超高压对鲜榨苹果汁的杀菌效果及动力学分析.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 07 43 超高压对鲜榨苹果汁的杀菌效果及动力学分析 李 珊，陈芹芹，李淑燕，韩 帅，倪元颖* ( 中国农业大学食品科学与营养工程学院，农业部果蔬加工重点开放实验室，果蔬加工教育部工程研究中心， 北京 100083) 摘 要：研究超高压对鲜榨苹果汁的杀菌效果，考察细菌总数、霉菌、酵母菌数分别在300 、400 、500 、600MPa ， 保压时间5 、10 、15 、2 0 、2 5m in 条件下的变化。结果表明：随着压力的升高和时间的延长，杀菌效果增强； 霉菌、酵母对压力较为敏感，500MP a 处理5min 即可被全部杀死。对不同处理压力下苹果汁杀菌效果进行动力学 分析，应用W eibu ll 模型，绘制杀菌曲线，在4 个压力水平下，曲线相关系数R 2 均大于0 .90 0 ，证明拟合效果良 好。模型中，比例参数b 值，随压力的增加而升高；形状参数n ，在4 0 0 ～6 0 0 M P a 条件下则没有显著变化。 关键词：超高压；鲜榨苹果汁；细菌总数；霉菌；酵母菌；W e i b u l l 模型 Bactericidal Effect and Kinetics of High Hydrostatic Pressure on Fresh Apple Juice LI Shan ，CHEN Qin-qin ，LI Shu-y an ，HAN Shuai ，NI Yuan -yin g* (Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beij ing 100083, China) Abstract：In order to explore the bactericidal effect of high hydrostatic pressure on natural microorganisms in fresh apple juice, the numbers of total bacteria, mold and yeast in fresh apple juice were measured after pressure treatment at 300, 400, 500 or 600 MPa for 5, 10, 15, 20 min and 25 min, respectively. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. Mold and yeast were more sensitive to high hydrostatic pressure and could 2 be inactivated at 500 MPa for 5 min. The Weibull model was used to fit the survival curve. The correla