摘要
蜡样芽孢杆菌是易造成食源性疾病爆发的污染菌之一。本文重点介绍了蜡样芽孢杆菌的几种新型食品杀菌技术及几种常用的动力学模型,其中,新型杀菌技术包括:高温瞬时杀菌、射频加热、高静压以及高压脉冲电场等;动力学模型包括:线性和非线性模型。并对蜡样芽孢杆菌及其芽孢在不同介质、杀菌方法及条件的杀菌动力学模型参数分别进行总结。因此认为传统均匀加热的杀菌动力学为线性模型,而高新技术的杀菌动力学通常为非线性的,非线性模型中最常用的两个模型为Weibull模型和Log-logistic模型。
Bacillus cereusis was one of the most common contaminating microorganisms which cause outbreak of foodborne disease.In this paper,several novel food pasteurization technologies and kinetic models were introduced. The technologies covered ultra- high temperature sterilization,radio frequency,high hydrostatic pressure and pulsed electric field. While the kinetic models included linear and nonlinear model.Additionally,the summary of pasteurization kinetics model of Bacillus cereus and its spores in different media by different methods were also reviewed.Conclusively,the linear model more fitted traditional pasteurization heating.While nonlinear model did better in novel technologies,including Weibull model and Log- logistic model that were the most common.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第4期370-378,共9页
Science and Technology of Food Industry
基金
国家自然科学基金青年项目(31401538)
教育部第48批留学回国人员科研启动基金
上海交通大学青年教师科研启动基金
