淺談酸化罐頭食品殺菌製程、設備原理與溫度量測   全文下載

The Assessment Method for Sterilizing Value of Acidified Canned Food

酸化罐頭食品之殺菌指標菌為大腸桿菌O157:H7（Escherichia coli O157:H7），使用巴斯德殺菌法即可達到殺菌強度要求，因此可運用之製程與殺菌系統較低酸性罐頭食品多元。酸化罐頭食品製程主要有熱充填與加熱升溫兩種，殺菌系統則可分為密閉式與開放式，兩種殺菌系統又分別可使用多種類的殺菌設備，包含不同形式的殺菌釜、殺菌機、熱水浴槽等，不同殺菌設備之構造及原理亦不同。故介紹各形式之殺菌設備原理，並說明如何了解產品內部之升溫情形，及殺菌值（Least Sterilization Value, LSV）的計算，確認產品LSV可達到0.2分鐘以上，以確保產品的衛生安全。

The sterilizing indicator bacteria of acidified food in thermo sterilization of acidified canned food is Escherichia coli O157:H7 (Escherichia coli O157:H7), and the pasteurization method can meet the sterilization intensity requirements. The process and sterilization system are more diverse than low-acid canned food. The process can be mainly divided into two types: hot filling process and heating process, and the sterilization system can be divided into closed sterilization system and open sterilization system. The two sterilization systems can use various types of sterilization equipment, including different forms of sterilization kettles, sterilizers, hot water baths, etc. The structure and principle of different sterilization equipment vary; hence, the principles of each form of sterilization equipment are introduced, and an explanation on how to understand the internal temperature of the product, along with the calculation of the least sterilization value (LSV), to confirm that the product’s LSV exceeds 0.2 minutes, in order to ensure product hygiene and safety.