响应曲面法建立乳酸菌高压二氧化碳杀菌模型  

Modeling of inactivation of Lactic Acid Bacteria under high pressure carbon dioxide by response surface methodology

作　　者：史智佳[1] 李兴民[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2009年第11期89-92,96,共5页Science and Technology of Food Industry

基　　金：国家"十一五"科技攻关项目(2006BAD05A15)

摘　　要：采用三因素三水平的Box-Behnken设计,利用响应曲面法(RSM)对影响高压二氧化碳(HPCD)杀菌效果的主要因素(温度、压力和时间)进行研究,以杀灭乳酸菌的对数值为响应函数,建立了猪肉糜中乳酸菌的HPCD杀菌模型。对模型进行变异分析、决定系数分析、t值检验、共线性分析和显著性因子对杀菌效果影响的分析结果表明,采用二阶效应模式构建的模型显著性好、准确度高;显著因子时间、压力的二次方、温度-压力交互项、压力、温度对模型的重要性依次递增且其独立性可靠;温度、压力和时间均能增强HPCD对乳酸菌的杀菌效果。Response surface methodology （RSM） based on a three-level three-factor Box-Behnken design of experiment was used to establish the mathematical model of Lactic Acid Bacteria inactivation in ground pork under high pressure carbon dioxide （HPCD）.The critical factors selected for the investigation were temperature,pressure and processing time.The analysis results of variance,determination coefficient,t-value test and collinearity showed that the quadratic model was significant and had high accuracy;the significance of processing time, square of pressure, temperature-pressure interaction item, pressure and temperature to the model were in the increasing order,and had a good independence to each other.The study of significant factors of model showed that processing time,temperature and pressure has promoting effect on inactivation effect of HPCD.

关 键 词：高压二氧化碳 响应曲面法 模型建立 猪肉糜 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]