摘要
本试验目的是研究调质温度、时间和水分对杀灭肉鸡饲料中沙门氏菌数量级的影响,建立调质工艺杀灭饲料中沙门氏菌的数量级与温度、时间和水分等工艺参数间关系的数学模型,优化出杀灭饲料中4个数量级沙门氏菌的调质工艺参数。在实验室条件下,采用3因子3水平Box-Behnken模型的响应面设计。温度水平为60、80、100℃;时间水平为20、160、300s;水分水平为5%、10%、15%。温度越高,时间越久,水分越大,调质工艺杀灭饲料中的沙门氏菌的数量级越大。最大效应值为6.51,最小效应值为0.38,获得了相应的数学模型,研究还得到10组可以杀灭4个数量级沙门氏菌的调质工艺参数。这说明响应面设计可以应用于颗粒饲料加工过程中调质工艺参数的优化。试验结果表明,当调质温度为100℃,时间20s时,水分最少为13.78%;调质时间20s,水分15%时,温度最少应为95.2℃,这在实际肉鸡颗粒饲料加工中是可行的。
A 3-factor,3-level Box-Behnken design was used to evaluate the effects of conditioning temperature, moisture content,and time on Salmonella enteritidis survival in broiler feed.The values of these factors in the experiment were：conditioning temperature 60,80,100℃; time 20,160,300 s; moisture content 5 %, 10 %,15 %.The response variable was lg reduction of Salmonella enteritidis in the broiler feed.Results showed that the response value was largered with temperature increasing,time extending,and moisture content enhancing.Different responses were covered between 0.38 and 6.51 and a mathematical model was established which could predict lg reduction of Salmonella enteritidis in broiler feed with these factors as the independent variables.Ten groups of conditioning parameters optimizing for 4 lg cycles reduction of Salmonella enteritidis was obtained.It was indicated that response surface method can be used in optimizing conditioning parameters in feed processing.The least moisture content was 13.78 % when temperature and time were 100 ℃ and 20 s,and the least temperature was 95.2 ℃ when time and moisture content were 20 s and 15 %,respectively. These parameters were feasible in broiler pellet feed processing.
出处
《中国饲料》
北大核心
2005年第24期9-12,共4页
China Feed
基金
北京市自然科学基金重点项目
项目编号:6031002
关键词
沙门氏菌
肉鸡饲料
调质
温度
水分
时间
Salmonella e nteritidis
broiler feed
conditioning
temperature
moisture content
time
