基于层次分析法的面制主食杀菌及包装生产线设计与试验  

Design and experiment of aseptic packaging line of staple wheat food with analytic hierarchy process method

作　　者：徐雪萌[1] 屈凌波[2] 徐芸[1] 

机构地区：[1]河南工业大学机电工程学院,郑州450007 [2]洛阳理工学院机械工程学院,洛阳471023

出　　处：《农业工程学报》2016年第9期219-224,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：粮食公益性行业科研专项资助项目(201313011)

摘　　要：为适应面制主食工业化生产,保证主食流通过程中的质量,研制可集成于面制主食工业化生产线末端的复合杀菌包装生产线。依据面制主食贮藏特性及流通过程中变质的影响因素,结合食品保鲜包装的技术与方法,确定面制主食杀菌包装生产线由主食干燥、复合杀菌和包装三大功能装置组成。在设计方案时采用层次分析法,选择主食杀菌包装生产线上所用食品干燥、杀菌保鲜技术方案,并设计生产线的物料流程。优选的结果为,干燥采用红外线干燥,复合杀菌方式为低温、紫外线和臭氧相结合,包装采用接缝式裹包,且整条生产线可程序化控制,实现杀菌时间、紫外线照度、臭氧浓度和温度的实时调节,为主食品工业化生产提供杀菌包装装备。利用该设备对馒头进行复合杀菌试验,结果表明馒头的色泽和质构均优于自然放置的馒头,经杀菌包装后的馒头在温度4℃,相对湿度为50%～70%的环境中贮存20 d其菌落总数为3.5 lg（CFU/g）,达到预定20 d的保质期。研究结果为面制主食工业化生产及复合杀菌包装装备设计提供参考。A design of aseptic packaging system integrated as the end part of the staple wheat food product line is studied, in order to keep the quality of the staple wheat food in the period of the distribution and sale. There are 3 basic parts in the aseptic packaging system, i.e. drying unit, compound sterilization units and packaging unit, considering influence factors for the food quality during storage and circulation as well as fresh-keeping packaging technology. Three basic parts can be freely used for different kinds of staple wheat food. Four technical schemes of aseptic packaging line are established according to different kinds of drying, sterilization and packaging techniques. The 4 schemes are studied with the analytic hierarchy process（AHP） method. In the AHP analysis process, the hierarchy with 3 criteria i.e. working performance, economic efficiency and reliability, and 9 sub-criteria is established. Through evaluation and priority considering, the optimum scheme is chosen. The aseptic packaging line is carefully designed, which is composed of the infrared drying unit, compound sterilization units of ultraviolet（UV）, low temperature, Ozone, packaging machine, and reasonable product flow. In order to achieve industrial production of aseptic packaging for different kinds of staple wheat food, the line can be program-controlled with adjustable parameters, such as drying time, drying temperature, sterilization time, UV illumination intensity and Ozone intensity. The aseptic packaging system is set up in accordance with the above optimum scheme by the AHP method. Chinese steamed bread made of flour with primary moisture content of 43% have been processed by the compound sterilization units of aseptic packaging system under the condition of 4℃, relative humidity（RH） of 50%-70%, UV illumination intensity of 90-100 μW/m^2 and Ozone intensity of 40-60 mg/m3. For processed and the naturally placed Chinese steamed bread, the comparative tests of color, texture and bacterial quantity have been conducted

关 键 词：杀菌 包装 层次分析法 面制主食 

分 类 号：TB486.3[一般工业技术—包装工程]