关键词:

货架期, 加速试验, 背散射光, 超高温灭菌乳

Abstract:

In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time, the accelerated shelf-life testing (ASLT) was designed and conducted, selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20, 25, 30, 35, 40 and 45℃, using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃, elevating linearly for temperature from 25℃ to 40℃, and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SI_t=0.062t-1.382 (R²=0.990).If a ratio SI_t/SI_25℃ called as accelerated ratio (AR) was defined, the AR values calculated from the equation were 3.6，4.3 and 5.0 for 35, 37.5 and 40℃, respectively, which were agreement with the data from ASLT.So, the model could be used for the prediction of the shelf-life of sterilized milk by UHT process.

Key words:

货架期, 加速试验, 背散射光, 超高温灭菌乳