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食品流体连续灭菌的设计 被引量:2

Design for continuous food fluid sterilisation processes
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摘要 当前有两种简化的原则,可用于食品连续灭菌的设计。其一,假设所有流体都以管道中心的最大速度流动,并以之作为设计保持管长度的依据。其二,根据停留时间的平均值,以计算灭菌度,从而求出保持管的长度。本文采用这些简化的设计原则,针对拟塑性幂律型食品流体,提出食品连续灭菌设计的计算公式,用于幂律型非牛顿食品流体连续灭菌的工业设计。 Two simplified design rules have been used for the design and operation of continuous sterilisation process of food fluid. The first design rule assume that all the fluid was flowing at the maximum velocity of the center of a tube. The length of the holding tube can be calculated based on this rule. The second design rule is to calculate based on mean sterility from residence time distribution within the flowing fluid. This article presents related design calculation formulations of continuous food sterilisation for power-law non-Newtonian food fluid using above two design rules. These formulations can be used for industril design of continuous sterilisation for power-law non-Newtonian food fluid.
作者 张廷红
出处 《计算机与应用化学》 CAS CSCD 北大核心 2006年第11期1109-1111,共3页 Computers and Applied Chemistry
基金 四川省教育厅自然科学科研项目(2003A113)
关键词 连续灭菌 食品流体 设计 停留时间分布 continuous sterilisation, food fluid, design, residence time distribution
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参考文献9

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同被引文献20

  • 1王应强,段玉峰,刘爱青.流体食品冷灭菌技术[J].食品与药品,2006,8(11A):24-26. 被引量:1
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  • 3Holdsworth S D.Aseptic processing and packaging of food products.London:Elsevier Applied Science,1992
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  • 9Zhang L,Fryer P J.Models for the electrical heating of solid-liquid food mixtures.Chem Engng Sci,1993,48(4):633-643
  • 10Liu S,Pain J P,Fryer P J.The flow and velocity distributions of particles in liquids:application to food processing.Chem Engng Commun,1993,124(1):97-114

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