定温流通条件下温度波动对冷藏米饭安全性的影响研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 142-145.

定温流通条件下温度波动对冷藏米饭安全性的影响研究

毛海华，程裕东，周颖越，包海蓉，雷桥

上海水产大学食品学院；

出版日期:2006-12-15 发布日期:2011-11-23

Study on Effects of Temperature Fluctuation on Security of Chilled Rice during Circulation at Constant Temperature

MAO Hai-hua,CHENG Yu-dong,ZHOU Ying-yue,BAO Hai-rong,LEI Qiao

College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本文研究了定温流通条件下温度波动对冷藏米饭安全性的影响。通过测定不同温度波动处理后4℃贮藏条件下米饭中细菌生长趋势、感官质量、pH值和Aw的变化,并由此建立了微生物数学生长模型。为快速、准确地评估冷链失控条件下冷藏米饭的货架期和安全性,提供了一个有效的方法。

关键词: 温度波动, 冷藏米饭, 微生物生长模型

Abstract: Effects of temperature fluctuation on the security of chilled rice during circulation at constant temperature were studied in this paper. Growth trend of total bacteria, changes of sensory quality, pH, and Aw of chilled rice stored at 4℃ after different temperature fluctuations were determined. And mathematical models were developed. Then an effectual method was offered, which could evaluate fleetly and availably shelf life and the security of chilled rice.

Key words: temperature fluctuation, chilled rice, microbial growth model

毛海华，程裕东，周颖越，包海蓉，雷桥. 定温流通条件下温度波动对冷藏米饭安全性的影响研究[J]. 食品科学, 2006, 27(12): 142-145.

MAO Hai-hua,CHENG Yu-dong,ZHOU Ying-yue,BAO Hai-rong,LEI Qiao. Study on Effects of Temperature Fluctuation on Security of Chilled Rice during Circulation at Constant Temperature[J]. FOOD SCIENCE, 2006, 27(12): 142-145.

[1]	蓝蔚青，刘琳，肖蕾，梅俊，谢晶. 温度波动对大目金枪鱼低温流通期间品质变化的影响[J]. 食品科学, 2021, 42(11): 205-212.
[2]	牛洪梅，戚成，王翔，刘箐，董庆利. 奶粉中阪崎克罗诺杆菌生长与失活建模的研究进展[J]. 食品科学, 2019, 40(9): 325-331.
[3]	李先明,刘宝林*,李维杰. 蓄冷材料对风冷冰箱中猪肉品质的影响[J]. 食品科学, 2016, 37(22): 263-268.
[4]	黄文博，谢晶，罗超，吴行印，董韩博. 冷链物流中温度波动对美国红鱼品质变化的影响[J]. 食品科学, 2016, 37(18): 268-274.
[5]	李念文，汤元睿，谢晶*，周然. 物流过程中大眼金枪鱼(Thunnus obesus)的品质变化[J]. 食品科学, 2013, 34(14): 319-323.
[6]	黄鸿兵, 徐幸莲, 周光宏. 冷冻贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J]. 食品科学, 2006, 27(8): 49-52.
[7]	黄福南. 食品贮藏期预测半经验方法[J]. 食品科学, 1987, 8(6): 1-6.