Optimization of Pulsed Light Parameters for Enhanced Sterilization of Bacteria on Bread Surface by Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201418014

Abstract

Abstract:

The pulsed light parameters for sterilizing the surface of bread were optimized by response surface methodology
(RSM). The impacts of flash number, distance and energy on sterilization efficiency were investigated. The corresponding
mathematical model was established by using Box-Behnken design. Results showed that the optimal pulsed light parameters
were determined as 30, 9 cm and 400 J for flash number, distance and energy, respectively. Under the optimized conditions,
the total number of bacterial colonies on bread was reduced by 99.99%. The number of residual bacterial colonies on the
surface of bread was far less than 1 500 CFU/g, meeting the relevant national standards. Therefore, this method can be used
in industrial practice.

Key words: pulsed light, bread, aerobic plate count, sterilization efficiency

CLC Number:

TS201.3

WANG Bo1, LIU Xin 2, MA Tao1,*, LIU He1, HE Yu-tang1, HUI Li-juan1. Optimization of Pulsed Light Parameters for Enhanced Sterilization of Bacteria on Bread Surface by Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418014.

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Optimization of Pulsed Light Parameters for Enhanced Sterilization of Bacteria on Bread Surface by Using Response Surface Methodology

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