食品试验罐头之开发及罐内压力变化之的研究.pdfVIP

12 3 2003 9 49 農業機械學刊 第 卷 第 期 年 月 食品試驗罐頭之開發及罐內壓力變化之研究 1 2 3 陳和賢 ，吳明昌 ，謝政峰 1. 國立屏東科技大學食品科學系副教授，本文通訊作者 2. 國立屏東科技大學食品科學系教授 3. 國立屏東科技大學食品科學系研究生 摘 要 罐頭食品在熱處理殺菌的過程中，必須控制釜壓以避免在熱處理過程中因罐 頭內部受熱產生的壓力過大而造成「凸罐」或內外壓差太大引起「凹罐」，結果 不但是商品價值喪失，也引起食品安全問題。本研究已開發一食品試驗罐配合數 據擷取系統，可探討加熱及冷卻過程中，罐頭內部壓力的變化，及不同濃度的添 加物及不同的空氣量對罐內壓力的影響。實驗結果顯示，當罐頭的上部空隙比例 增加，熱處理時罐內壓有上升的趨勢，而隨著添加物濃度的增加，罐內壓力也有 些微的上升，經由田口法的分析發現，罐型的大小在所有選擇的因子中對罐內壓 的影響最大，這些數據可提供食品業界未來新產品開發時，殺菌過程中罐內壓力 變化之參考。 關鍵詞 ：罐頭食品、熱處理、試驗罐、田口法 DESIGN OF THE FOOD TEST CAN AND STUDY ON CHANGES OF INTERNAL PRESSURE IN THE TEST CAN 1 2 3 Ho-Hsien Chen , Ming-Chung Wu , Cheng-Feng Hsieh 1. Associate Professor, Department of Food Science, National Pingtung University of Science and Technology, Corresponding Author. 2. Professor, Department of Food Science, National Pingtung University of Science and Technology. 3. Graduate Student, Department of Food Science, National Ping- Tung University of Science and Technology. During the thermal processing of the canned food, the retort pressure need to be well controlled to avoid causing the Buckled or Paneled of containers, due to the difference between internal and external pressure. Its not only about the loss of commercial value, but also about the food safety issue. In this study, a test can had been developed along with the data acquisition system to investigate the changes of internal pressure during the h