罐头食品热杀菌工艺仿真平台设计与开发

Development of A Heat Sterilization Simulation Platform for Canned Food

热杀菌是影响罐头食品营养品质和安全性最重要的一个环节,其工艺参数的开发也是罐头食品开发中时间、成本、人力投入最多的步骤之一。本文集成运用了计算流体力学、传热学、微生物学、食品营养学等多学科知识,基于有限元数值仿真技术,设计开发了一款罐头食品热杀菌工艺仿真平台,有效地解决了产品热杀菌工艺参数开发周期长、成本大等难题,为进一步探索热杀菌工艺参数最优化自动分析提供了技术基础。

Thermal sterilization is the key factor influencing nutrition quality and safety of canned food, and its process parameters is one of the most consumed steps in the development of canned food. A simulation platform of canned food heat sterilization process was designed and developed based on Finite Element Method （ FEM ） and multi-disciplinary knowledge of computational fluid dynamics （ CFD）, heat transfer, microbiology, food and nutrition, etc, which provided an effective solution to the problems of product development cycles and costs, which could afford the technical basis for further exploration to automatic analysis of optimal thermal sterilization process parameters.