CAJ | 학술논문

通过合理设计工艺实验，发现在同样的杀菌时间下，杀菌温度与成品中果粒的破损率成正比。即杀菌温度高，破损率高；杀菌温度低，破损率低。综合考虑微生物因素，在一次性灌装工艺中，筛选出115℃/4s的最佳杀菌工艺。灌装机阀头改造实验结果显示，对灌装机的阀头改造设计，V形阀头对果粒的破损程度要明显低于现有设备及U形加宽8mm的阀头。
통과합리설계공예실험，발현재동양적살균시간하，살균온도여성품중과립적파손솔성정비。즉살균온도고，파손솔고；살균온도저，파손솔저。종합고필미생물인소，재일차성관장공예중，사선출115℃/4s적최가살균공예。관장궤벌두개조실험결과현시，대관장궤적벌두개조설계，V형벌두대과립적파손정도요명현저우현유설비급U형가관8mm적벌두。
An experiment on process was rationally designed. The results showed that sterilization temperature was proportional to the breakage rate of fruit granules in finished products in the case of the same sterilization time. In combination with the factor of microorganisms, the optimum sterilization conditions (115℃/4s) were determined for the process of one-time filling. An experiment was also done on the improvement of filling valve heads. The results indicated that a V-shape valve head was evidently superior to the existing equipment or a U-shape valve head widen by 8mm in the reduction of the breakage rate of fruit granules.