超高压加工过程食品物料绝热压缩升温特性研究  

Adiabatic Compression Heating Characteristics of Selected Food Materials during High Pressure Processing

作　　者：孙伟[1] 李建平[1] 都基睿[1] 朱松明[1] 于勇[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《农业机械学报》2016年第3期200-206,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金项目(31171779)

摘　　要：为了掌握物料的绝热压缩升温特性,以便在超高压加工过程中合理利用绝热压缩升温效应,优化超高压加工工艺,通过特别设计的超高压下绝热压缩试验装置,测定了多种物料在不同压力（100~400 MPa）和初始温度（15~45℃）条件下的绝热压缩升温值。结果表明：在初始温度25℃时,乙醇的绝热压缩升温值最大（12.8℃/（100 MPa））,且随压力的增大而减小,脂肪类物料的绝热压缩升温值（7.3~10.7℃/（100 MPa））较其他高含水率物料的（2.6~4.0℃/（100 MPa））要高,且随压力的增大而减小;高含水率物料的绝热压缩升温值随初始温度的升高表现出增大的趋势,而脂肪类物料的变化则不明显;建立了基于压力和初始温度的物料绝热压缩升温值的预测模型,对多种物料拟合得到的方程回归系数均在0.97以上。During high pressure processing（ HPP）,the work of compression always causes the food materials to undergo a reversible adiabatic temperature increase. This phenomenon results in non-uniform temperature distribution during processing. The compression heating can also influence the inactivation of bacteria,spore and enzyme. But knowledge in this filed is still very limited. In this study,adiabatic compression heating characteristics of food materials during HPP was investigated using a specially designed experimental setup. Selected liquid and solid food materials were studied at different pressure levels（ 100 ~ 400 MPa） and different initial temperatures（ 15 ~ 45℃）. At 25℃ initial temperature,ethanol had the highest δ（ adiabatic temperature increase up to 12. 8℃ /（ 100 MPa）） of the samples examined,and δ value was decreased with increasing pressure. Compared to high water content foods（ 2. 6 ~ 4. 0℃ /（ 100 MPa））,fats and oils showed higher δ values（ 7. 3 ~ 10. 7℃ /（ 100 MPa））,which were also decreased with increasing pressure. For high water content foods,δ values was increased with increasing initial temperature,but fats and oils had little or no effect of initial temperature. An empirical equation was established to predict the adiabatic temperature increase value during HPP at different pressure levels and different initial temperatures for food materials. The third-order polynomial was used to fit the δ values of orange juice,honey,whole milk,semi-skimmed milk,soybean oil,beef and ethanol. The regression coefficients of these equations were all above 0. 97. This study provides useful information for the optimization of high pressure processing.

关 键 词：食品物料 热效应 超高压 热力学 

分 类 号：TS201.1[轻工技术与工程—食品科学]