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食品微波加热杀菌动力学描述模型的选择 被引量:20

Comparison of inactivation kinetics models for microwave heating food
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摘要 该文基于微波加热在不同温度条件下的大肠杆菌和金黄色葡萄球菌菌数减少的对数周期变化,选取SWeibull、Slogistic和Dose-response 3种数学模型来拟合微波杀菌的动力学过程,以精确因子、偏差因子、均方差和决定系数作为模型拟合度优劣的评判指标。数据分析结果表明,Slogistic模型的拟合度较其他两个模型的拟合度更好,更适于描述微波加热杀菌的动力学过程。 Based on the changes of bacterial quantity reduction log ofEscherichia coli and Staphylococcus aureus at different temperatures, SWeibull model, Slogistic model and Dose-response model were selected to fit the inactivation kinetics of microwave heating progress. Accuracy factor (Af), Bias factor (Bf), Root Mean Square Error (RMSE) and coefficient of determination (R^2) were chosen as the estimated indices for the goodness of the fitting. The results show Slogistic model has higher fitting degree and more proper for descriping inactivation kinetics of Escherichia coli and Staphylococcus aureus by microwave heating than the others.
出处 《农业工程学报》 EI CAS CSCD 北大核心 2008年第6期49-52,共4页 Transactions of the Chinese Society of Agricultural Engineering
基金 国家自然科学基金重点资助项目(20436020)
关键词 微波加热 大肠杆菌 金黄色葡萄球菌 SWeibull模型 Slogistic模型 Dose-response模型 microwave heating Escherichia coli Staphylococcus aureus SWeibull model Slogistic model Dose-response model
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参考文献15

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二级参考文献23

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