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language="JavaScript" src="http://s138js.nicebox.cn/news/click.php?newsid=993717&idweb=25985"></script>作者：和風環保 </div><div id='info'></div><div id='maininfo'><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">今天給大家帶來的是關于食品熱殺菌影響因素的一些討論研究，希望可以給大家有所幫助！</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">首先，給大家介紹關于長沙市和風環?？萍嫉氖卟藲⒕鉀Q方案<span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">；</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">和風冷消毒工藝可對蔬菜原材料及其設備進行消毒，消毒后微生物指標完全合格，且對口味無不良影響。與傳統的熱水消毒相比，此工藝具有廣譜滅菌能力、清潔消毒時間更短，從而大幅度提高生產效率、無需使用熱源以及即配即用等優點。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">而且，食品的殺菌方法有多種，物理的如熱處理、微波、輻射、過濾等，化學的如各種防腐劑和抑菌劑，生物的如各種微生物或能產生抗生素的微生物。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">熱殺菌的主要目的是殺滅在食品正常的保質期內可導致食品腐敗變質的微生物。一般認為，達到殺菌要求的熱處理強度足以鈍化食品中的酶活性。同時，熱處理當然也造成食品的色香味、質構及營養成分等質量因素的不良變化。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">要制定出既達到殺菌的要求，又可以使食品的質量因素變化最少的合理的殺菌工藝參數（溫度和時間），就必須研究微生物的耐熱性，以及熱量在食品中的傳遞情況。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">在熱殺菌中考慮的最重要的因素是，需要多少熱量才能滅活在加工中的有害微生物，這就需要進行微生物耐熱性試驗；確定容器中冷點的加熱速率，這就是熱穿透試驗；同時，確定每個容器都與加熱介質接觸并在設計溫度之上，這就稱為熱分布試驗。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">影響微生物耐熱性的因素</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">1、微生物的種類和數量</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">各種微生物的耐熱性各有不同，而且即使是同一菌種，其耐熱性也因菌株而異，正處于生長繁殖的微生物營養細胞的耐熱性較它的芽孢弱。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">各種芽孢菌的耐熱性也不盡相同，一般厭氧菌芽孢的耐熱性較需氧菌芽孢強，嗜熱菌的芽孢耐熱性最強。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">微生物的耐熱性，與一定容積中所存在的微生物的數量有關。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">微生物的種類及數量取決于原料的狀況（來源及儲運過程）、工廠的環境衛生、車間衛生、機器設備和工器具的衛生、生產操作工藝條件、操作人員個人衛生等因素。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">2、熱處理的殺菌溫度</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">在微生物生長溫度以上的溫度，就可以導致微生物的死亡。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">微生物的種類不同，其最低熱致死溫度也不同。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">對于規定種類、規定數量的微生物，選擇了某一個溫度后，微生物的死亡就取決于在這個溫度下維持的時間。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">3、食品理化性質</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">1）pH值的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">酸堿度對微生物的繁殖及酶活性影響很大，對熱敏感性的影響也很顯著。酸堿能夠促使蛋白質的熱變性，細胞的表層構造、機能以及細胞的代謝系統都受其影響，因此是影響殺菌效果的最顯著因子。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">根據微生物對酸性環境的敏感性，可把罐頭食品分為四類：即低酸食品(pH＞5.3)、中酸食品(PH值4.5-5.3)、酸性食品(PH值3.7-4.5)和高酸食品(pH＜3.7)。一般把PH值4.6作為酸性食品和低酸食品的分界線，pH值高于4.6、水分活度大于0.85的食品為低酸食品。PH值低于4.6時，肉毒桿菌的生長受到抑制，因此，酸性食品可以采用沸水或100℃以下溫度殺菌，而低酸罐頭食品必須采用加壓高溫殺菌，以確保肉毒桿菌全部被殺死。</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/852bbaac06b54c52ba9f64c0978b9238.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/a5768d5d0c07450cb22e4a7b66914e90.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">2）水分活度的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">水分活度是影響微生物耐熱性的另—個重要因素。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">在110℃下對凝結芽孢桿菌、嗜熱脂肪芽孢桿菌、E型肉毒梭茵、枯草芽孢桿菌等微生物芽孢的耐熱性反應的比較，顯示在Aw＝0.2-0.4范圍內芽孢具有最強的耐熱性，Aw大于0.4時，D值顯著下降，A w＝1.0時為最低。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">微生物耐熱性因不同的菌種而有差異。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">凝結芽孢桿菌、嗜熱脂肪芽孢桿菌芽孢的耐熱性隨Aw提高而下降的顯著性不高，Aw＝1.0時比Aw＝0時的D值大，而E型肉毒梭菌在高濕度下的熱敏感性極強。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">3）溶質的影響</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/5599eb4628244196ac5f8144a28565f7.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">4）糖的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">糖類對微生物耐熱性有一定影響。高濃度糖液能夠吸收細菌細胞的水分，致使細胞原生質脫水，影響了蛋白質凝固速度，從而增強了芽孢的耐熱性能。糖的濃度越高，殺滅芽孢所需的時間越長，低濃度糖對芽孢耐熱性的影響很小。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">如酵母在100℃、43.8％糖液中的致死時間為6min，在66.9％糖液中為28min。牛奶中金黃色葡萄球菌的D60℃＝5.34min，而牛奶加57%蔗糖時D60℃＝42.53min，如果蔗糖濃度低于14％則幾乎無影響。添加物種類對微生物耐熱性同樣有很大影響。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">5）脂肪的影響</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/6d1e9e686e8b4c93b7b6f0ffde3c2a38.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">6）蛋白質的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">7）鹽類的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">鹽類對微生物耐熱性的影響隨鹽的種類、濃度及菌種等因素而有相當大的差異。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">鹽類對微生物產生的作用包括：不同濃度鹽類可以調節細胞內外滲透壓的平衡，從而減少一些重要成分在加熱過程中向胞外泄漏；能夠透過胞壁的鹽類對細胞內的pH值有影響；NaCl、KCl之類的鹽對蛋白質的水合作用影響效果明顯，因此，對酶及其他重要蛋白質的穩定性產生影響；二價陽離子與蛋白質結合生成穩定的復合體而有助于耐熱性的增強；一定濃度鹽類的存在使水分活度降低，從而使細胞的耐熱性增強。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">食鹽是鹽類中最重要的一種，關于它對微生物耐熱性的影響已有較多報道，其影響效果因菌種、鹽濃度及其他環境條件而有變化。在低濃度下食鹽對細胞有保護作用，高濃度(5％以上)則使其耐熱性減弱，當濃度加大到10％左右，對細胞耐熱性的影響度又減小。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">8）植物殺菌素的影響</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">一些高等植物的液汁和分泌的揮發性物質對微生物有抑制和殺菌作用，這種具有抑制和殺菌作用的物質稱植物殺菌素。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">某些罐頭食品在殺菌前加入適量的富有植物殺菌素的蔬菜或調料如蔥、辣椒、胡椒、丁香、蒜、胡蘿卜等，可以促使微生物在殺菌時死亡。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">食品熱加工殺菌方式</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">熱加工的作用效果不僅與熱加工的產品有關，而且還與熱加工的方式有關。也就是說，滿足同一熱加工目的的不同熱加工方式所產生的處理效果可能會有差異。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">熱加工處理過程還需要考慮熱的傳遞速率及其效果，合理選擇實際行之有效的溫度及時間條件。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">選擇熱殺菌方式和條件時應遵循下列基本原則，首先，熱加工應達到相應的食品殺菌要求，以貯藏為主要目的。其次，應盡量減少熱處理造成的食品營養成分的破壞和損失。熱加工過程不應產生有害物質，滿足食品衛生的要求，對不同類型的食品應選擇相應合適的熱加工方式。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">1、巴氏殺菌和熱燙</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">巴氏殺菌和熱燙是應用相對溫和的熱處理以獲得期望結果的兩種方法。這兩種方法都是將熱處理應用到食品上以改善產品在貯藏期間的穩定性。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">盡管熱處理的程度相似這兩種過程卻應用于明顯不同的食品類型，巴氏殺菌經常用于液體食品，目的在于延長產品冷藏期間的貨架期，并確保人們的健康不受致病菌的危害。而熱燙常常用于固體食品，其首要目標是鈍化食品中特定的酶，另外，它同樣具有殺滅或減少熱敏感致病菌和腐敗微生物數量的作用，尤其是那些殘留在產品表面的微生物。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">1）影響巴氏殺菌效果的因素</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">巴氏殺菌的效果由作用于食品的時間-溫度關系來確定。要達到殺菌時間-溫度的效果需要選擇合適的巴氏殺菌設備，如：</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">巴氏殺菌鍋（槽）</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">蒸汽直接噴射式巴氏殺菌器</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">連續式巴氏殺菌器</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/e0ea4eea8508491e9757bec9b63d25b9.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/7aed2e86a68f45e08bcf726cb2e24f90.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">2）影響熱燙殺菌效果的因素</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">一般而言，不同食品的熱燙采用兩種不同類型的加熱介質。有些熱燙系統采用熱水作為加熱介質，另一些采用蒸汽作為加熱介質，還有的系統則熱水和蒸汽兩種都使用。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">影響食品熱燙的因素包括：食品的種類、食品物料的大小和熱燙的方法。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">大量用于商業化的熱燙系統從進料到出料都是連續式的，熱燙的時間通過設備傳動的速度來控制，可以通過計算設備的轉速來進行調整熱燙的時間。</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/b810013cb46146c89a377affb2aa433e.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/e44a7f33e20d4dce80a320c65a95f63d.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/ebfe61814b5442ccb2e4b1ab255b36ca.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">2、商業無菌</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">商業無菌是一種較強烈的熱處理形式，通常是將食品加熱到較高的溫度并維持一段時間以達到殺死所有致病菌、腐敗菌和絕大部分微生物，使殺菌后的食品符合貨架期的要求。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">影響罐藏食品的熱殺菌因素</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">1）罐型大小</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">罐型的大小不同，影響罐中心溫度升高的速度，罐型越大，傳熱到中心所需時間越長，殺菌所需的時間就比小型罐長；罐型越小，傳熱越快，殺菌時間要短些。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">2）罐內食品的性質</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">與熱傳導有關的食品物理特性主要是形狀、大小、濃度、粘度、密度等，食品的這些性質不同，傳熱的方式就不同，傳熱速度自然也不同。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">流體食品如：果汁、肉湯、清湯類罐頭。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">半流體食品如：番茄醬、果醬等罐頭。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">固體食品如：紅燒類，糜狀類、果醬類罐頭等。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">流體和固體混裝的食品這類罐頭食品中既有流體又有固體，傳熱情況較為復雜，這類罐頭加熱殺菌時傳導和對流同時存在。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">3）罐內食品的初溫</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">罐內食品的初溫是指殺菌開始時，也即殺菌鍋開始加熱升溫時食品的溫度。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">罐內食品初溫較高，就可以很快達到殺菌的溫度因此，提高罐內食品的初溫可使殺菌獲得較好的效果，特別是對于傳導傳熱型的罐頭（這類罐頭升溫較慢）來說更為重要。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">排氣封罐后要立即進行殺菌，切勿拖延時間，降低罐內的溫度會影響殺菌效果。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">4）殺菌鍋的形式和罐頭在殺菌鍋中的位置</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">我國罐頭廠目前多采用靜止式殺菌鍋，即罐頭在殺菌時靜止置于鍋內。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">靜止式殺菌鍋又分為立式和臥式兩類。立式殺菌傳熱介質流動較臥式殺菌鍋相對均勻。殺菌鍋內各部位的罐頭由于傳熱介質的流動情況下不同而傳熱效果相差較大。尤其是遠離蒸汽進口的罐頭，傳熱較慢。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">如果殺菌鍋內的空氣沒有排除干凈，存在空氣團，那么處于空氣團內的罐頭，傳熱效果就更差。所以，靜止式殺菌鍋必須充分排凈其中的空氣，使鍋內溫度分布均勻，以保證各位置上罐頭的殺菌效果。</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/bfa5d8f50fba4f34baf893acd5a2075b.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/4d63a0984fdf4b09bdedc9a08ae93039.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><span style="font-weight: 700; border: 0px; margin: 0px; padding: 0px;">結論與展望</span></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">目前，熱殺菌技術的研究動向集中在熱殺菌條件的最優化、新型熱殺菌方法和設備開發方面。熱殺菌條件的最優化就是協調熱殺菌的溫度、時間條件，使熱殺菌達到期望的目標，而盡量減少不需要的作用。常用的技術主要為兩種：分析或模型系統；測量設備和控制系統。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">分析或模型系統的方法有：營養成分保留的最優化；數學模型和數學處理；一般最優化技術；開發半經驗公式；過程的模擬；經驗系統開發等。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">測量設備和控制系統的方法有：與致死率相關的在線調節；通過數據詢問系統進行在線測量F0值；半自動殺菌設備的半自動控制。</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/73d7132e072d453e83a428cc30583bed.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">實罐的熱穿透試驗，一般情況下罐頭食品經熱力殺菌處理后、其感官品質將下降，但如果采用高溫短時殺菌，可加速罐內傳熱速率，從而使內容物感官品質變化減小，同時還提高了殺菌設備的利用率。這是當前罐頭工業殺菌工藝的趨勢。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">以滿足理論計算的殺菌值(F0)為目標，可以有各種不同殺菌溫度-時間的組合，使熱殺菌既能達到殺菌安全的要求，又能維持其高質量，在經濟上也最合理。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">某些產品選用低溫長時間的殺菌條件可能更合適些。冷點溫度和殺菌溫度差將超過10℃，這就表明傳熱速率很緩慢，鄰近冷點食品受熱不足，而鄰近罐壁的部分食品則受熱過度。</p><p class="ql-align-center" style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; text-align: center; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);"><img src="http://5b0988e595225.cdn.sohucs.com/images/20181019/6c8438c414224671ba85bbd09db7b9aa.jpg" max-width="600" style="border: 0px; margin: 10px auto 0px; padding: 0px; display: block; max-width: 100%; height: auto;"/></p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">熱力殺菌主要使包裝的食品不含致病的微生物，在正常貯藏和銷售過程中，食品也不能含有能繁殖的非致病性微生物。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">影響殺菌效果的因素很多，如食品的種類和成分，內容物的多少，初菌數及種類，殺菌鍋的形式及操作過程等等，任何一個環節忽視了，產品就不能達到商業無菌的要求。</p><p style="border: 0px; margin-top: 0.63em; margin-bottom: 1.8em; padding: 0px; font-size: 16px; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; color: rgb(25, 25, 25); font-family: "PingFang SC", Arial, 微軟雅黑, 宋體, simsun, sans-serif; white-space: normal; background-color: rgb(255, 255, 255);">長沙市和風環?？萍家詧詫嵉膶I知識；精準的風險導讀；大量的實操案例；幫助企事業單位搭建科學消毒管理體系，安全、高效的應用消毒產品。</p><p><br/></p></div></div><script>var gid='';var patrn=/newslist-[0-9]+-[1]/;if(patrn.exec(document.referrer)||window.location.href.indexOf('ngid')>0)gid=1;document.write("<script src='http://s138.nicebox.cn/nextlink/?language=0&newsid=993717&id=25985&gid="+gid+"&order=29&v=11'><\/script>")</script><script>DHTMLpagenation(contentdivname,perpageLength);</script><script>$(function(){$("div.block_news, 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