超高静压下食品压致升温的预测及数学模型建立.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.8 超高静压下食品压致升温的预测及数学模型建立 1 2 2 1 1 1 王标诗 ，李汴生 ，曾庆孝 ，杜建中 ，彭元怀 ，江敏 （1.湛江师范学院化学科学与技术学院，广东湛江 524048）（2.华南理工大学轻工与食品学院，广东广州 510640） 摘要：为了弄清食品在超高静压下的压致升温情况，以便准确控制杀菌的加工工艺条件，本文测定了较小热损失条件下（利用 聚四氟乙烯套筒模拟）食品及其成分的压致升温值并提出了预测某一食品压致升温值的方法，与实测值比较可知此方法能较好地预测 其压致升温值；由热力学第一定律推导出一定压力和温度范围内某一食品的压致升温值主要取决于其初始温度和压力，并通过经验方 程拟合食品的压致升温值，建立了食品压致升温值与压力和初始温度之间的关系。在 100~400 MPa 下温度25~55 ℃时较小热损失条 件下对水、大豆油和橄榄油的压致升温值进行拟合，结果表明，对这三种物质拟合得到方程的回归系数依次分别为 0.976、0.990 和 0.981，此外，将实测值和用方程拟合得到的预测值进行比较，相对误差均不超过5%，说明此方程的拟合效果较好。 关键词：超高静压；食品；压致升温；预测；热损失 文章篇号：1673-9078(2014)8-175-181 Mathematical Model for Prediction of Compression Heating of Foods Processed with Ultra-high Hydrostatic Pressure 1 2 2 1 1 1 WANG Biao-shi , LI Bian-sheng , ZENG Qing-xiao , DU Jian-zhong , PENG Yuan-huai , JIANG Min (1.School of Chemistry Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China) (2.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: In this study, we aimed to predict the behavior of foods during compression heating using ultra-high hydrostatic pressure and to accurately control processing conditions for sterilization. The compression heating values of food and their components under low heat loss (simulated with a Teflon sleeve) were measured and a method to predict the compression heating value for a particular food item was proposed. A comparison of the estimated and measured values showed that this method could accurately predict compression heating values of food. Within a certain range of pressure and temperature, the compressi