真空包装小龙虾虾仁热杀菌数值模拟研究  

Numerical Simulation Study on Heat Sterilization of Vacuum-packed Crayfish

作　　者：侯皓然 马淑凤 王利强 Hou Haoran;Ma Shufeng;Wang Liqiang(Academy of Mechanical Engineering,Jiangnan University,Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学机械工程学院江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国食品学报》2022年第11期279-287,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项资金(JUSRP21115);江苏省食品先进制造装备技术重点实验室自主研究课题资助项目(FMZ201902)。

摘　　要：以小龙虾虾仁为研究对象,利用COMSOL Multiphysics软件建立了考虑外包装材料(PET/AL/NY)的三维仿真模型,模拟工业高温蒸汽灭菌过程。无线温度传感器对虾仁冷点温度的验证结果发现,三维仿真模型对于高温灭菌过程的表征结果可靠。在此基础上,通过仿真模型可表征真空包装虾仁内的最慢加热区(SHZ)位置变化、温度变化及F值变化的实时数据。结合工业生产需要,优化针对于真空包装小龙虾虾仁产品的灭菌方案。结果发现:产品最慢加热区位于厚度较大的截面中心处而不是几何中心,产品表面存在过度加热现象。参考模型温度分布结果及相关质构数据,认为在F值=8 min条件下115℃-10 min杀菌方案可在确保产品安全的前提下提升产品品质。本文所建立的模型可为真空包装软罐头产品的热杀菌优化提供参考。A three-dimensional heat transfer model was established to simulate thermal pasteurization process of model food(crayfish)considering the packaging materials(PET/AL/NY)based on COMSOL Multiphysics in this paper.Through the verification result of the cold spot temperature of the shrimp by the wireless temperature sensor,it was found that the three-dimensional simulation model was reliable for the characterization of the high temperature sterilization process.The simulation model could be used to characterize the real-time data of the slowest heating zone(SHZ)in the vacuum packaged shrimp position change,temperature change and F value change.Combining with the needs of industrial production,optimize the sterilization plan for vacuum-packed crayfish and shrimp products.It was found that the slowest heating zone of the product was located at the center of the thicker section instead of the geometric center,and the product surface was overheated.With reference to the model temperature distribution results and related texture data,it was believed that the 115℃-10 min sterilization program under the condition of F value=8 min could improve product quality while ensuring product safety.This study is expected to be a significant contribution for further optimization studies.

关 键 词：高温灭菌 COMSOL 模拟 真空包装 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]