热杀菌工艺设计(中英文)

1、商业无菌包装食品热加工设计Raymond H. Carroll商业无菌包装食品培训课程Copyright 2010 马里兰大学保留所有权Thermal Process Design for Commercially Sterile Packaged FoodsRaymond H. CarrollCommercially Sterile Packaged Foods Training ProgramCopyright 2010 University of MarylandAll Rights Reserved热力杀菌权威FDA 定义科学建立低酸罐头或酸化食品的加热过程的个人或组织。这一过程建立在

2、科学的数据之上，包括罐头的加热数据、致病菌及腐败菌的耐酸性、和相关的热穿透数据。这一权威必须包括热力学专业知识、酸化处理要求、足够的经验和相关的设备。Process AuthorityFDA definitionThe person or organization that scientifically establishes thermal processes for low-acid canned foods or processing requirements for acidified foods. The processes are based on scientifically o

3、btained data relating to heat or acid resistance of public health and spoilage bacteria and/or upon data pertaining to heat penetration in canned foods. The process authority must have expert scientific knowledge of thermal and/or acidification processing requirements and have adequate experience an

4、d facilities for making such determinations.热力杀菌权威USDA 定义热力杀菌权威指个人或组织具有密封包装食品的热加工要求的专业知识、具有相关的设备、被指定在本部分履行相关职能。 Process AuthorityUSDA definition a processing authority is the person(s) or organization(s) having expert knowledge of thermal processing requirements for foods in hermetically sealed cont

5、ainers, having access to facilities for making such determinations, and designated by the establishment to perform certain functions as indicated in this subpart.热加工权威食品公司有自己的人员坎贝尔公司目前有四名大学教授Kirk Dolan博士, 密歇根州立大学工业组织GMA (formerly NFPA) 国家食品实验室咨询公司Dover Brook Associates, Int. Product Safety Consultan

6、ts设备 / 容器供应商FMC, Silgan 容器公司Process AuthorityFood Companies may employ their ownCampbells currently has 4Some University Professors are PAsKirk Dolan PhD, Michigan State UniversityIndustry OrganizationsGMA (formerly NFPA) National Food LabsConsulting CompaniesDover Brook Associates, Int. Product Saf

7、ety ConsultantsEquipment / Can suppliersFMC, Silgan Containers热力杀菌权威FDA / USDA认可的专家职责:开发或监督所有热加工过程检查加工偏离及处理情况杀菌锅质量的认可特殊批代码的核准设定保温及接种装罐要求，检查结果证明产品PROCESS AUTHORITIESExpertise recognized by FDA / USDAResponsibilities:Develop / Authorize all thermal processesReview process deviations / dispositionAutho

8、rize retort qualificationsApprove special batch notesSet requirements for incubation / inoculation packs, review results and approve for production热加工食品商业无菌包装食品液态、液固混合 Aw0.85非冷冻食品密封包装无化学防腐剂不包括:酒精饮料发酵食品Thermally Processed FoodsCommercially Sterile Packaged FoodsLiquid, Liquid-solid mixAw0.85Non-refri

9、gerated foodsHermetically sealed packagingNo chemical preservativesDoes not include:Alcoholic beveragesFermented foods指数递减时间D值D = 杀死90%细菌数需要的时间具体到生物体、媒介及温度微生物数量的减少Log 递减10612D process10-6 (.000006) Decimal Reduction TimeD = time to reduce population 1 log (90%)Specific to an organism, media, and tem

10、peraturePopulations of microorganisms are reducedLog reductions10612D process10-6 (.000006) 指数递减时间Decimal Reduction Time指数递减时间Decimal Reduction Time耐热性Z = D值按十分之一或十倍变化时，所相应的加热温度的变化Z = (T2 T1) / (Log D2 Log D1)Thermal ResistanceZ = Temperature change resulting in a 1 log or tenfold change in D valueZ

11、 = (T2 T1) / (Log D2 Log D1)耐热性Z值的意义 在任何温度下计算D值D = D0*10(To T) / ZExampleD121 = 0.2 分, Z = 10oC计算 D101D101 = (0.2)*10(121-101) / 10 = (0.2)*102 = 20 minutesThermal ResistanceSignificance of Z value Allows for calculation of D at any temperatureD = D0*10(To T) / ZExampleD121 = 0.2 minutes, Z = 10oCCa

12、lculate D101D100 = (0.2)*10(121-101) / 10 = (0.2)*102 = 20 minutes致死力F =某温度条件下杀死一定浓度的细菌所需要的时间F0 =参照温度条件下所需要的时间F0 = F12110 = minutes at 121oC, Z=10F0 = F * 10(T-To)/Z example F=10 minutes, T=111oCF0 = 1 minuteLethalityF = number of minutes at a temperatureF0 =Minutes at a reference temperatureF0 = F1

13、2110 = minutes at 121oC, Z=10F0 = F * 10(T-To)/Z example F=10 minutes, T=111oCF0 = 1 minute加热曲线完整的杀菌曲线:TemperatureReal TimeMin121.1C250FFo 0 + 3 + 7 + 2 + 0 = 12 min0 3 7 2 0 Product Heating CurveIntegrated Sterilization Value:TemperatureReal TimeMin121.1C250FFo 0 + 3 + 7 + 2 + 0 = 12 min0 3 7 2 0 热

14、加工过程的设计微生物输入 D Z - Fo加热输入热穿透数据加工 计算生物验证Design of Thermal ProcessesMicrobiologicalInput D Z - FoHeatPenetration InputProcess CalculationBiological Confirmation热穿透实验:热电偶热电偶设计:Heat Penetration Tests:ThermocouplesThermocouple Design:热穿透 热电偶位置:热电偶插入罐头内部.数据获取缓慢加热Heat Penetration Thermocouple Placement:The

15、rmocouple installed in a can.To data acquisitionSlowest heating Spot热穿透传递加热时电偶的位置:容器的几何中心(GC).传递Heat PenetrationPosition of thermocouple for Conduction Heating:Container geometric center (GC).Conduction热穿透对流加热时电偶的位置:容器底部上方1英寸对流Heat PenetrationPosition of thermocouple for Convection Heating:About one

16、 inch above the bottom (1” AB) of the container.Convection热穿透传递加热与对流加热的标准曲线 (300 x 407 can):15 30 453002001000Time (min)Temperature (oF)对流传递Heat PenetrationStandard Plot of Conduction and Convection Heating (300 x 407 can):15 30 453002001000Time (min)Temperature (oF)ConvectionConduction热过程计算计算方法一般方法

17、Plot F/t vs. t, or lethality per unit time vs. timeF/t = 10(121-T)/ZCalculate area under curve = Lethality F0 (minutes)Thermal Process CalculationCalculation methodsGeneral MethodPlot F/t vs. t, or lethality per unit time vs. timeF/t = 10(121-T)/ZCalculate area under curve = Lethality F0 (minutes)热过

18、程计算计算方法Ball 公式法热致死力的作用 加热曲线的斜率 加热结束后终产品温度与介质温度的差异更灵活 参考热渗透数据可以:改变初始温度改变杀菌锅温度改变致死力计算新的加工过程Thermal Process CalculationCalculation methodsBall Formula MethodLethality of heating is a function of the slope of heating curve difference between final product temperature and heating medium temperature at en

19、d of heatingMore flexible with heat penetration data can:Change IT (initial temperature)Change retort temperatureChange lethalityAnd calculate a new process热过程计算计算方法每一种方法都需要大量的时间去了解电脑软件可用于计算加工过程每种方法都需要修正由热力杀菌权威指导热加工过程的计算Thermal Process CalculationCalculation methodsEach method requires a significant

20、 amount of time to learnComputer programs are available to calculate processes with either methodModifications to the methods are also availableThermal process calculations should be made or directed by a Process Authority产品加热曲线 00 30 1:001219338TimeTemperature (deg C)Heating & Cooling Medium Temp.P

21、roduct ITStart cyclesteam onRetort CUTProcess timeEnd of heating: steam off. Cold water onCooling watertemperatureRetort up to temp.start timing processProduct Heating Curve 00 30 1:001219338TimeTemperature (deg C)Heating & Cooling Medium Temp.Product ITStart cyclesteam onRetort CUTProcess timeEnd o

22、f heating: steam off. Cold water onCooling watertemperatureRetort up to temp.start timing process接种装罐实验 检查计算过程.商业产品 加入的微生物 不同条件的加工过程加工条件亚致死加工条件确定微生物残留Inoculated Test Pack Used to check calculated process.Product prepared commercially Microorganisms added to product Processed under varying conditions

23、Process conditionsSub-lethal process conditionsDetermine microorganism survival热加工方式杀菌锅 (封闭容器内杀菌)静态式杀菌锅传递加热自然对流转动式杀菌锅强制对流二者可以成组连续Types of Thermal ProcessesRetort (product sterilized in closed container)Static or still RetortsConduction heatingNatural ConvectionAgitating retortsForced convectionStatic and Agitating retorts can beBatchContinuous热加工方式加热介质蒸汽蒸汽 / 空气水 全浸没喷淋级联Types of Thermal ProcessesHeating MediaSteam