PREDICTION OF HOT-FILL AIR-COOL STERILIZATION PROCESSES FOR TOMATO PASTE IN GLASS JARS
PREDICTION OF HOT-FILL AIR-COOL STERILIZATION PROCESSES FOR TOMATO PASTE IN GLASS JARS
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DOI：
10.1016/0260-8774(94)90122-8
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发表时间：
1994-01-01
影响因子：
5.5
通讯作者：
MENDOZA, S
中科院分区：
文献类型：
--
作者：
SANDOVAL, AJ;BARREIRO, JA;MENDOZA, S
建立了双浓缩番茄酱在玻璃瓶中热灌装过程中的传热和综合灭菌值的数学模型，该模型能够较好地预测热灌装后风冷过程中的时间-温度关系。计算热灌装后的综合灭菌值作为保留时间的函数。85摄氏度的热灌装温度不足以对所研究的任何瓶子大小的产品进行适当的灭菌，也不足以对所使用的目标微生物(凝结杆菌)确定的初始和最终种群水平进行适当的灭菌。对于200、500和4000 cm3的罐子，建议热灌装温度分别至少为94、92和90摄氏度。随着罐子尺寸的增加，达到所需综合灭菌值所需的热灌装温度和保留时间降低，热灌装温度降低，保留时间增加。
A mathematical model to predict heat transfer and integrated sterilization values during the hot-fill process of double concentrated tomato paste in glass jars was developed The model was capable of predicting satisfactorily the time-temperature relationships during the air-cooling process following the hot-fill process. Integrated sterilization values after hot-filling were calculated as a function of the retention time. A hot-filling temperature of 85-degrees-C was not adequate to sterilize properly this product for any of the jar sizes studied and for the initial and final population levels established, for the target microorganism employed (B. coagulans). Hot-filling temperatures of at least 94, 92 and 90-degrees-C are recommended for jar sizes of 200, 500 and 4000 cm3, respectively. As jar size increased, the hot-filling temperature and the retention time required to achieve the desired integrated sterilization value decreased Larger retention times were obtained as the hot-filling temperatures decreased.