食品工业科技2017，Vol.38Issue(7)：121-126,6.DOI:10.13386/j.issn1002-0306.2017.07.015
声热复合对沙门氏菌的杀菌效果研究
Sterilization effects of thermo-sonication treatment on Salmonella
摘要
Abstract
The new sterilization technologies of high efficiency and low effect on nutritional components have been widely concerned.The reconstituted milk,was inoculated with Salmonella,and sterilization effects of thermos-sonication treatment were studied.The physicochemical parameters of pre-and post-treatment were also analyzed in this study.The results showed that the significance order of factors affecting the killing logarithm value was:ultrasonic temperature,ultrasonic time,and ultrasonic power.Taking 5.0 killing logarithm value(the percentage of killing rate was 99.999％ for Salmonella)as reference,the optimal sterilization conditions were:ultrasonic time of 8.8 min,ultrasonic power of 307 W,and ultrasonic temperature of 50 ℃.Under these conditions,the physicochemical parameters did not change obviously,and the diameter of fat globules was reduced remarkably(p ＜ 0.05),only 17.86％ of pre-treatment sample.Therefore,it indicates that the thermo-sonication technique has huge potential for application as a sterilization method in liquid milk industry.关键词
沙门氏菌/声热复合技术/杀菌/响应面法Key words
Salmonella/thermo-sonication/sterilization/response surface method分类
轻工纺织引用本文复制引用
林祎,丁甜,刘东红,王文骏..声热复合对沙门氏菌的杀菌效果研究[J].食品工业科技,2017,38(7):121-126,6.基金项目
国家重点研发计划项目课题(2016YFD0400301) （2016YFD0400301）
国家自然科学基金(31371872). （31371872）
