超高静压下食品压致升温规律的研究  

Compression heating characteristics of foods during ultra high hydrostatic pressure processing

作　　者：王标诗[1] 李汴生[2] 曾庆孝[2] 黄娟[3] 阮征[2] 李琳[2] 

机构地区：[1]湛江师范学院化学科学与技术学院,湛江524048 [2]华南理工大学轻工与食品学院,广州510640 [3]广州市产品质量监督检验所,广州510110

出　　处：《农业工程学报》2009年第2期246-250,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金项目(20436020);广东省自然科学基金项目(05006597);湛江师范学院博士启动项目

摘　　要：为了弄清食品在超高静压下的压致升温规律,以便准确控制杀菌的加工工艺条件,通过聚四氟乙烯套筒模拟较小热损失条件下,将温度探头伸入高压腔内在线测定了液态食品和固态食品在超高静压下的温度变化情况,研究得出其在不同条件下的压致升温规律。结果表明:在室温下100～400 MPa范围内,脂肪含量高的食品的压致升温值明显高于含水率高的食品的压致升温值,且都随压力的增加而减小。在25～55℃和200 MPa时脂肪含量高的食品压致升温值随初始温度的增加而减小,而水的压制升温值受初始温度影响较大且随初始温度的增加而增加。可见,食品压致升温值主要受其成分的影响。故在食品的超高静压杀菌过程中必须考虑不同食品的压致升温值及热效应问题,以便合理确定食品的超高静压加工工艺条件。Technological conditions of sterilization can be controlled accurately according to compression heating characteristics of foods.Compression heating characteristics of foods were investigated by simulating low heat losses with the teflon sleeve during ultra high hydrostatic pressure processing by on-line determination of temperature.The compression heating values of foods with high fat were higher than those of food with high water at an initial temperature of 25 ℃and pressure treatments ranging from100 MPa...

关 键 词：超高静压 食品 压致升温 热损失 

分 类 号：TS201.1[轻工技术与工程—食品科学]