摘要：在粉类食品灭菌过程中，为保证灭菌与粉碎的同步性，并提高灭菌效率，本研究采用高温气流粉碎实验平台，通过调整不同的气源温度，获得物料在平台内粉碎时同步灭菌的新技术；对比膨化黑米粉在烘箱内不同加热时间、加热温度下的灭菌效果，结合CFD数值模拟深入分析膨化食品的在平台内的快速灭菌机理。结果表明：在120℃时，高温粉碎灭菌与干热灭菌方式都达到了国标要求的菌落总数(<1 000 cfu/g)，而在灭菌时间上,高温粉碎灭菌方式需5 min，仅为干热灭菌方法的1/72。

关键词：膨化黑米粉；气流粉碎；同步灭菌；数值模拟

Abstract: In order to ensure the synchronization of sterilization and pulverization，and to improve the sterilization efficiency in the sterilization process of powdered foods，a high-temperature airflow pulverization experimental platform was used to adjust the temperature of different gas sources to obtain the synchronization of materials in the platform．A new sterilization technology，comparing the sterilization effect of expanded black rice flour in different heating time and heating temperature in the oven，was combined with CFD numerical simulation to deeply analyze the rapid sterilization mechanism of the puffed food in the platform．The results show that at 120 ℃，the high temperature pulverization sterilization and dry heat sterilization methods reach the number of colonies required by the national standard (＜0．1 million cfu /g) ，while in the sterilization time，the high temperature pulverization and sterilization method takes 5 min，only 1 /72 of the dry heat sterilization method．

Keywords: Expanded black rice flour; jet milling; Synchronous sterilization; numerical