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《China Feed》 2005-24
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Effect of process parameters on reducing Salmonella enteritidis in broiler feed

Huang Deshi Lidefa et al.  
A 3-factor,3-level Box-Behnken design was used to evaluate the effects of conditioning temperature,moisture content,and time on Salmonella enteritidis survival in broiler feed.The values of these factors in the experiment were:conditioning temperature 60,80,100 ℃; time 20,160,300 s; moisture content 5 %,10 %,15 %.The response variable was lg reduction of Salmonella enteritidis in the broiler feed.Results showed that the response value was largered with temperature increasing,time extending,and moisture content enhancing.Different responses were covered between 0.38 and 6.51 and a mathematical model was established which could predict lg reduction of Salmonella enteritidis in broiler feed with these factors as the independent variables.Ten groups of conditioning parameters optimizing for 4 lg cycles reduction of Salmonella enteritidis was obtained.It was indicated that response surface method can be used in optimizing conditioning parameters in feed processing.The least moisture content was 13.78 % when temperature and time were 100 ℃ and 20 s,and the least temperature was 95.2 ℃ when time and moisture content were 20 s and 15 %,respectively.These parameters were feasible in broiler pellet feed processing.
【Fund】: 北京市自然科学基金重点项目 项目编号:6031002
【CateGory Index】: S831.5
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