响应面法优化切片腊肉的脉冲强光-紫外照射杀菌工艺  

Optimization of Pulsed Ultraviolet Light Sterilization of Sliced Chinese Bacon Using Response Surface Methodology

作　　者：刘娜[1] 梁美莲[1] 谭媛元[1] 徐鑫[1] 邓力[1,2] 何腊平[1,2] 曾雪峰[1,2] 梁才 张汝萍 周娟 朱秋劲[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州五福坊食品股份有限公司,贵州贵阳550018

出　　处：《肉类研究》2017年第6期29-34,共6页Meat Research

基　　金：贵州省农业攻关项目(黔科合NY字(2009)3029号);贵州省高层次创新型人才培养项目(黔科合平台人才[2016]5662);贵州省重大科技专项(黔科合重大专项字[2015]6004-2);贵州大学研究生创新基金项目(研理工2017023号);贵州省食品科学与工程专业研究生卓越人才计划项目(黔教研合ZYRC[2014]003);贵州省研究生特色食品加工创新工作站项目(黔教研合JYS字[2015]009)

摘　　要：采用脉冲强光-紫外照射处理方法对腊肉的保鲜效果进行研究,通过响应面法分析优化切片腊肉杀菌率的影响因素。在单因素试验基础上,选取腊肉切片厚度、脉冲强光-紫外照射距离、闪照时间为影响因素,以杀菌率为响应值,用Box-Behnken试验设计建立响应面分析模型。结果表明:腊肉切片厚度为3 mm、腊肉距离脉冲强光光源6 cm、距离紫外光源15 cm、闪照时间为5 min时,腊肉样品的杀菌率可达99.67%,与模型拟合程度高,杀菌效果显著。The effect of pulsed ultraviolet （UV） light treatment on the preservation of Chinese bacon was evaluated. Response surface methodology was employed to optimize the factors affecting the efficiency of sterilization of sliced Chinese bacon. Slice thickness, illumination distance and time were selected as independent variables by one-factor-at-a-time method for the development of a response surface regression model with sterilization efficiency as response using a Box-Behnken design. Results showed that the maximum sterilization efficiency of 99.67% was obtained when 3 mm thick bacon slices were illuminated for 5 min by a pulsed light source 6 cm away and a UV light source 15 cm away. The experimental data were well fitted to the developed model. Significant sterilization efficiency could be achieved by using pulse UV light treatment.

关 键 词：响应面分析 脉冲强光 紫外照射 腊肉 杀菌 栅栏技术 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]