熟制小龙虾软包装体系灭菌过程中的传热模型研究  

Study on heat transfer model for sterilization process of cooked crayfish flexible packaging system

作　　者：王茜 王利强 WANG Xi;WANG Liqiang(Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,China)

机构地区：[1]江南大学,江苏无锡214122 [2]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：《包装与食品机械》2023年第1期32-38,共7页Packaging and Food Machinery

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：为延长即食小龙虾的保质期,基于体系的热物理性质及非稳态传热过程,建立针对熟制小龙虾软包装体系热杀菌传质数学模型,利用插值法进行计算并模拟体系中心温度在热杀过程中的变化规律。结果表明,不同的温度处理条件下,虾肉中心温度呈现相同的升温趋势,在前40 s内温度不变,40 s~6 min内急剧上升,后升温速度变缓,在15 min左右趋近于灭菌温度,模型预测值与试验所得数据基本吻合,平均相对误差在4%以内,且灭菌温度越低拟合程度越高。模型很好地预测了熟制小龙虾软包装体系的中心温度变化,对其热灭菌工艺的优化具有一定的指导意义。In order to prolong shelf life of ready-to-eat crayfish,a mathematical model was established for thermal mass transfer of flexible packaging system of cooked crayfish based on the thermal physical properties and unsteady heat transfer process of the system to calculate and simulate the change law of the center temperature of the system in the process of thermal sterilization by interpolation method.The results show that under different temperature treatment conditions,the central temperature of crayfish meat shows the same warming trend.The temperature is constant in the first 40 seconds,rises sharply in 40 seconds to 6 minutes,and then slows down and approaches the sterilization temperature in about 15 minutes.The simulation results are basically in agreement with the experimental data,the average relative error is controlled within 4%,and the lower the sterilization temperature is,the higher the fitting degree is.The model proves to be able to well predict the change of center temperature of cooked crayfish flexible packaging system,which has certain guiding significance for the optimization of its thermal sterilization process.

关 键 词：熟制小龙虾 软包装系统 热灭菌 数学模型 传热 

分 类 号：TS205.9[轻工技术与工程—食品科学]