摘要
本研究应用响应面法建立了食品基质对超高压杀灭枯草芽孢杆菌影响的二次多项数学模型,由该模型系数的显著性检验可知,大豆分离蛋白(p<0.0001)、蔗糖(p<0.0001)、pH(p=0.0006)值对超高压灭活枯草芽孢杆菌影响显著,豆油影响不显著(p=0.8363);同时模型的方差分析表明该模型极显著(p=0.0001),实验误差小,以此模型作为食品超高压杀灭枯草芽孢杆菌的预测模型,具有很高的拟合优度。
The quadratic polynomial regression mathematics model of the effects of food matrix on Bacillus subtilis of highhydrostatic pressure inactivation was established by response surface methodology in the present investigation. Tests ofsignificance for regression coefficient indicated that isolated soybean protein, sucrose and pH(in food matrix) were significant incomparison with bean oil for the effect of food matrix on Bacillus subtilis sterilization by high hydrostatic pressure. Analysis ofVariance(ANOVA) for mathematics model demonstrated that the model was highly significant and the experimental error wasvery low. As a predicted model it had a high degree of fit.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期43-49,共7页
Food Science
基金
财政部
农业部农业科技跨越计划(2001-2003年)
关键词
食品基质
超高压杀菌
枯草芽孢杆菌
数学模型
响应面法
food matrix
high hydrostatic pressure
Bacillus subtilis
mathematics model
prediction
response surface methodology (RSM)
