食品試驗罐頭之開發及罐內壓力變化之研究

Design of the Food Test Can and Study on Changes of Internal Pressure in the Test Can

陳和賢(Ho-Hsien Chen) ； 吳明昌(Ming-Chung Wu) ； 謝政峰(Cheng-Feng Hsieh)

《農業機械學刊》 12卷1~4期 (2003/03) Pp. 49-60

https://doi.org/10.30062/JAM.200303.0005

摘要

罐頭食品在熱處理殺菌的過程中，必須控制釜壓以避免在熱處理過程中因罐頭內部受熱產生的壓力過大而造成「凸罐」或內外壓差太大引起「凹罐」，結果不但是商品價值喪失，也引起食品安全問題。本研究已開發一食品試驗罐配合數據擷取系統，可探討加熱及冷卻過程中，罐頭內部壓力的變化，及不同濃度的添加物及不同的空氣量對罐內壓力的影響。實驗結果顯示，當罐頭的上部空隙比例增加，熱處理時罐內壓有上升的趨勢，而隨著添加物濃度的增加，罐內壓力也有些微的上升，經由田口法的分析發現，罐型的大小在所有選擇的因子中對罐內壓的影響最大，這些數據可提供食品業界未來新產品開發時，殺菌過程中罐內壓力變化之參考。

關鍵字

罐頭食品 ； 熱處理 ； 試驗罐 ； 田口法

並列摘要

During the thermal processing of the canned food, the retort pressure need to be well controlled to avoid causing the 'Buckled' or 'Paneled' of containers, due to the difference between internal and external pressure. It's not only about the loss of commercial value, but also about the food safety issue. In this study, a test can had been developed along with the data acquisition system to investigate the changes of internal pressure during the heating and cooling periods. Different proportion of additives in food and air in the headspace were also studied. In addition, we used Taguchi method to identify which significant factor causing internal pressure changes of the can during the thermal treatment. The results showed that as increasing the volume of headspace or proportion of additives would cause higher internal pressure of the can. By using of the Taguchi method, we confirmed that the significant factor was the size of the can. The results could be offered to food industry for understanding the internal pressure changes of a can during thermal treatment as developing a new product.

並列關鍵字

Canned food ； Thermal treatment ； Test can ； Taguchi method