The Study Of Process In Luncheon Meat Solft Can Heating Using Radio Frequency

Convenient food characterized by easy for taking, delicious and easy for keeping hasbeen developed rapidly as improvement of quality of citizen’ s life and acceleration of pace ofsocial live. Take a result, the issue of researching and developing convenient food has becomea popular direction in the field of food industry. Luncheon meat is one convenient food ofmeat which has been taken exciting share in international market. It is of great significance inthe study of new heating technology of solid or semisolid foods.The organoleptic quality of luncheon meat was measured and the heating curve ofluncheon meat was confirmed under general heating. The influencing factors and heatinguniformity of luncheon meat was researched through27.12MHz radio-frequency heating. Thedetailed research contents were completed as follows:(1)The luncheon meat was put into theautoclave to heat for10mins,20mins,30mins,40mins,50mins and60mins under constanttemperature116℃and121℃. The changes of structure parameter were checked by textureanalyzer.(2) Basis on constant temperature121℃, the luncheon meat which is taken by theTDT Cell which is designed by our lab was put into the oil constant temperature circulator for4mins,8mins,12mins,16mins and20mins, then observe the change of color by computervisual analysis system(CVS).(3)The influencing factors and heating uniformity of luncheonmeat was researched through27.12MHz radio-frequency heating. The main results weredescribed as follows.(1)Through general heating, the hardness of luncheon meat became to be maximum andthen began to decline. The chewiness and Gumminess of luncheon meat reached a maximumin10min and then began to decline; the springiness, cohesiveness and resilience of luncheonmeat changed of little.(2)The brightness of luncheon meat increased to58.23first and then changed little basedon the condition of121℃. The redness and yellowness declined first and then changed littleafter4min.(3) The heating rate was affected by height-diameter ratio, height of air and saltconcentration when radio frequency heating luncheon meat. An orthogonal analysis was madewhen luncheon meat was heated by RF with the height-diameter ratio, height of air and saltconcentration being as independent variable. It turned out that the heating rate reaches the maximum when the height-diameter ratio being9.5/5.1, the height of air being2cm and thesalt concentration being1%.(4)The temperature of center increased more quickly than the surface, the bottonincreased more quickly than the top through studying the RF heating luncheon meatuniformity. The “hot spot” could reach more than90℃within5min and the difference valueof “cold spot” and “hot spot” was more than14℃. The heating rate of RF was more than fivetimes of conventional heating.