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| Optimization of Pulsed Ultraviolet Light Sterilization of Sliced Chinese Bacon Using Response Surface Methodology |
| LIU Na1, LIANG Meilian1, TAN Yuanyuan1, XU Xin1, DENG Li1,2, HE Laping1,2, ZENG Xuefeng1,2, LIANG Cai3, |
1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, Guiyang 550025, China;
3. Guizhou Wufufang Food Co. Ltd., Guiyang 550018, China |
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Abstract The effect of pulsed ultraviolet (UV) light treatment on the preservation of Chinese bacon was evaluated. Response surface methodology was employed to optimize the factors affecting the efficiency of sterilization of sliced Chinese bacon. Slice thickness, illumination distance and time were selected as independent variables by one-factor-at-a-time method for the development of a response surface regression model with sterilization efficiency as response using a Box-Behnken design. Results showed that the maximum sterilization efficiency of 99.67% was obtained when 3 mm thick bacon slices were illuminated for 5 min by a pulsed light source 6 cm away and a UV light source 15 cm away. The experimental data were well fitted to the developed model. Significant sterilization efficiency could be achieved by using pulse UV light treatment.
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