大罐型泥状类罐头传热慢,企业在生产杀菌过程中容易出现部分产品杀菌不充分或杀菌过度,进而引发食品安全或品质劣变问题。试验旨在评估企业生产工艺,研究罐头杀菌工艺优化方法,提高罐头企业产品综合品质。在分析企业现行杀菌式10′-86′/121 ℃的工艺基础上,采用Ball公式法借助计算机软件优化紫薯泥马口铁#9121罐头杀菌工艺。在预测值F=4.55的情况下,设计恒温杀菌温度分别为119、120、121、122、123 ℃的5个杀菌工艺,并对生产的紫薯泥罐头工艺的恒温时长和产品感官评价作隶属度综合评分。结果表明,采用杀菌式10′-81.5′/122 ℃生产的产品综合得分最高,试验验证3次,F值为4.71±0.15,相对误差均在5%以内,符合该类型罐头杀菌F值要求,可以作为实际生产过程工艺调整的参考。试验证明通过计算机辅助Ball公式法结合隶属度方式设计优化罐头杀菌工艺,可以帮助企业加快产品开发速度,改进生产工艺。
In industrial food production, challenges arise due to the high viscosity and slow heat transfer within large puree cans, often leading to inadequate or excessive sterilization of products. Such deviations in sterilization can compromise food safety and product quality. This study aims to assess production processes within enterprises, explore optimization strategies for canning sterilization, and enhance the overall product quality of canning companies. By analyzing the current sterilization approach at 10′-86′/121 ℃, the Ball formula method in conjunction with computer software was used to refine the sterilization process for Ipomoea batatas puree tinplate #9121 cans. With a predicted value of F=4.55, five sterilization protocols featuring constant temperatures of 119, 120, 121, 122, and 123 ℃ were devised. The membership comprehensive score was made for the constant temperature duration and sensory evaluation of the I. batatas puree canning process. Results demonstrated that the optimal product score emerged from the 10′-81.5′/122 ℃ sterilization condition, yielding an F value of (4.71±0.15) after three rounds of testing and validating within a 5% margin of relative error. This outcome met the requirements of F value for sterilization of this type of can, and could be used as a reference for the process adjustment in the actual production process. The experiment proved that the computer-aided Ball formula method combined with membership method to design and optimize the sterilization process of cans can help enterprises speed up product development and improve the production process.
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