Uhp Seafood Processing Equipment And Technology Research

Ultra high-pressure processing(UHP) is a new kind of food processing technology. Compared with traditional food processing technology, it has many advantages. For example, it preserves the nutritional quality, texture, flavor, colour and freshness of the food better, meanwhile, it can achieve the processing results that traditional food processing can not reach, such as UHP quick frozen. Conducting research in the equipment and process technology in the UHP field, therefore, is significant for improving food processing level in China.Based on the important technological project of Zhejiang Province (Item No. 2004C13035)which advocates developing ocean resource with technology titled " process research and equipment design of Ultra high-pressure processing of sea food product", the current thesis mainly studies the design of equipment for UHP processing sea food and also the processing technique. Below are the main procedures of this experiment and major achievement:(1) Design of ultra high-pressure vessel with quick-closure. Due to the features of high pressure and frequently opened, a new kind of structure for ultra high-pressure vessel used for UHP of sea food product is used here, detachable tooth-locked quick closure structure with winding with steel belt for self-protection. Consulting the related designing code and method at home and abroad, the design and strength check of Thick-walled cylinder, detachable tooth-locked quick closure structure, end head(the roof and the bottom cover) of the pressure vessel for UHP of sea food product with a designed pressure of 315Mpa and a volume of 15L is presented.(2) Experimental Study of hairtail using UHP. Choosing hairtail as the object, taking processing pressure, time of holding the pressure and time of pre-processing as the factors, orthogonal experiment with three factors and three levels is conducted. After analyzing the results, the best processing technique for UHP of hairtail is achieved, which is after 30 seconds of the pre-processing, holding it for 15min with the pressure of 350MPa. In this way, more than 99% of the bacterias are killed, and the preserving period of the processed hairtrail is extended to 15 days under normal temperature.(3) Experimental Study of degreased yellow-fin tuna using UHP. Choosing degreased yellow-fin tuna as the object, taking processing pressure, time of holding the pressure and time of pre-processing as the factors, orthogonal experiment with three factors and three levels is taken. After analyzing the results, the best processing technique for UHP of degreased yellow-fin tuna is achieved, which is after 30 seconds of the pre-processing, holding it for 15min with the pressure of 350MPa. In this way, the preserving period of the processed degreased yellow-fin tuna is extended to 15 days under normal temperature.