超临界CO2对肉馅中细菌的杀菌效果及模型分析研究  

STERILIZATION EFFECT OF SUPERCRITICAL CO_2 ON BACTERIA IN MINCED MEAT AND COMPARATIVE ANALYSIS OF TWO MODELS

作　　者：孙源源[1] 

机构地区：[1]中国农业科学院,农业部农产品加工与质量控制重点开放实验室,北京100081

出　　处：《河南工业大学学报（自然科学版）》2009年第3期60-64,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家科技支撑计划(2007BAD70B01).

摘　　要：研究了超临界CO2(温度高于或等于31.1℃、压力大于或等于7.38 MPa)对肉馅中细菌的杀菌效果并应用两种模型进行了分析.结果表明,随着处理压力的增加和处理时间的延长,超临界CO2对细菌的杀灭效果增强,在40℃的温度下,处理压力为40 MPa及处理时间为70min时细菌最大降低了3.3个数量级.Weibull模型和Log-Logistic模型均能很好地拟合超临界CO2的杀菌过程,评价参数(Af、Bf、SS、RMSE和R2)分析表明,Log-Logistic模型的拟合效果最好.The sterilization effect of supercritical CO2 （temperature higher than or equal to 31.1 ℃ and pressure larger than or equal to 7.38 MPa） on bacteria in minced meat was investigated, and was analyzed using two models. The results show that sterilization effect of supercritical CO2 is enhanced with the increases of processing pressure and processing time. The bacteria were maximally reduced by 3.3 magnitudes under the condition of 45 ℃ , proeessing pressure 40 MPa and processing time 70 rain. The sterilization process can be well fitted by the Weibull model and the Log-logistic model, and the parameter （Af, Bf, SS, RMSE and R2） evaluation results show that the Log-logistic model has better fitting effect.

关 键 词：超临界CO2 肉馅 杀菌 模型分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]