【摘要】 超高压灭菌技术是一项具有广阔应用前景的食品加工新技术。本文以牡蛎为研究对象,通过实验对影响超高压灭菌效果的处理因素(压力、保压时间、温度、施压方式等)进行了考察与评价。实验结果表明:压力、保压时间对灭菌效果影响显著,随着压力的增大和时间的增长,细菌的灭活率增大。温度、施压方式等因素对牡蛎中菌群总数的灭活率影响不大。同时,本文将人工神经网络(ANN)应用到超高压食品处理研究中,利用BP网络模拟超高压灭菌效果,与实验结果比较,测试平均相对误差0.91%,模拟相对误差小于1.8%,模拟准确。研究结果对牡蛎的超高压处理工艺具有一定的参考价值。更多还原

【Abstract】 The ultra-high pressure sterilization technology was used for elimination of microorganism in oysters. Effects of key factors on the efficiency of ultra-high pressure sterilization, including processing pressure, sustaining time, temperature and pressure-exerting mode, were studied. Results showed that that increase of the processing pressure and sustaining time improved the reductions of microorganisms. However, temperature and exertion of pressure showed little effects on the decrease of the total bacteria in oyster. Besides, the artificial neural network (ANN) was applied to the simulation of ultra-high pressure sterilization of oysters. Results showed that RSD of the experimental test were 0.91% and that of the ANN simulation was 1.8%, respectively. The study provided some valuable references for optimization of high pressure sterilization process.更多还原