响应曲面法优化酸性电解水对鲜切苹果杀菌效果的影响

Response Surface Methodology for Optimization of Sterilization Effect on Fresh-Cut Apple Treated with Acidic Electrolyzed Water

DOI：10.3969/j.issn.1673-1689.2015.06.014

中文关键词: 鲜切苹果 响应曲面法 中心组合设计 工艺优化

英文关键词: fresh-cut apple, response surface methodology, central composite design, optimization

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中文摘要:

以微生物减菌率为评价指标，在单因素试验的基础上，采用中心组合设计法，研究NaCl质量浓度、处理温度、处理时间，以及料液比对接种金黄色葡萄球菌、大肠杆菌、沙门氏菌和单增细胞李斯特菌的鲜切苹果杀菌效果的影响。响应面分析结果表明，鲜切苹果减菌工艺最优条件为：NaCl质量浓度4.5 g/L，处理温度25 ℃，处理时间6.45 min，液料比6∶1(mL/g)，在此条件下经处理后细菌总数由1.14×105 CFU/g降为9.3×103 CFU/g，减菌率可达91.84%。同时，该处理对鲜切苹果的pH值和可溶性固形物影响不大，且能较好地抑制维生素C 的降解及其表面的褐变。

英文摘要:

The sterilization effect of acidic electrolyzed water on fresh-cut apple against Staphylococcus aureus, Escherichia coli, salmonella and Listeria monocytogenes cells was studied by response surface methodology and a central composite design with one-factor-at-a-time. Studied variables of NaCl concentration, time, temperature and solid-liquid ratio were selected for the determination of optimal conditions with bactericidal ability evaluated. The optimal conditions were found to be as follows: 6 ：1 liquid-solid ratio (mL/g) and 4.5 g/L NaCl treated under 25 ℃ for 6.45 min. Under these conditions, the total bacteria count was reduced from 1.14×105 CFU/g to 9.3×103 CFU/g and the reduction rate of bacteria was up to 91.84%. Moreover, this treatment slightly affected the pH value and the soluble solid contents of fresh-cut apples, while effectively inhibited the degradation of vitamin c and provided surface browning control.

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