Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72960 10.21603/2074-9414-2023-4-2470 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems Влияние миграции зоны наименьшего прогревания на кинетику теплофизических процессов пищевых систем https://orcid.org/0000-0002-0913-5644 Кондратенко Владимир Владимирович Kondratenko Vladimir V. https://orcid.org/0000-0002-7857-6785 Посокина Наталья Евгеньевна Posokina Natalia E. Labtech45@yandex.ru https://orcid.org/0000-0002-2336-1816 Захарова Анна Ивановна Zakharova Anna I. https://orcid.org/0000-0002-7144-2522 Королев Алексей Александрович Korolev Aleksei A. https://orcid.org/0000-0002-5692-7839 Покудина Галина Петровна Pokudina Galina P. Всероссийский научно-исследовательский институт технологии консервирования Видное Россия All-Russian Research Institute of Canning Technology Vidnoe Russian Federation Всероссийский научно-исследовательский институт технологии консервирования Видное Россия All-Russian Research Institute of Canning Technology Vidnoe Russian Federation Всероссийский научно-исследовательский институт технологии консервирования Видное Россия All-Russian Research Institute of Canning Technology Vidnoe Russian Federation Всероссийский научно-исследовательский институт технологии консервирования Видное Россия All-Russian Research Institute of Canning Technology Vidnoe Russian Federation Всероссийский научно-исследовательский институт технологии консервирования Видное Россия All-Russian Research Institute of Canning Technology Vidnoe Russian Federation 30 12 2023 30 12 2023 53 4 731 741 28 12 2023 02 05 2023 https://fptt.ru/en/issues/22269/22235/

Миграция зоны наименьшего прогревания (англ. Slowest Heating Zone, SHZ) для пищевых систем с конвективным и преимущественно конвективным теплообменом позволяет сделать предположение о том, что в случае следования термопары за миграцией этой зоны летальность процесса будет отличаться от значения, рассчитанного исходя из фиксированного местоположения термопары. Возникает необходимость учета миграции SHZ при определении режимов тепловой обработки пищевых систем. Работа посвящена исследованию наличия статистически значимого отличия летальностей для фиксированной и мигрирующей SHZ в различных пищевых системах. В качестве объектов исследования использовали четыре гомофазные и гетерофазные модельные пищевые системы. Изменение температуры отслеживали с помощью многоканальной системы E-ValPro и датчиков температуры SSA-TS. Датчики температуры располагали внутри банки с пищевой системой, фиксируя их на определенной высоте. Анализ данных показал отсутствие значимой разницы летальностей на всей исследованной области определения температур стерилизации для модельной системы FS1. В отношении остальных модельных систем можно говорить о наличии интервалов температур стерилизации, на которых разница летальностей статистически существенна. Несмотря на наличие интервалов температур, которым соответствуют статистически значимые разности летальностей для модельных систем FS2, FS3 и FS4, для первых двух систем величина данной разницы мала. Наибольшая разность на всем диапазоне варьирования соответствует модельной системе FS4, что связано с влиянием вовлекаемой в конвективный поток дисперсной фазой. Статистически значимое отличие летальностей для фиксированной и мигрирующей SHZ имеет место только в гетерофазных пищевых системах с конвективным и преимущественно конвективным теплообменом с вовлекаемой в конвекционный поток дисперсной фазой. Данный факт необходимо учитывать при разработке режимов термической обработки указанных пищевых систем.

The slowest heating zone tends to move about in food systems with convective and predominantly convective heat transfer. If the thermocouple follows the movement, the process lethality differs from the value precalculated for a fixed thermocouple location. Hence, the heat treatment modes depend on the movement of the slowest heating zone, which should be taken into account before planning food system processes. This research aimed at identifying a statistically significant difference between lethality for fixed and moving slowest heating zones in various food systems. The study involved four homophasic and heterophasic model food systems. Food System 1 was heterophase, with a dispersed phase not involved in convection and a liquid dispersion medium of aqueous solution with 1.5% sucrose and 1.5% NaCl. Food System 2 was heterophase, with a dispersed phase not involved in convection and a liquid dispersion medium of 11% aqueous sucrose solution. Food System 3 was represented by homophase reconstituted clarified baby-food apple juice with 11.2% soluble solids. Food System 4 was a heterophase model system, represented by reconstituted baby-food apple juice with pulp and 11.2% soluble solids with a dispersed phase involved in convection. The temperature changes were monitored using the E-ValPro multichannel system and the SSA-TS model temperature sensors. The temperature sensors were fixed inside the jar with the food system. Food System 1 showed no significant differences in lethality. Other model systems had sterilization temperature intervals when the difference in lethality was statistically significant. However, this difference was very small for Food Systems 2 and 3. The largest difference belonged to Food System 4, where the dispersed phase was involved in the convective flow. In this research, a statistically significant difference in lethality for fixed and moving slowest heating zones occurred only in heterophase food systems with convective and predominantly convective heat exchange, where the dispersed phase was involved in the convection flow. This fact must be taken into account when identifying heat treatment modes for such food systems.

 Зона прогрев кинетика летальность теплофизические процессы режимы термическая обработка Zone heating kinetics lethality thermophysical processes modes heat treatment Работа выполнена в рамках реализации плана фундаментальных исследований по теме FNEN- 2019-00011. The work was part of fundamental research on topic FNEN-2019-0 0011.

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