Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method

WANG Xiao-qian; ZHONG Sai-yi; QIN Xiao-ming; ZHENG Hui-na; ZHANG Chao-hua

doi:10.13386/j.issn1002-0306.2015.06.048

WANG Xiao-qian, ZHONG Sai-yi, QIN Xiao-ming, ZHENG Hui-na, ZHANG Chao-hua. Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method[J]. Science and Technology of Food Industry, 2015, (06): 257-261. DOI: 10.13386/j.issn1002-0306.2015.06.048

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Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method

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The results showed that the best process condition was the pressure was 350 MPa for 20 min and the temperature was 30℃,the oyster meat total bacteria after pressure treatment in this condition decreased from3.2718 to 2.44342 lg cfu/g(The sterilization rate was 85.13%),and Coliforms decreased from 7 to 0(MPN/100g).Validation test results showed that the established neural network model had better prediction ability which could accurately predict the sterilization effect,and the relative error of predicted values and experimental values was small(0.201%).

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Study on the processing optimization of ultra high pressure sterilization from oyster meat base on a neural network method

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