在果干燥和在封闭环境中预干燥加热过程中Salmonella无活化的数学建模
Ren Yang1, Shuang Zhang2, Juming Tang3
1Department of Agricultural and Biosystems Engineering, South Dakota State University, P.O. Box 2100, SRPA-136, Brookings, SD 57007, USA.
Foods (Basel, Switzerland)
|December 17, 2024
概括
在预干燥加热期间的高湿度显著增加了果中的沙门氏菌失活,与传统的热空气干燥相比,减少了所需的时间. 预测模型在动态条件下准确预测病原体减少.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 干燥对于食品保存至关重要,但在低湿度产品中出现了微生物安全问题,特别是沙门氏菌.
- 了解干燥过程中的病原体无活化对于预防食物传播疾病至关重要.
研究的目的:
- 在热空气干燥和高湿度加热过程中开发沙门氏菌在切片果中无活化的预测模型.
- 评估工艺条件 (温度,湿度) 对沙门氏菌热失活的影响.
主要方法:
- 用沙门氏菌接种的果经过了三次处理:开箱热空气干燥 (90°C),闭箱预干燥加热 (90°C) 和闭箱预干燥加热 (70°C).
- 样品温度,空气温度和相对湿度 (RH) 被监测,沙门氏菌存活率随着时间的推移被量化.
主要成果:
- 高湿度预干燥加热实现了沙门氏菌的5分钟减少,比开箱干燥 (28.7分钟在90°C) 快得多 (90°C8.5分钟,70°C14分钟).
- 一个包含样本表面RH和温度的数学模型准确地预测了沙门氏菌无活化 (RMSE = 0.92,R2 = 0.86).
结论:
- 高湿度在提高食品干燥过程中的微生物减少方面发挥着关键作用.
- 高湿度预干燥加热是控制果等食品中的沙门氏菌的有效策略.
- 开发的预测模型可用于在动态干燥环境中实时评估微生物无活化.
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