The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 6
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- Pages.569-574
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Optimization of Heating Conditions for Bacteria Associated with Food Hygiene
식품위생관련 세균에 대한 가열처리 조건의 최적화
Abstract
Response surface methodology(RSM) was applied to determine the optimum heating conditions(tem-perature and time) for the inactivation of bacteria associated with food hygiene. Coefficients of determinations(R2) for the cell growth were 0.9155(P<0.05) in Pseudomonas aeruginosa 0.8997(P<0.05) in Escherichia coli 0.9690(P<0.01) in Salmonella typhimurium 0.9393(P<0.05) in Enterobacter aerogenes and 0.7905 in Vibrio parahaemolyticus. The growth of strains was significantly affected by the temperature and time and reaction to temperature was most closely correlated to the inhibition of growth. On the basis of superimposed contour maps of cell growth the optimum range of heating conditions were 55.62-6