巴氏杀菌乳冷藏配送期间的温度及品质变化  

Temperature and quality change of pasteurized milk during refrigerated distribution

作　　者：邹毅峰[1] 林朝朋[2] 傅伟[3] 

机构地区：[1]中南大学交通运输学院,湖南长沙410075 [2]韶关学院食品科学与工程系,广东韶关512005 [3]广州大学物流与运输研究中心,广东广州510006

出　　处：《食品工业科技》2009年第2期97-98,101,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(50378091);东亚运输研究学会(EASTS)国际研究团队合作项目(IRG-08-2005)

摘　　要：为研究巴氏杀菌乳配送期间的温度和品质变化特点,通过跟车实测获取牛乳配送温度和时间参数,以2℃恒温过程为对照组,考察巴氏杀菌乳在8℃和10℃恒温过程中的菌落总数、酸度和蛋白质含量的变化情况。结果表明,冷藏车车厢内各个部位温度不均;车厢门口和车厢中部的乳温低于车厢最内部乳温;配送时间超过12h后牛乳品质变化有加快趋势。To investigate temperature and quality change of pasteurized milk during refrigerated distribution, parameters of distribution temperature and time were obtained by means of measuring the distribution cars.Then the total bacterial count,acidity and protein content of pasteurized milk were investigated in the conditions of 813 and 1013 with the control group of 213.The results showed that the temperature of the doorway and in the center of carriage would be lower than that innermost, as well as quality change would have been speeded up after 12 hours＇ distribution.

关 键 词：巴氏杀菌乳 冷藏配送 温度 品质 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]