The Application Of Fluidization Solid Foods Ultra High Temperature Sterilization On Vegetable

Fluidization Ultra High Temperature Sterilization (FUHTS) is a new solid foods sterilization technology created by Deng Li from Jiangnan University in 2006. FUHTS was laid solid theoretical foundation for further application technology research through a series of tests:from proposing theory, modeling and manufacturing equipment to confirming the constructed principle, establishing models and designing new TTIs, and so on. Based on the former research, more attention was paid to FUHTS application research on 4 vegetables in this paper. Furthermore, the negative effect of FUHTS on sample quality was compared with Rotate Sterilization and traditional Chinese cooking style.Firstly, optimum combination conditions of FUHTS and Rotate Sterilization processing were achieved. F values of samples were determined using Three-dimensional (3-d) Unsteady Heat Transfer Model coupled with the center temperature curve. Equivalent sizes and heat transfer coefficient of vegetable samples were calculated through analytic method and thermal resistor method respectively. Single factor best sterilization times of 4 vegetable samples were calculated for target bacteria. The heating curves of the 4 samples were collected during Rotate Sterilization though Ellab, and single factor for this manner of sterilization were also ascertain. Optimum combination condition of processing was achieved by using Box- Benknken experiment design model.The microbial index of samples after FUHTS processing was in strict compliance with national related hygienic standards. FUHTS was better than Rotate Sterilization in heat-transfer efficiency, controlling and maintaining quality factors on eliminating harmful enzymes processing. However, cooling technology and rate were critically important in the FUHTS processing. Test-related coefficients (inactivation rate constant k, D, Z value and activation energy Ea) on 4 vegetables samples could provide key parameters of thermal sterilization dynamics for further related studies. Among three methods of sterilization, the chromatic aberrationΔE(<12) of FUHTS samples was the smallest, so was L*; FUHTS had a obvious advantage in maintaining the sample texture in comparison with Rotate Sterilization, but there was no significant effect compared with Chinese traditional cooking process. Pearson product moment correlation analysis of samples moisture and oil content showed that there was significant correlation (P < 0.001) between oil content and the loss of water content, and its mass transfer was corresponded with first-order kinetic equation.In general conclusion, there are feasibilities and controllable in the FUHTS application research on 4 vegetables. As for average product quality, FUHTS was better than Rotate Sterilization and both could achieve hygienic standards in the later storing period. According to the sensory score and provision on acid value (AV) related sanitary standard, the shelf lives of 4 vegetables under FUHTS processing were predicted.