减压处理下泡菜发酵动力学初探  

Primary study on kinetics model of pickle under decompression

作　　者：王世宽[1] 冉燃[1] 侯华[1] 许艳丽[1] 潘明[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品工业科技》2009年第7期134-135,139,共3页Science and Technology of Food Industry

基　　金：四川省教育厅川菜发展研究中心科研项目(CC05Z05)

摘　　要：利用DPS软件,通过Logistic方程、Luedeking-Piret方程和Luedeking-Piret-like方程对减压处理下泡菜的发酵过程进行了动力学分析,研究了其发酵过程中菌体生长、产物生成和基质消耗等特性,得到了描述泡菜分批发酵过程的动力学模型和模型参数。模型计算值与实验值的拟合度分别为0.9924、0.9688和0.8971,该模型基本反映了减压处理下泡菜分批发酵过程的动力学特征。The kinetics of fermentation of pickle under decompression were analyzed by DPS software.A simple model was proposed with the Logistic equation for growth,the Luedeking-Piret equation for production and the Luedeking-Piret-like equation for substrate consumption, respectively.The fit values of the three models were 0.9924, 0.9688 and 0.8971, respectively.The model appeared to provide a reasonable description for the fermentation of pickle under decompression.

关 键 词：动力学模型 减压 泡菜 发酵 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]