|
|
|
| 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 |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
2019, Vol. 33 
