2.1-热杀菌工艺设计(中英文)59页课件.ppt

1、Raymond H. Carroll商业无菌包装食品培训课程Copyright 2019 马里兰大学保留所有权Raymond H. CarrollCommercially Sterile Packaged Foods Training ProgramCopyright 2019 University of MarylandAll Rights ReservedTemperatureReal TimeMin121.1C250FFo 0 + 3 + 7 + 2 + 0 = 12 min0 3 7 2 0 TemperatureReal TimeMin121.1C250FFo 0 + 3 + 7 +

2、 2 + 0 = 12 min0 3 7 2 0 微生物微生物输入输入 D Z - Fo加热加热输入热穿透数据输入热穿透数据加工加工 计算计算生物验证生物验证MicrobiologicalInput D Z - FoHeatPenetration InputProcess CalculationBiological Confirmation数据获取缓慢加热To data acquisitionSlowest heating Spot传递传递Conduction对流对流Convection15 30 453002001000Time (min)Temperature (oF)对流对流传递传递15

3、 30 453002001000Time (min)Temperature (oF)ConvectionConduction 00 30 1:001219338TimeTemperature (deg C)Heating & Cooling Medium Temp.Product ITStart cyclesteam onRetort CUTProcess timeEnd of heating: steam off. Cold water onCooling watertemperatureRetort up to temp.start timing process 00 30 1:001219338TimeTemperature (deg C)Heating & Cooling Medium Temp.Product ITStart cyclesteam onRetort CUTProcess timeEnd of heating: steam off. Cold water onCooling watertemperatureRetort up to temp.start timing process