超临界CO_2杀灭芽孢工艺条件的优化  

Research on the Optimum of the Technical Condition in the Bacillus-killing with Supercritical CO_2

作　　者：周先汉[1] 张安[1] 曾庆梅[1] 程丽梅[1] 宋俊骅[1] 李琪玲[1] 

机构地区：[1]合肥工业大学生物与食品工程学院合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《安徽农业科学》2010年第17期9201-9203,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(30871739;30571304);安徽省教育厅重点科研项目(KJ2007A099)

摘　　要：[目的]对超临界CO2杀灭芽孢的最佳工艺条件进行了研究,为冷杀菌技术在食品工业中的应用提供参考。[方法]以枯草芽孢杆菌芽孢为试验对象,研究压力、温度、时间及处理次数等因素在超临界处理中对芽孢杀灭效果的影响。[结果]当处理的工艺条件为压力20 MPa,温度35℃,时间30 min,处理2次时,芽孢杀灭对数为3.48。通过SEM观察,经过超临界处理的芽孢形态都发生了不同程度的改变。[结论]压力造成的机械损伤是造成芽孢死亡的主要因素。[Objective] The reference for the application of cold sterilization technology in the food industry was provided through the research on the optimum technical condition of bacillus-killing with supercritical CO2.[Method] The Bacillus subtilis being taken as testing subject,the effect of the pressure,temperature,time and processing number and other factors in the supercritical treatment on the spore-killing was studied.[Results] When the processing condition was the pressure：20 MPa;the temperature,35 ℃;the time,30 minutes and the treatment,for 2 times,the logarithm of the spore-killing was 3.48.It was observed with SEM that the morphological character of bacillus had been changed at varying degrees after the supercritical treatment.[Conclusion] The pressure,causing the mechanical damage,was the main factor of spore death.

关 键 词：超临界CO2 芽孢 灭菌 

分 类 号：TS201[轻工技术与工程—食品科学]