罐头杀菌值简单计算方法的探讨

本论文以平板型罐头食品为研究对象,探讨热杀菌过程中心部分杀菌值的简单计算方法。通常推算杀菌值就需要对温度的数值进行积分,或利用计算机软件来进行计算分析,比较困难和复杂。本研究首先利用数学解析计算出中心温度,再利用积分方法计算出杀菌值后,建立中心温度和杀菌值的函数关系式。通过函数关系式来推算杀菌值,比较简单易行。表达式以杀菌温度和Z值作为参数,推导出不同杀菌温度和Z值时杀菌值的表达式关系,不通过积分就可以通过简单的函数式来表达。将通过函数表达式求得的杀菌值和通过积分求得的杀菌值进行比较的结果表明误差在1 min以内,实现了杀菌值的简便计算。此方法便简单易行。有利于杀菌工艺的优化,对罐头食品的品质管理具有重要意义。

A Simple Calculation Method for the Sterilization Value of Canned Food

Flat-panel canned food was taken as the research object and a simple calculation method for the sterilization value of the central part of the heat sterilization process was proposed. Usually, calculating sterilization value needs either integrating the temperature value or using computer software for calculation, and both of the methods were difficult and complicated. In the proposed method, the central temperature was calculated first by mathematical analysis, then the sterilization value was calculated by integral method and finally a functional relationship between the central temperature and the sterilization value was established. It was relatively simple to calculate the sterilization value through the functional relationship. The expression used sterilization temperature and Z value as parameters to derive the expression relationship of the sterilization value for different sterilization temperatures and Z values. It could be expressed by a simple functional relation without integration. The sterilization value obtained by the functional expression was compared with the sterilization value obtained by the integration, and the error was within 1 min, and the simple calculation of the bactericidal value was realized. This method was simple and easy and beneficial to the optimization of the sterilization process and was of great significance to the quality management of canned food.