期刊文献+

超临界CO_2杀灭牛乳中细菌模型建立

Modeling the sterilization of bacterium in milk by supercritical CO_2
下载PDF
导出
摘要 选用超临界CO2对牛乳中细菌进行杀菌处理。采用中心旋转组合试验设计方法,考察了不同的压力、温度和杀菌时间对牛乳中细菌的作用效果,建立了相应的杀菌模型,并利用SPSS对数据进行了相关性分析,得到实测值与预测值的相关系数为0.9980。 Supercritical CO2 was used to process bacterium in milk. Recurring to the central composite rotatable experiment method design and investigating the effects of the different pressure, sterilization temperature and time on the sterilization ratio of bacterium in milk, the model of which sterilized by Supercritical CO2 was built. Then SPSS was chosen to analyze the experimental data, the relative coefficient of actual value to the predicted is 0.9980.
出处 《中国乳品工业》 CAS 北大核心 2012年第7期16-18,共3页 China Dairy Industry
关键词 超临界CO2 牛乳 杀菌 模型 supercritical CO2 milk sterilization model
  • 相关文献

参考文献18

  • 1朱自强.超临界流体技术一原理和应用[M].北京:化学工业出版社.2003:3-13. 被引量:1
  • 2tLIZVI S S H, DANIELS J A. Supercritical Fluid Extraction-Operat- ing Principles and Food Applications[J]. Food Technology, 1986, 40(7): 57-64. 被引量:1
  • 3ERKMEN O. Kineticanalysis of Listeria Monocytogenes Inactivation by High Pressure Carbon dioxide[J]. Journal of Food Engineering, 2001, 47(1): 7-10. 被引量:1
  • 4ERKMEN O. Effects of High-Pressure Carbon Dioxide on Es- cherichia Coil in Mutrient Broth and Milk [J]. International Journal of Food Microbiology, 2001, 65(1-2): 131-135. 被引量:1
  • 5DILLOW A K, DEHGHANI F, HRKACH J S, et al. Bacterial Inacti- vation by Using Near and Supercritical Carbon Dioxide[J]. Proc. Natl. Acad Sci. USA, 1999, 96(18): 10344-10348. 被引量:1
  • 6孙源源.超临界CO2对肉馅中细菌的杀菌效果及模型分析研究[J].河南工业大学学报(自然科学版),2009,30(3):60-64. 被引量:5
  • 7ER.KMEN O. Effect of Carbon Dioxide Pressure on Listeria Monocy- togenes in Physiological Saline and Foods[J]. Food Microbiology, 2000, 17(6): 589-596. 被引量:1
  • 8SPILIMBEKGO S, BERTUCCO A. Non-thermal Bacterial Inactiva- tion with Deme CO2[J]. Biotechnology and Bioenginemng, 2003, 84 (6): 628-636. 被引量:1
  • 9陈宇.非加热灭菌技术在食品工业上的应用[J].食品工业科技,2003,24(8):100-103. 被引量:9
  • 10GAP.CIA-GONZALEZ L,GEER.AEP,.D A H, SPILIMBERGO S, et al. High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods: The Past, the Present and the Future [J]. International Jour- nal of Food Microbiology, 2007, 117(1): 1-28. 被引量:1

二级参考文献97

共引文献35

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部