| As a seafood treasures, the food and medicinal value of abalone has been widely recognized. The features of canned abalone such as conveninent, high nutritional value, good taste as well as the moderate price make it sold well at home and abroad. The optimum conditions of the removing black mucus from abalone, preventing the abalone meat blackening and canned abalone sterilization was determined. The heat transfer mathematical model of canned abalone in the process of sterilization were studied in this paper. Therefore, the results provide a theoretical basis for the industrial production of canned abalone.(1) The optimum conditions of removing black mucus from fresh abalone were studied in this paper. The effect of different material-water ratio, agitative temperature, agitative time, brine strength on cleaning, shape and yield were considered. And stirring technology was optimized based on the single factor tests. It is indicated that the optimum conditions of removing black mucus from fresh abalone was:material-water ratio was 1:0.7, agitative temperature was 55℃, agitative time was 8 min and the brine strength was 12%.(2) The optimum conditions of preventing the fresh abalone meat blackening were studied in the paper. Through the research of soaking the abalone in citric acid solution, EDTA solution and the mixture of citric acid and EDTA of different concentration and temperature at different time, it is indicated that the optimum conditions of preventing the fresh abalone meat blackening was: concentration of soak solution was citric acid 0.25%, EDTA 0.02%, soaking time was 10 min, soaking temperature was natural water temperature.(3) A heat transfer mathematical model of canned abalone in the process of sterilization was established through the heat-transfer character constant of canned abalone, and the intrinsic link between the temperature of soup and cold spot was determined. Therefore, it could make a more scientific sterilization technology of canned abalone through correctly predicting the temperature of cold spot. The results showed that the heating curve of abalone cold spot and soup cold spot were both simple linear when the temperature of canned abalone rose instantaneously, which was different from the turning type when the temperature rised in 10 min according to the actual industruial sterilization. 9 min was the turning point. The data before turning point had great influence on the F value, so it could't be neglected. Through establishing mathematical model of different heating curves, the heat transfer mathematical model of canned abalone when the temperature rose instantaneously in the process of sterilization was obtained: lg([ T M ? Tsolid)(TM?Tliquid)]= 0.0087t+ 0.1042. And the heat transfer mathematical model of canned abalone according to the actual industruial sterilization was obtained: 1) The forepart of turning point: lg([ T M ? Tsolid)(TM?Tliquid)]=0.0016t+0.1109; 2) The posterior segment of turning point: lg([ T M ? Tsolid)(TM?Tliquid)]=0.0038t+0.0909. The validity of heat transfer mathematical model of canned abalone according to the actual industruial sterilization can be verified through the comparison between the temperature of predicted value and measured value of abalone cold spot. The results showed that the error was few between the temperature of predicted value and measured value of abalone cold spot. While the higher temperature was, the fewer error was. Therefore, it was allowed in the project.(4) The temperature of abalone cold spot could be predicted according to the heat transfer mathematical model of canned abalone, and the F value of soup and abalone cold spot could be calculated more conveniently and accurately through the Matlab programming. Optimum conditions of canned abalone sterilization were determined through studying the effect of yield and sensory quality of abalone in different sterilization intensity. It was indicated that the optimum sterilization time of canned abalone was 11 min when the sterilization temperature was 121℃.
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