| 软包装太湖白虾超高压杀菌效果及动力学研究 |
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| 引用本文： | 彭静,袁龙,卢立新,唐亚丽,王军. 软包装太湖白虾超高压杀菌效果及动力学研究[J]. 包装与食品机械, 2015, 0(3): 24-27. DOI: 10.3969/j.issn.1005-1295.2015.03.006 |
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| 作者姓名： | 彭静 袁龙 卢立新 唐亚丽 王军 |
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| 作者单位： | 1. 江南大学,江苏无锡,214122;2. 江南大学，江苏无锡 214122; 江苏省食品先进制造装备技术重点实验室，江苏无锡 214122 |
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| 摘 要： | 以熟制太湖白虾包装产品中残存菌为研究对象,探讨超高压(High hydrostatic pres-sure,HHP)用于灭菌的可行性,对影响超高压灭菌效果参数(压力、时间)进行考察与评价,并分别用Weibull和Log-Logistic模型对不同处理条件下的杀菌效果进行拟合。结果表明:压力大小和保压时间是影响杀菌效果的主要因素,而压力的影响更加显著;两种模型均有较好的拟合度,且Log-Logistic模型拟合度更高。
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| 关 键 词： | 超高压 杀菌 太湖白虾 动力学模型 包装 |
Bactericidal Effect and Kinetics of High Hydrostatic Pressure on Cooked Taihu White Shrimp |
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| PENG Jing , YUAN Long , LU Li-xin , TANG Ya-li , WANG Jun. Bactericidal Effect and Kinetics of High Hydrostatic Pressure on Cooked Taihu White Shrimp[J]. Packaging and Food Machinery, 2015, 0(3): 24-27. DOI: 10.3969/j.issn.1005-1295.2015.03.006 |
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| Authors: | PENG Jing YUAN Long LU Li-xin TANG Ya-li WANG Jun |
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| Affiliation: | PENG Jing;YUAN Long;LU Li-xin;TANG Ya-li;WANG Jun;Jiangnan University;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology; |
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| Abstract: | Effect of high hydrostatic pressure (HHP)on the residual bacteria in cooked Taihu white shrimp packaging products was studied in order to apply HHP to the sterilization process of this product.The influence of HHP parameters (pressure,pressure holding time)on the sterilization effect was investigated and evaluated.And furthermore,Weibull model and Log-Logistic model were applied to fit the sterilization results of different treatment conditions.The results showed that pressure and time were the main factors that influence the sterilization effect,while the influence of pressure was more significantly;The two model has the better fit-ting degree;Log-Logistic model fitting degree higher. |
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| Keywords: | high hydrostatic pressure sterilization Taihu white shrimp dynamics model packaging |
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