食品科学2017，Vol.38Issue(23)：237-242,6.DOI:10.7506/spkx1002-6630-201723038
低温等离子体对生鲜牛肉杀菌效果及色泽的影响
Effect of Cold Plasma on Sterilization and Color of Fresh Beef
摘要
Abstract
In order to obtain the optimal sterilization conditions for fresh beef with a cold plasma system, where beef color is not significantly impacted, the sterilization efficiency and redness (a*) value were optimized as a function of voltage, treatment time and O2percentage using a combination of one-factor-at-a-time method and response surface methodology with a Box-Behnken design. A quadratic polynomial regression equation to predict the two response variables was fitted. The results showed that cold plasma could effectively reduce the total viable count of beef, and a voltage of 72 kV, a processing time of 86 s and an atmosphere consisting of 35% O2, 35% CO2and 30% N2were found to be the optimal conditions to obtain a higher sterilization efficiency of 93.75%, agreeing with the predicted value (94.04%). The optimization model proposed in this study can provide a useful guideline for practical application of cold plasma as a sterilization technology.关键词
低温等离子体/牛肉/杀菌/a*值/响应面法Key words
cold plasma/beef/sterilization/a* value/response surface methodology分类
轻工纺织引用本文复制引用
乔维维,黄明明,王佳媚,严文静,章建浩,杨龙平..低温等离子体对生鲜牛肉杀菌效果及色泽的影响[J].食品科学,2017,38(23):237-242,6.基金项目
"十二五"国家科技支撑计划项目(2015BAD16B05) （2015BAD16B05）
江苏省农业科技自主创新资金项目(CX(15)1049) （CX(15）
江苏高校优势学科建设工程资助项目 （）
