Optimum Process of Bacillus Subtilis of High Hydrostatic Pressure Inactivation in Food by Response Surface Methodology

Abstract

Abstract: We found that the pressure, temperature and pressure holding time are believed to be the major factors for sterilizationof high hydrostatic pressure through the studies of the effects of external factors on Bacillus subtilis of high hydrostatic pressureinactivation. Response surface methodology (RSM) was employed to optimize the process variables of there major factors.Result showed that the condition to sterilize Bacillus subtilis Of six log cycles such as temperature (31.10～59.03℃), pressure(435.23～562.21 MPa ), pressure holding time (10.11～19.53min ), and process parameter of ten groups were optimized, whichwas also verified experimentally.

Key words: high hydrostatic pressure, bacillus subtilis, response surface methodology(RSM), optimization, predict

GAO Yu-Long, WANG Yun-Xiang, WU Ning, JIANG Han-Hu. Optimum Process of Bacillus Subtilis of High Hydrostatic Pressure Inactivation in Food by Response Surface Methodology[J]. FOOD SCIENCE, 2004, 25(3): 101-106.

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Optimum Process of Bacillus Subtilis of High Hydrostatic Pressure Inactivation in Food by Response Surface Methodology

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