该文在计算机模拟的辅助下研发设计了一种能够对固体食品实现高温短时处理(high-temperature short-time processing, HTST)的实验装置,利用该装置对样品进行加热处理,研究样品的平均升温速率及可调节范围,同时优化计算机模型。该装置以高温油浴作为热源,以水为直接加热介质,将包装食品置于注满水的耐压容器中,利用高于目标杀菌温度的油浴加热水床,进而加热食品,可以在避免食品样品受热过度的同时实现快速升温。结果表明,随着热源温度的升高(125~185 ℃),样品的平均升温速率从5.4 ℃/min提高至18.3 ℃/min,可以实现固体食品的高温短时处理,升温速率易调节。样品厚度减小时,预测平均升温速率可以进一步提高。该装置加热性能稳定,重复性好,操作简单,可为系统研究高温短时处理对固体食品的品质变化和微生物耐热性的影响提供技术支持,为微波杀菌等新型食品加工技术的深入研究奠定基础。
An experimental device for high-temperature short-time processing (HTST) of solid foods was developed with the aid of computer simulation. The samples were heated by the experimental device and the average heating rates and the adjustable range were analyzed. The computer model was also optimized. The high-temperature oil bath was used as the heating source, and the water was used as the direct heating medium. The packaged food sample was placed in a pressure-proof container full filled with water. During thermal processing, an oil bath far above the sterilization temperature was used to heat the water bed, and then the food sample was heated by the water, which could achieve rapid heating while avoiding the excessive heating of food samples. Results showed that with the increase of oil bath temperature from 125 ℃ to 185 ℃, the average heating rates of samples increased from 5.4 ℃/min to 18.3 ℃/min, which could realize HTST processing of solid foods, and the heating rate was easy to adjust. When the sample thickness was reduced, the average heating rate was predicted to be further improved. The experimental device had stable heating performance, good repeatability, and simple operation. It can provide technical support for the systematic study of the effect of HTST processing on the quality change of solid food and the heat resistance of microorganisms and establish a foundation for the further study of novel food processing technologies such as microwave sterilization.
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