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非热技术的建模和优化,用于动物原产食品的消毒

Yago A A Bernardo¹, Carlos A Conte-Junior¹

¹Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.

Advances in food and nutrition research

|March 1, 2025

概括

非热技术 (NTT) 通过在没有热量的情况下使病原体失活,节省能源来提高食品安全. 使用Box-Behnken设计和中央复合可旋转设计的数学建模优化了这些新的流程的效率和质量.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
工艺工程是过程工程.

背景情况:

与热方法相比,非热技术 (NTT) 提供动物来源食品中的病原体无活化,改善细菌学稳定性并减少能源消耗.
对NTT的挑战包括缺乏标准化,导致效率降低和对食品的物理化学,营养和感官属性的潜在负面影响.
数学建模对于优化NTT流程至关重要,以克服这些挑战并确保有效的病原体失活.

研究的目的:

通过关键的非热技术审查病原体失活的原则.
解释NTT的盒式设计 (BBD) 和中央复合可旋转设计 (CCRD) 的基本原理和应用.
突出这些数学设计在模拟和优化NTT对病原体无活化的使用.

主要方法:

高压处理 (HPP),紫外线C辐射 (UV-C),高强度超声波 (HIUS),冷大气等离子体 (CAP) 和脉冲电场 (PEF) 的总结原理.
详细介绍了盒式设计 (BBD) 和中央复合可旋转设计 (CCRD) 的原则和应用.
审查了BBD和CCRD在建模和优化NTT对病原体无活化的最新应用.

主要成果:

NTT有效地禁用主要的食源性病原体,如沙门氏菌,大肠杆菌和单细胞菌李斯特菌.
通过分析线性,二次性和相互作用效应,BBD和CCRD可以通过更少的实验开发二次多项式模型.
这些设计有助于优化NTT参数,以提高效率和最小化食品的不良变化.

结论:

像BBD和CCRD这样的数学设计是系统建模,验证和优化非热技术的重要工具.
标准化和优化NTT流程是提高食品安全和质量的关键,同时实现节能.
这些建模方法的进一步研究和应用将促进安全和高效的非热食品加工的工业化实施.

关键词:

盒子-Behnken设计的设计.中央复合材料可旋转设计可取性函数是一个可取性函数.食品安全食品安全通过食物传播的病原体.

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