Yuan Long, Lu Li-Xin, Tang Ya-Li, Ge Chang-Feng
1Jiangnan University, Wuxi, 214122 China.
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, 214122 China.
Food Sci Biotechnol. 2016 Apr 30;25(2):469-475. doi: 10.1007/s10068-016-0065-z. eCollection 2016.
Application of high-hydrostatic-pressure (HHP) sterilization technology to boiled bamboo shoots was preliminarily discussed. An improved Weibull model that considered pressure and time as independent variables simultaneously for simulating the sterilization result was obtained by fitting the microbial lethal curves with high precision ( >0.98). HHP sterilization parameters could be calculated using this model with a certain disinfection rate. For a sterilization rate of 99.5%, treatment with a pressure of 400 MPa for 6 min or 500 MPa for 3 min at room temperature could exterminate all pathogenic microorganisms in boiled bamboo shoots, and control the total number of colonies at a low level below 100 CFU/g. Comparisons of the effects of HHP, high-pressure steam and microwave on the softness and contents of soluble protein and vitamin C of samples were also made. The results showed that the extent of damage of the products' original quality caused by HHP sterilization was less than that caused by the thermal and microwave treatment processes with equivalent sterilization percentages.
初步探讨了高静水压（HHP）杀菌技术在水煮笋中的应用。通过高精度拟合微生物致死曲线（>0.98），得到了一个将压力和时间同时作为自变量来模拟杀菌效果的改进型威布尔模型。利用该模型可计算出具有一定消毒率的HHP杀菌参数。对于99.5%的杀菌率，在室温下用400MPa压力处理6分钟或500MPa压力处理3分钟，可杀灭水煮笋中的所有致病微生物，并将菌落总数控制在100CFU/g以下的低水平。还比较了HHP、高压蒸汽和微波对样品柔软度以及可溶性蛋白质和维生素C含量的影响。结果表明，在同等杀菌率下，HHP杀菌对产品原有品质的损害程度小于热杀菌和微波处理过程。
