| 午餐肉罐头杀菌条件的探讨 |
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| 引用本文： | 郭继科,刁道守,梁金梅.午餐肉罐头杀菌条件的探讨[J].食品与生物技术学报,1988,7(2). |
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| 作者姓名： | 郭继科 刁道守 梁金梅 |
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| 作者单位： | 镇江罐头食品厂
(郭继科，刁道守)，镇江罐头食品厂(梁金梅) |
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| 摘 要： | 397克午餐肉传热曲线斜率f_h为66,j值为1.32。采用鲍尔公式计算的结果,若加热温度为112℃,118℃,121℃,125℃,130℃时,要使罐内中心点F值达到3,在离罐壁15mm处的F值分别为12.99,36.38,52.46,130.01,334.3,通过实罐试验,采用130℃高温短时杀菌的罐头因受热过度,有脂肪析出,弹性也差。本试验说明,午餐肉罐头采用116—118℃的杀菌条件为宜。
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| 关 键 词： | 午餐肉 杀菌 F值 鲍尔公式 |
A STUDY of STERILIZATION CONDITIONS FOR CANNED LUNCHEON MEAT |
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| Guo Jike et al.A STUDY of STERILIZATION CONDITIONS FOR CANNED LUNCHEON MEAT[J].Journal of Food Science and Biotechnology,1988,7(2). |
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| Authors: | Guo Jike |
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| Affiliation: | Guo Jike et al |
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| Abstract: | The heat transfer in canned Iuncheon meat is mainly of conduction type. When heating temperatures are 112, 118, 121, 125 and 139 deg. C respectively and when F value at the central point reaches 3, as a result of calculation based on Bali's fomulae, the corresponding F values at the point, which is 15mm apart from the can wall, are approximately 13, 36, 52,130, and 334. According to filled can tests, the canned food using HTST sterilization nethod will have some fat released and poor apringuess. This indicates that it is preferable to adopt the temperature from 110 to 118 deg. C as optimum sterilization condition. |
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| Keywords: | luncheon meat sterilization F value Ball's formulae |
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