Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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The Effect of Various Processing Conditions on Temperature Distribution in Steam-air Retort

스팀-에어 레토르트의 온도분포에 미치는 공정 변수 영향

  • Lee, Sun-Young (Department of Food Science and Biotechnology, CHA University) ;
  • Shin, Hae-Hun (Division of Foodservice Industry, Baekseok Culture University) ;
  • In, Ye-Won (Department of Food Science and Biotechnology, CHA University) ;
  • Cho, Hyung-Yong (Department of Food Science and Biotechnology, CHA University)
  • 이선영 (차의과학대학교 식품생명공학과) ;
  • 신해헌 (백석문화대학교 외식산업학부) ;
  • 인예원 (차의과학대학교 식품생명공학과) ;
  • 조형용 (차의과학대학교 식품생명공학과)
  • Received : 2019.02.14
  • Accepted : 2019.03.30
  • Published : 2019.05.31
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Abstract

Temperature distribution studies were performed in steam-air retort to investigate the influence of various processing conditions (come-up time, sterilization temperature, and internal pressure throughout the steam-air retort). Retort temperature data were analyzed for temperature deviations during holding phase, maximum temperature difference between test locations at the beginning and after 1, 3, and 5 min of the holding phase, and box-and-whiskers plots for each location during the holding phase. The results showed that high sterilization temperature led to a more uniform temperature distribution than low sterilization temperature (pasteurization). In pasteurization condition, the temperature stability was slightly increased by increasing pressure during the holding phase. On the other hand, the temperature stability was slightly decreased in high sterilization temperature condition. Programming of the come-up phase did not affect the temperature uniformity. In addition, the slowest cold spot was found at the bottom floor during the holding phase in all conditions. This study determined that the temperature distribution is affected by retort processing conditions, but the steam-air retort needs more validation tests for temperature stability.

공기 주입식 스팀-에어 레토르트 내에서 스팀온도, 내부가압, CUT 등의 공정변수가 레토르트 내부의 온도 균일성에 미치는 영향을 평가하였다. 고온살균(121℃)이 저온살균(82℃) 보다 공정구간동안 온도분포가 더 균일하고 안정적이었다. 내부 가압이 클수록 저온살균조건의 공정에서는 온도분포가 안정적이었고, 이와 반대로 고온살균조건의 공정에서 온도분포가 더 불균일한 것으로 나타났다. 승온구간을 조절한 경우에는 레토르트 내의 온도분포에는 유의적인 차이를 나타내지 않았다. 공정구간동안 레토르트 내부에서 냉점은 수직방향 1층의 위로 확인되었고, 수평방향에서는 맨 뒤쪽 중앙 부분이 가장 높은 온도를 유지하여 공정 동안 이 위치들을 주의를 할 필요가 있었다. 또한 레토르트 내부의 양 옆 위치가 다른 위치에 비해 특히 온도분포가 불안정한 것으로 확인되었으므로 레토르트 가공 공정에서 주의해야 할 것으로 판단되었다.

Keywords

References

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