CN111093385A - 食物巴氏灭菌的方法 - Google Patents
食物巴氏灭菌的方法 Download PDFInfo
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Abstract
本发明描述了一种用于处理食物的方法,其中在由被配置成用于容纳气体混合物的材料制成的包装(2)内插入食品(1)和至少包括二氧化碳的气体混合物(3)。然后在密封的包装上施加(106)4 Mpa至20 MPa的均匀压力以压缩食物。在施加压力期间,包装保持在25℃至50℃的温度下。
Description
技术领域
本发明涉及食物巴氏灭菌方法,特别涉及低温巴氏灭菌方法。
现有技术
巴氏灭菌是应用于食品的一种方法,用于灭活微生物和酶,以使产品对致病菌安全。细菌和酶活性的降低导致产品寿命(保质期)的增加,从工业角度来看,这对于销售、运输和储存食品是必需的。
目前最常用的巴氏灭菌技术是加热技术,其提供待处理的食物暴露于高于60℃的温度。然而,加热的使用引起新鲜产品的质地、颜色和风味的不可避免的变化。热尤其导致热敏分子变质,结果降低了产品的营养性质。
为了克服热巴氏灭菌的这些缺点,已经研究了能够在低温下对食物进行巴氏灭菌的新技术。这些技术之一是基于高压方法(HHP高静水压力),其使用500 MPa至10000 MPa的静水压力和接近室温的温度。高静水压力能够减少微生物群体,然而,该方法非常昂贵,并且不能用于处理某些类型的新鲜产品,这些产品在变成浆时会不可逆地变质。
仍然关于使用高静水压力的方法(HHP,高静水方法),从[5]中也已知一种解决方案,其提供了在包含食物的包装中使用高压与气体混合物的组合,在气体混合物中也可能存在CO2。为了得到有效的杀菌效果,[5]公开了使用高于50 MPa的压力。尽管所公开的得到良好巴氏灭菌所需的压力低于500 MPa,但是它们会破坏许多类型的食品。
另一种已知的巴氏灭菌方法提供使用超临界流体。超临界二氧化碳(CO2)和一氧化二氮(N2O)能够灭活微生物和酶,并且是在低温和低于HHP至少一个数量级的压力下进行食物巴氏灭菌的有效替代方法。
然而,使用超临界状态的CO2的已知方法具有一些缺点,这些缺点是工业化的强障碍。通常,超临界CO2通过使用加压设备产生,并且在包装之前在相同的反应室中将其施加(或在液体的情况下,混合)到产品上,但是这使产品在包装期间暴露于污染的风险。因此,为了避免这种污染,非常昂贵的无菌包装系统是必要的。
在现有技术中,还建议在使产品经受超临界CO2处理之前,用气体渗透膜包装产品,参见例如[3]。在这些情况下,为了巴氏灭菌,将包装产品插入充满CO2的密闭反应器中,使其达到巴氏灭菌所需的压力和温度。CO2在透过包装时作用于微生物和酶,同时使它们灭活。然而,即使这种解决方案也具有一些缺点。首先,该方法没有解决由于与CO2相互作用而导致的食物腐败的问题。此外,为了防止包装(非常易碎)被损坏,反应器的减压阶段必须在非常长且受控的时间内发生。最后,透气的包装不允许产品在受控气氛下保存,因此产品的保质期缩短。
因此,通常需要一种易于大规模工业化的巴氏灭菌方法,其使得经受巴氏灭菌方法的食物腐败最小化。
巴氏灭菌方法描述于以下参考文献中:
[1] Linsey等人. "High pressure carbon dioxide inactivation ofmicroorganisms in foods: the past, the present and the future." Internationaljournal of food microbiology 117.1 (2007):1-28。
[2] US20120288614描述了一种用于巴氏灭菌固体和半固体食物的方法。将食物引入容器中,暴露于超临界CO2以减少微生物或酶,因此超临界CO2以维持食物的感官完整性的速率被去除。
[3] US20080171116描述了在室温下使用超临界CO2对预包装食物进行巴氏灭菌。巴氏灭菌用可渗透包装得到。
[4] US20050186310面对保存食品的问题,同时避免使用高压、添加剂或化学处理。该方法使用中等压力和反应性气体如二氧化碳或一氧化氮的组合来处理食品,然后通过用惰性气体吹扫食品来除去反应性气体。
[5] US20030170356描述了一种使用50 MPa (兆帕斯卡)至10000 MPa的高压方法加工物质例如食品的方法。该方法提供了在封闭环境中插入待处理的物质和一种或多种下列气体:一氧化碳、二氧化碳、氮气、一氧化氮、一氧化二氮、氢气、氧气、氦气、氩气、氪气、氙气和氖气。包括该物质和至少一种气体的封闭环境经受高压处理并密封在容器中。高压处理可以在将物质密封在容器中之前或之后进行。
[6] WO1999065342描述了一种加工食物的方法,其中食物经受3000巴或更高的压力。该方法包括在施加高压稳定处理之前使食物经受二氧化碳的超压,以降低产生例如异味的酶活性。
[7] Ferrentino,Giovanna,Sara Spilimbergo和Alberto Bertucco. "High-Pressure Processing of Foods toward Their Industrialization andCommercialization: An Up-to-Date Overview." Functional Food Ingredients andNutraceuticals: Processing Technologies 13 (2015): 427。该文章描述了HHP和HPCD(高压CO2)方法。
[8] Wang,Chung-Yi等人. "Recent advances in food processing using highhydrostatic pressure technology." Critical reviews in food science andnutrition 56.4 (2016): 527-540。该文章描述了HHP方法。
[9] Rivalain, Nolwennig, Jean Roquain和Gérard Demazeau. "Developmentof high hydrostatic pressure in biosciences: Pressure effect on biologicalstructures and potential applications in Biotechnologies." Biotechnologyadvances 28.6 (2010): 659-672。
[10] Ferrentino, G.和Spilimbergo, S. (2011). High pressure carbondioxide pasteurization of solid foods: current knowledge and future outlooks.Trends in Food Science & Technology, 22(8), 427-441。
[11] Rawson, A等人. "Application of supercritical carbon dioxide tofruit and vegetables: extraction, processing, and preservation." Food ReviewsInternational 28.3 (2012): 253-276。该文章描述了HPCD方法的微生物和酶灭活参数。
[12] Garcia-Gonzalez, Linsey等人. "High pressure carbon dioxideinactivation of microorganisms in foods: the past, the present and thefuture." International journal of food microbiology 117.1 (2007): 1-28。关于HPCD处理几种类型的食物后微生物灭活的文章。
[13] Perrut,Michel. "Sterilization and virus inactivation bysupercritical fluids (a review)." The Journal of Supercritical Fluids 66(2012): 359-371。
[14] Rao,Lei等人. "Effect of High-pressure CO2 Processing onBacterial Spores." Critical reviews in food science and nutrition,刚接受(2015): 00-00。
[15] Garcia-Gonzalez,Linsey等人. "Influence of type of microorganism,food ingredients and food properties on high-pressure carbon dioxideinactivation of microorganisms." International journal of food microbiology129.3 (2009): 253-263。在该文章中,已经分析了对于食物腐败的几种病原体和微生物对HPCD处理的易感性。
[16] Valverde, M. T., F. Marín-Iniesta和L. Calvo. "Inactivation ofSaccharomyces cerevisiae in conference pear with high pressure carbon dioxideand effects on pear quality." Journal of Food Engineering 98.4 (2010): 421-428。该文章公开了超临界二氧化碳导致在不同温度和压力下新鲜梨上的酿酒酵母灭活。
[17] Zhou, Linyan等人. "Effects of high-pressure CO2 processing onflavor, texture, and color of foods." Critical reviews in food science andnutrition 55.6 (2015): 750-768。该文章公开了对用高压二氧化碳处理的食物的风味、质地和颜色的观察。
[18] Hu, Wanfeng等人. "Enzyme inactivation in food processing usinghigh pressure carbon dioxide technology." Critical reviews in food scienceand nutrition 53.2 (2013): 145-161。该文章公开了在处理参数方面,例如温度、压力、处理时间、循环次数以及与其它技术例如HPP的组合,HPCD方法对酶灭活的影响。
[19] Park, S‐J., J‐I. Lee和J. Park. "Effects of a Combined Process ofHigh‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality ofCarrot Juice." Journal of Food Science 67.5 (2002): 1827-1834。该文章显示一种两相方法,其使用超临界CO2,接着HPP方法。
[20] Ferrentino, Giovanna, Sara Balzan和Sara Spilimbergo. "Optimization of supercritical carbon dioxide treatment for the inactivationof the natural microbial flora in cubed cooked ham." International journal offood microbiology 161.3 (2013): 189-196。该文章证明HPCD对熟火腿的可行性。此外,进行质地、pH和颜色的分析以及产品的储存研究,以确定其微生物和质量稳定性。
[21] Bae, Yun Young等人. "Application of supercritical carbon dioxidefor microorganism reductions in fresh pork." Journal of Food Safety 31.4(2011): 511-517。
[22] Ji, Hongwu等人. "Optimization of microbial inactivation ofshrimp by dense phase carbon dioxide." International journal of foodmicrobiology 156.1 (2012): 44-49。
[23] de Lima Marques, Juliana等人. "Antimicrobial activity ofessential oils of Origanum vulgare L. and Origanum majorana L. againstStaphylococcus aureus isolated from poultry meat." Industrial Crops andProducts 77 (2015): 444-450。
[24] Casas, J.等人. "MICROBIAL INACTIVATION OF PAPRIKA USING OREGANOESSENTIAL OIL COMBINED WITH HIGH-PRESSURE CO2." The Journal of SupercriticalFluids (2016)。该文章公开了通过组合天然添加剂,可以增强HPCD方法的微生物灭活。
[25] Lee, Seung Yuan等人. "Current topics in active and intelligentfood packaging for preservation of fresh foods." Journal of the Science ofFood and Agriculture 95.14 (2015): 2799-2810。该文章公开了智能食物包装和食物保存的改良气氛的使用。
[26] Ghidelli, Christian和María B. Pérez-Gago. "Recent advances inmodified atmosphere packaging and edible coatings to maintain quality offresh-cut fruits and vegetables." Critical Reviews in Food Science andNutrition,刚接受(2016): 00-00。
[27] Zhang, Bao-Yu等人. "Effect of atmospheres combining high oxygenand carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple." Postharvest Biology and Technology 86 (2013): 73-84。该文章涉及组合气氛对于食物保存的重要性,尤其是应用于菠萝。
[28] Zhang, Bao-Yu等人. "Effect of high oxygen and high carbondioxide atmosphere packaging on the microbial spoilage and shelf-life offresh-cut honeydew melon." International journal of food microbiology 166.3(2013): 378-390。该文章公开使用与CO2和O2组合的气氛可如何延长甜瓜的保质期。
[29] Mendes, Rogério等人. "Effect of CO2 dissolution on the shelflife of ready-to-eat Octopus vulgaris." Innovative Food Science & EmergingTechnologies 12.4 (2011): 551-561。该文章涉及CO2气氛对章鱼保质期的重要性。
[30] Wang, Li等人. "Inactivation of Staphylococcus aureus andEscherichia coli by the synergistic action of high hydrostatic pressure anddissolved CO2." International journal of food microbiology 144.1 (2010): 118-125。该文章研究了溶解的CO2与HHP (>250 MPa)在以下两个连续阶段中的协同效应:碳酸化和HPP。
[31] Amanatidou, A.等人. "Effect of combined application of highpressure treatment and modified atmospheres on the shelf life of freshAtlantic salmon." Innovative Food Science & Emerging Technologies 1.2 (2000):87-98。
[32] Al-Nehlawi, A.等人. "Synergistic effect of carbon dioxideatmospheres and high hydrostatic pressure to reduce spoilage bacteria onpoultry sausages." LWT-Food Science and Technology 58.2 (2014): 404-411。
[33] Spilimbergo, S., Komes, D., Vojvodic, A., Levaj, B., &Ferrentino, G. (2013). High pressure carbon dioxide pasteurization of fresh-cut carrot. The Journal of Supercritical Fluids, 79, 92-100。
发明目的和简述
鉴于上述情况,基于本发明所要解决的问题是改进用于食品巴氏灭菌的已知方法。
关于这个问题,本发明的目的是提供一种巴氏灭菌方法,其尽可能少地改变被处理的食物的感官特性。
提供一种有效且廉价并因此易于工业化的巴氏灭菌方法也是本发明的目的。
本发明的这些和其它目的将从下面的描述和所附权利要求中更清楚,这些权利要求是本说明书的不可分割部分。
根据第一方面,本发明因此涉及一种用于处理食品的方法,将食品和至少包括二氧化碳的气体混合物插入包装中,所述包装由被配置用于容纳气体混合物的材料制成。然后在密封的包装上施加4 MPa至20 MPa的均匀压力,以压缩食物。在施加压力期间,包装保持在25℃至50℃的温度下。
通过对动物和植物来源的不同食物样品进行的实验测试证明,该方法在微生物灭活方面和在保持经处理的食物的质地和颜色特征方面都令人惊奇地有效。巴氏灭菌的功效通过特定的温度和压力范围来保证,而不是通过高压来保证,所述温度和压力范围使得二氧化碳保持在超临界状态或接近超临界状态。同时,该方法可以以有限的成本进行,因为所涉及的压力低于20 MPa,不需要如高静水压力(HHP)的那些那样太昂贵的设备,并且与已知的超临界CO2技术相比,CO2消耗降低高于98%。
在优选实施方式中,选择工艺压力和温度以保持二氧化碳处于超临界状态(因此压力高于7.38 MPa并且温度高于31℃),以提高微生物灭活效果。
有利地,可以将抗氧化剂(优选天然抗氧化剂)加入到包装中的气体混合物中。例如,抗坏血酸(维生素C等)可以被插入包装中,以得到用于微生物灭活的协同效应。
在一个实施方式中,混合物中二氧化碳的量按体积或质量计为5%至100%。当二氧化碳不等于100%时,混合物还包含一种或多种包含在由空气、氮气、氧气、一氧化碳、二氧化氮组成的组中的气体。
这种类型的混合物不仅可用于允许巴氏灭菌方法,而且可用于在包装内食物的保存,从而延长包装产品的保质期。
在一个实施方式中,以随时间可变的方式施加压力和温度,以将二氧化碳保持在超临界状态。
附图说明
参考附图,本发明的进一步的特征和优点将从下面对其一些优选实施方式的详细描述中变得更加清楚。
如果使用由一种特定组合所特别产生的优点,则根据上述描述,各个排列中的不同特征可以如所期望的那样彼此组合。
在这些附图中,
- 图1a至图1f为根据本发明的巴氏灭菌方法的不同步骤;
- 图2为图1a至图1f所示的方法的流程图;
-图3为显示关于经图2的方法处理的切割胡萝卜样品上和以不同方式处理的样品或未处理的样品中的嗜温细菌(右)和酵母和霉菌(左)的微生物灭活的数据的图表;
-图4为对嗜温细菌(左图)和对酵母和霉菌(右图)的保质期研究的结果;
-图5为显示关于经图2的方法处理的芫荽叶上和以不同方式处理的样品中酵母和霉菌(左)、嗜温细菌(中)和嗜温孢子(右)的微生物灭活的数据的图表;
-图6为显示在经图2的方法处理的芫荽样品中,和在以不同方式处理的样品或未处理的样品中,单核细胞增多性李斯特氏菌(Lysteria monocytogens)的减少的数据的图表;
-图7为显示关于在不同温度和处理时间下通过图2的方法处理的梨样品上的嗜温细菌的微生物灭活的数据的图表;
-图8为显示关于在不同温度和处理时间下通过图2的方法处理的梨样品上酵母和霉菌的微生物灭活的数据的图表;
-图9为显示关于在与氮气的混合物中的不同浓度的CO2下,通过图2的方法处理的梨样品上的嗜温细菌(左)、嗜温孢子(中)以及酵母和霉菌(右)的微生物灭活的数据的图表。
发明详述
在以下描述中,为了公开附图,相同的参考数字或符号用于表示具有相同功能的结构元件。此外,为了清楚起见,在所有附图中一些参考可能不重复。
虽然本发明容许各种修改和替代构造,但在附图中显示了一些优选实施方式,并且将在下文中详细描述。然而,应当理解,不意图将本发明限制于具体公开的实施方式,而是相反,本发明旨在涵盖落入如权利要求书中限定的本发明的范围内的所有修改、替代构造和等效物。
除非另有说明,否则使用"例如"、"等"、"或"表示非排他性的替代方案而不是限制。除非另有说明,否则使用"包含"和"包括"是指"包含或包括,但不限于"。
参照图1a至图1f和图2,下面描述本发明优选实施方式的巴氏灭菌方法。
该方法开始于步骤100、图1a,其中获得食物1用于包装。食物可以预先经过切割处理,以排除一些部分或提供更适合其使用的形状(例如立方体、菱形、球体、棒等)。
然后,在步骤101,将食物插入到部分或完全由柔性膜构成的包装2中。该包装由被配置成用于容纳气体混合物的材料制成,该材料能够形成基本上不透过该混合物的气体和蒸气的屏障,并且该包装可以具有0.1 mL (毫升)至100 L (升)的各种尺寸和体积,这取决于待处理的食物的量。作为适于容纳气体混合物的材料,已知的是单独地或作为多层结合地使用例如塑料聚合物膜(聚乙烯-PE、聚丙烯-PPE、聚对苯二甲酸乙二醇酯-PET)、铝、纸。
一旦食物被插入包装中,包装被填充(步骤102) 5%至100% (按体积或质量计)的二氧化碳与其它气体(例如空气、氮气、氧气、一氧化碳、二氧化氮等)的混合物。包装过程优选在室温下进行,或者无论如何在保持必须被插入包装中的气体处于气态的温度和压力下进行。
在一个实施方式中,将抗氧化剂(优选天然抗氧化剂)加入气体混合物中。例如液体或固体形式的抗坏血酸(维生素C等)可以被插入包装中。
然后,密封包装2 (步骤103,图1b),以便在其中保持食物1和气体混合物3。
将密封包装2插入(步骤104,图1c)反应器4中,该反应器是提供有反应室40的容器,在该反应室中发生化学反应过程,该反应器能够承受30 MPa的压力。为此,反应器可以部分或完全由金属(钢或其它合金)或其它能够承受所用压力的有机或无机材料制成。
在优选实施方式中,反应器4配备有加热系统5,其包括加热夹套,即沿着反应室的一个或多个壁形成的间隙,其中放置加热装置6以加热反应器的内部。例如,加热装置可以包括热流体或电阻,其被放置在加热夹套内部,加热反应室的一个壁,以便加热反应器内放置的食物。作为替代,加热装置可以包括旨在产生电磁场或超声波的装置。这些装置辐射反应器的内部,同时加热反应器内的食物。
通过加热系统,根据工艺需要控制反应器内部的温度。例如,加热系统可以被配置成将温度保持恒定或根据其他工艺参数(例如时间或反应器内部的压力)而改变。优选地,对于本文所述的巴氏灭菌方法,温度优选保持低于50℃,以便防止食物的热敏性分子如维生素或蛋白质改变。
为了调节反应室40内的温度,反应器4配备有泵和管道系统(图中未显示),其允许装载和卸载用于处理步骤的不可压缩的工作流体41,例如水。合适的开关阀和节流阀(图中未显示)允许控制装载和卸载操作。有利地,这种阀由反应器的控制单元电子控制,然而它们可以通过使用向操作者显示反应室内的压力的压力计手动控制。
一旦插入了包含食物1和气体混合物3的密封包装,就关闭并密封反应室40。为此,反应器配备有用于紧密封闭反应室的部件,其可以包括凸缘部件、螺纹部件等。
现在,将反应室40填充工作流体(步骤105),并且开始食物巴氏灭菌循环(步骤106,图1d)。详细地说,巴氏灭菌循环提供设置4 MPa至20 MPa的恒定或可变的静水压力,同时反应室40内的温度保持在25℃至50℃的温度。优选地,巴氏灭菌循环提供在反应室内部维持这样的温度和压力条件,以维持包装内部存在的二氧化碳处于超临界状态。因此,在观察上述压力和温度的最大值时,反应室保持在高于31℃的温度和高于7.38 MPa的压力。
巴氏灭菌循环的持续时间根据待处理的食物而变化,并且通常为5分钟至3小时。关于蔬菜产品,巴氏灭菌循环的持续时间优选为5分钟至60分钟。
在一个实施方式中,通过使用加载泵或通过反应室的一个或多个壁的液压力,发生反应室40中的压力的增加。
在巴氏灭菌循环结束时,例如通过打开节流阀使反应器减压(步骤107,图1e),直到达到常压或介于常压与最终处理压力之间的中间压力。
在处理结束时,打开反应器,除去包装2 (步骤108,图1f),经历干燥,以便以后保存在合适的温度下。
根据以上所述,清楚的是,上述巴氏灭菌方法如何允许通过易于制造并且可以制成半连续的反应器得到有效的食物巴氏灭菌。证明上述巴氏灭菌方法的功效的实验测试的结果在以下实验测试的实施例中显示。
还清楚的是,通过在所附权利要求中限定的本发明的实例,可以对上述实施方式进行许多变型。
例如,在一个实施方式中,代替提供加热装置以控制反应室内的温度,可以提供加热工作流体的系统。在该实施方式中,在反应室中供应的工作流体在被装载到反应室中之前被加热。
此外,在一个实施方式中,巴氏灭菌方法可提供几个巴氏灭菌循环,每个巴氏灭菌循环的特征在于施加到反应器中存在的包装(packaging/packages)的不同压力和温度曲线。
实验测试
实施例1-胡萝卜
对切割的胡萝卜样品进行实验测试,在由被配置用于容纳气体混合物的材料制成的包装中插入切割的胡萝卜样品以及包含100%的CO2的气体混合物。对于每个测试,约3 g样品与约100 mL的CO2一起包装。封闭包装在反应室中在120巴(约12 MPa)、40℃下保持15分钟。
图3说明显示切割的胡萝卜样品上嗜温细菌以及酵母和霉菌的微生物灭活的图表,以比较在常规方法(例如在Spilimbergo等人在2013年公开的研究中显示的)中得到的灭活。详细地说,条"ctrlTemp"分别显示在处理的整个持续时间内,保持在相同温度条件下的对照样品中的酵母和霉菌(左)以及嗜温细菌(右)的群体。中间条"imp"分别为通过本发明的巴氏灭菌方法处理的样品中的酵母和霉菌(左)以及嗜温细菌(右)的群体。条"ctrlCO2"分别为通过Spilimbergo等人,2013,[33]的方法处理的样品中的酵母和霉菌(左)以及嗜温细菌(右)的群体。
如图3可见,本文所述的巴氏灭菌方法能够采用与Spilimergo的常规方法(其提供了食品与超临界状态下的CO2的直接接触)相似的方式灭活微生物。然而,与后者不同,本发明的方法避免了由于包装步骤而引起的污染风险,在Spilimergo方法中,包装步骤必须在巴氏灭菌过程之后进行。此外,CO2的用量显著降低,对于相同量的产品,从Spilimbergo等人,2013的方法的反应器的约9.45 g降低至通过图2的方法的约0.18 g,对应于高于98%的CO2降低。
相反,图4显示在7天时的保质期研究结果。左侧显示嗜温细菌的保质期,而右侧显示酵母和霉菌的保质期。该图以对数标度显示了N/N0的比率值,其中N为处理后的菌落数,N0为处理前的新鲜样品的菌落数。将数据相对于未处理的新鲜样品标准化。图4显示四种类型的处理得到的数据:trCO2是指在CO2气氛中处理并在120巴、40℃下保持处理15分钟而包装的样品。trAIR是指在环境空气气氛下在120巴、40℃下处理15分钟的样品。nntr AIR是指在环境空气气氛下保存的未处理样品。nntrCO2是指在大气压下在100%的CO2的气氛下保存的未处理样品。
该图显示,7天后,用上述巴氏灭菌方法处理的样品的细菌负荷仍然低于处理前的产品的细菌负荷。该图还显示,仅压力和温度对微生物减少没有任何影响,并且它们显示与未经处理而保存的若干样品相似的行为。同样,仅在大气压下100%的CO2的气氛对嗜温细菌和霉菌的灭活没有任何影响。
最后,在处理结束时,在这些实验测试中处理的胡萝卜样品表现出与未处理样品非常相似的外观和质地。
实施例2-芫荽叶
对芫荽叶进行进一步实验测试,在由被配置用于容纳气体混合物的材料制成的包装中插入芫荽叶以及包含100%的CO2的气体混合物。对于每个测试,约1 g样品与约100 mL的气体一起包装。封闭包装在反应室中在100巴(约10 MPa)、40℃下保持10分钟。图5说明显示芫荽样品上嗜温细菌以及酵母和霉菌的微生物灭活的图表,以比较在常规方法中得到的灭活,在常规方法中与Spilimbergo等人,2013,[33]的研究中的胡萝卜的情况一样,将超临界CO2置于与样品直接接触。
对芫荽样品进行的实验测试进一步显示该方法在减少病原微生物上的功效。特别地,图6显示由分别三种菌株LMG23192、LMG23194和LMG2648按1:1:1比例组成的混合物所组成的单核细胞增多性李斯特氏菌的减少的数据。接种样品以得到5.85±0.33 log的起始污染。例如图3中,在这种情况下,参考"imp"也表示根据图2的方法,在100巴、40℃下10分钟,在插入到具有100%的CO2混合物的密封包装中的样品的测量结果。参考ctrlCO2显示在相同条件下(100巴、40℃下10分钟),对插入反应器中而不进行包装并根据常规程序进行处理的对照样品进行的测量数据,所述常规程序与Spilimbergo等人,2013,[33]的关于胡萝卜的研究一样,提供了将超临界CO2直接插入巴氏灭菌反应器中。参考ctrlTemp显示在处理的整个持续时间内,在相同的工艺温度条件(40℃)下,保持在大气压下的对照样品上进行的测量结果。
实施例3-梨片
对梨片进行另外的实验证实,在由适合于容纳气体混合物的材料制成的包装中插入梨片以及包含100%的CO2的气体混合物。对于每个实验,约1 g样品与约100 mL的气体一起包装。封闭包装在100巴(约10 MPa)下保持在反应室内。分析了不同的温度和处理时间。图7和8显示分别在不同的处理时间(10分钟、30分钟和60分钟)以及分别低于和高于CO2临界点的两个不同温度(25℃和35℃)下嗜温细菌以及酵母和霉菌的灭活。从该研究中得出结论,对于两种微生物,灭活基本上仅在超过CO2的临界条件时发生。此外,显示在所述条件下处理超过30分钟,对嗜温细菌的灭活没有实质增加。
用氮气和二氧化碳的不同的混合物进行进一步的实验。图7显示,指示在100巴(约10 MPa)、35℃下处理30分钟后,在切割的梨样品上对嗜温细菌、嗜温孢子以及酵母和霉菌的微生物灭活的图表,所述切割的梨样品在由被配置用于容纳气体混合物的材料制成的包装中与由N2和CO2组成的气体混合物(分别为0、50%和100%的CO2)一起插入后处理。从该研究得出结论,CO2是微生物灭活的基础,如果使用另一种气体,仅仅压力和温度对微生物灭活没有任何影响。此外,结论是对于具有低于100%但是保证CO2的杀菌作用的百分比的CO2的气体混合物也发生灭活。
实施例4-其它食物
如对于胡萝卜、芫荽和梨所进行的那些,对苹果片、椰子片、草莓片、完整的四季豆、鳄梨片、完整的葡萄柚、完整的醋栗、猕猴桃片、鸡肉、熟火腿、巴马火腿、鳕鱼和虾进行其他实验测试。结果证明所提供的巴氏灭菌方法在微生物灭活和保持经处理的食物的感官特性和质地/颜色特征方面的功效。
Claims (12)
1.一种处理食物的方法,所述方法包括以下步骤:
-将食品和至少包括二氧化碳的气体混合物插入(101、102)包装中,所述包装由被配置用于容纳所述气体混合物的材料制成;
-密封(103)所述包装;
-向所述包装均匀地施加(106)压力,以便压缩所述包装、所述包装内部的气体混合物和食品;
其特征在于,
施加到所述包装的压力为4 MPa至20 MPa,并且在施加压力期间,所述包装保持在25℃至50℃的温度下。
2.根据权利要求1所述的方法,其中,在操作期间施加压力并保持温度,以便将二氧化碳保持在超临界状态。
3.根据权利要求1或2所述的方法,其中,所述气体混合物中的二氧化碳的量按体积或质量计为5%至100%。
4.根据权利要求1或2或3所述的方法,其中,所述气体混合物还包含一种或多种包含在由空气、氮气、氧气、一氧化碳、二氧化氮组成的组中的气体。
5.根据前述权利要求中任一项所述的方法,其中,所述压力以随时间可变的方式施加。
6.根据前述权利要求中任一项所述的方法,其中,所述压力被施加到所述包装持续5分钟至3小时的时间。
7.根据前述权利要求中任一项所述的方法,其中,在向所述包装施加压力期间改变所述温度。
8.根据前述权利要求中任一项所述的方法,其中,所述包装被插入到提供有液体装载和卸载系统的水密反应器中,并且其中,所述方法提供将液体装载到所述反应器中直到达到所述压力。
9.根据权利要求8所述的方法,其中,通过电阻、或通过施加电磁场、或通过施加超声波来加热包含在所述反应器中的所述液体。
10.根据权利要求8所述的方法,其中所述反应器提供有加热夹套,并且其中,通过使加热液体在所述加热夹套内部流动来加热包含在所述反应器中的所述液体。
11.根据前述权利要求中任一项所述的方法,其中进行多个巴氏灭菌循环,每个巴氏灭菌循环的特征在于所施加的不同压力和温度曲线。
12.根据前述权利要求中任一项所述的方法,其中所述包装包含天然抗氧化剂,特别是抗坏血酸。
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