响应面法优化脉冲强光对面包表面细菌的杀菌工艺.pdfVIP

74 2014, Vol.35, No.18 食品科学 ※工艺技术 响应面法优化脉冲强光对面包表面 细菌的杀菌工艺 1 2 1,* 1 1 1 王 勃 ，刘 昕 ，马 涛 ，刘 贺 ，何余堂 ，惠丽娟 （1.渤海大学化学化工与食品安全学院，辽宁 锦州 121013 ；2.沈阳农业大学食品学院，辽宁 沈阳 110866 ） 摘  要：采用响应面法分析优化脉冲强光对面包表面杀菌的工艺参数。在单因素试验的基础上，选取闪照次数、闪 照距离、闪照能量为影响因素，杀菌率为响应值，应用Box-Behnken试验设计建立数学模型，进行响应面分析。结 果表明：优化条件为闪照次数30 次、闪照距离9 cm、闪照能量400 J ，此时脉冲强光对面包表面的细菌杀菌率可达到 99.99%，检测面包表面的细菌残留量远远小于1 500 CFU/g，符合国标有关规定，因此该模型可应用于实际生产。 关键词：脉冲强光；面包；菌落总数；杀菌率 Optimization of Pulsed Light Parameters for Enhanced Sterilization of Bacteria on Bread Surface by Using Response Surface Methodology 1 2 1,* 1 1 1 WANG Bo , LIU Xin , MA Tao , LIU He , HE Yu-tang , HUI Li-juan (1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China; 2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) Abstract: The pulsed light parameters for sterilizing the surface of bread were optimized by response surface methodology (RSM). The impacts of flash number, distance and energy on sterilization efficiency were investigated. The corresponding mathematical model was established by using Box-Behnken design. Results showed that the optimal pulsed light parameters were determined as 30, 9 cm and 400 J for flash number, distance and energy, respectively. Under the optimized conditions, the total number of bacterial colonies on bread was reduced by 99.99%. The number of residual bacterial colonies on the surface of bread was far less than 1 500 CFU/g, meeting the relevant national standards. Therefore, this me