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| 食品微波加热杀菌动力学描述模型的选择 | |
| 引用本文： | 杭 锋,陈 卫,陈 帅,龚广予,王荫榆,张 灏,郭本恒.食品微波加热杀菌动力学描述模型的选择[J].农业工程学报,2008,24(6):49-52. |
| 作者姓名： | 杭 锋 陈 卫 陈 帅 龚广予 王荫榆 张 灏 郭本恒 |
| 作者单位： | 1. 光明乳业股份有限公司技术中心,上海200072;江南大学食品学院食品科学与技术国家重点实验室,无锡214122 2. 江南大学食品学院食品科学与技术国家重点实验室,无锡,214122 3. 光明乳业股份有限公司技术中心,上海,200072 |
| 摘 要： | 该文基于微波加热在不同温度条件下的大肠杆菌和金黄色葡萄球菌菌数减少的对数周期变化,选取SWeibull、Slogistic和Dose-response 3种数学模型来拟合微波杀菌的动力学过程,以精确因子、偏差因子、均方差和决定系数作为模型拟合度优劣的评判指标.数据分析结果表明,Slogistic模型的拟合度较其他两个模型的拟合度更好,更适于描述微波加热杀菌的动力学过程. |
| 关 键 词： | 微波加热 大肠杆菌 金黄色葡萄球菌 SWeibull模型 Slogitic模型 Dose-response模型 |
| 收稿时间： | 2007/5/14 0:00:00 |
| 修稿时间： | 2008/5/20 0:00:00 |
Comparison of inactivation kinetics models for microwave heating food |
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| Hang Feng,Chen Wei,Chen Shuai,Gong Guangyu,Wang Yinyu,Zhang Hao,Guo Benheng.Comparison of inactivation kinetics models for microwave heating food[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(6):49-52. | |
| Authors: | Hang Feng Chen Wei Chen Shuai Gong Guangyu Wang Yinyu Zhang Hao Guo Benheng |
| Abstract: | Based on the changes of bacterial quantity reduction log of Escherichia coli and Staphylococcus aureus at different temperatures, SWeibull model, Slogistic model and Dose-response model were selected to fit the inactivation kinetics of microwave heating progress. Accuracy factor (Af), Bias factor (Bf), Root Mean Square Error (RMSE) and coefficient of determination (R2) were chosen as the estimated indices for the goodness of the fitting. The results show Slogistic model has higher fitting degree and more proper for descriping inactivation kinetics of Escherichia coli and Staphylococcus aureus by microwave heating than the others. |
| Keywords: | microwave heating Escherichia coli Staphylococcus aureus SWeibull model Slogistic model Dose-response model |
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