WO2020186430A1 - 高静流体压处理方法及装置 - Google Patents

高静流体压处理方法及装置 Download PDF

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Publication number
WO2020186430A1
WO2020186430A1 PCT/CN2019/078580 CN2019078580W WO2020186430A1 WO 2020186430 A1 WO2020186430 A1 WO 2020186430A1 CN 2019078580 W CN2019078580 W CN 2019078580W WO 2020186430 A1 WO2020186430 A1 WO 2020186430A1
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Prior art keywords
food
quality
pressure
pressure treatment
color
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PCT/CN2019/078580
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English (en)
French (fr)
Inventor
胡惠文
魏君谚
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达璞股份有限公司
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Priority to PCT/CN2019/078580 priority Critical patent/WO2020186430A1/zh
Publication of WO2020186430A1 publication Critical patent/WO2020186430A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation

Definitions

  • the invention relates to a food processing method, in particular to a high-pressure processing method.
  • High Pressure Processing HPP
  • High-pressure processing technology is also called High Hydrostatic Pressure Processing (HHP) technology, which transfers high pressure to food through fluid to destroy the cell membrane of microorganisms in the food, and cause the enzymes related to reproduction to be denatured, and the microorganisms die Or lose the ability to divide and grow, and then achieve the bactericidal effect.
  • HP High Hydrostatic Pressure Processing
  • the pressure value that the high pressure processing technology needs to provide to the food is quite high.
  • the high-pressure processing technology will not lose nutrients to food due to high temperature, the high pressure applied at one time may change the composition and structure of the food and cause obvious changes in the color or texture of the food, causing consumers to suspect the food.
  • the freshness of the product reduces the willingness to buy.
  • the technical problem to be solved by the present invention is to provide a high hydrostatic fluid pressure treatment method and device for the deficiencies of the prior art.
  • the present invention provides a high hydrostatic fluid pressure processing method suitable for the processing of a food.
  • the high hydrostatic pressure processing method includes: obtaining a first image of the food; obtaining a first color parameter according to the first image, and The first color parameter is stored in a first food quality parameter group; according to the first food quality parameter group, the first high-pressure treatment is performed on the food to obtain a primary processed food; and a second primary processed food is acquired.
  • Image obtain a second color parameter according to the second image, and store the second color parameter in a second food quality parameter group; and according to the second food quality parameter group and a sterilization standard, the initial processed food Perform the second high pressure treatment.
  • the step of performing the first high-pressure treatment on the food to obtain the preliminary processed food includes: setting the first color parameter according to a comparison result of the first color parameter and a preset color parameter The pressure value of the secondary high-pressure treatment; according to the second food quality parameter group and the sterilization standard, the step of performing the second high-pressure treatment on the preliminary processed food includes: comparing the second color parameter with the preset color parameter As a result and the result of comparing the bacterial content of the primary processed food with the sterilization standard, the pressure value of the second high-pressure treatment is set.
  • the high hydrostatic fluid pressure processing method further includes: generating a color interval according to the first color parameter; and determining the default color parameter according to a control command, wherein the default color parameter word is in the color interval.
  • the high hydrostatic fluid pressure processing method further includes: before performing the first high pressure processing on the food, performing a first quality test on the food, and storing the result of the first quality test in the first food quality parameter group ; And before performing the second high-pressure treatment on the initially processed food, perform a second quality test on the initially processed food, and store the result of the second quality test in the second food quality parameter group; where the basis is For the first food quality parameter group, the step of performing the first high-pressure treatment on the food to obtain the preliminary processed food includes: according to a comparison result of the first color parameter and a preset color parameter, and the first quality test The result is compared with a default quality standard, and the pressure value of the first high-pressure treatment is set; wherein the second high-pressure treatment step is performed on the initially processed food according to the second food quality parameter group and the sterilization standard Including: the comparison result of the second color parameter and the preset color parameter, the comparison result of the second quality inspection result and the default quality standard, and the comparison result of the bacteria content of the preliminary processed food with
  • the first quality test and the second quality test respectively include one or both of the hardness test and the pH test.
  • the high hydrostatic fluid pressure processing method further includes: judging that the food belongs to a food category according to the first image, and storing the food category in the first food quality parameter group.
  • the method further includes: placing the pre-processed food in a default temperature environment for a default period of time.
  • the present invention also provides a high hydrostatic fluid pressure processing device suitable for the processing of a food.
  • the high hydrostatic pressure processing device includes: an image capturing component for obtaining a first image of the food; a pressurizer , Used for high-pressure processing of the food; a memory storing a first food quality parameter group and a second food quality parameter group; and a central processing controller connected to the image capturing component, the pressurizer and The memory obtains a first color parameter according to the first image and stores it in the first food quality parameter group, and controls the pressurizer to perform the first high-pressure treatment on the food according to the first food quality parameter group Obtain a preliminary processed food, control the image capturing component to obtain a second image of the preliminary processed food, thereby obtain a second color parameter and store it in the second food quality parameter group, and according to the second food quality parameter Group and a sterilization standard to control the pressurizer to perform a second high-pressure treatment on the primary food.
  • the high hydrostatic fluid pressure processing device further includes a detection component, electrically connected to the central processing controller, and used for performing a first quality test on the food before the first high pressure processing is performed on the food, and The result of the first quality test is stored in the first food quality parameter group, and before the first processed food is subjected to the second high-pressure processing, a second quality test is performed on the first processed food and the second quality test is performed The result of is stored in the second food quality parameter group, where the detection component includes one or both of a softness and hardness detector and a pH detector.
  • the pressurizer includes a liquid pressure source, a gas pressure source, and a pH regulator
  • the gas pressure source can provide one or both of acid gas and alkaline gas
  • the liquid pressure source and the gas pressure source It is used to generate a medium for transmitting pressure
  • the pH regulator is used to control the content of one or both of the acid gas and the alkaline gas in the medium to regulate the pH of the medium.
  • the high hydrostatic fluid pressure processing method and device disclosed in the present invention can capture images of food before and after high pressure processing, and perform multiple high pressure processing according to the analysis results of the images to adjust the color of the food. In this way, it can avoid the one-time high-pressure which causes the food to have drastic color changes, and it can also achieve the same sterilization effect as the one-time high-pressure.
  • Figure 1 is a functional block diagram of a high hydrostatic fluid pressure treatment device according to an embodiment of the present invention
  • FIG. 2 is a flowchart of a high hydrostatic fluid pressure processing method according to an embodiment of the present invention
  • FIG. 3 is a functional block diagram of a high hydrostatic fluid pressure treatment device according to another embodiment of the present invention.
  • Fig. 4 is a flowchart of a high hydrostatic fluid pressure treatment method according to another embodiment of the present invention.
  • the high hydrostatic fluid pressure processing device and method provided by the embodiments of the present invention are suitable for food processing, and the food is sterilized by means of high pressure processing (HPP) instead of high temperature sterilization, thereby maintaining the food quality.
  • HPP high pressure processing
  • the food may be meat products (such as pork), soy products (such as soy milk), dairy products (such as cheese), fermented products (such as soy sauce), vegetable and fruit products (such as juice), or other processed foods.
  • the following embodiments will exemplarily illustrate the high hydrostatic fluid pressure processing device and method of the present invention with one or more foods.
  • the foods applicable to the high hydrostatic fluid pressure processing device and method of the present invention are not limited thereto.
  • FIG. 1 is a functional block diagram of a high hydrostatic fluid pressure treatment device 1 according to an embodiment of the present invention.
  • the high hydrostatic fluid pressure processing device 1 includes an image capturing component 11, a pressurizer 13, a memory 15 and a central processing controller 17.
  • the central processing controller 17 is connected to the image capturing component 11 and ⁇ 13 ⁇ Storage15 ⁇
  • the image capturing component 11 is used to obtain images of the food.
  • the image capturing component 11 may be a camera, and the image of the food is obtained by shooting.
  • the image capturing component 11 can obtain the original image of the food before high-pressure processing as the first image according to the instruction of the central processing controller 17 or the external control instruction.
  • the external control instruction may be a control instruction triggered by the user through the user interface of the touch screen.
  • the image capturing component 11 may include a sensor (for example, an infrared sensor). The sensor may generate a control command to control the image capturing component 11 to perform the first step when the high static fluid pressure processing device 1 is placed on the food side. Image shooting.
  • the image capturing component 11 can also obtain an image of the food after the first high-pressure processing as a second image according to a command from the central processing controller 17 or an external control command.
  • the image capturing component 11 may also include a plurality of cameras respectively disposed at different positions in the high hydrostatic fluid pressure processing device 1.
  • the image capturing component 11 may include two cameras respectively disposed at the feeding end and the discharging end of the presser 13 to capture images of the food before and after the high-pressure treatment.
  • the pressurizer 13 is controlled by the central processing controller 17, and can use liquid (for example, water) as a pressure transmitting medium to pressurize the food.
  • the pressurizer 13 may include a liquid pressure source and a gas pressure source, and both liquid and gas are used as a fluid medium for transferring pressure.
  • the pressurizer 13 may include a temperature regulator to control the temperature of the liquid by heating or/and cooling.
  • the pressurizer 13 not only uses fluid to provide pressure to the food, but also uses fluid to provide a different temperature environment for the food.
  • the pressurizer 13 may include a liquid pressure source, a gas pressure source, and a pH regulator.
  • the gas pressure source may provide one or both of acid gas (such as carbon dioxide) and alkaline gas.
  • the alkali regulator can control the content of acid gas or/and alkaline gas in the fluid medium to regulate its pH value.
  • the packaging of the food to be processed can be a membrane that can be permeable to the fluid medium, or the food to be processed can be placed in the high static fluid pressure processing device 1 without packaging, and the pressurizer 13 can adjust the acid and alkali of the fluid medium. Value regulates the pH value of food.
  • the memory 15 is, for example, flash memory, read-only memory, magnetic memory or other non-volatile storage media.
  • the memory 15 may be electrically connected to the central processing controller 17 or may be a cloud server communicating with the central processing controller 17.
  • the memory 15 stores a first food quality parameter group, a second food quality parameter group, and various preset standard values.
  • the preset standard values include sterilization standards, preset color parameters, default quality standards, etc., these preset standard values The purpose of will be detailed later.
  • the memory 15 can also store multiple lookup tables, including food category lookup tables, color change lookup tables, sterilization degree lookup tables, softness and hardness change lookup tables, pH change lookup tables, etc. The use of these lookup tables will also be Details later.
  • the memory 15 can be directly connected to the image capturing component 11 to store the image obtained by the image capturing component 11.
  • the central processing controller 17 is, for example, a central processing unit, a microcontroller, a field programmable gate array, a special application integrated circuit, or other processors.
  • the central processing controller 17 obtains the first color parameter according to the first image captured by the image capturing component 11 and stores it in the first food quality parameter set in the memory 15.
  • the central processing controller 17 controls the pressurizer 13 to perform the first high-pressure processing on the food according to the first food quality parameter group to obtain the preliminary processed food, and then controls the image capturing component 11 to obtain the second image of the preliminary processed food. According to this, the second color parameter is obtained and stored in the second food quality parameter group in the memory 15.
  • the central processing controller 17 controls the pressurizer 13 to perform the second high-pressure processing on the first processed food according to the second food quality parameter group and the sterilization standard pre-stored in the memory 15. The detailed operation method will be described later.
  • FIG. 2 is a flowchart of a high hydrostatic fluid pressure treatment method according to an embodiment of the present invention.
  • the high static fluid pressure treatment method shown in FIG. 2 can be executed by the high static fluid pressure treatment device 1 shown in FIG. 1.
  • the high static fluid pressure treatment device 1 is used to exemplify the high hydrostatic pressure treatment device 1 of the present invention.
  • the image capturing component 11 obtains the first image of the food.
  • the central processing controller 17 may perform image analysis on the first image of the food, and perform operations on the color of the food in the image to obtain the first color parameter. In addition to obtaining the color parameters based on the first image, in other embodiments, the central processing controller 17 may further determine which food category the food belongs to based on the first image, and store the determined food category in the first food quality parameter group .
  • the food category look-up table can be stored in the memory 15, and the food category look-up table can record multiple food categories and their corresponding image identification data. In addition, the food category can also be input by the user through the user interface of the high hydrostatic fluid pressure processing device 1.
  • the central processing controller 17 may set the pressure value for the first high-pressure treatment of the food by the pressurizer 13 according to the comparison result of the first color parameter and the preset color parameter.
  • the memory 15 may store a color change look-up table, which records multiple color change degrees (for example, light one color level, dark two color levels, etc.) and their corresponding applied pressure values.
  • the central processing controller 17 can use the color change look-up table to obtain the applied pressure value corresponding to the difference between the first color parameter and the preset color parameter (that is, the degree of color change) as the pressure value of the first high-pressure processing.
  • the aforementioned preset color parameters represent the target color of the food, and generally refer to colors that are more acceptable to consumers or colors that are similar to the original colors of the food.
  • the lookup table can record multiple food categories and their corresponding preset color parameters.
  • the central processing controller 17 obtains the preset color parameters corresponding to the food to be processed according to the lookup table, and then compares them.
  • the central processing controller 17 may generate a color interval according to the first color parameter (for example, including two color levels before and after the color level corresponding to the first color parameter), and then according to the control triggered by the user through the user interface, for example. Command to determine the default color parameters.
  • the central processing controller 17 may present the color interval to the user for selection through a user interface.
  • the default color parameter word in the above color range can be a single color number or a color number range.
  • step S107 after determining that the pressurizer 13 has performed the first high-pressure processing, the central processing controller 17 controls the image capturing component 11 to photograph the food that has undergone the first high-pressure processing to obtain a second image.
  • step S109 the central processing controller 17 obtains the second color parameter according to the second image, and stores the second color parameter in the second food quality parameter group in the memory 15.
  • the central processing controller 17 may set the pressurizer according to the comparison result of the second color parameter and the preset color parameter, and the comparison result of the bacteria content of the initial processed food with the preset sterilization standard. 13 Pressure value for the second high-pressure treatment of food.
  • the detailed implementation of the comparison of the color parameters by the central processing controller 17 is similar to that described in the previous step S105, and will not be repeated here.
  • the memory 15 can store a sterilization degree look-up table.
  • the look-up table records multiple applied pressure values and their corresponding sterilization degrees.
  • the central processing controller 17 can be based on the first high-pressure treatment Apply the pressure value and the above look-up table to determine the bacterial content of the initial processed food. Furthermore, the same pressure value may have different bactericidal effects for different species of bacteria (such as Escherichia coli, cell spores, etc.). Therefore, the look-up table can record multiple types of bacteria and multiple applied pressure values. And the relationship between the degree of sterilization, and the aforementioned food category look-up table can also record the fungi that are usually easy to breed in each food category.
  • the central processing controller 17 can obtain the corresponding fungus according to the type of the initially processed food, and then determine the bacterial content of the food after the first high-pressure treatment based on the relationship between the pressure value of the fungus and the degree of sterilization.
  • the high hydrostatic fluid pressure processing device 1 may further include a detector for detecting the bacterial content of the food to obtain the bacterial content of the initial processed food.
  • a single sterilization standard or multiple sterilization standards corresponding to different food categories can also be stored in the memory 15 for the central processing controller 17 to perform judgment.
  • the central processing controller 17 determines the bacterial content of the initial processed food, it compares it with the single sterilization standard or the sterilization standard corresponding to the food category to which the food belongs, and the difference after comparison represents the degree of sterilization of the initial processed food. .
  • the central processing controller 17 can then obtain the applied pressure value corresponding to the degree of sterilization of the pre-processed food according to the aforementioned sterilization degree look-up table.
  • step S111 the central processing controller 17 obtains the applied pressure value corresponding to the comparison result of the color parameters (hereinafter referred to as the first applied pressure value) and the applied pressure value corresponding to the comparison result of the sterilization degree (hereinafter referred to as the first Second, apply pressure value), and then calculate the pressure value of the second high-pressure treatment according to a preset weight.
  • the default weight can be set by the user through the user interface.
  • the weight of the second applied pressure value is preferably higher than the weight of the first applied pressure value.
  • the high hydrostatic fluid pressure processing device 1 may further place the raw food in a default temperature environment for a default period of time.
  • the central processing controller 17 may control the temperature regulator of the pressurizer 13 to regulate the temperature of the fluid medium to provide the default temperature environment described for the first processed food, and perform step S111 after the preset time has passed. .
  • the default temperature environment and the default time depend on the suitable germination environment and time of the spores contained in the food, and the present invention is not limited.
  • the subsequent second high-pressure treatment can also remove the mold contained in the food, thereby achieving a better sterilization effect.
  • the color can be used as the pressure value for the first high-pressure treatment, and the second high-pressure treatment is again based on the degree of sterilization, thereby avoiding the one-time high-pressure which causes the food to have violent whitening (such as Pork) or color change phenomenon can also achieve the same sterilization effect as one-time high pressure.
  • the above steps S107 to S111 may be repeated to perform more high-pressure treatments on the food.
  • the food quality parameter group may also include other detection parameters.
  • FIG. 3 is a functional block diagram of a high hydrostatic fluid pressure treatment device 1'according to another embodiment of the present invention
  • FIG. 4 is a flow chart of a high hydrostatic fluid pressure treatment method according to another embodiment of the present invention
  • FIG. 4 is a high hydrostatic fluid pressure treatment method that can be performed by the high hydrostatic fluid pressure treatment device 1'.
  • the high hydrostatic fluid pressure treatment device 1'shown in FIG. 3 is similar to the high hydrostatic fluid pressure treatment device 1 in the previous embodiment of FIG. 1, and includes an image capture component 11, a pressurizer 13, a memory 15 and a central processing controller 17.
  • the connection relationship and operation mode of the above-mentioned components are the same as those described in the previous embodiment in FIG. 1 and therefore will not be repeated.
  • the high hydrostatic fluid pressure treatment device 1' includes a detection component 19 in addition to the aforementioned components, which is electrically connected to the central processing controller 17 and the memory 15.
  • the detection component 19 is controlled by the central processing controller 17 and is used for quality detection of the food before and after the high pressure processing.
  • the central processing controller 17 then stores the quality detection result of the detection component 19 (that is, the detection parameters other than the aforementioned color parameters) into the memory 15.
  • the detection component 19 may include one or both of a hardness detector and a pH detector.
  • the high static fluid pressure treatment method shown in FIG. 4 is suitable for the high static fluid pressure treatment device 1'shown in FIG. 3, and is similar to the high static fluid pressure treatment method shown in FIG. Compared with the high hydrostatic fluid pressure processing method shown in FIG. 2, the high hydrostatic fluid pressure processing method shown in FIG. 3 performs high pressure processing on the food according to other detection parameters in addition to the color parameters.
  • step S205 before performing step S205 (corresponding to step S105 shown in FIG. 2) for the first high-pressure processing of the food, the central processing controller 17 controls the detection component 19 to perform the first quality inspection on the food, and The result of the first quality inspection is stored in the memory 15.
  • the present invention does not limit the sequence of step S204 and steps S201 and S203.
  • the central processing controller 17 may set the first high voltage according to the comparison result of the first color parameter and the preset color parameter and the comparison result of the first quality test result and the default quality standard.
  • the memory 15 stores default quality standards, including softness and hardness standards or/and pH standards.
  • the default quality standards are, for example, stored in the form of a look-up table.
  • the look-up table can record multiple food categories and their corresponding default quality standards.
  • the central processing controller 17 can obtain information corresponding to the food to be processed based on the look-up table.
  • the default quality standards of the test results are compared with the test results.
  • the default quality standard can be set by the user through the user interface.
  • the central processing controller 17 can obtain the applied pressure value corresponding to the difference between the hardness test result in the first quality test and the hardness standard by means of the soft and hardness change look-up table.
  • the central processing controller 17 can obtain the applied pressure value corresponding to the difference between the pH test result in the first quality test and the preset pH standard. Therefore, in step S205, the central processing controller 17 obtains one or both of the applied pressure value corresponding to the comparison result of the hardness and softness parameters and the applied pressure value corresponding to the comparison result of the pH parameter, and the color
  • the applied pressure value corresponding to the comparison result of the parameters is calculated according to a first preset weight to calculate the pressure value of the first high-pressure treatment.
  • the first preset weight can be set by a user through a user interface.
  • step S207 the image capturing component 11 obtains a second image of the pre-processed food.
  • step S209 the central processing controller 17 obtains the second color parameter according to the second image, and stores the second color parameter in the memory 15.
  • the central processing controller 17 controls The detection component 19 performs the second quality inspection on the food, and stores the result of the second quality inspection in the second food quality parameter group in the memory 15, as described in step S210.
  • the present invention does not limit the sequence of step S210 and steps S207 and S209.
  • the central processing controller 17 may compare the result of the first color parameter with the preset color parameter, the comparison result of the second quality test result with the default quality standard, and the bacteria content and sterilization standard of the initial processed food. Set the pressure value of the second high-pressure treatment.
  • the central processing controller 17 obtains the multiple applied pressure values corresponding to the multiple comparison results, and then calculates the pressure value of the second high-pressure processing according to a second preset weight.
  • the second preset weight can be set by the user through the user interface.
  • the user can set the weight relationship of the above parameters to determine the pressure value according to the need, and for the second high pressure treatment,
  • the degree of sterilization can be set as the main determinant parameter of the pressure value (that is, with the highest weight), so as to avoid the one-time high pressure that causes the food to have drastic color changes or texture changes, and it can also achieve the same sterilization effect as the one-time high pressure .
  • the above steps S207 to S211 may be repeated to perform more high-pressure treatments on the food.
  • the high hydrostatic fluid pressure processing device and method disclosed in the present invention can respectively capture images of food before and after high pressure processing, and perform multiple high pressure processing according to the analysis results of the images to adjust the color of the food. Avoid the one-time high-pressure that causes the food to have drastic color changes, and it can achieve the same sterilization effect as the one-time high-pressure. Furthermore, the high-hydrostatic fluid pressure processing device and method disclosed in the present invention can also perform quality inspections on foods before and after high-pressure processing, and use the detection results as one of the operating parameters of the high-pressure processing to pass multiple times High-pressure processing is used to slightly adjust the color and quality of the food, so that the food can maintain the ideal color and quality during the processing process, and has a good sterilization effect.

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Abstract

一种高静流体压处理方法及装置，适用于食品的加工；所述方法包含取得食品的第一影像，依据第一影像取得第一颜色参数并将第一颜色参数存入第一食品质量参数组，依据第一食品质量参数组来对食品执行第一次高压处理以取得初处理食品，取得初处理食品的第二影像，依据第二影像取得第二颜色参数并将第二颜色参数存入第二食品质量参数组，以及依据第二食品质量参数组及杀菌标准来对初处理食品执行第二次高压处理。可以分别撷取经高压处理之前及之后的食品的影像，据影像的分析结果来执行多次高压处理，以调控食品的颜色。

Description

高静流体压处理方法及装置 技术领域
本发明涉及一种食品处理方法，特别涉及一种高压处理方法。
背景技术
传统的高温杀菌技术在食品加工过程中往往会导致食品的变质，而使食品流失了原有的风味及营养价值。因此近年来发展出高压处理(High Pressure Processing，HPP)技术来执行食品的杀菌，以取代高温杀菌技术。高压处理技术又称为高静流体压处理(High Hydrostatic Pressure Processing，HHP)技术，其通过流体传递高压至食品，以破坏食品内的微生物的细胞膜，并且造成与繁殖相关的酵素变性，使得微生物死亡或失去***生长的能力，进而达到杀菌效果。
为了达到良好的杀菌效果，高压处理技术所需提供给食品的压力值相当地高。高压处理技术虽不会因高温而使食品流失营养，然而，一次性地施予极高压力恐使得食品的组成结构改变，而使食品的颜色或质地产生明显的变化，导致消费者因怀疑食品的新鲜度而降低购买的意愿。
发明内容
鉴于上述，本发明所要解决的技术问题在于，针对现有技术的不足提供一种高静流体压处理方法及装置。
本发明提供一种高静流体压处理方法，适用于一食品的加工，该高静流体压处理方法包含：取得该食品的一第一影像；依据该第一影像取得一第一颜色参数，并将该第一颜色参数存入一第一食品质量参数组；依据该第一食品质量参数组，对该食品执行第一次高压处理以取得一初处理食品；取得该初处理食品的一第二影像；依据该第二影像取得一第二颜色参数，并将该第二颜色参数存入一第二食品质量参数组；以及依据该第二食品质量参数组及一杀菌标准，对该初处理食品执行第二次高压处理。
依据该第一食品质量参数组，对该食品执行该第一次高压处理以取得该初处理食品的步骤包含：依据该第一颜色参数与一预设颜色参数的比较结果，设定该第一次高压处理的压力值；依据该第二食品质量参数组及该杀菌标准，对该初处理食品执行该第二次高压处理的步骤包含：依据该第二颜色参数与该预设颜色参数的比较结果以及该初处理食品具有的菌含量与该杀菌标准的比较结果，设定该第二次高压处理的压力值。
高静流体压处理方法更包含：依据该第一颜色参数产生一颜色区间；以及依据一控制指令决定该默认颜色参数，其中该默认颜色参数字于该颜色区间中。
高静流体压处理方法更包含：在对该食品执行该第一次高压处理之前，对该食品执行一第一质量检测，并将该第一质量检测的结果存入该第一食品质量参数组；以及在对该初处理食品执行该第二次高压处理之前，对该初处理食品执行一第二质量检测，并将该第二质量检测的结果存入该第二食品质量参数组；其中依据该第一食品质量参数组，对该食品执行该第一次高压处理以取得该初处理食品的步骤包含：依据该第一颜色参数与一预设颜色参数的比较结果以及该第一质量检测的该结果与一默认质量标准的比较结果，设定该第一次高压处理的压力值；其中依据该第二食品质量参数组及该杀菌标准，对该初处理食品执行第二次高压处理的步骤包含：依据该第二颜色参数与该预设颜色参数的比较结果、该第二质量检测的该结果与该默认质量标准的比较结果以及该初处理食品具有的菌含量与该杀菌标准的比较结果，设定该第二次高压处理的压力值。
该第一质量检测及该第二质量检测分别包含软硬度检测及酸碱值检测中的一或二者。
高静流体压处理方法更包含：依据该第一影像判断该食品属于一食品类别，并将该食品类别存入该第一食品质量参数组。
在取得该初处理食品的该第二影像的步骤之前，更包含：将该初处理食品静置于一默认温度环境中一段默认时间。
本发明还提供一种高静流体压处理装置，适用于一食品的加工，该高静流体压处理装置包含：一影像撷取组件，用于取得该食品的一第一影像；一加压器，用于对该食品进行高压处理；一存储器，储存一第一食品质量参数组及一第二食品质量参数组；以及一中央处理控制器，连接于该影像撷取组件、该加压器及该存储器，依据该第一影像取得一第一颜色参数并存入该第一食品质量参数组，依据该第一食品质量参数组来控制该加压器对该食品进行该第一次高压处理以取得一初处理食品，控制该影像撷取组件取得该初处理食品的一第二影像，据以取得一第二颜色参数并存入该第二食品质量参数组，且依据该第二食品质量参数组及一杀菌标准来控制该加压器对该初处理食品执行第二次高压处理。
高静流体压处理装置更包含一检测组件，电性连接于该中央处理控制器，且用于在该食品被执行该第一次高压处理之前，对该食品执行一第一质量检测并将该第一质量检测的结果存入该第一食品质量参数组，且在该初处理食品被执行该第二次高压处 理之前，对该初处理食品执行一第二质量检测并将该第二质量检测的结果存入该第二食品质量参数组，其中该检测组件包含软硬度检测器及酸碱值检测器中的一或二者。
该加压器包含一液体压力源、一气体压力源及一酸碱值调控器，该气体压力源可以提供酸性气体及碱性气体中的一或二者，该液体压力源及该气体压力源用于产生传递压力的介质，且该酸碱值调控器用于控制该酸性气体及该碱性气体中的一或二者在该介质中的含量，以调控该介质的酸碱值。
借助上述结构，本发明所揭示的高静流体压处理方法及装置可以分别撷取经高压处理之前及之后的食品的影像，据影像的分析结果来执行多次高压处理，以调控食品的颜色。如此一来，避免一次性的高压而使得食品有剧烈的颜色变化现象，亦能达到同于一次性高压的杀菌效果。
以上之关于本发明内容的说明及以下之实施方式的说明用来示范与解释本发明的精神与原理，并且为本发明的保护范围提供更进一步之解释。
附图说明
图1为本发明一实施例高静流体压处理装置的功能方块图；
图2为本发明一实施例高静流体压处理方法的流程图；
图3为本发明另一实施例高静流体压处理装置的功能方块图；
图4为本发明另一实施例高静流体压处理方法的流程图。
【附图标记说明】
1、1’          高静流体压处理装置
11          影像撷取组件
13          加压器
15          存储器
17          中央处理控制器
19          检测组件
具体实施方式
以下在实施方式中详细叙述本发明的详细特征以及优点，其内容足以使本领域普通技术人员了解本发明的技术内容并加以实施，且根据本说明书所揭露的内容、保护范围及附图，本领域普通技术人员可轻易地理解本发明相关的目的及优点。以下的实施例为进一步详细说明本发明的观点，但非以任何观点限制本发明的保护范围。
本发明的实施例所提供的高静流体压处理装置及方法适用于食品的加工，借助高压处理(High Pressure Processing，HPP)的方式对食品进行杀菌，取代高温杀菌的方式，借此维持食品所含的营养成分及鲜度。所述食品可以为肉制品(例如猪肉)、豆制品(例如豆浆)、乳制品(例如干酪)、发酵制品(例如酱油)、蔬果制品(例如果汁)或其他加工食品。下列实施例将以一或多种食品来示例性地说明本发明的高静流体压处理装置及方法，然而本发明的高静流体压处理装置及方法所适用的食品并不限于此。
请参考图1，图1为本发明一实施例高静流体压处理装置1的功能方块图。如图1所示，高静流体压处理装置1包含影像撷取组件11、加压器13、存储器15及中央处理控制器17，其中，中央处理控制器17连接于影像撷取组件11、加压器13及存储器15。
影像撷取组件11用于取得食品的影像，举例来说，影像撷取组件11可以为摄相机，通过拍摄的方式来取得食品的影像。进一步来说，影像撷取组件11可以依据中央处理控制器17的指令或是外部控制指令，取得未进行高压处理前的食品的原始影像，以作为第一影像。举例来说，外部控制指令可以为用户通过触控屏幕的用户界面所触发的控制指令。于另一实施例中，影像撷取组件11可以包含传感器(例如红外线传感器)，传感器在食品方置入高静流体压处理装置1时，可以产生控制指令以控制影像撷取组件11进行第一影像的拍摄。影像撷取组件11亦可以依据中央处理控制器17的指令或是外部控制指令，取得经过第一次高压处理后的食品的影像，以作为第二影像。此外，影像撷取组件11也可以包含多个摄相机分别设置于高静流体压处理装置1中的不同位置。举例来说，影像撷取组件11可以包含两个摄相机分别设置于加压器13的入料端及出料端，以分别拍摄食品经高压处理前及后的影像。
加压器13受控于中央处理控制器17，可以由液体(例如水)作为传递压力的介质以对食品进行加压。于另一实施例中，加压器13可以包含液体压力源及气体压力源，以液体及气体共同作为传递压力的流体介质。于又一实施例中，加压器13可以包含温度调控器，以加热或/及冷却的方式来调控液体温度。进一步来说，加压器13除了借助流体来提供压力给食品之外，亦可借助流体来提供不同的温度环境给予食品。于再一实施例中，加压器13可以包含液体压力源、气体压力源及酸碱值调控器，气体压力源可以提供酸性气体(例如二氧化碳)及碱性气体中的一或二者，酸碱质调控器可以控制酸性气体或/及碱性气体在流体介质中的含量，以调控其酸碱值。进一步来说，待处理食品的包装可以为流体介质能够通透的膜，或者待处理食品可以无包装地置于高静流体压处理装置1中，加压器13可以通过调控流体介质的酸碱值调控食品的酸碱值。
存储器15例如为闪存、只读存储器、磁性存储器或其他非挥发性储存媒介。存储器15可以电性连接于中央处理控制器17，亦可以为与中央处理控制器17通讯连接的云端服务器。存储器15储存有第一食品质量参数组、第二食品质量参数组及多种预设标准值，所述预设标准值包含杀菌标准、预设颜色参数、默认质量标准等，这些预设标准值的用途将于后详述。存储器15亦可以储存有多个查找表，包含食品类别查找表、颜色变化查找表、杀菌程度查找表、软硬度变化查找表、酸碱值变化查找表等，这些查找表的用途亦将于后详述。此外，存储器15可以直接与影像撷取组件11连接，以储存影像撷取组件11所取得的影像。
中央处理控制器17例如为中央处理器、微控制器、现场可程序化门阵列、特殊应用集成电路，或其他处理器。中央处理控制器17会依据影像撷取组件11所撷取的第一影像来取得第一颜色参数，并将其存入存储器15中的第一食品质量参数组。中央处理控制器17依据第一食品质量参数组来控制加压器13对食品进行第一次高压处理以取得初处理食品，接着，再控制影像撷取组件11取得初处理食品的第二影像，据以取得第二颜色参数并存入存储器15中的第二食品质量参数组。中央处理控制器17依据第二食品质量参数组及存储器15中预存的杀菌标准来控制加压器13对初处理食品执行第二次高压处理。详细的运作方法将于后描述。
请一并参考图1及图2，其中图2为本发明一实施例高静流体压处理方法的流程图。图2所示的高静流体压处理方法可以借助图1所示的高静流体压处理装置1来执行，下述以高静流体压处理装置1来示例性地说明本发明一实施例的高静流体压处理方法的运作。于步骤S101中，影像撷取组件11取得食品的第一影像。
于步骤S103中，中央处理控制器17可以对食品的第一影像进行影像分析，对影像中的食品颜色执行运算，以取得第一颜色参数。除了依据第一影像取得颜色参数之外，于其他实施例中，中央处理控制器17更可以依据第一影像来判断食品属于何食品类别，并将判断的食品类别存入第一食品质量参数组。如前所述，存储器15中可以存有食品类别查找表，此食品类别查找表可以记录多种食品类别以及各自对应的影像辨识数据。此外，所述食品类别亦可由用户通过用户界面输入高静流体压处理装置1。
于步骤S105中，中央处理控制器17可以依据第一颜色参数与预设颜色参数的比较结果，来设定加压器13对食品进行第一次高压处理的压力值。如前所述，存储器15中可以储存有颜色变化查找表，记录多个颜色变化程度(例如亮一色阶、暗二色阶等)及各自对应的施加压力值。中央处理控制器17可以借助颜色变化查找表，取得第一颜色参数与预设颜色参数的差值(即颜色变化程度)所对应的施加压力值，来作为 第一次高压处理的压力值。
上述的预设颜色参数代表食品的目标色泽，通常指消费者较易接受的颜色，或与食品原色相近的颜色。于一实施例中，查找表可以记录多种食品类别及各自对应的预设颜色参数，中央处理控制器17依据此查找表取得对应于待处理食品的预设颜色参数，再进行比较。于另一实施例中，中央处理控制器17可以依据第一颜色参数产生颜色区间(例如包含第一颜色参数对应的色阶的前后两个色阶)，再依据例如用户通过用户界面触发的控制指令来决定默认颜色参数。详细来说，中央处理控制器17可以通过用户界面将所述颜色区间呈现给使用者以其供选择。默认颜色参数字于上述的颜色区间中，可以为单一色号，亦可以为色号范围。
于步骤S107中，中央处理控制器17在判断加压器13执行完第一次高压处理后，会控制影像撷取组件11对经过第一次高压处理的食品进行拍摄，以取得第二影像。于步骤S109中，中央处理控制器17依据第二影像取得第二颜色参数，并将第二颜色参数存入存储器15中的第二食品质量参数组。
于步骤S111中，中央处理控制器17可以依据第二颜色参数与预设颜色参数的比较结果，以及初处理食品所具有的菌含量与预设的杀菌标准的比较结果，来设定加压器13对食品进行第二次高压处理的压力值。中央处理控制器17对于颜色参数的比较的详细实施方式类似于前列步骤S105所述，于此不再赘述。
详细说明菌含量与杀菌标准的比较，存储器15中可以储存有杀菌程度查找表，此查找表记录多个施加压力值及各自对应的杀菌程度，中央处理控制器17可以依据第一次高压处理的施加压力值与上述查找表判断初处理食品所具有的菌含量。进一步来说，同样的压力值对于不同种的菌类(例如大肠杆菌、细胞孢子等)可能会产生不同的杀菌效果，因此，所述查找表更可以记录多种菌类、多个施加压力值及杀菌程度的关系，而前述的食品类别查找表更可以记录各食品类别通常易滋生的菌类。借此，中央处理控制器17便可依据初处理食品的类别取得其对应的菌类，再依据该菌类对应的压力值与杀菌程度的关系判断经第一次高压处理后的食品的菌含量。于另一实施例中，高静流体压处理装置1可以另包含侦测食品菌含量的侦测器以取得初处理食品所具有的菌含量。此外，单一杀菌标准或是对应于不同食品类别的多个杀菌标准亦可储存于存储器15中以供中央处理控制器17执行判断。
中央处理控制器17在判断出初处理食品的菌含量便将其与单一杀菌标准或是该食品所属的食品类别所对应的杀菌标准进行比较，比较后的差值代表初处理食品尚需的杀菌程度。中央处理控制器17再依据前述的杀菌程度查找表即可取得初处理食品尚 需的杀菌程度所对应的施加压力值。因此，于步骤S111中，中央处理控制器17会取得颜色参数的比较结果所对应的施加压力值(后称第一施加压力值)与杀菌程度的比较结果所对应的施加压力值(后称第二施加压力值)，再依据一预设权重来计算出第二次高压处理的压力值。所述默认权重可以由用户通过用户界面来进行设定。特别来说，由于高静流体压处理方法原主要功能是对食品进行杀菌，因此第二施加压力值的权重以高于第一施加压力值的权重为佳。
前述的高压杀菌的实施，可以清除大部分如大肠杆菌之类的细菌，然而霉菌类的孢子在实施上述方法时可能因尚未萌发而无法根除。为了达到更佳的杀菌效果，于另一实施例中，在执行上述步骤S111之前，高静流体压处理装置1更可以将初处理食品静置于一默认温度环境中一段默认时间。详细来说，中央处理控制器17可以控制加压器13的温度调控器来调控流体介质的温度，以提供初处理食品所述的默认温度环境，并在所述预设时间过后再执行步骤S111。其中，所述默认温度环境及默认时间取决于食品所含的孢子适合的萌发环境及时间，本发明不予限制。通过上述步骤，后续的第二次高压处理则可以一并清除食品所含的霉菌，进而达到更佳的杀菌效果。
通过上述步骤S101～S111，第一次高压处理可以以颜色为压力值的决定参数，第二次高压处理再以杀菌程度为重，借此避免一次性的高压而使得食品有剧烈的白化(例如猪肉)或是颜色变化现象，亦能达到同于一次性高压的杀菌效果。于其他实施例中，在对食品执行完第二次高压处理后，亦可以再重复上述步骤S107～S111以对食品进行更多次的高压处理。
于另一实施例中，食品质量参数组除了包含颜色参数之外，亦可包含其他检测参数。请一并参考图3及图4，其中图3为本发明另一实施例高静流体压处理装置1’的功能方块图，图4为本发明另一实施例高静流体压处理方法的流程图，具体地，图4则为可以借助高静流体压处理装置1’来执行的高静流体压处理方法。
图3所示的高静流体压处理装置1’类似于前列图1的实施例中的高静流体压处理装置1，包含影像撷取组件11、加压器13、存储器15及中央处理控制器17，上述组件之间的连接关系以及运作方式皆同于前列图1的实施例所述，因此不再赘述。于图3的实施例中，高静流体压处理装置1’除了上述组件，更包含了检测组件19，其电性连接于中央处理控制器17及存储器15。检测组件19受控于中央处理控制器17，用于对经高压处理之前及之后的食品进行质量检测。中央处理控制器17再将检测组件19的质量检测结果(即前述的颜色参数以外的其他检测参数)存入存储器15中。进一步来说，检测组件19可以包含软硬度检测器及酸碱值检测器中的一或二者。
图4所示的高静流体压处理方法适用于图3所示的高静流体压处理装置1’，且类似于前列图2所示的高静流体压处理方法。相较图2所示的高静流体压处理方法，图3所示的高静流体压处理方法除了颜色参数之外，更依据其他检测参数来对食品执行高压处理。
于此实施例中，在执行步骤S205(对应于图2所示的步骤S105)食品进行第一次高压处理之前，中央处理控制器17会控制检测组件19来对食品执行第一质量检测，并将第一质量检测的结果存入存储器15中，本发明并不限制步骤S204与步骤S201及S203的先后顺序。
进一步来说，于步骤S205中，中央处理控制器17可以依据第一颜色参数与预设颜色参数的比较结果以及第一质量检测的结果与默认质量标准的比较结果，来设定第一次高压处理的压力值。于一实施例中，存储器15中存有默认质量标准，包含软硬度标准或/及酸碱值标准。所述默认质量标准例如以查找表的形式储存，详细来说，此查找表可以记录多种食品类别及各自对应的默认质量标准，中央处理控制器17可以依据此查找表取得对应于待处理食品的默认质量标准，再与检测结果进行比较。于另一实施例中，默认质量标准可以由用户通过用户界面来设定。
如前所述，中央处理控制器17可以借助软硬度变化查找表，取得第一次质量检测中的软硬度检测结果与软硬度标准的差值所对应的施加压力值。中央处理控制器17可取得第一次质量检测中的酸碱值检测结果与预设酸碱值标准的差值所对应的施加压力值。因此，于步骤S205中，中央处理控制器17会取得软硬度参数的比较结果所对应的施加压力值与酸碱值参数的比较结果所对应的施加压力值中的一或二者，以及颜色参数的比较结果所对应的施加压力值，再依据一第一预设权重来计算出第一次高压处理的压力值。所述第一预设权重可以由用户通过用户界面来进行设定。
于步骤S207中，影像撷取组件11取得初处理食品的第二影像。于步骤S209中，中央处理控制器17依据第二影像取得第二颜色参数，并将第二颜色参数存入存储器15中。于此实施例中，在执行步骤S211(对应于图2所示的步骤S111)以依据第二食品质量参数组及杀菌标准来对食品进行第二次高压处理之前，中央处理控制器17会控制检测组件19来对食品执行第二质量检测，并将第二质量检测的结果存入存储器15中的第二食品质量参数组中，如步骤S210所述。本发明并不限制步骤S210与步骤S207及S209的先后顺序。
进一步来说明步骤S211，中央处理控制器17可以依据第一颜色参数与预设颜色 参数的比较结果、第二质量检测的结果与默认质量标准的比较结果以及初处理食品具有的菌含量与杀菌标准的比较结果，设定第二次高压处理的压力值。于此步骤中，中央处理控制器17会取得上述多种比较结果所分别对应的多个施加压力值，再依据一第二预设权重来计算出第二次高压处理的压力值。所述第二预设权重可以由用户通过用户界面来进行设定。
通过上述步骤S201～S211，高静流体压处理装置1’对于第一次高压处理，使用者可以依据所需设定上述的参数的权重关系以决定压力值，而对于第二次高压处理，则可以设定杀菌程度为压力值的主要决定参数(即具有最高权重)，借此避免一次性的高压而使得食品有剧烈的颜色变化或是质地变化，亦能达到同于一次性高压的杀菌效果。于其他实施例中，在对食品执行完第二次高压处理后，亦可以再重复上述步骤S207～S211以对食品进行更多次的高压处理。
借助上述结构，本发明所揭示的高静流体压处理装置及方法可以分别撷取经高压处理之前及之后的食品的影像，据影像的分析结果来执行多次高压处理，以调控食品的颜色。避免一次性的高压而使得食品有剧烈的颜色变化现象，亦能达到同于一次性高压的杀菌效果。进一步来说，本发明所揭示的高静流体压处理装置及方法更可以分别对经高压处理之前及之后的食品进行质量检测，将检测结果作为高压处理的操作参数之一，以通过多次的高压处理来进行食品的颜色及质量的微幅调控，进而使得食品在加工过程中可以维持理想的颜色及质量，并兼具良好的杀菌效果。

Claims (10)

  1. 一种高静流体压处理方法，适用于一食品的加工，其特征在于，该高静流体压处理方法包含：
    取得该食品的一第一影像；
    依据该第一影像取得一第一颜色参数，并将该第一颜色参数存入一第一食品质量参数组；
    依据该第一食品质量参数组，对该食品执行第一次高压处理以取得一初处理食品；
    取得该初处理食品的一第二影像；
    依据该第二影像取得一第二颜色参数，并将该第二颜色参数存入一第二食品质量参数组；以及
    依据该第二食品质量参数组及一杀菌标准，对该初处理食品执行第二次高压处理。
  2. 如权利要求1所述的高静流体压处理方法，其特征在于，依据该第一食品质量参数组，对该食品执行该第一次高压处理以取得该初处理食品的步骤包含：
    依据该第一颜色参数与一预设颜色参数的比较结果，设定该第一次高压处理的压力值；
    依据该第二食品质量参数组及该杀菌标准，对该初处理食品执行该第二次高压处理的步骤包含：
    依据该第二颜色参数与该预设颜色参数的比较结果以及该初处理食品具有的菌含量与该杀菌标准的比较结果，设定该第二次高压处理的压力值。
  3. 如权利要求2所述的高静流体压处理方法，其特征在于，更包含：
    依据该第一颜色参数产生一颜色区间；以及
    依据一控制指令决定该默认颜色参数，其中该默认颜色参数字于该颜色区间中。
  4. 如权利要求1所述的高静流体压处理方法，其特征在于，更包含：
    在对该食品执行该第一次高压处理之前，对该食品执行一第一质量检测，并将该第一质量检测的结果存入该第一食品质量参数组；以及
    在对该初处理食品执行该第二次高压处理之前，对该初处理食品执行一第二质量检测，并将该第二质量检测的结果存入该第二食品质量参数组；
    其中依据该第一食品质量参数组，对该食品执行该第一次高压处理以取得该初处 理食品的步骤包含：
    依据该第一颜色参数与一预设颜色参数的比较结果以及该第一质量检测的该结果与一默认质量标准的比较结果，设定该第一次高压处理的压力值；
    其中依据该第二食品质量参数组及该杀菌标准，对该初处理食品执行第二次高压处理的步骤包含：
    依据该第二颜色参数与该预设颜色参数的比较结果、该第二质量检测的该结果与该默认质量标准的比较结果以及该初处理食品具有的菌含量与该杀菌标准的比较结果，设定该第二次高压处理的压力值。
  5. 如权利要求4所述的高静流体压处理方法，其特征在于，该第一质量检测及该第二质量检测分别包含软硬度检测及酸碱值检测中的一或二者。
  6. 如权利要求1所述的高静流体压处理方法，其特征在于，更包含：
    依据该第一影像判断该食品属于一食品类别，并将该食品类别存入该第一食品质量参数组。
  7. 如权利要求1所述的高静流体压处理方法，其特征在于，在取得该初处理食品的该第二影像的步骤之前，更包含：
    将该初处理食品静置于一默认温度环境中一段默认时间。
  8. 一种高静流体压处理装置，适用于一食品的加工，其特征在于，该高静流体压处理装置包含：
    一影像撷取组件，用于取得该食品的一第一影像；
    一加压器，用于对该食品进行高压处理；
    一存储器，储存一第一食品质量参数组及一第二食品质量参数组；以及
    一中央处理控制器，连接于该影像撷取组件、该加压器及该存储器，依据该第一影像取得一第一颜色参数并存入该第一食品质量参数组，依据该第一食品质量参数组来控制该加压器对该食品进行第一次高压处理以取得一初处理食品，控制该影像撷取组件取得该初处理食品的一第二影像，据以取得一第二颜色参数并存入该第二食品质量参数组，且依据该第二食品质量参数组及一杀菌标准来控制该加压器对该初处理食品执行第二次高压处理。
  9. 如权利要求8所述的高静流体压处理装置，其特征在于，更包含一检测组件，电性连接于该中央处理控制器，且用于在该食品被执行该第一次高压处理之前，对该食品执行一第一质量检测并将该第一质量检测的结果存入该第一食品质量参数组，且在该初处理食品被执行该第二次高压处理之前，对该初处理食品执行一第二质量检测并将该第二质量检测的结果存入该第二食品质量参数组，其中该检测组件包含软硬度检测器及酸碱值检测器中的一或二者。
  10. 如权利要求8所述的高静流体压处理装置，其特征在于，该加压器包含一液体压力源、一气体压力源及一酸碱值调控器，该气体压力源可以提供酸性气体及碱性气体中的一或二者，该液体压力源及该气体压力源用于产生传递压力的介质，且该酸碱值调控器用于控制该酸性气体及该碱性气体中的一或二者在该介质中的含量，以调控该介质的酸碱值。
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2655655Y (zh) * 2003-08-15 2004-11-17 天津市森淼生物工程技术有限公司 一体化超高压生物处理设备
CN103704820A (zh) * 2014-01-08 2014-04-09 海南大学 一种椰肉原浆中温协同超高压间歇灭菌方法
TWM578167U (zh) * 2018-12-11 2019-05-21 達璞股份有限公司 High static fluid pressure treatment device

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2655655Y (zh) * 2003-08-15 2004-11-17 天津市森淼生物工程技术有限公司 一体化超高压生物处理设备
CN103704820A (zh) * 2014-01-08 2014-04-09 海南大学 一种椰肉原浆中温协同超高压间歇灭菌方法
TWM578167U (zh) * 2018-12-11 2019-05-21 達璞股份有限公司 High static fluid pressure treatment device

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