摘要
目的是开发一种方便的方法,以帮助食品工业制定使用微波巴氏杀菌系统生产即食粉的工艺规程。应用解析模型估算了921 MHz单模微波系统加热过程中包装食品冷区的温升。使用不同厚度(22~36 mm)和含盐量(0~1.0%)的土豆泥或冷结胶状食品,在中试规模的四腔图中对该模型进行验证。移动传感器被放置在包裹中,以测量预先确定的冷点温度。在微波功率分别为5 kW和8.7 kW的921 MHz微波加热2.48 min时,厚度为22 mm、含盐量为0.6%的测试食品的冷点温升最高为33.2℃,厚度为36 mm、含盐量为1.0%的测试食品的最低温升为10.3℃。实验值与评估值的偏差为1.9±1.2℃,拟合优度R2为0.89。根据验证的分析结果,开发了一个简化的图表,使得快速预测灭菌系统中受食品介电特性和包装厚度影响的温度上升。举例说明了该图表如何辅助流程调度。该图表可帮助评估特定行业运行图中各种预包装食品的加热率,及指导产品开发以获得所需的加热均匀度。
The aim of this study was to develop a convenient method to assist the food industry in developing a process protocol for the production of ready-to-eat powders using a microwave pasteurization system.The analytical model was used to estimate the temperature rise in the cold zone of packaged food during the heating process of a 921 MHz single-mode microwave system.The model was validated in a pilot-scale four-chamber plot using mashed potato or cold-gelled gelatinous foods of varying thickness(22~36 mm)and salt content(0~1.0%).Motion sensors are placed in the package to measure a pre-determined cold spot temperature.When the microwave power is 5 kW and 8.7 kW respectively,the 921 MHz microwave heating for 2.48 min,the cold spot temperature rise of the test food with a thickness of 22 mm and a salt content of 0.6%is the highest at 33.2℃,a thickness of 36 mm,and a salt content of 1.0%.The lowest temperature rise of the tested food was 10.3℃.The deviation between the experimental value and the estimated value was 1.9±1.2℃,and the goodness-of-fit R2 was 0.89.Based on the validated analytical results,a simplified diagram was developed to allow a rapid prediction of the temperature rise in affected by the dielectric properties of the food and the thickness of the package.An example is given of how the diagram can assist process scheduling.This chart can help evaluate the heating rate of various prepackaged food products in a specific industry operation map,as well as guide product development to obtain the required uniformity of heating.
作者
赵国婧
孙旭
林静
ZHAO Guojing;SUN Xu;LIN Jing(Nanchang Qingyunpu District Market Supervision Administration,Market Supervision and Security Center of Qingyunpu District,330001,Nanchang,PRC;Institute of Applied Physics,Jiangxi Academy of Sciences,330096,Nanchang,PRC)
出处
《江西科学》
2024年第1期118-125,130,共9页
Jiangxi Science
基金
江西省重点研发科技项目(20212BDH81015)。
关键词
巴氏灭菌
食品包装
工艺流程
pasteurization
food packaging
process flow
