文献类型：期刊文献

中文题名：罐头杀菌值简单计算方法的探讨

英文题名：A Simple Calculation Method for the Sterilization Value of Canned Food

作者：毛伟杰[1];西尾佳惠[2];福冈美香[2];酒井昇[2]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东省海洋食品工程技术研究中心水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]东京海洋大学食品生产学科,东京1088477

年份：2019

卷号：35

期号：1

起止页码：182

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2017、Scopus、北大核心

语种：中文

中文关键词：热杀菌;简单方法;近似值;杀菌值

外文关键词：heat sterilization;simple method;approximation;sterilization value

中文摘要：本论文以平板型罐头食品为研究对象,探讨热杀菌过程中心部分杀菌值的简单计算方法。通常推算杀菌值就需要对温度的数值进行积分,或利用计算机软件来进行计算分析,比较困难和复杂。本研究首先利用数学解析计算出中心温度,再利用积分方法计算出杀菌值后,建立中心温度和杀菌值的函数关系式。通过函数关系式来推算杀菌值,比较简单易行。表达式以杀菌温度和Z值作为参数,推导出不同杀菌温度和Z值时杀菌值的表达式关系,不通过积分就可以通过简单的函数式来表达。将通过函数表达式求得的杀菌值和通过积分求得的杀菌值进行比较的结果表明误差在1 min以内,实现了杀菌值的简便计算。此方法便简单易行。有利于杀菌工艺的优化,对罐头食品的品质管理具有重要意义。

外文摘要：Flat-panel canned food was taken as the research object and a simple calculation method for the sterilization value of the central part of the heat sterilization process was proposed.Usually,calculating sterilization value needs either integrating the temperature value or using computer software for calculation,and both of the methods were difficult and complicated.In the proposed method,the central temperature was calculated first by mathematical analysis,then the sterilization value was calculated by integral method and finally a functional relationship between the central temperature and the sterilization value was established.It was relatively simple to calculate the sterilization value through the functional relationship.The expression used sterilization temperature and Z value as parameters to derive the expression relationship of the sterilization value for different sterilization temperatures and Z values.It could be expressed by a simple functional relation without integration.The sterilization value obtained by the functional expression was compared with the sterilization value obtained by the integration,and the error was within 1 min,and the simple calculation of the bactericidal value was realized.This method was simple and easy and beneficial to the optimization of the sterilization process and was of great significance to the quality management of canned food.