微波加热对三种微生物致死的Weibull模型  

Weibull model on description of inactivation for Salmonella,Escherichia coli and Staphylococcus aureus by microwave heating

作　　者：吴奕渠[1] 余恺[1] 胡卓炎[1] 余小林[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2012年第10期195-197,237,共4页Science and Technology of Food Industry

基　　金：国家荔枝龙眼产业技术体系(nycytx-32-07);农业行业科研专项(nyhyzx07-031);广东省农业科技攻关项目(2006B20401010)

摘　　要：探讨不同微波功率加热至不同温度下对沙门氏菌、大肠杆菌和金黄色葡萄球菌等三种对象菌的致死作用,运用Weibull模型描述其致死历程,由Weibull模型计算微波加热使微生物数量减少5-log所需要的时间,并验证其模型的精确度。结果表明,Weibull模型描述沙门氏菌、大肠杆菌和金黄色葡萄球菌的致死历程均有较高的拟合度,通过Weibull模型推算出来的沙门氏菌、大肠杆菌和金黄色葡萄球菌减少5-log的时间与实验结果相近。The effect of different microwave heating conditions on inactivation of Salmonella,Escherichia coli and Staphylococcus aureus were investigated.The feasibility of Weibull model on description of the inactivation process was studied and Weibull model was also used to predict the 5-log reduction time for the three target bacterium.Results indicated that Weibull model showed ideal goodness of fit.The estimated 5-log reduction time from the Weibull model was confirmed to be closed to the observed values.

关 键 词：微波 杀菌 致死动力学 Weibull模型 

分 类 号：TS201.2[轻工技术与工程—食品科学]