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Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice

机译：模拟胡萝卜汁中密相二氧化碳灭活鼠伤寒沙门氏菌

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摘要

The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 ℃, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equation was superior since its lowest residual sum of squares (RSS) was lower although there was no significant difference of goodness-of-fit between both models as indicated by F-test. The λ (the duration of the lag phase) and t_(4-D) (the time necessary to achieve 4-log cycles reduction) decreased with increasing pressure or temperature. The k_(dm) (the maximum specific value of the inactivation rate, min~(-1)) increased with increasing temperatures, and decreased with increasing pressures. The activation energy (Ea) and the activation volume (Va) necessary for inactivating S. typhimurium by DPCD were 19.06-29.39 kJ mol~(-1) and 18.89-58.27 cm~3 mol~(-1).
机译：研究了在致密相二氧化碳（DPCD）下接种到酸化胡萝卜汁中的鼠伤寒沙门氏菌的失活情况。研究压力为10、20和30 MPa，温度为32、37和42℃，处理时间为5-90分钟。通过增加压力和温度来增强DPCD的灭活效果。乙状结肠灭活曲线的特征在于滞后阶段，指数灭活阶段和抵抗阶段。灭活曲线与修正的Gompertz方程和修正的Logistic方程拟合，修正的Gompertz方程具有优越性，因为其最低残差平方和（RSS）较低，尽管两个模型之间的拟合优度没有显着差异，因为由F检验表示。随着压力或温度的升高，λ（滞后阶段的持续时间）和t_（4-D）（实现4-log循环减少所需的时间）减小。 k_（dm）（失活速率的最大比值，min〜（-1））随温度升高而增加，而随压力升高而降低。 DPCD使鼠伤寒沙门氏菌失活所需的活化能（Ea）和活化体积（Va）分别为19.06-29.39 kJ mol〜（-1）和18.89-58.27 cm〜3 mol〜（-1）。

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  • 来源
    《Food microbiology》 |2010年第1期|94-100|共7页
  • 作者

    Hongmei Liao; Xiangzhen Kong; Zhuyuan Zhang; Xiaojun Liao; Xiaosong Hu;

  • 作者单位

    College of Food Science and Nutritional Engineering, China Agricultural University, China Key Laboratory of Fruits & Vegetables Processing, Ministry of Agriculture, China Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, China Key Laboratory of Fruits & Vegetables Processing, Ministry of Agriculture, China Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, China Key Laboratory of Fruits & Vegetables Processing, Ministry of Agriculture, China Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Fruits & Vegetables Processing, Ministry of Agriculture, China Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, China Key Laboratory of Fruits & Vegetables Processing, Ministry of Agriculture, China Engineering Research Center for Fruit & Vegetable Processing, Ministry of Education, Beijing 100083, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    dense phase carbon dioxide; S. typhimurium; carrot juice; inactivation; modeling;

    机译：密相二氧化碳;鼠伤寒沙门氏菌;胡萝卜汁;灭活;造型;

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