罐头食品热杀菌过程优化的研究进展  

Research progress in the optimization of thermal sterilization in canned food

作　　者：王亮[1] 周建伟[1,2] 邵澜媛[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]浙江大学宁波理工学院,浙江宁波315100

出　　处：《食品工业科技》2013年第20期377-380,385,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(2011AA100804)

摘　　要：目前我国罐头工业普遍存在过度杀菌现象,导致了食品品质的下降。本文介绍了热杀菌过程的常用优化指标,并从品质最优、能耗最小、多目标规划三个方面论述了近年来热杀菌优化的研究现状,同时总结了这一领域所存在的问题。At present,excessive sterilization exists in our canned industry,resulting in a decline in food quality. The optimization indicators which were commonly used in thermal sterilization processing were introduced in this paper and the research progress of thermal sterilization optimization according to quality optimal ,the minimum energy consumption and multi-objective optimization were also reviewed. Base on the above, some problems in this field were summarized and analyzed.

关 键 词：罐头食品 热杀菌 营养 优化 

分 类 号：TS294.3[轻工技术与工程—农产品加工及贮藏工程]