神经网络优化牡蛎的高密度CO_2杀菌工艺  

Optimization of oyster-associated bacteria inactivation by dense phase carbon dioxide based on neural network

作　　者：张良[1] 刘书成[1] 章超桦[1] 吉宏武[1] 高加龙[1] 邓楚津[1] 

机构地区：[1]广东普通高校水产品深加工重点实验室/广东海洋大学食品科技学院,湛江524088

出　　处：《农业工程学报》2011年第12期369-373,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：现代农业产业技术体系专项基金(CARS-48-07B);广东省自然科学基金(项目编号:10152408801000010);广东省水产蛋白改性技术研究团队(2011A020102005)

摘　　要：为了研究高密度二氧化碳(DPCD)对牡蛎的杀菌效果,利用神经网络对DPCD杀菌工艺参数进行优化,建立了杀菌工艺的神经网络模型。研究结果表明:当温度在(50±5)℃时,压力和时间相应调整,即可在低压短时间内达到较好的杀菌效果;在低于45℃条件下,温度和压力对DPCD杀菌效果影响较大;在高于45℃条件下,温度、压力和处理时间对DPCD杀菌效果的影响较小;在45或55℃和15MPa条件下,DPCD直接对牡蛎肉处理30min,其杀菌效果与100℃沸水煮2min相当,菌落总数下降了3.0个对数以上,达到了水产熟制品卫生标准。该研究为牡蛎DPCD杀菌提供了理论依据。The inactivation of oyster-associated bacteria was investigated in order to explore the feasibility of oyster by dense phase carbon dioxide process. The process parameters were optimized by neural network and the neural network model was established. The results showed that when the temperature was （50±5）℃ , significant bacteria inactivation effect was observed with low pressure and short time of DPCD treatment. When the temperature was lower than 45 ℃, temperature and pressure had significant effect on the bacteria inactivation of oyster. However, when the temperature was over 45℃ , temperature, pressure and time had no significant effect on the bacteria inactivation of oyster. Exposing oysters to CO2 at 45 ℃ or 55 ℃ , 15MPa for 30min induced 3-log reductions in the aerobic bacterial count, which was similar to that of oysters were treated at 100 ℃ for 2 min. The aerobic bacterial count of oysters treated by DPCD reached the standards of aquatic cooked products. The results provided theoretical basis for the bacteria inactivation of oyster by DPCD.

关 键 词：神经网络 杀菌 优化 牡蛎 高密度CO2 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]