HUANG Shenglong, ZHANG Mingxing, CHEN Haiyan, ZOU Pengcheng

(College of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China)

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

中图分类号：TS201.1

文献标志码：A

收稿日期： 2018-11-07，修回日期：2019-01-02，在线出版时间：2019-01-04 10:35。

基金项目：西南科技大学研究生创新基金项目，编号：18ycx053。

第一作者简介：黄生龙(1988—)，男，硕士研究生，研究方向为超细分级设备。E-mail:359396409@qq.com。

通信作者简介：张明星(1982—)，男，副研究员，研究方向为粉体超细粉碎分级设备与工业通风除尘技术。E-mail:22142173@qq.com。