水产食品头热杀菌模拟与优化的研究进展-包装工程.PDF

第37 卷 第 13 期 包 装 工 程 2016 7 PACKAGING ENGINEERING ·99 · 水产食品头热杀菌模拟与优化的研究进展 黄蓓蓓 门峡职业技术学院，门峡 472000 摘要： 目的 了动态掌握水产食品罐头内食品热杀菌过程中的全场温度速度杀菌值的分布及 变化规律，有效指导工业生产，对热杀菌过程模拟与优化的进展进行研究方法 介绍目前对热杀 菌模拟及优化的研究方法，并对其适用范围作分析，梳理水产食品罐头热杀菌模拟及优化的研究历 程和进展结论 目前很多研究所建立的模型只有理论的分析，缺乏实验的证实运用计算机 进行热杀菌的模拟与优化并应用到实际生产中是水产食品罐头的发展方向 关键词：水产食品罐头；热杀菌；模拟；优化 + 中图分类号：TS295 .4 文献标识码：A 文章编号： 1001-3563(2016)13-0099-07 Research Progress in Simulation and Optimization of Thermal Sterilization of Canned Aquatic Products HUANG Bei-bei (Sanmenxia Polytechnic, Sanmenxia 472000, China) ABSTRACT: In order to comprehensively and dynamically understand the distribution and variation laws of temperature, speed and sterilizing value of the food inside the aquatic product cans during thermal sterilization and thus to effectively guide industrial production, the research progress in simulation and optimization of the thermal sterilization process is required. This review briefly introduced the current research methods for the simulation and optimization of thermal ste- rilization, analyzed their applicable ranges, and combed the research history and progress of thermal sterilization simula- tion and optimization of canned aquatic products. At the moment, the models established in most studies are limited to theoretical analysis, lacking experimental verification. Employment of computers in simulation and optimization of ther- mal sterilization and its application in actual production would be the development direction of canned aquatic products. KEY WORDS: canned aquatic products; thermal sterilization; simulation;