NaClO处理鲜切生菜中大肠菌群数的预测模型研究  

Study on Predictive Model for Total Coliform Group Reduction on Fresh-cut Lettuce Treated with NaClO

作　　者：张立奎[1] 陆兆新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2004年第7期67-71,共5页Food Science

基　　金：国家科技部"十五科技攻关重大专项"资助项目(2001BA501A10)

摘　　要：NaClO是一种在食品消毒方面普遍使用的消毒剂。本文主要研究了NaClO处理对鲜切生菜中大肠菌群数的影响。运用中心复合设计(CentralCompositeDesign,CCD)的响应曲面(ResponseSurfaceMethod)试验,建立以NaClO浓度、浸泡时间、和水菜比三个因素为自变量,以大肠菌群减少百分率值为响应值的预测模型,通过统计学分析(线性相关系数r=0.9707,p值=0.0044)表明所建立的模型预测能够有效的预测NaClO处理后鲜切生菜中的大肠菌群数。NaClO is a disinfectant used widely in food disinfection. The effect of treatment with NaClO on reducing total coliformgroup on fresh-cut lettuce was studied. Response Surface Method experiment designed by Central Composite Design (CCD) wasconducted to establish the predictive model with the variables of three factors for NaClO concentration, namely dipping time,water-to-lettuce ratio and the response value of reduction of total coliform group. The results showed that the model obtainedwas effective to demonstrate the influence of treatment with NaClO on the reduction of total coliform group through statisticalanalysis(r=0.9707, p-value=0.0044).

关 键 词：NaClO处理 鲜切生菜 大肠菌群数 预测模型 消毒 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]