To investigate the lethal effect of microwave treatment on high-risk microorganisms in dairy products,five microorganisms including Escherichia coli,Salmonella enteritidis,Staphylococcus aureus,Aspergillus niger and Mucor were inoculated into dairy snacks respectively and treated with microwave.Linear model,SWeibull model and Logistic model were selected to fit the inactivation process of microorganisms.Coefficient of deter-mination(R2),root mean square error(RMSE),accuracy factor(Af)and bias factor(Bf)were used to evaluate the fitting effect of the models.The results showed that SWeibull model and Logistic model could better fit the inactivation process of five microorganisms in dairy snacks after mi-crowave treatments as R2 was 0.97 or above,Afand Bf were within the acceptable range,which can provide a reference for the industrial application of microwave sterilization technology in the field of dairy product sterilization.
microwave sterilizationdairy snackpathogenic bacterialethal model
维普
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