Effects Study on Food Matrix on Bacillus subtilis by High Hydrostatic Pressure Inactivation

Abstract

Abstract: The quadratic polynomial regression mathematics model of the effects of food matrix on Bacillus subtilis of highhydrostatic pressure inactivation was established by response surface methodology in the present investigation. Tests ofsignificance for regression coefficient indicated that isolated soybean protein, sucrose and pH(in food matrix) were significant incomparison with bean oil for the effect of food matrix on Bacillus subtilis sterilization by high hydrostatic pressure. Analysis ofVariance(ANOVA) for mathematics model demonstrated that the model was highly significant and the experimental error wasvery low. As a predicted model it had a high degree of fit.

Key words: food matrix, high hydrostatic pressure, Bacillus subtilis, mathematics model, prediction, response surface methodology (RSM)

GAO Yu-Long, WANG Yun-Xiang, JIANG Han-Hu. Effects Study on Food Matrix on Bacillus subtilis by High Hydrostatic Pressure Inactivation[J]. FOOD SCIENCE, 2004, 25(6): 43-49.

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Effects Study on Food Matrix on Bacillus subtilis by High Hydrostatic Pressure Inactivation

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