液体-颗粒食品无菌工艺的研究进展

Research advances in aseptic processing of liquid/particle foods

液体-颗粒食品无菌工艺试图将超高温杀菌工艺应用于固体食品,其主要特征是使用刮板表面换热器和保温管,目前远未发展到技术成熟的水平。该工艺具有处理传统中式餐桌食品的潜力,可能在未来发展为我国食品科学研究的热点。液体-颗粒传热学的实验和预测方法——颗粒温度时间关系的实验测量、无因次关系理论预测颗粒流体传热膜系数,作为建立致死率和品质保持的数学模型的基础,是液体-颗粒食品的无菌工艺的关键技术之一。由于Ball法作为传统的杀菌工艺评价方法不适用于液体-颗粒食品无菌工艺,一些新的杀菌工艺效果评价模型和实验验证方法发展起来。该论文概述了液体-颗粒食品无菌工艺的基本原理、传热学、主要效果评价模型、评价实验方法以及工艺优化所采用的目标函数和限制函数。

Liquid/particle food aseptic processing, as an attempt to apply ultra high temperature sterilization to solid food, consists of the scraped surface heat exchangers and the holding tube characteristically, and have not been developed to be applicable to industry. It have potential to process Chinese traditional table foods, would become a focal point in Chinese food science research. As the foundation for establishing mathematical models of the lethality and the retention of quality, the experimental and predicting methods of Liquid/particle heat transfer, including the measuring of relationship of temperature/time of food particles and predicting fluid-to-heat transfer coefficient from dimensionless correlations, is the key to research on aseptic processing of liquid/particle foods. Ball's formula method, as a normal validation method, is not applicable to aseptic processing of liquid/particle food, so a few new models and experimental methods for aseptic process evaluation was developed. The principle and heat transfer for aseptic processing of liquid/particle foods, models and methods for aseptic process evaluation and the objective/limited functions in optimization of processing were reviewed.