高密度CO2对生鲜调理鸡肉杀菌动力学模型构建
Modeling the inactivation of dense phase CO2 on the pre-processed fresh chicken
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摘要: 研究不同压力、温度和时间的高密度CO2对生鲜调理鸡肉中细菌的杀菌效果,并采用Weibull、Modified Gompertz、Logistic模型来拟合高密度CO2杀菌的动力学过程,以精确因子(Af),偏差因子(Bf),根平方和(SS),根平方方差(RMSE)和决定系数(R2)作为模型拟合度优劣的评判指标,旨在找出最能拟合高密度CO2处理下微生物失活曲线的数学模型,为高密度CO2杀菌的实际应用提供理论依据。结果表明:随着处理压力、温度、时间的增加,高密度CO2杀菌效果逐渐增强;预测值和实测值的相关决定系数R2表明三种模型都能较好的拟合生鲜调理鸡肉中细菌的失活曲线,其中Logistic模型较拟合度最好,Modified Gompertz其次,Weibull最差。本结果可为高密度CO2新型非热力杀菌技术在肉品上的实际应用提供理论依据。Abstract: The inactivation effects of different pressure, temperature and time dense phase CO2on bacterium in the pre-processed fresh chicken were studied, and the Weibull model, Modified Gompertz model, Logistic model were selected to fit the inactivation kinetics of dense phase CO2, respectively. The parameters of Accuracy factor (Af) , bias factor (Bf) , sum of square Root (SS) , root mean square error (RMSE) and coefficient of determination (R2) were chosen as the estimated indices for the goodness of fitting. The results showed that the inactivation effects of dense phase CO2gradually increased along with the increase of pressure, temperature and time. The fitting degree of Logistic model is the best, compared with the Modified Gompertz and Weibull model.
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