Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food
ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai
1.State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China; 2.College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
摘要杀菌技术作为重要的食品保藏技术，在动物源性食品加工中必不可少，热杀菌是最经济、应用最为广泛的杀菌技术。不同于高温杀菌和低温杀菌，变温杀菌（variable retort temperature sterilization，VRTS）技术的杀菌温度呈现多阶段性升高的特点，能够缩小食品表面与内部的温差，较好保持食品品质，产品亦可实现常温流通。本文介绍VRTS技术的原理，综述较常使用的计算机模拟软件和数值优化方法以及VRTS在保证动物源性食品货架期、保持其食用品质等方面的应用研究进展，以期为动物源性中式菜肴工业化产品开发提供新的技术思路。
Abstract：Sterilization is one of the most effective food preservation methods, especially for animal-derived food. Thermal sterilization technologies have been the most economical and most widely employed sterilization technologies in animalderived food. Unlike high temperature and low temperature sterilization, the variable retort temperature sterilization (VRTS) technology, based on stepwise heating, can reduce the temperature difference between the surface and the interior of food, and better maintain food quality, allowing for food storage at room temperature. This paper reviews the principle of VRTS as well as the commonly used computer simulation software and numerical optimization methods, and summarizes the recent progress in the application of VRTS for ensuring the required shelf life and maintaining the eating quality of animal-derived food, aiming to provide new ideas for the industrialization of Chinese traditional animal-derived dishes.
张志刚，苏永裕，林祥木，胡 涛，邹忠爱. 变温杀菌技术在动物源性食品中的应用研究进展[J]. 肉类研究, 2019, 33(12): 69-74.
ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai. Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food. Meat Research, 2019, 33(12): 69-74.
2019, Vol. 33 
