响应面法优化二氧化氯杀灭蛋壳大肠杆菌工艺研究  

Optimum process of Escherichia coli of chlorine dioxide inactivation on eggshell by response surface methodology

作　　者：罗红霞[1] 任发政[2] 郭慧媛[2] 赵磊[1] 黄彦芳[1] 汪长钢[1] 王建[1] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442 [2]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》2011年第11期283-285,288,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划子课题(2006BAD22B02);国家蛋品工程技术研究中心资助项目

摘　　要：利用DesignExpert软件,根据Box-Behnken设计(BBD)原理采用四因素三水平的响应面分析法,对二氧化氯杀灭鲜蛋蛋壳大肠杆菌的条件进行了研究,获得了二次多元回归模型。对模型进行手动优化,利用优化模型优化出十组杀菌工艺参数,并对工艺参数进行了验证。By using Design Expert software,in accordance with theory of Box-Behnken design,the condition that Escherichia coli of eggshell of fresh eggs killed by chlorine dioxide as a response of four variables was researched.Then the fitted multivariate quadratic regress model was obtained.The model was optimized by manual operation.By utilizing optimization model,process parameters of ten groups were optimized.The process parameters were tested and verified.

关 键 词：二氧化氯 大肠杆菌 鸡蛋 响应面法 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]