超高压番茄汁杀菌条件的优化研究

Optimization of Tomato Juice Sterilization Conditions with High Hydrostatic Pressure

本研究通过响应面法(RSM)建立了超高压杀灭番茄汁中枯草芽孢杆菌(B.subtilis)AS1.1380的二次多项数学模型,验证了模型的有效性。同时利用模型的响应面及其等高线对影响超高压杀菌的关键因子温度、压力和保压时间及其相互作用进行了深入的探讨。优化出杀灭番茄汁中6个数量级枯草芽孢杆菌AS1.1380的工艺参数为:温度33.5℃,压力469.2MPa,时间14.0min。

A second order polynomial equation for high hydrostatic pressure （HHP） sterilization of B.Subtilis AS 1.1380 in tomato juice was established with response surface methodology （RSM）. The validation data under different experimental levels were verified. Key factors affecting sterilization such as temperature, pressure and pressure holding time were analyzed by the response surface plots and their corresponding contour plots. The optimum processing parameters for sterilization of B.Subtilis AS 1.1380 of 6 log cycles in tomato juice are： temperature 33.5 ℃, pressure 469.2MPa, and pressure holding time 14.0min.