摘要
通过合理设计工艺实验,发现在同样的杀菌时间下,杀菌温度与成品中果粒的破损率成正比。即杀菌温度高,破损率高;杀菌温度低,破损率低。综合考虑微生物因素,在一次性灌装工艺中,筛选出115℃/4s的最佳杀菌工艺。灌装机阀头改造实验结果显示,对灌装机的阀头改造设计,V形阀头对果粒的破损程度要明显低于现有设备及U形加宽8mm的阀头。
An experiment on process was rationally designed. The results showed that sterilization temperature was proportional to the breakage rate of fruit granules in finished products in the case of the same sterilization time. In combination with the factor of microorganisms, the optimum sterilization conditions （115℃/4s） were determined for the process of one-time filling. An experiment was also done on the improvement of filling valve heads. The results indicated that a V-shape valve head was evidently superior to the existing equipment or a U-shape valve head widen by 8mm in the reduction of the breakage rate of fruit granules.
出处
《饮料工业》
2014年第3期13-17,共5页
Beverage Industry
关键词
果粒
破损率
杀菌温度
灌装机
fruit granule
breakage rate
sterilization temperature
filling machine
