肉类研究2017，Vol.31Issue(6)：29-34,6.DOI:10.7506/rlyj1001-8123-201706006
响应面法优化切片腊肉的脉冲强光-紫外照射杀菌工艺
Optimization of Pulsed Ultraviolet Light Sterilization of Sliced Chinese Bacon Using Response Surface Methodology
摘要
Abstract
The effect of pulsed ultraviolet (UV) light treatment on the preservation of Chinese bacon was evaluated. Response surface methodology was employed to optimize the factors affecting the efficiency of sterilization of sliced Chinese bacon. Slice thickness, illumination distance and time were selected as independent variables by one-factor-at-a-time method for the development of a response surface regression model with sterilization efficiency as response using a Box-Behnken design. Results showed that the maximum sterilization efficiency of 99.67% was obtained when 3 mm thick bacon slices were illuminated for 5 min by a pulsed light source 6 cm away and a UV light source 15 cm away. The experimental data were well fitted to the developed model. Significant sterilization efficiency could be achieved by using pulse UV light treatment.关键词
响应面分析/脉冲强光/紫外照射/腊肉/杀菌/栅栏技术Key words
response surface analysis/pulsed light/ultraviolet irradiation/Chinese bacon/sterilization/hurdle technology分类
轻工纺织引用本文复制引用
刘娜,周娟,朱秋劲,梁美莲,谭媛元,徐鑫,邓力,何腊平,曾雪峰,梁才,张汝萍..响应面法优化切片腊肉的脉冲强光-紫外照射杀菌工艺[J].肉类研究,2017,31(6):29-34,6.基金项目
贵州省农业攻关项目(黔科合NY字(2009)3029号) （黔科合NY字(2009）
贵州省高层次创新型人才培养项目(黔科合平台人才[2016]5662) （黔科合平台人才[2016]5662）
贵州省重大科技专项(黔科合重大专项字[2015]6004-2) （黔科合重大专项字[2015]6004-2）
贵州大学研究生创新基金项目(研理工2017023号) （研理工2017023号）
贵州省食品科学与工程专业研究生卓越人才计划项目(黔教研合ZYRC[2014]003) （黔教研合ZYRC[2014]003）
贵州省研究生特色食品加工创新工作站项目(黔教研合JYS字[2015]009) （黔教研合JYS字[2015]009）
