腐生酵母菌在鲜榨苹果汁中的生长速率预测模型  

Growth Rate Predictive Model of Septic Yeast in the Fresh Apple Juice

作　　者：李军[1] 田卫[2] 葛毅强[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《食品与发酵工业》2004年第7期6-11,共6页Food and Fermentation Industries

基　　金：国家"十五"重大科技专项 (2 0 0 1BA5 0 1A2 1 )

摘　　要：通过研究温度、pH和水分活度对鲜榨苹果汁中腐生酵母菌生长情况的影响 ,建立了最大生长速率和迟滞时间与生长限制因子之间关系的数学预测模型 ,并对Ratkowsky扩展模型和响应面模型进行了对比。结果表明 ,Ratkowsky扩展模型的相关系数优于响应面模型 ,响应面模型在较高温度 ( 2 0℃以上 )最大生长速率呈现下降趋势的预测结果与实际情况不符。应用Ratkowsky扩展模型对鲜榨苹果汁的货架期进行预测时发现 ,温度、pH和水分活度对货架期的影响有协同作用。通过模型验证证实Ratkowsky扩展模型预测结果与实测值有良好的拟合性 ,相对误差在±1 0 %左右 。The effect of temperature, pH and water activity on the growth of a septic yeast was investigated by developing predictive models for the lag phase and the maximum specific growth rate of this specific spoilage organism of fresh apple juice Two types of predictive model were compared: an extended Ratkowsky model and a response surface model In general, extended Ratkowsky models showed a better correlation and the response surface model for the maximum specific growth rate showed illogical predictions at temperature range above 20℃ The factors as a whole have a synergistic effect on the maximum growth rate while temperature showed a higher influence The extended Ratkowsky model was validated by comparison between the predicted and measured value The relative error was ±10%, indicating a good fit of the mathematical model to the observed data The established models could be used to predict the shelf life of fresh apple juice

关 键 词：腐生酵母菌 鲜榨苹果汁 生长速率 预测模型 Ratkowsky扩展模型 响应面模型 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]