水产食品罐头热杀菌模拟与优化的研究进展

Research Progress in Simulation and Optimization of Thermal Sterilization of Canned Aquatic Products

目的为了动态掌握水产食品罐头内食品热杀菌过程中的全场温度、速度、杀菌值的分布及变化规律,有效指导工业生产,对热杀菌过程模拟与优化的进展进行研究。方法介绍目前对热杀菌模拟及优化的研究方法,并对其适用范围作分析,梳理水产食品罐头热杀菌模拟及优化的研究历程和进展。结论目前很多研究所建立的模型只有理论上的分析,缺乏实验上的证实。运用计算机进行热杀菌的模拟与优化并应用到实际生产中是水产食品罐头的发展方向。

In order to comprehensively and dynamically understand the distribution and variation laws of temperature, speed and sterilizing value of the food inside the aquatic product cans during thermal sterilization and thus to effectively guide industrial production, the research progress in simulation and optimization of the thermal sterilization process is required. This review briefly introduced the current research methods for the simulation and optimization of thermal sterilization, analyzed their applicable ranges, and combed the research history and progress of thermal sterilization simulation and optimization of canned aquatic products. At the moment, the models established in most studies are limited to theoretical analysis, lacking experimental verification. Employment of computers in simulation and optimization of thermal sterilization and its application in actual production would be the development direction of canned aquatic products.