流体食品微波杀菌工艺试验研究

与传统的红外线杀菌、巴氏杀菌相比,微波杀菌具有能量损耗小、加热迅速且直接的特点,用于食品杀菌可以达到保持营养与风味、卫生、安全及无污染的效果.以往对食品微波杀菌的研究多集中于固体或半固体食品,而对鲜奶等液态食品的连续流动杀菌的研究较少.为此,通过设计的流体食品微波杀菌试验装置,以水为试验介质,以微波功率为试验参数,以杀菌过程中的温升和流量为试验指标,得到微波杀菌参数之间的相互影响规律以及在给定流量下微波功率的大致变化范围,为液态食品连续流动杀菌设备的进一步开发研究提供了一定的理论依据.

Microwave Sterilizing Techniques for Liquid Food

Comparing with the traditional methods of food sterilizing, such as infrared rays and Pasteur, microwave sterilization have the advantages of lower power, higher speed and direct acting. The researches before were almost on the solid or semisolid food, and less on the liquid food just like milk. Testing equipment was designed for liquid food sterilizing under the microwave field. On the equipment, water was used as testing material, and gained the function between parameters such as temperature and flowing quality by varying the micro wave power. The range of micro wave power acting on the testing material under the given flowing quality was also obtained roughly. The conclusion of the paper provided some good reference for the developing of microwave sterilizing equipments.