对头酒的内部压力和物理质量进行巴氏杀菌的数学建模和优化
Ruthaikamol Thongon1, Siriyupa Netramai2, Thitisilp Kijchavengkul2
1School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Bangkok 10400, Thailand.
Heliyon
|November 29, 2023
概括
这项研究开发了一个数学模型来预测在巴氏杀菌过程中装酒的内部压力. 该模型有助于优化参数,以防止头膨胀并减少产品损失.
科学领域:
- 食品科学与技术 食品科学与技术
- 工艺工程是过程工程.
- 饮料科学 饮料科学
背景情况:
- 酒是世界上最受欢迎的酒精饮料,需要微生物稳定才能保质期.
- 包装中的巴氏杀菌是标准的,但由于高的内部压力,可能会导致头凸起,导致产品损失.
- 了解影响内部压力的因素对于优化头酒生产至关重要.
研究的目的:
- 开发一种经验数学模型,预测头酒在巴氏杀菌过程中的内部压力.
- 确定影响内部压力的关键过程和产品参数.
- 创建一个简化的模型,用于优化头酒生产的工业应用.
主要方法:
- 构建了一个经验数学模型,将子厚度,填充量,二氧化碳含量和巴氏杀菌温度与内部压力相关联.
- 使用实验室规模的巴氏杀菌装置模拟商业条件.
- 评估了巴氏化头酒样本的物理,化学和生物特性.
主要成果:
- 数学模型 (R2 = 0.90) 表明,厚,填充量,二氧化碳含量和巴氏杀菌温度可以显著影响内部压力 (p < 0.05).
- 化头酒的所有评估属性都符合工业标准.
- 一个简化的二次多项式方程 (R2 = 0.90) 被开发和验证用于工业用途.
结论:
- 开发的数学模型准确地预测了在巴氏杀菌过程中装酒的内部压力.
- 简化模型为优化产品和过程参数提供了一个实用的工具.
- 这种优化可以有效地减少头膨胀和商业酒巴氏杀菌中的相关产品损失.
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