레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 20권 / 3호
· 저자명 : 김주흥, 윤원병

목차

서 론
재료 및 방법
재료
Retort 내부 온도 측정
Retort pouch 온도 측정
스팀의 압력 강하 및 에너지 손실률 계산
F값의 계산
레토르트공정 시의 감자의 조직감 측정
통계분석
실험 결과
레토르트 기기 내부 온도 분포
기기의 특성을 고려한 F값
살균 위치에 따른 감자의 열 침투
레토르트 처리 위치에 따른 감자 조직감 변화 측정
요 약
References

영어초록

The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1°C based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25°C to 121.1°C), holding (121.1°C), and cooling (121.1°C to 25°C) processes. Fo-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.

참고자료

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