迟玉杰,闫露露,赵英,马艳秋.蛋清液中大肠杆菌超声协同热处理杀菌动力学研究[J].农业机械学报,2020,51(1):313-321.
CHI Yujie,YAN Lulu,ZHAO Ying,MA Yanqiu.Inactivation Kinetics of Escherichia coli in Egg White Liquid by Ultrasonic-assisted Heats Treatment[J].Transactions of the Chinese Society for Agricultural Machinery,2020,51(1):313-321.
摘要点击次数: 1313
全文下载次数: 547
蛋清液中大肠杆菌超声协同热处理杀菌动力学研究   [下载全文]
Inactivation Kinetics of Escherichia coli in Egg White Liquid by Ultrasonic-assisted Heats Treatment   [Download Pdf][in English]
投稿时间:2019-06-26  
DOI:10.6041/j.issn.1000-1298.2020.01.034
中文关键词:  蛋清液  功能性质  超声协同热处理  杀菌动力学
基金项目:国家重点研发计划项目(2018YFD0400304)和现代农业产业技术体系建设专项资金项目(CARS-40-K25)
作者单位
迟玉杰 东北农业大学 
闫露露 东北农业大学 
赵英 东北农业大学 
马艳秋 东北农业大学 
中文摘要:利用超声协同热处理蛋清液,研究其对蛋清液中大肠杆菌的杀菌效果,运用Weibull模型对杀菌动力学过程进行分析,确定该种处理方法对蛋清液主要功能性质的影响。研究结果表明,随着功率(100~600W)的增大、温度(45.0~57.5℃)的升高和处理时间(2~5min)的增加,超声协同热处理对蛋清液中大肠杆菌的杀菌效果显著增强(P<0.05)。具体表现为:超声功率由100W增加至600W(50.0℃,3min)时,大肠杆菌菌体浓度降低量由0.67lg CFU/mL增加至1.24lg CFU/mL;热处理温度由45.0℃增加至57.5℃(600W,3min)时,大肠杆菌菌体浓度降低量由1.01lg CFU/mL增加至1.80lg CFU/mL。利用Weibull模型对杀菌动力学过程拟合并简化,得到的Weibull模型拟合性较好,能够预测超声协同热处理不同功率-温度-时间的杀菌动力学过程,可为蛋清液在超声协同热处理过程中微生物安全性的控制提供理论依据。当超声功率为300W(55.0℃,3min)时,与对照组相比,蛋清液的凝胶硬度提高了101.04%,起泡力提高了50%。超声协同热处理可有效控制蛋清液中的微生物含量,并在一定程度上改善蛋清液的功能性质。
CHI Yujie  YAN Lulu  ZHAO Ying  MA Yanqiu
Northeast Agricultural University,Northeast Agricultural University,Northeast Agricultural University and Northeast Agricultural University
Key Words:egg white liquid  functional properties  ultrasonic-assisted heats treatment  inactivation kinetics
Abstract:The effect of ultrasonic-assisted heats treatment on Escherichia coli and functional properties in egg white liquid was investigated. The inactivation kinetic of Escherichia coli was analyzed by fitting with Weibull model. The result showed that the reduction in Escherichia coli was enhanced with an increase in ultrasonic power, temperature or time. The reduction in Escherichia coli was enhanced from 0.67lg CFU/mL to 1.24lg CFU/mL with the increase of ultrasonic power from 100W to 600W (50.0℃, 3min). The reduction in Escherichia coli was enhanced from 1.01lg CFU/mL to 1.80lg CFU/mL with the increase of temperature from 45.0℃ to 57.5℃ (600W, 3min). The Weibull model provided a good fit to the inactivation curves of Escherichia coli at different ultrasonic-assisted heats treatment. The simplified Weibull model could be used to predict the process of ultrasonic-assisted heats treatment inactivation kinetic of Escherichia coli and provide a theoretical basis of microbial safety control in the ultrasonic-assisted heats treatment processing of egg white liquid. At the same time, when the ultrasonic power was 300W (55.0℃, 3min), the gel hardness was increased by 101.04%, while the foam capacity was increased by 50%. In conclusion, ultrasonic-assisted heats treatment could control the microbial content of egg white liquid effectively and improve the functional properties.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

   下载PDF阅读器