高温气流粉碎同步高效灭菌机理  

Mechanism of high temperature air flow pulverization

作　　者：黄生龙 张明星[1] 陈海焱[1] 邹鹏程[1] HUANG Shenglong;ZHANG Mingxing;CHEN Haiyan;ZOU Pengcheng(College of Environment and Resources,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]西南科技大学环境与资源学院,四川绵阳6210101

出　　处：《中国粉体技术》2019年第2期12-17,共6页China Powder Science and Technology

基　　金：西南科技大学研究生创新基金项目;编号:18ycx053

摘　　要：在粉类食品灭菌过程中,为保证灭菌与粉碎的同步性,并提高灭菌效率,本研究采用高温气流粉碎实验平台,通过调整不同的气源温度,获得物料在平台内粉碎时同步灭菌的新技术;对比膨化黑米粉在烘箱内不同加热时间、加热温度下的灭菌效果,结合CFD数值模拟深入分析膨化食品的在平台内的快速灭菌机理。结果表明:在120℃时,高温粉碎灭菌与干热灭菌方式都达到了国标要求的菌落总数(<1 000 cfu/g),而在灭菌时间上,高温粉碎灭菌方式需5 min,仅为干热灭菌方法的1/72。In order to ensure the synchronization of sterilization and pulverization,and to improve the sterilization efficiency in the sterilization process of powdered foods,a high-temperature airflow pulverization experimental platform was used to adjust the temperature of different gas sources to obtain the synchronization of materials in the platform.A new sterilization technology,comparing the sterilization effect of expanded black rice flour in different heating time and heating temperature in the oven,was combined with CFD numerical simulation to deeply analyze the rapid sterilization mechanism of the puffed food in the platform.The results show that at 120 ℃,the high temperature pulverization sterilization and dry heat sterilization methods reach the number of colonies required by the national standard (<0.1 million cfu/g),while in the sterilization time,the high temperature pulverization and sterilization method takes 5 min,only 1/72 of the dry heat sterilization method.

关 键 词：膨化黑米粉 气流粉碎 同步灭菌 数值模拟 

分 类 号：TS201.1[轻工技术与工程—食品科学]