的评判指标。结果表明,SWeibull和Logistic模型能够较好拟合微波处理后乳基零食中5种微生物的失活过程,R^(2)均在0.97及以上,A_(f)和B_(f)均在可接受范围内。研究可为微波杀菌技术在乳制品领域的应用提供参考。
To investigate the lethal effect of microwave treatment on high-risk microorganisms in dairy products,five microorganisms including Escherichia coli,Salmonella enteritidis,Staphylococcus aureus,Aspergillus niger and Mucor were inoculated into dairy snacks respectively and treated with microwave.Linear model,SWeibull model and Logistic model were selected to fit the inactivation process of microorganisms.Coefficient of determination(R^(2)),root mean square error(RMSE),accuracy factor(Af)and bias factor(B_(f))were used to evaluate the fitting effect of the models.The results showed that SWeibull model and Logistic model could better fit the inactivation process of five microorganisms in dairy snacks after microwave treatments as R^(2)was 0.97 or above,Af and B_(f)were within the acceptable range,which can provide a reference for the industrial application of microwave sterilization technology in the field of dairy product sterilization.
作者
韩欣彤
张润润
张祁
张红雨
王旭
王笃良
赵琦
裴晓燕
李玲玲
丁甜
冯劲松
HAN Xintong;ZHANG Runrun;ZHANG Qi;ZHANG Hongyu;WANG Xu;WANG Duliang;ZHAO Qi;PEI Xiaoyan;LI Lingling;DING Tian;FENG Jinsong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing 314102,China;National Center of Technology Innovation for Dairy,Hohhot 010110,China;Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010110,China;Inner Mongolia Dairy Technology Research,Institute Co.Ltd.,Hohhot 010110,China)
出处
《中国乳品工业》
CAS
北大核心
2024年第7期11-16,共6页
China Dairy Industry
基金
国家乳业技术创新中心支持项目(2021-国家乳创中心-11)。
关键词
微波杀菌
乳基零食
致病菌
致死模型
microwave sterilization
dairy snack
pathogenic bacteria
lethal model
作者简介
韩欣彤(2000-),女,硕士研究生,研究方向为食品微生物安全。E-mail:22213027@zju.edu.cn;通讯作者:冯劲松(1987-),男,博士,特聘副研究员,研究方向为食品微生物安全。E-mail:jinsongf@zju.edu.cn。
