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本文运用HACCP原理对浓缩苹果清汁生产过程进行了危害分析及关键控制,确定了其关键控制点为:原料果和无菌包装材料的验收.原料果拣选、后巴氏杀菌和无菌灌装.通过对关键控制点的监控确保苹果清汁的质量。 相似文献
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为正确制定低酸食品罐头杀菌规程,根据美国FDA要求,必须采用腐败微生物芽孢耐热性测试、热传导测试及实罐接种杀菌试验,才能科学地决定杀菌规程。本文对10种低酸食品罐头进行了研究,得到一系列有关参数,为科学地合理地制定杀菌规程提供了必要的依据。 相似文献
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食品无菌包装工艺综述 总被引:1,自引:0,他引:1
所谓无菌包装,按照狭义的理解,就是把已预高温杀菌(Presterilization,以下简称预杀菌)了的无菌食品在无菌条件下充填到无菌的容器中,然后在无菌的条件下进行能够防止微生物侵入容器内部的封口作业的过程。 近年来,无菌包装已经悄悄地、然而很活跃地进入了食品领域,被广泛应用于牛奶包装和乳制品包装。目前无菌包装已经扩展到了其它食品领域如水果制品和蔬菜制品上。无菌包装提强了一种新的加工工艺导致一组新的食品——预杀菌后无菌包装的食品。 相似文献
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<正>在高压釜中对瓶、袋、罐内食品进行杀菌,是传统的食品处理方法。而无菌处理技术则是对食品先进行灭菌处理,然后再使用无菌材料(或无菌容器)在无菌的环境下进行无菌包装。它与传统的无菌处理方法相比,具有下列优点: 相似文献
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HACCF质量控制体系在苹果酒生产过程中的应用 总被引:3,自引:0,他引:3
运用HACCP基本原理对苹果酒酿造过程中潜在的危险因素进行了分析,确定了苹果原料控制、清洗、榨汁、杀菌、酶解、过滤、主发酵、倒酒、后发酵、巴氏杀菌为苹果酒生产中的关键控制点,并确定了能保证关键控制点临界限度和监控措施,制定了HACCP控制表,最后用食品安全性检验方法对HACCP体系检验查证,确保苹果酒生产过程中的质量和安全性。 相似文献
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近年来,消费者对于减糖、无糖、无酒精饮料等健康饮料的广泛需求以及市场对于绿色、环保、循环经济重要性的认识提高,推动了饮料市场的转型及稳健发展,液体饮料的无菌灌装技术也随之不断进步,再生塑料、植物基包装等新型包装,脉冲强光、电子束等新型灭菌技术以及自动化智能化无菌灌装设备开始应用于饮料的无菌灌装.本文对近年来液体饮料无菌... 相似文献
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Abstract: This study was carried out to investigate segmented‐flow aseptic processing of particle foods. A pilot‐scale continuous steam sterilization unit capable of producing shelf stable aseptically processed whole and sliced mushrooms was developed. The system utilized pressurized steam as the heating medium to achieve high temperature‐short time processing conditions with high and uniform heat transfer that will enable static temperature penetration studies for process development. Segmented‐flow technology produced a narrower residence time distribution than pipe‐flow aseptic processing; thus, whole and sliced mushrooms were processed only as long as needed to achieve the target Fo = 7.0 min and were not overcooked. Continuous steam sterilization segmented‐flow aseptic processing produced shelf stable aseptically processed mushrooms of superior quality to conventionally canned mushrooms. When compared to conventionally canned mushrooms, aseptically processed yield (weight basis) increased 6.1% (SD = 2.9%) and 6.6% (SD = 2.2%), whiteness (L) improved 3.1% (SD = 1.9%) and 4.7% (SD = 0.7%), color difference (ΔE) improved 6.0% (SD = 1.3%) and 8.5% (SD = 1.5%), and texture improved 3.9% (SD = 1.7%) and 4.6% (SD = 4.2%), for whole and sliced mushrooms, respectively. Segmented‐flow aseptic processing eliminated a separate blanching step, eliminated the unnecessary packaging of water and promoted the use of bag‐in‐box and other versatile aseptic packaging methods. Practical Application: Segmented‐flow aseptic processing is capable of producing shelf stable aseptically processed particle foods of superior quality to a conventionally canned product. This unique continuous steam sterilization process eliminates the need for a separate blanching step, reduces or eliminates the need for a liquid carrier, and promotes the use of bag‐in‐box and other versatile aseptic packaging methods. 相似文献
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无菌包装通常采用连续杀菌的方法。本研究为连续杀菌值的计算发展了一个方法。这个方法是通过停留时间分布测定实现的。根据停留时间测定,进而开发了连续杀菌值计算数学模型。此数学模型可用于连续杀菌值计算。为了便于在生产线上进行监测,本研究还开发了计算机程序。 相似文献
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《Food Reviews International》2013,29(2):215-270
Abstract A prerequisite for the aseptic packaging of food is the UHT or HTST process used for sterilizing the food. These processes are defined. The history, microbiology, and engineering principles of aseptic processing and packaging are covered. Attainment of sterility and acceptable levels of spoilage are discussed. Methods used for sterilization of packaging materials include thermal and chemical methods. Thermal methods are normally used for sterilizing the product. With some products there are problems due to enzyme survival. UHT processing systems and aseptic packaging plants are reviewed. 相似文献