高压CO_2对枯草芽孢杆菌杀菌模型及其优化
|
摘要
以枯草芽孢杆菌为主要研究对象,杀灭对数值为衡量高压CO2杀菌效果的指标。在单因素实验基础上,选取压力、温度和保压时间为自变量,杀灭对数值为响应值。通过响应面方法中的Box-Behnken模式,研究各自变量及其交互作用对杀灭对数值的影响,模拟得到二次多项式回归方程的预测模型。确定最佳条件为压力30MPa,温度48℃,时间90min,实际测得的枯草芽孢杆菌杀灭对数值为5.22,与模型预测值5.44相比,实验平均相对误差为2.32%;采用响应曲面优化法建立的回归模型准确可行,优化得到的工艺参数可以应用。
Bacillus subtilis was as the research object,with the killing log value as a measure indicator.Three inactivation parameters including pressure,temperature and pressure holding time were optimized using response surface methodology (RSM).Box-Behnken design was applied to evaluate the effects of three indepent variables on the inactivation of Bacillus subtilis spores.The simulated quadratic polynomial regression equation of prediction model was set up.The optimum process parameters for inactivation of Bacillus subtilis were obtained as follows:pressure 30Mpa,temperature 48℃,pressure holding time 90min.Under the condition of killing log value was 5.22,compared to the theoretical value,the relative error of 2.32%.The adequacy of the model equation for predicting the optimum response values was verified effectivelu by the validation data.
Bacillus subtilis was as the research object,with the killing log value as a measure indicator.Three inactivation parameters including pressure,temperature and pressure holding time were optimized using response surface methodology (RSM).Box-Behnken design was applied to evaluate the effects of three indepent variables on the inactivation of Bacillus subtilis spores.The simulated quadratic polynomial regression equation of prediction model was set up.The optimum process parameters for inactivation of Bacillus subtilis were obtained as follows:pressure 30Mpa,temperature 48℃,pressure holding time 90min.Under the condition of killing log value was 5.22,compared to the theoretical value,the relative error of 2.32%.The adequacy of the model equation for predicting the optimum response values was verified effectivelu by the validation data.
引文
[1]曾庆梅,周先汉,杨毅,等.高密度CO2杀菌机制与协同措施研究现状[J].食品科学,2010,31(1):251-257.
[2]D Fraser.Bursting bacteria by release of gas pressure[J].Nature,1951,167:33-40.
[3]Angela D,Fariba D,Jeffrey H et al.Bacterial inactivation by using near-and supercritical carbon dioxide[J].Proc Natl Acad Sci USA,1999,96:10344-10348.
[4]Debs Louka E,Louka Q Abraham G,Chabot V,et al.Effect of compressed carbon dioxide on microbial cell[J].Environ Microbial,1999,65(2):626-631.
[5]Erkmen O.Inactivation of Salmonella typhimurium by high pressure carbon dioxide[J].Food Microbiology,2000(17):225-232.
[6]Damar S,Balaban M O.Review of Dense Phase CO2Technology:Microbial and Enzyme Inactivation,and Effects on Food Quality[J].Food Science,2006(71):1-11.
[7]Zhang J,Davis T A,Matthews M A,et al.Sterilization using high-pressure carbon dioxide[J].Journal of Supercritical Fluids,2006(38):354-372.
[8]Karaman H,Erkmen O.High carbon dioxide pressure inactivation kinetics of Escherichiacoli broth[J].Food Microbiology,2001(18):11-16.
[9]Myers R H.Response surface methodology[M].Ann Arbor Edwards Brothers,1976.
[10]Montgomery D C.Design and analysis of experiments2nded[M].New york:John Wiley,1991(5):119-121.
[11]Guangfen Mu,Feng Luan,Huitao Liu,et al.Use of Experimental Design and Artificial Neural Network in Optimization of Capillary Electrophoresis for the Determinationof Nicotinic Acid and Nicotinamide in Food Compared with High-Performance Liquid Chromatography[J].Food Analytical Methods,2012(5):111-121.
[12]Annadurai G,Sheeja R Y.Use of Box-Behken design of experiments for the adsoption of verofix-red using Biopo1ymer[J].Bioprocess Eng,1998(18):463-466.
[13]Giovanni M.Response surface methodology and product optimization[J].Food Technology,1983,37(11):41-45.
[14]Began G,Manohar B,Sankar KU,et al.Responsesurfaces for solubility of crude soylecithin lipid in supercritical carbon dioxide[J].European Food Research and Technology,2000,210(3):209-212.
[15]曾庆梅,潘见,谢慧明,等.超高压灭活枯草芽孢杆菌(AS1.140)的参数优化[J].农业工程学报,2005,21(4):158-159.
[16]黄娟,李汴生,王标诗,等.高静压协同热处理的升压过程对两种细菌芽孢的作用[J].食品科学,2008,29(6):90-95.
[17]卫生部卫生法制与监督司.消毒技术规范[M].第3版.北京:中华人民共和国卫生部,1999,10.
[2]D Fraser.Bursting bacteria by release of gas pressure[J].Nature,1951,167:33-40.
[3]Angela D,Fariba D,Jeffrey H et al.Bacterial inactivation by using near-and supercritical carbon dioxide[J].Proc Natl Acad Sci USA,1999,96:10344-10348.
[4]Debs Louka E,Louka Q Abraham G,Chabot V,et al.Effect of compressed carbon dioxide on microbial cell[J].Environ Microbial,1999,65(2):626-631.
[5]Erkmen O.Inactivation of Salmonella typhimurium by high pressure carbon dioxide[J].Food Microbiology,2000(17):225-232.
[6]Damar S,Balaban M O.Review of Dense Phase CO2Technology:Microbial and Enzyme Inactivation,and Effects on Food Quality[J].Food Science,2006(71):1-11.
[7]Zhang J,Davis T A,Matthews M A,et al.Sterilization using high-pressure carbon dioxide[J].Journal of Supercritical Fluids,2006(38):354-372.
[8]Karaman H,Erkmen O.High carbon dioxide pressure inactivation kinetics of Escherichiacoli broth[J].Food Microbiology,2001(18):11-16.
[9]Myers R H.Response surface methodology[M].Ann Arbor Edwards Brothers,1976.
[10]Montgomery D C.Design and analysis of experiments2nded[M].New york:John Wiley,1991(5):119-121.
[11]Guangfen Mu,Feng Luan,Huitao Liu,et al.Use of Experimental Design and Artificial Neural Network in Optimization of Capillary Electrophoresis for the Determinationof Nicotinic Acid and Nicotinamide in Food Compared with High-Performance Liquid Chromatography[J].Food Analytical Methods,2012(5):111-121.
[12]Annadurai G,Sheeja R Y.Use of Box-Behken design of experiments for the adsoption of verofix-red using Biopo1ymer[J].Bioprocess Eng,1998(18):463-466.
[13]Giovanni M.Response surface methodology and product optimization[J].Food Technology,1983,37(11):41-45.
[14]Began G,Manohar B,Sankar KU,et al.Responsesurfaces for solubility of crude soylecithin lipid in supercritical carbon dioxide[J].European Food Research and Technology,2000,210(3):209-212.
[15]曾庆梅,潘见,谢慧明,等.超高压灭活枯草芽孢杆菌(AS1.140)的参数优化[J].农业工程学报,2005,21(4):158-159.
[16]黄娟,李汴生,王标诗,等.高静压协同热处理的升压过程对两种细菌芽孢的作用[J].食品科学,2008,29(6):90-95.
[17]卫生部卫生法制与监督司.消毒技术规范[M].第3版.北京:中华人民共和国卫生部,1999,10.