食品工业科技2013，Vol.34Issue(11)：320-324,329,6.
高密度CO2对生鲜调理鸡肉杀菌动力学模型构建
Modeling the inactivation of dense phase CO2 on the pre-processed fresh chicken
摘要
Abstract
The inactivation effects of different pressure,temperature and time dense phase CO2on bacterium in the pre-processed fresh chicken were studied,and the Weibull model,Modified Gompertz model,Logistic model were selected to fit the inactivation kinetics of dense phase CO2,respectively.The parameters of Accuracy factor(Af),bias factor(Bf),sum of square Root(SS),root mean square error (RMSE)and coefficient of determination (R2)were chosen as the estimated indices for the goodness of fitting.The results showed that the inactivation effects of dense phase CO2 gradually increased along with the increase of pressure,temperature and time.The fitting degree of Logistic model is the best,compared with the Modified Gompertz and Weibull model.关键词
高密度CO2/生鲜调理鸡肉/杀菌动力学Key words
dense phase CO2 / pre-processed fresh chicken/ inactivation kinetics分类
轻工纺织引用本文复制引用
饶伟丽,刘琳,张德权,杨扬,王振宇,陈丽,高远..高密度CO2对生鲜调理鸡肉杀菌动力学模型构建[J].食品工业科技,2013,34(11):320-324,329,6.基金项目
国家现代肉羊产业技术体系项目(CARS-39) （CARS-39）
中央级公益性科研院所基本科研业务费专项(2012ZL036). （2012ZL036）
