超高温灭菌乳均质工艺参数优化OA

To optimize the synergistic regulation effect of homogenization parameters across multiple processing units on the stability of ultra-high temperature(UHT)sterilized milk,a design of experiments approach was employed.Using the turbiscan stability index(TSI)as the response variable,a four-factor,three-level experimental design was constructed to investigate the effects of primary pre-homogenization pressure(H1a),secondary pre-homogenization pressure(H1b),primary post-homogenization pressure(H2a),and secondary post-homogenization pressure(H2b)on the stability of sterilized milk.Quality changes in the sterilized milk were comprehensively evaluated in terms of shelf-life stability,sensory properties,and microstructure.The results showed that the order of influence of the factors and their interactions on milk stability was H1b>H1a×H1b>H1a>H2a×H2b>H2a.The optimal homogenization process combination was determined as H1a=120 bar,H1b=25 bar,H2a=250 bar,H2b=25 bar.Under these conditions,the TSI value decreased to 0.023,representing an 11.54%reduction compared to the control group.The initial ZD[53]value increased from 88%to 93%,and no fat separation was observed throughout the six-month shelf life,while good sensory properties were maintained.The optimized homogenization process effectively reduced the particle size of the system and ameliorated localized protein aggregation,thereby enhancing the stability of the sterilized milk.This study provides a theoretical basis and technical reference for optimizing homogenization processes in the industrial production of UHT milk.