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Response Surface Methodology01:16

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リンゴ乾燥プロセスにおける応答曲面法を用いた致死性予測

Xiyang Liu1, Elizabeth M Grasso-Kelley1, Alvin Lee1

  • 1Institute for Food Safety and Health / Department of Food Science and Nutrition, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501.

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まとめ
この要約は機械生成です。

水分活性の低下は、リンゴの熱風乾燥中のサルモネラ菌の致死性を効果的に予測する。乾燥温度、気流、およびベッドの深さは微生物の不活性化に大きく影響し、温度と気流が高いほど致死性が向上する。

キーワード:
リンゴの安全性乾燥リンゴの熱風乾燥予測モデリングプロセスバリデーションサルモネラ菌の不活性化

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科学分野:

  • 食品科学、微生物学、乾燥技術

背景:

  • 熱風乾燥はリンゴ製品の保存に不可欠である。乾燥食品においては、サルモネラ菌の不活性化のような微生物学的安全性を確保することが最も重要である。乾燥中の微生物の致死性を予測するには、プロセスパラメータの理解が必要である。

研究 の 目的:

  • リンゴキューブ中のサルモネラ菌の不活性化に対する乾燥温度、ベッドの深さ、および気流の影響を評価する。乾燥熱風乾燥中の微生物の致死性の代理指標として水分活性（aw）を確立する。サルモネラ菌の不活性化を予測するための応答曲面法（RSM）モデルを開発および検証する。

主な方法:

  • 15の乾燥条件をテストするためにボックス・ベンケン計画を使用した。サルモネラ菌で接種したリンゴキューブを乾燥させ、目標水分活性（aw）0.60にした。乾燥パラメータとサルモネラ菌の不活性化の関係をモデル化するためにRSMを使用した。

主要な成果:

  • サルモネラ菌の不活性化は、水分活性の低下と強い線形相関を示した（R2 = 0.91-0.97）。aw 0.60で2.25から4.97 log CFU/4キューブの範囲で不活性化が見られた。温度と気流が高いほど致死性が増加し、ベッドの深さが増加すると低下した。気流の影響は深さとともに減少した。

結論:

  • 水分活性の低下は、リンゴの熱風乾燥における微生物の致死性の信頼できる指標である。開発されたRSMモデルは、様々な処理条件下でのサルモネラ菌の不活性化を正確に予測する。乾燥パラメータを最適化することで、乾燥リンゴ製品の微生物学的安全性を向上させることができる。