高压均质对烟用料液中微生物杀菌效果分析
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摘要
为利用高压均质技术降低烟用料液中微生物的数量,以减缓其发酵作用,延长料液的贮藏时间,选取均质压力90～180 MPa,均质次数1～10次,通过Weibull模型对料液微生物致死曲线进行拟合,并预测料液杀菌效果。结果显示:①提高均质压力、升高入料温度和增加均质次数可有效提升对料液中微生物的杀伤效果,降低菌落数量;②均质压力180 MPa,入料温度40℃,均质处理5次后的料液,较正常生产的料液贮藏期可延长8～10 d;③Weibull模型能较好地拟合料液中醋酸杆菌的杀菌动力学方程(R2>0.90),并有效预测不同均质压力、入料温度、均质次数组合的杀菌效果。高压均质作为一种低温物理杀菌技术,可有效降低烟用料液中的微生物数量,减缓其发酵作用,在相同条件下可延长料液的贮藏时间。
High pressure homogenization technology has been used to reduce the amounts of microorganisms in tobacco casings, slowing down fermentation and prolonging the storage time of the casings. Homogenization experiments were conducted between 1-10 times at the pressure of 90-180 MPa. The microorganism lethal curve for the casing was fitted by the Weibull model, and the sterilization effect on the casing was modelled.The results showed that: 1) Raising homogenization pressure and casing temperature and increasing homogenization times effectively improved the killing effect on microorganisms and reduced the number of colonies in the casing. 2) Compared with normal production conditions, the storage time of the casing was extended to 8 to 10 days after homogenization at 180 MPa, casing temperature of 40 ℃ for 5 times. 3) The Weibull model well fitted the bactericidal kinetic equation of acetobacter aceti in the casing(R2>0.90) and predicted the sterilization effect of homogenization at different pressures and casing temperatures for different durations. As a low-temperature physical sterilization technology, high pressure homogenization could effectively reduce the amounts of microorganisms in tobacco casing, slow down the fermentation and prolong the storage time of the casing under otherwise identical conditions.
High pressure homogenization technology has been used to reduce the amounts of microorganisms in tobacco casings, slowing down fermentation and prolonging the storage time of the casings. Homogenization experiments were conducted between 1-10 times at the pressure of 90-180 MPa. The microorganism lethal curve for the casing was fitted by the Weibull model, and the sterilization effect on the casing was modelled.The results showed that: 1) Raising homogenization pressure and casing temperature and increasing homogenization times effectively improved the killing effect on microorganisms and reduced the number of colonies in the casing. 2) Compared with normal production conditions, the storage time of the casing was extended to 8 to 10 days after homogenization at 180 MPa, casing temperature of 40 ℃ for 5 times. 3) The Weibull model well fitted the bactericidal kinetic equation of acetobacter aceti in the casing(R2>0.90) and predicted the sterilization effect of homogenization at different pressures and casing temperatures for different durations. As a low-temperature physical sterilization technology, high pressure homogenization could effectively reduce the amounts of microorganisms in tobacco casing, slow down the fermentation and prolong the storage time of the casing under otherwise identical conditions.
引文
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[22] Katsaros G I,Tsevdou M,Panagiotou T,et al. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice[J]. International Journal of Food Science&Technology,2010,45(6):1119-1129.
[2] Tribst A A L,Franchi M A,de Massaguer P R,et al.Quality of mango nectar processed by high pressure homogenization with optimized heat treatment[J].Journal of Food Science,2011,76(2):M106-M110.
[3]周林燕,廖红梅,张文佳,等.食品高压技术研究进展和应用现状(续前)[J].中国食品学报,2009,9(5):165-176.ZHOU Linyan,LIAO Hongmei,ZHANG Wenjia,et al.Food high-pressure technology research progress and application status(to continue)[J]. Journal of Chinese Food,2009,9(5):165-176.
[4] Pereda J,Ferragut V,Quevedo J M,et al. Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk[J]. Journal of Dairy Science,2007,90(3):1081-1093.
[5] Singh S,Naini V. Homogenization and homogenizers[M]. New York:Informa Healthcare,2006:1996-2003.
[6] Welti-Chanes J,Ochoa-Velasco C E,Guerrero-Beltrán J A. High-pressure homogenization of orange juice to inactivate pectin methyl esterase[J]. Innovative Food Science&Emerging Technologies,2009,10(4):457-462.
[7] Burston H E,Davey M,Conibear E. Genome-wide analysis of membrane transport using yeast knockout arrays[J]. Methods in Molecular Biology,2008,457:29-30.
[8]党立志,岳蕊,董文汉,等.烟用底料变质原因及致香成分变化分析[J].烟草科技,2018,51(2):16-24.DANG Lizhi, YUE Rui, DONG Wenhan, et al.Deterioration of tobacco base casing materials:causes and aroma component variation[J]. Tobacco Science&Technology,2018,51(2):16-24.
[9] DonsìF, Annunziata M, Ferrari G. Microbial inactivation by high pressure homogenization:effect of the disruption valve geometry[J]. Journal of Food Engineering,2013,115(3):362-370.
[10] Carreno J M,Gurrea M C,Sampedro F,et al. Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice[J].European Food Research and Technology,2011,232(2):265-274.
[11] Chen H,Hoover D G. Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk[J]. Innovative Food Science&Emerging Technologies,2004,5(3):269-276.
[12] Diels A M J,Callewaert L,Wuytack E Y,et al.Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity[J]. Biotechnology Progress,2004,20(5):1512-1517.
[13] Dong P,Georget E S,Aganovic K,et al. Ultra high pressure homogenization(UHPH)inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline(PBS)and milk[J]. Frontiers in Microbiology,2015,6(712):1-11.
[14] Diels A M J, Michiels C W. High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms[J]. Critical Reviews in Microbiology,2006,32(4):201-216.
[15] Pinho C R,Franchi M A,Tribst A L,et al. Effect of high pressure homogenization process on Bacillus stearothermophilus and Clostridium sporogenes spores in skim milk[J]. Procedia Food Science,2011,1:869-873.
[16] Georget E,Miller B,Aganovic K,et al. Bacterial spore inactivation by ultra-high pressure homogenization[J].Innovative Food Science&Emerging Technologies,2014,26:116-123.
[17] DonsìF,Ferrari G,Lenza E, et al. Main factors regulating microbial inactivation by high-pressure homogenization:Operating parameters and scale of operation[J]. Chemical Engineering Science,2009,64(3):520-532.
[18] Dumay E,Chevalier-Lucia D,Picart-Palmade L,et al.Technological aspects and potential applications of(ultra)high-pressure homogenisation[J]. Trends in Food Science&Technology,2013,31(1):13-26.
[19] Georget E,Sevenich R,Reineke K,et al. Inactivation of microorganisms by high isostatic pressure processing in complex matrices:a review[J]. Innovative Food Science&Emerging Technologies,2015,27:1-14.
[20]臧荣春.微生物动力学模型[M].北京:化学工业出版社,2004.ZANG Rongchun. Microbial dynamics model[M].Beijing:Chemical Industry Press,2004.
[21]王威利,吴继军,余元善,等.焦炭酸二甲酯对荔枝汁中大肠杆菌杀菌效果及动力学模型研究[J].中国食品学报,2013,13(10):97-101.WANG Weili,WU Jijun,YU Yuanshan,et al. Study on the inactivation of E. coli in litchi juice by dimethyl dicarbonate and its kinetics model[J]. Journal of Chinese Institute of Food Science and Technology,2013,13(10):97-101.
[22] Katsaros G I,Tsevdou M,Panagiotou T,et al. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice[J]. International Journal of Food Science&Technology,2010,45(6):1119-1129.