食品工业科技2012，Vol.33Issue(9)：78-81,4.
超高压对双孢蘑菇的杀菌效果和动力学的研究
Study on effect of high hydrostatic pressure on microbial inactivation and inactivation kinetics in mushroom
摘要
Abstract
Effect of high hydrostatic pressure（HHP）on microbial inactivation and inactivation kinetics in fresh mushroom（Agaricus bisporus）was studied.Inactivation of aerobic bacteria,mold yeast as well as coliforms at various pressure levels（300～600MPa）for 2.5～25min treatments were investigated.The results showed that the effects of inactivation were improved with the pressure increasing and prolonging the holding time.The mould yeast and coliforms were more sensitive to HHP than aerobic bacteria,and they were inactivated completely at 400MPa for 2.5min.The Weibull model was used to analyze the survival curves.The coefficients of determination（R2）were all higher than 0.97 which indicated that the Weibull model fit the microbial inactivation kinetics curve well.Commercial sterilization of mushroom could be achieved by HHP treatment at 600MPa for 5min.关键词
超高压/蘑菇/杀菌/工艺参数/Weibull模型Key words
high hydrostatic pressure/mushroom/microbial inactivation/processing parameters/Weibull model分类
轻工纺织引用本文复制引用
易建勇,董鹏,丁国微,王婷婷,胡小松,张燕..超高压对双孢蘑菇的杀菌效果和动力学的研究[J].食品工业科技,2012,33(9):78-81,4.基金项目
国家“十二五”863计划项目 （）
国家自然基金项目 （）
