李慧超1，2，张泓1*，邓力2
（1 中国农业科学院农产品加工研究所，北京100193；2 贵州大学酿酒与食品工程学院，贵州贵阳550025）
摘要：无菌加工技术成功应用于液体食品以后，人们对包含有离散颗粒的低酸性液态食品的无菌加工愈加关注。液体颗粒无菌工艺在处理中式颗粒食品中具有优势，现已成为我国饮料行业新的发展方向。该工艺涉及液体与颗粒间的停留时间分布（RTD），它是影响产品品质的决定性因素之一。由传热学及品质变化动力学可知，无菌加工过程中停留时间（RT）的长短对最终平均品质有重要影响。由于RTD 的影响因素众多并且复杂，导致在不同实验条件下没有普适的数学模型。本文首先介绍液体颗粒无菌工艺RTD 的基本原理及常用的数学模型，其次，概述性阐述国内外普遍采用的RTD 实验方法及数值模拟在其中的应用，最后，分析液体的流变学性质对RTD 的影响。
关键词：液体颗粒食品；停留时间分布；无菌工艺；数学模型；研究方法
Research on Residence Time Distribution in Aseptic Processing of Liquid-particle Foods
LI Hui-chao1，2，ZHANG Hong1*，DENG Li2
(1 Chinese Academy of Agricultural Sciences，Institute of Agro-food Science and Technology，Beijing 100193，China；
2 Gui Zhou University，College of Liquor and Food Engineering，Guiyang 550025，China)
Abstract: People have paid more attention to aseptic processing of low-acid liquid food containing discrete particlesafter aseptic processing technology has been successfully applied in liquid food. Aseptic processing of liquid-particleshave an advantage while dealing with traditional Chinese particles food，As a result，it has become a novel developdirection in the beverage industry. This process is related to residence time distribution (RTD) of liquid-particle that isone of decisive factors of the final quality. According to dynamics of heat transfer and quality change，the residencetime (RT) has a great influence on final average quality in the process of aseptic processing. Because RTD is affectedby complicated factors，no universal mathematical model was available to get stable RT under different experimentalconditions. Firstly，the basic principle and commonly used mathematical models of RTD in liquid-particles asepticprocesses were introduced in this paper. Secondly，the overview of RTD research methods generally used at home andabroad，at the same time，the numerical simulations applied in RTD were discussed. Finally， the effect of fluidrheological properties on RTD was analyzed.
Key words: liquid-particles food；residence time distribution；aseptic processing；mathematical models；researchmethod
（2015年第18卷第3期）