建模Geobacillus stearothermophilus子在植物性饮料中的无活化,以设计UHT处理
Chrysanthi Champidou1, Mariem Ellouze2, Nabila Haddad3
1Food Safety Research Department, Nestlé Research, PO BOX44, CH-1000 Lausanne 26, Switzerland; Oniris VetAgroBio, INRAE, SECALIM, Nantes, France.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
预测模型显示,在植物饮料和牛奶之间,Geobacillus stearothermophilus子的热不活化显著不同. 了解矩阵效应对于设计有效的热处理和食品安全风险评估至关重要.
科学领域:
- 食品微生物学 食品微生物学
- 热处理热处理
- 预测建模预测建模
背景情况:
- 由于其耐热性,Geobacillus stearothermophilus子对食品安全构成了挑战.
- 了解食品矩阵成分对子无活化的影响,对于有效的热处理至关重要.
研究的目的:
- 在各种食物矩阵中开发G. stearothermophilus子无活化的预测模型.
- 评估不同食物矩阵对热失活动学的影响.
- 为优化热处理和风险评估提供数据.
主要方法:
- 使用毛细管方法 (115-127°C) 的热失活实验.
- 对D值应用Geeraerd模型和二次模型.
- 在130°C时验证模型,并计算ZT值.
主要成果:
- 在四种植物性饮料中没有观察到无活化显著差异,因此可以建立一个通用模型.
- 与植物性饮料相比,牛奶的耐热性明显更高.
- 在140°C下5日志降低的时间在矩阵中从4.28秒到10.08秒不等.
结论:
- 食物矩阵显著影响G. stearothermophilus子的耐热性.
- 预测模型是设计有针对性的热过程的宝贵工具.
- 考虑矩阵效应对于准确的食品安全风险评估至关重要.
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