高静压对桃汁的杀菌效果及动力学模型  

Inactivation and Inactivation Kinetics Models of Microorganisms in Peach Juice by High Hydrostatic Pressure

作　　者：谭熙耀[1] 廖小军[1] 张燕[1] 吴继红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点实验室,北京100083

出　　处：《中国食品学报》2012年第6期109-112,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市科技计划课题(D101105046610003)

摘　　要：为了描述及预测高静压对桃汁的杀菌效果,研究了压力300,400,500,600MPa条件下保压3,5,10,15,20,25min的高压处理对桃汁中菌落总数、霉菌、酵母数的影响,并对不同压力条件下的杀菌效果进行动力学分析。研究结果表明,压力越高,保压时间越长,杀菌效果越好。霉菌、酵母对压力较为敏感,500 MPa以上的压力即可将其完全杀灭。Weibull模型在压力300～600 MPa时具有很好的拟合性(相关系数R^2>0.9)。尺度参数b随压力增大而增大,形状参数n则随压力的增大而减小。Inactivation of aerobic bacteria and mold,yeast at four treatment pressure levels（300,400,500 and 600 MPa） for 3,5,10,15,20 and 25 min treatments were investigated,respectively,to describe and predict the inactive effects by high hydrostatic pressure.The Weibull models were used to describe the high hydrostatic pressure inactivation model.The results suggested that the effect of inactivation was improved with the pressure increasing and the holding time extending.It showed obviously that the mold and yeast were more sensitive to high hydrostatic pressure,and they could be completely killed at 500 MPa for 3 min.Weibull model fitted well at 300～600 MPa（R^2 〉0.9）.The values of scale factor b in the model increased with the pressure raising,while the values of shape factor n decreased with the pressure increasing.

关 键 词：高静压 桃汁 杀菌 动力学 模型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]