高浓度气体的含量对食物细菌灭活效果分析  

Effects Analysis of High Dense Gas Control on Food Sterilization

作　　者：王磊[1] 刘颖[1] 郝锦峰[1] 

机构地区：[1]长春职业技术学院食品与生物技术分院,吉林长春130033

出　　处：《科技通报》2014年第4期1-3,共3页Bulletin of Science and Technology

摘　　要：研究了食物的细菌灭活效果的优化问题,传统加热细菌灭活虽然能较好的食物中的细菌,但同时影响食物口感和品质。高浓度气体对细菌的灭活可以有效解决这一问题,但是含量控制一直是待解决的难题。通过分析相关过程,采用系数(R2)作为衡量指标考察逻辑斯谛(log-logistic)模型拟合的效果,精确控制含量,分析不同含量的气体对细菌灭活度的影响。实验结果表明:采用逻辑斯谛模型对细菌灭活效果变化进行拟合,拟合值和实验值之间的相关系数达到了0.90以上,差异相当小,可以较好的反映高浓度气体的含量控制处理下菌落总数的失活曲线变化,与其它方法相比,能有效的提高气体含量控制的精度,有一定的实际应用价值。Food bacteria inactivated effect is studied, the optimization of traditional heating bacteria inactivated bacteriumcan better food, but also affect the taste and quality of food. The content of this paper presents a high concentration of gascontrol technology, adopts coefficient （R2） as a measure to investigate Logistic （Log - Logistic） model fitting effect. The experimental results show that the logistic model is adopted to destroy bacteria inactivated effect into changes in fitting, thecorrelation between the fitted values and experimental values reached more than 0.90, the difference is quite small, can better reflect the content of high concentration of gas control processing under the deactivation of the total number of coloniescurve changes, compared with other methods, can effectively improve the effect of sterilization, has certain actual application value.

关 键 词：高浓度气体 含量控制 细菌灭活效果 灭活分析 

分 类 号：O61[理学—无机化学]