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果干燥过程的死亡率预测使用响应表面方法.

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概括
此摘要是机器生成的。

减少水活动有效地预测了在热空气果干燥过程中沙门氏菌的致命性. 干燥温度,空气流和床深显著影响微生物无活化,较高的温度和空气流增加了致命性.

关键词:
果安全果安全脱水 脱水 脱水 脱水 脱水热空气果干燥 热空气果干燥预测建模预测建模过程验证 过程验证沙门氏菌 没有活化 没有活化

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科学领域:

  • 食品科学 食品科学 食品科学
  • 微生物学 微生物学
  • 干燥技术 干燥技术

背景情况:

  • 热空气干燥对于保存果产品至关重要.
  • 确保微生物安全性,如沙门氏菌无活化,在干燥食品中至关重要.
  • 在干燥过程中预测微生物致命性需要了解过程参数.

研究的目的:

  • 为了评估干燥温度,床深度和空气流对果立方体中的沙门氏菌失活的影响.
  • 为了确定水活动 (aw) 作为热空气干燥过程中微生物致死性的代理.
  • 开发和验证响应表面方法 (RSM) 模型,用于预测沙门氏菌失活.

主要方法:

  • 利用一个Box-Behnken的设计来测试15个干燥条件.
  • 接种了沙门氏菌的果立方体,并将它们干燥到目标水活性 (aw) 为0.60.
  • 采用RSM来建模干燥参数和沙门氏菌失活之间的关系.

主要成果:

  • 沙门氏菌无活化显示出与水活动减少的强有力的线性相关性 (R2 = 0.91-0.97).
  • 无活化范围从2.25到4.97日志CFU/4立方体在一个w 0.60.
  • 高温和空气流量增加了死亡率,而床深度增加则降低了死亡率;空气流的影响随着深度的增加而减弱.

结论:

  • 减少水活动是热空气果干燥中微生物致命性的可靠指标.
  • 开发的RSM模型准确地预测了在各种加工条件下沙门氏菌的无活化.
  • 优化干燥参数可以提高干果产品中的微生物安全性.