液体食品连续流动微波杀菌研究进展  

Progress in microwave sterilization of continuous flow liquid food

作　　者：张立欣 徐庆[1,2,3] 郑兆启 王瑞芳 李占勇[1,2] ZHANG Lixin;XU Qing;ZHENG Zhaoqi;WANG Ruifang;LI Zhanyong(Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry&Food Machinery and Equipment,Tianjin University of Science&Technology,Tianjin 300222,China;Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment,Tianjin University of Science&Technology,Tianjin 300222,China;Guangdong Intelligent Filling Technology Limited Company,Foshan 528000,China)

机构地区：[1]天津科技大学天津市轻工与食品工程机械装备集成设计与在线监控重点实验室,天津300222 [2]天津科技大学天津市低碳绿色过程装备国际联合研究中心,天津300222 [3]广东智能灌装科技有限公司,广东佛山528000

出　　处：《包装与食品机械》2022年第2期107-112,共6页Packaging and Food Machinery

基　　金：广东省重点领域研发计划项目(2020B0202010004)。

摘　　要：针对制约微波杀菌工业化的主要因素——微波加热的不均匀性,对液体食品连续流动微波加热及杀菌装置进行综述。结果显示:液体食品的流动可以促进微波加热的均匀性,合理设计微波腔体和物料管、应用盘管或弯管、采用循环流和设置静态混合器,以及组合其他加热方式均可以改善微波加热的均匀性。由于加热时间短和营养成分保留率高,液体食品连续流动微波杀菌可能成为一种替代传统热杀菌的杀菌方式。In view of the main factor restricting the industrialization of microwave sterilization——the non-uniformity of microwave heating,the continuous flow microwave heating and sterilization devices for liquid food were overviewed.The results show that the flow of liquid food can promote the uniformity of microwave heating.The uniformity of microwave heating can be improved by designing microwave cavity and material pipe,applying coil or bend tube,using circulating flow,setting static mixer and combining other heating methods.Due to the short heating time and high nutrient retention,continuous flow microwave sterilization of liquid food may become an alternative to traditional thermal sterilization.

关 键 词：液体物料 连续流动 微波杀菌 加热均匀性 

分 类 号：TS205.9[轻工技术与工程—食品科学]