午餐肉罐头杀菌条件的探讨

A STUDY of STERILIZATION CONDITIONS FOR CANNED LUNCHEON MEAT

DOI：

中文关键词: 午餐肉,杀菌,F值,鲍尔公式

英文关键词: luncheon meat,sterilization,F value,Ball's formulae

基金项目:

郭继科 刁道守 梁金梅

镇江罐头食品厂

(郭继科，刁道守)

，镇江罐头食品厂(梁金梅)

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中文摘要:

397克午餐肉传热曲线斜率f_h为66,j值为1.32。采用鲍尔公式计算的结果,若加热温度为112℃,118℃,121℃,125℃,130℃时,要使罐内中心点F值达到3,在离罐壁15mm处的F值分别为12.99,36.38,52.46,130.01,334.3,通过实罐试验,采用130℃高温短时杀菌的罐头因受热过度,有脂肪析出,弹性也差。本试验说明,午餐肉罐头采用116—118℃的杀菌条件为宜。

英文摘要:

The heat transfer in canned Iuncheon meat is mainly of conduction type. When heating temperatures are 112, 118, 121, 125 and 139 deg. C respectively and when F value at the central point reaches 3, as a result of calculation based on Bali's fomulae, the c

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