流态化蒸气杀菌装置及其杀菌效果试验分析  

Experimental analysis on the fluidized steam sterilization equipment and its sterilization effect

作　　者：谢堃[1] 项秀武 蒋光明 葛茂泉[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江三雄机械制造有限公司,浙江上虞312300

出　　处：《食品与机械》2010年第2期88-91,共4页Food and Machinery

基　　金：浙江省科技攻关计划项目(编号:浙科发计(2006)第255号)

摘　　要：在介绍流态化蒸气杀菌装置的基础上,分别以黑胡椒粒、AD胡萝卜粒和AD番茄粒为原料,测试不同蒸气温度和蒸气流量条件下,该杀菌装置对此类粒状物料的杀菌效果。结果表明,流态化蒸气杀菌装置对大肠菌群及致病菌的杀灭效果明显;菌落总数随着蒸气流量的增加、蒸气温度的提高而递减;杀菌后各物料的含水量均随着蒸气流量的增加而增大,且在蒸气温度110℃时的增加量大于121℃时。感官鉴定表明,杀菌前后各物料的色泽变化不大,黑胡椒粒特有的香味保持良好。Fluidized steam sterilization equipment is introduced. The sterilization effect of this equipment on black pepper grain, AD carrot and AD tomato granula is tested in different steam flow and different steam temperature, respectively. The results show that： the fluidized steam sterilization equipment has apparent sterilizing effect on coliform group and other pathogenic bacteria; the total numbers of colony decreased with the increased steam flow and steam temperature; the water content of each of these materials after sterilization increased when the steam flow was increased and the water content increment was larger at 110℃ steam temperature than that at 121℃. Sensory analysis shows that there are little changes in color and luster of each of the materials, and the idiosyncratic aroma of black pepper grain is well preserved.

关 键 词：流态化蒸气杀菌装置 黑胡椒粒 菌落总数 蒸气流量 含水率 AD胡萝卜粒 AD番茄粒 

分 类 号：TS205[轻工技术与工程—食品科学]