影响Ball公式法估算热杀菌F值的因素研究

A Study on the Factors Affecting Ball Formula Method to Estimate Thermal Sterilization F-Value

传统的Ball公式法在罐头企业热杀菌应用过程中由于采用纯人工制图并计算相关参数,过程较复杂。对于影响F值预测的准确性因素未见有研究。实验采用Ball公式法通过计算机辅助计算#9121罐型紫薯泥罐头热杀菌。过程选取12、15、18、21、24、27 min作为升温斜率计算起点和按照不同的时间间隔采集温度数据,分成0.5、1、2、3、4 min间隔等若干组进行采集数据,以考查不同的升温起点选择和不同的时间间隔所获取数据对预测F值的影响。结果表明:#9121罐型紫薯泥罐头杀菌属于简单型传热类型,建议选择温度采集时间间隔在3 min以内的,且满足预测F值与实际累计F值相对误差小于5%的升温起始点,其得到的传热参数值准确性较高,预测F值准确度较好。这点可以为企业今后使用Ball公式法进行热杀菌F值预测提供参考。

The traditional Ball formula method used in thermal sterilization of canned food in enterprises is complex and relies on manual drawing and calculation of parameters.However,there is limited research on the factors that influence the accuracy of F-value prediction.In this experiment,the Ball formula method was applied to calculate the thermal sterilization of#9121 purple ipomoea batatas puree can using a computer.Different starting points(12,15,18,21,24,and 27 minutes)were selected to calculate the temperature rise slope,and temperature data were collected at various time intervals(0.5,1,2,3,and 4 minutes)to examine the impact of these factors on the predicted F-value.The results indicate that the sterilization process of#9121 purple ipomoea batatas puree Can follows a simple heat transfer pattern.It is recommended to select a temperature rise starting point with a temperature acquisition time interval of less than 3 minutes,as it yields a relative error of less than 5%between the predicted and actual cumulative F-values.Using this approach provides more accurate heat transfer parameters and corresponding predicted F-values.This study offers valuable insights for enterprises utilizing the Ball formula method to predict the F-value of thermal sterilization in the future.