关键词: 水牛奶, 离心除菌, Box-Behnken响应面设计, 工艺优化, 营养品质, Design-Expert 13软件

Abstract: [Objective]To optimize the centrifugal sterilization process parameters of buffalo milk to achieve sterilization effect and ensure the nutritional quality of the product.[Method]Using buffalo milk as the raw material,the Tetra Pak Bactofuge BBPRX 714H6B-340 centrifugal sterilization machine was adopted. The centrifugal speed（A）,centrifugal temperature（B）and discharge cycle（C）were selected as the influencing factors. The spore removal rate（Y₁）and total bacterial count removal rate（Y₂）were used as the sterilization evaluation indicators. Through single-factor experiments,the ranges of each factor levels were determined. Combined with the Box-Behnken response surface design（BBD）,a three-factor three-level experiment was conducted. The regression model was fitted using Design-Expert 13 software,the factor interactions were analyzed,and the optimal process was solved.[Result]The optimal centrifugal sterilization process parameters were centrifugal speed of 4 850 r/min,centrifugal temperature of 55.5 ℃,and discharge cycle of 19.7 min. Under these conditions,the spore removal rate was 96.79%,and the total bacterial count removal rate was 94.76%. The relative errors between the actual values and the model predicted values were all less than 5%. The model fitting degree was high（R²≥0.98）,and the reliability was strong. There was a significant synergistic effect of centrifugal speed and discharge cycle on the sterilization effect of buffalo milk.[Conclusion]This process was efficient and mild,and it could ensure the sterilization effect of buffalo milk while maximizing the retention of its natural nutritional components. It provided theoretical basis and technical support for the industrial centrifugal sterilization production of buffalo milk.

Key words: buffalo milk, centrifugal sterilization, Box-Behnken response surface design, process optimization, nutritional quality, Design-Expert 13 software