辣椒酱微波杀菌工艺条件优化_鲜瑶.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 04 107 辣椒酱微波杀菌工艺条件优化 鲜 瑶，李洪军，贺稚非 * ，张 璇 (西南大学食品科学学院，重庆 400716) 摘?? 要：采用响应曲面法(RSM)建立辣椒酱微波杀菌的二次多项数学模型，验证模型的有效性，同时利用模型的 响应面及其等高线对影响微波杀菌关键因素微波功率、温度、微波杀菌时间及其交互作用进行分析。结果表明， 影响辣椒酱微波杀菌效果的因素顺序为功率＞温度＞时间，优化出降低辣椒酱中 3.75 个数量级菌落总数的条件为微 波功率 960W、温度 85℃、微波杀菌时间 8.9min。在此杀菌条件下得到的实验结果与模型预测值一致，说明所建 立的模型是切实可行的。 关键词：辣椒酱；微波杀菌；响应曲面法；优化 Optimization of Process Conditions for Microwave Sterilization of Chilli Sauce XIAN Yao，LI Hong-jun，HE Zhi-fei*，ZHANG Xuan (College of Food Science, Southwest University, Chongqing 400716, China) Abstract ：To optimize the conditions for chilli sauce sterilization by means of microwave treatment, Box-Benhnken experimental design was utilized to develop a quadratic polynomial model describing order-of-magnitude reduction in total viable count as a function of three key sterilization conditions, namely microwave power, temperature and treatment time, with verified validity, and response surfaces and contours were plotted to analyze the effects of pairwise interactions among the three conditions on their function. The order of importance of the three factors affecting the sterilization of chilli sauce from high to low was microwave power, temperature and treatment time. Microwave treatment with a 960 W power for 8.9 min was the optimized sterilization condition. Under this condition, the developed regression predicted a 3.75-order-of-magnitude reduction in total viable count, in good agreement with the observed value. Thus, the model is reliable. Key words：chilli sauce；microwave sterilization；respons