超临界CO_2杀灭芽孢工艺条件的优化

Research on the Optimum of the Technical Condition in the Bacillus-killing with Supercritical CO_2

[目的]对超临界CO2杀灭芽孢的最佳工艺条件进行了研究,为冷杀菌技术在食品工业中的应用提供参考。[方法]以枯草芽孢杆菌芽孢为试验对象,研究压力、温度、时间及处理次数等因素在超临界处理中对芽孢杀灭效果的影响。[结果]当处理的工艺条件为压力20 MPa,温度35℃,时间30 min,处理2次时,芽孢杀灭对数为3.48。通过SEM观察,经过超临界处理的芽孢形态都发生了不同程度的改变。[结论]压力造成的机械损伤是造成芽孢死亡的主要因素。

[Objective] The reference for the application of cold sterilization technology in the food industry was provided through the research on the optimum technical condition of bacillus-killing with supercritical CO2.[Method] The Bacillus subtilis being taken as testing subject,the effect of the pressure,temperature,time and processing number and other factors in the supercritical treatment on the spore-killing was studied.[Results] When the processing condition was the pressure：20 MPa;the temperature,35 ℃;the time,30 minutes and the treatment,for 2 times,the logarithm of the spore-killing was 3.48.It was observed with SEM that the morphological character of bacillus had been changed at varying degrees after the supercritical treatment.[Conclusion] The pressure,causing the mechanical damage,was the main factor of spore death.