Application Of The New Food Model System In Study Of Fluidization Solid Foods Ultrahigh Temperature Sterilization Technology

Food model system is an important tool using in study of sterilization technology. It is composed of Food analog and Time-temperature integrators (TTIs). Because of the particular technics of the fluidization solid foods ultrahigh temperature (UHT) sterilization, a new food model system was designed to study the UHT sterilization.The food analog was fabricated by the heat disreversible gels of konjac glucomannan (g-KGM). Through analysis of its heat stability, water-holding capacity, and texture analysis (hardness and springiness), the g-KGM was proved to fit for the UHT sterilization. The TTIs used in high temperature was composed of horseradish peroxidase markers which embeded in capillary capsule. The mensuration of heat lethal kinetics was carried out for the TTIs, and the Z value and the Ea value is 55.4℃, 170 kJ/mol. These data suggested that the TTIs is exactly and applicably.An investigation was carried out for the new food model system. The system was heat teaeted by overfall heat water, and the correlative parameters were determined. These parameters also observed by theoretical calculating. The data of parameters showed that the error between the determined and the theoretical was less than 5 %. The result was agreed with the request of the food model system.A contrastive test was carried out for the UHT sterilization and the retort sterilization using the true food. The estimated parameters involved the ratio of oil reserve, the appearance, the ratio of vitamine C reserve and the texture. The results suggested that the products treated by the UHT sterilization were better than that treated by the retort sterilization.