热力杀菌系列培训课件5
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• Factors affecting microbial heat resistance or rate of destruction include:
– Product – pH – Water activity – Sugar concentration, etc. – Temperature
– Pathogens (C. botulinum) – Spoilage microorganisms capable of growing
in the food
选择 F0
• 就像提问“旅行需要多长时间?”
• 确定旅行时间我们需要了解什么？
Selecting An F0
• Analogous to asking, “How much time will a trip take?”
LACF期望值
Desired Values for LACF
典型的耐热性
Typical Heat Resistance
影响耐热性因素
• 影响微生物耐热性或破坏速率的因素包括：
– 产品 – pH – 水活度 – 糖分浓度, etc. – 温度
Factors Affecting Heat Resistance
热处理原理
商业无菌包装食品手册 (CSPF)
Chapter 8
Copyright © 2010 University of Maryland All Rights Reserved
Thermal Processing Principles
Commercially Sterile Packaged Foods (CSPF) Manual Chapter 8
• Consider all factors that may affect heat transfer • Consider critical factors and their upper limits • Analyze the data to obtain the rate of heat
penetration
• Understand the importance of meeting the minimum posted process
• Understand how heat resistance of spores may affect commercial sterility
• Recognize factors that affects heat transfer and commercial sterility
preparation • Microbial load from containers
初始数量的影响
• 孢子越多，需要更大的F0以达到商业无菌
• 选择F0,我们必须考虑产品中可能存在的孢 子的最大数量
Impact of Initial Count
• The more spores present, the greater the F0 to achieve commercial sterility
Factors Affecting Initial Count
• Microbial load from ingredients such as vegetables, starch, sugar
• Microbial buildup on equipment blanchers • Microbial buildup during batching sauce
Mushroom Buttons in Brine
• Objective of the thermal process is to destroy microorganisms
• We need to select an F0 to destroy the microorganisms of concern to achieve a commercially sterile product
Copyright © 2010 University of Maryland All Rights Reserved
目标
• 理解热处理的基本原理并认识其中的复杂 性
• 理解满足后处理的重要性 • 了解孢子的耐热性如何影响商业无菌 • 识别影响热传导和商业无菌的因素
Objectives
• Understand the basics of thermal process and realize some of the complexities
热处理设计
微生物投入 F0
热穿透投入
工艺计算 生物学确认
Design of Thermal Processes
Microbiological Input F0
Heat Penetration Input
Process Calculation
Biological Confirmation
Sterilization Value灭菌值
温度越高，破坏速度越快。因此，加工温度越高， 我们的加工时间越短
商业无菌F0 值来源
• 测试
– 最初种群数量 – 未杀菌容器可能性 – 破坏速度或耐热性
• 食品制造商协会 (GMA)从前的 (FPA)或者 美国食品加工者协会 (NFPA)
• 经验和判断
Source of Commercial Sterility F0 Values
• What do we need to know to determine trip time?
旅行时间取决于
• 出发地 • 目的地 • 速度
Time for The Trip Depends on
• Origin • Destination • Speed
旅行时间 出发地 目的地 速度
热杀菌
选择F0 初始微生物种群 未杀菌容器的可能性 破坏速率
Required F0 is Function of
• Initial count of microbial population • Probability of a non-sterile container • Rate of microbial destruction • Must consider required F0 for each
microorganism of concern • For low acid canned food (LACF)
– C. botulinum spores – Mesophilic spores – Thermophilic spores
影响初始数量的因素
• 原料中的微生物，例如蔬菜，淀粉，糖 • 预煮设备形成的微生物 • 调味汁准备过程中形成的微生物 • 容器中带来的微生物
Thermal Processing
所需 F0 是下列因素的应变量
• 初始微生物种群数量 • 一个容器未杀菌的可能性 • 微生物破坏的速度 • 必须考虑每种关注微生物需要的F0 • 对于低酸罐头 (LACF)
– C. botulinum spores肉毒梭菌孢子 – Mesophilic spores嗜温孢子 – Thermophilic spores嗜热孢子
Square Wave Heating/Cooling 方波加热/冷却
Square Wave Heating/Cooling
实际情况
In Reality
热杀菌
Thermal Processing
微生物灭活
Microbial Inactivation
Bigelow vs. Arrhenius 模型
Bigelow vs. Arrhenius Models
知道在哪，通过不同部位放置测试确定。 • 模拟工厂加工条件，获得时间-温度曲线图考虑所
有可能影响热传导的因素 • 考虑关键因素及其上限 • 分析数据，以获得热穿透率
Heat Penetration Tests
• Purpose: To determine how fast or slow a product heats (i.e., rate of heat penetration)
• Thermocouple:
– Copper contact – Constantan contact – Rubber gasket – Molded bakelite – Copper wire – Constantan wire – Copper-constantan
microbial destruction delivered by a thermal process or heat treatment • Expressed in equivalent minutes at a reference temperature of 121.1°C (or 250°F). For acid & acidified products we use 93.3°C (or 200°F)
热穿透试验
• 热电偶：
– 铜触点 – Constantan contact
康铜 – Rubber gasket橡胶垫 – Molded bakelite – Copper wire铜线 – Constantan wire康铜
线 – Copper-constantan
junction
热穿透试验
Heat Penetration Tests
• Place a thermocouple at cold spot or slowest heating zone. Locate by testing if unknown
• Obtain a time-temp profile for the product simulating plant processing conditions
• In selecting an F0, we must consider the maximum likely number of spores that could be present in the product
破坏孢子
Destruction of Spores
一个容器未杀菌的可能性
Probability of a Nonsterile Container
常规方法
General Method
比较
Comparison
致命性Fra Baidu bibliotek
Lethality
盐水蘑菇
Mushroom Buttons in Brine
盐水蘑菇
• 热处理的目标是毁坏微生物 • 我们需要选择一个F0 破坏关注的微生物以
获得商业无菌产品 – 病原菌 (C. botulinum肉毒梭菌)
– 能够在食品中生长的腐败菌
• Experience and judgment
LACF 低酸罐头F0经验值
Empirical F0 Values for LACF
用于处理嗜热孢子引起腐败的热杀菌设计对肉毒梭菌 也是足够的
热杀菌设计
微生物投入 F0
热穿透投入
杀菌计算 生物学确认
Design of Thermal Processes
• F subzero à F sub “0” à F0 • 热处理导致的灭菌水平或微生物破坏的相
对量度 • 以参考温度121.1°C (or 250°F) 的时间表示。
对于酸性及酸化食品，使用93.3°C (or 200°F)
Sterilization Value
• F subzero à F sub “0” à F0 • Relative measure of the level of sterility or
• Testing
– Initial count of microbial population – Probability of nonsterile container – Rate of destruction or heat resistance
• Grocery Manufacturers Association (GMA) formerly Food Product Association (FPA) or National Food Processors Association (NFPA)
Microbiological Input F0
Heat Penetration Input
Process Calculation
Biological Confirmation
实际情况
In Reality
热穿透试验
• 目的：确定某产品加热的快慢 (i.e., 热穿透率) • 在冷点或最慢加热区域放置一个热电偶. 如果不
– Product – pH – Water activity – Sugar concentration, etc. – Temperature
– Pathogens (C. botulinum) – Spoilage microorganisms capable of growing
in the food
选择 F0
• 就像提问“旅行需要多长时间?”
• 确定旅行时间我们需要了解什么？
Selecting An F0
• Analogous to asking, “How much time will a trip take?”
LACF期望值
Desired Values for LACF
典型的耐热性
Typical Heat Resistance
影响耐热性因素
• 影响微生物耐热性或破坏速率的因素包括：
– 产品 – pH – 水活度 – 糖分浓度, etc. – 温度
Factors Affecting Heat Resistance
热处理原理
商业无菌包装食品手册 (CSPF)
Chapter 8
Copyright © 2010 University of Maryland All Rights Reserved
Thermal Processing Principles
Commercially Sterile Packaged Foods (CSPF) Manual Chapter 8
• Consider all factors that may affect heat transfer • Consider critical factors and their upper limits • Analyze the data to obtain the rate of heat
penetration
• Understand the importance of meeting the minimum posted process
• Understand how heat resistance of spores may affect commercial sterility
• Recognize factors that affects heat transfer and commercial sterility
preparation • Microbial load from containers
初始数量的影响
• 孢子越多，需要更大的F0以达到商业无菌
• 选择F0,我们必须考虑产品中可能存在的孢 子的最大数量
Impact of Initial Count
• The more spores present, the greater the F0 to achieve commercial sterility
Factors Affecting Initial Count
• Microbial load from ingredients such as vegetables, starch, sugar
• Microbial buildup on equipment blanchers • Microbial buildup during batching sauce
Mushroom Buttons in Brine
• Objective of the thermal process is to destroy microorganisms
• We need to select an F0 to destroy the microorganisms of concern to achieve a commercially sterile product
Copyright © 2010 University of Maryland All Rights Reserved
目标
• 理解热处理的基本原理并认识其中的复杂 性
• 理解满足后处理的重要性 • 了解孢子的耐热性如何影响商业无菌 • 识别影响热传导和商业无菌的因素
Objectives
• Understand the basics of thermal process and realize some of the complexities
热处理设计
微生物投入 F0
热穿透投入
工艺计算 生物学确认
Design of Thermal Processes
Microbiological Input F0
Heat Penetration Input
Process Calculation
Biological Confirmation
Sterilization Value灭菌值
温度越高，破坏速度越快。因此，加工温度越高， 我们的加工时间越短
商业无菌F0 值来源
• 测试
– 最初种群数量 – 未杀菌容器可能性 – 破坏速度或耐热性
• 食品制造商协会 (GMA)从前的 (FPA)或者 美国食品加工者协会 (NFPA)
• 经验和判断
Source of Commercial Sterility F0 Values
• What do we need to know to determine trip time?
旅行时间取决于
• 出发地 • 目的地 • 速度
Time for The Trip Depends on
• Origin • Destination • Speed
旅行时间 出发地 目的地 速度
热杀菌
选择F0 初始微生物种群 未杀菌容器的可能性 破坏速率
Required F0 is Function of
• Initial count of microbial population • Probability of a non-sterile container • Rate of microbial destruction • Must consider required F0 for each
microorganism of concern • For low acid canned food (LACF)
– C. botulinum spores – Mesophilic spores – Thermophilic spores
影响初始数量的因素
• 原料中的微生物，例如蔬菜，淀粉，糖 • 预煮设备形成的微生物 • 调味汁准备过程中形成的微生物 • 容器中带来的微生物
Thermal Processing
所需 F0 是下列因素的应变量
• 初始微生物种群数量 • 一个容器未杀菌的可能性 • 微生物破坏的速度 • 必须考虑每种关注微生物需要的F0 • 对于低酸罐头 (LACF)
– C. botulinum spores肉毒梭菌孢子 – Mesophilic spores嗜温孢子 – Thermophilic spores嗜热孢子
Square Wave Heating/Cooling 方波加热/冷却
Square Wave Heating/Cooling
实际情况
In Reality
热杀菌
Thermal Processing
微生物灭活
Microbial Inactivation
Bigelow vs. Arrhenius 模型
Bigelow vs. Arrhenius Models
知道在哪，通过不同部位放置测试确定。 • 模拟工厂加工条件，获得时间-温度曲线图考虑所
有可能影响热传导的因素 • 考虑关键因素及其上限 • 分析数据，以获得热穿透率
Heat Penetration Tests
• Purpose: To determine how fast or slow a product heats (i.e., rate of heat penetration)
• Thermocouple:
– Copper contact – Constantan contact – Rubber gasket – Molded bakelite – Copper wire – Constantan wire – Copper-constantan
microbial destruction delivered by a thermal process or heat treatment • Expressed in equivalent minutes at a reference temperature of 121.1°C (or 250°F). For acid & acidified products we use 93.3°C (or 200°F)
热穿透试验
• 热电偶：
– 铜触点 – Constantan contact
康铜 – Rubber gasket橡胶垫 – Molded bakelite – Copper wire铜线 – Constantan wire康铜
线 – Copper-constantan
junction
热穿透试验
Heat Penetration Tests
• Place a thermocouple at cold spot or slowest heating zone. Locate by testing if unknown
• Obtain a time-temp profile for the product simulating plant processing conditions
• In selecting an F0, we must consider the maximum likely number of spores that could be present in the product
破坏孢子
Destruction of Spores
一个容器未杀菌的可能性
Probability of a Nonsterile Container
常规方法
General Method
比较
Comparison
致命性Fra Baidu bibliotek
Lethality
盐水蘑菇
Mushroom Buttons in Brine
盐水蘑菇
• 热处理的目标是毁坏微生物 • 我们需要选择一个F0 破坏关注的微生物以
获得商业无菌产品 – 病原菌 (C. botulinum肉毒梭菌)
– 能够在食品中生长的腐败菌
• Experience and judgment
LACF 低酸罐头F0经验值
Empirical F0 Values for LACF
用于处理嗜热孢子引起腐败的热杀菌设计对肉毒梭菌 也是足够的
热杀菌设计
微生物投入 F0
热穿透投入
杀菌计算 生物学确认
Design of Thermal Processes
• F subzero à F sub “0” à F0 • 热处理导致的灭菌水平或微生物破坏的相
对量度 • 以参考温度121.1°C (or 250°F) 的时间表示。
对于酸性及酸化食品，使用93.3°C (or 200°F)
Sterilization Value
• F subzero à F sub “0” à F0 • Relative measure of the level of sterility or
• Testing
– Initial count of microbial population – Probability of nonsterile container – Rate of destruction or heat resistance
• Grocery Manufacturers Association (GMA) formerly Food Product Association (FPA) or National Food Processors Association (NFPA)
Microbiological Input F0
Heat Penetration Input
Process Calculation
Biological Confirmation
实际情况
In Reality
热穿透试验
• 目的：确定某产品加热的快慢 (i.e., 热穿透率) • 在冷点或最慢加热区域放置一个热电偶. 如果不