| 超高温灭菌乳货架期加速试验的研究 |
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| 引用本文： | 杭锋,郭本恒,任璐,龚广予,王荫榆,陈卫,张灏. 超高温灭菌乳货架期加速试验的研究[J]. 化工学报, 2010, 61(5): 1213-1218 |
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| 作者姓名： | 杭锋 郭本恒 任璐 龚广予 王荫榆 陈卫 张灏 |
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| 作者单位： | 光明乳业股份有限公司技术中心乳业生物技术国家重点实验室; 江南大学食品学院食品科学与技术国家重点实验室 |
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| 摘 要： | In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time, the accelerated shelf-life testing (ASLT) was designed and conducted, selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20, 25, 30, 35, 40 and 45℃, using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃, elevating linearly for temperature from 25℃ to 40℃, and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SIt=0.062t-1.382 (R2=0.990).If a ratio SIt/SI25℃ called as accelerated ratio (AR) was defined, the AR values calculated from the equation were 3.6，4.3 and 5.0 for 35, 37.5 and 40℃, respectively, which were agreement with the data from ASLT.So, the model could be used for the prediction of the shelf-life of sterilized milk by UHT process.
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| 关 键 词： | 货架期 加速试验 背散射光 超高温灭菌乳 |
| 收稿时间： | 2009-07-23 |
| 修稿时间： | 2010-1-26 |
Study on accelerated shelf-life testing for ultra-high temperature processed cow milk |
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| HANG Feng,GUO Benheng,REN Lu,GONG Guangyu,WANG Yinyu,CHEN Wei,ZHANG Hao. Study on accelerated shelf-life testing for ultra-high temperature processed cow milk[J]. Journal of Chemical Industry and Engineering(China), 2010, 61(5): 1213-1218 |
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| Authors: | HANG Feng GUO Benheng REN Lu GONG Guangyu WANG Yinyu CHEN Wei ZHANG Hao |
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| Abstract: | In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time, the accelerated shelf-life testing (ASLT) was designed and conducted, selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20, 25, 30, 35, 40 and 45℃, using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃, elevating linearly for temperature from 25℃ to 40℃, and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SIt=0.062t-1.382 (R2=0.990).If a ratio SIt/SI25℃ called as accelerated ratio (AR) was defined, the AR values calculated from the equation were 3.6，4.3 and 5.0 for 35, 37.5 and 40℃, respectively, which were agreement with the data from ASLT.So, the model could be used for the prediction of the shelf-life of sterilized milk by UHT process. |
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| Keywords: | shelf-life accelerated testing back scattering ultra-high temperature processed cow milk |
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