使用预测建模来证明一个饼干过程的不适当的验证方法
Ian M Hildebrandt1, Linnea M Riddell1, Nicole O Hall1
1Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan, USA.
Journal of food protection
|May 11, 2024
概括
在烤过程中沙门氏菌失活的预测模型必须考虑温度和湿度的变化. 使用基于单一水分水平的模型高估了致命性,突出了食品安全中需要验证的动态模型的需要.
科学领域:
- 食品微生物学 食品微生物学
- 食品工艺工程 食品工艺工程
- 预测建模预测建模
背景情况:
- 由于同时加热和干燥,对萨尔蒙氏菌无活化的过程验证是复杂的.
- 现有的预测模型通常依赖于同热和单一湿度数据,这些数据可能不准确地反映动态条件.
研究的目的:
- 用同热和单湿失活数据量化评估用于过程的预测建模方法.
- 评估以前传播的模型是否适合在动态烤环境中验证沙门氏菌无活化.
主要方法:
- 制造了一个用五种菌株的沙门氏菌尾酒接种的饼干面团.
- 在56°C,60°C和63°C进行同热无活化实验,以确定沙门氏菌动力学 (D60°C = 4.6分钟,z = 4.9°C).
- 在177°C的对流炉中进行烤实验,动态测量沙门氏菌幸存者和产品温度/湿度概况.
主要成果:
- 异热数据产生了D和z值,用于预测动态条件下的无活化.
- 烤实验实现了沙门氏菌的平均5日减少150秒.
- 基于面团的模型,仅使用异热数据,过度预测了沙门氏菌的致命性,每150秒减少100多个日志.
结论:
- 基于单一湿度的预测模型不适用于具有动态温度和湿度的过程,导致故障危险的高估.
- 基于模型的预防性控制验证必须包含动态湿度/水活动 (aw) 数据.
- 最终用户应谨慎使用未经验证的过程验证预测模型.
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