[目的]介绍微波真空包装的组成、工作原理及结构,证明应用微波真空包装技术的优越性.[方法]以酱牛肉为材料,试验设3种杀菌方式:微波真空包装(245 0 MHz,有效杀菌时间180 s);真空包装后高温杀菌(12l ℃、20 min); 真空包装后沸水杀菌(20 min).依据感官品质评价、理化检验、食品物性学检验、微生物学检验等检测方法,对3种方式处理的酱牛肉,在品质及理化指标进行比较.[结果]微波真空包装技术在杀菌的同时进行真空包装,避免了真空包装2次加热杀菌处理的不良效果,且微波真空包装的酱牛肉各项指标均优于其他2种包装处理方式,同时降低了工艺成本,提高了生产效率.[结论]该研究为微波真空包装技术的在食品工业中的应用提供了参考.%[Objective] The aim was to introduce the composition, operation principle and structure of microwave vacuum packing and to prove the superiority of the microwave vacuum packing technology. [Method] With the sauce beef as the tested material, 3 kinds of sterilization methods were set up as the microwave vacuum packing (245 0 MHz and the effect sterilization time of 180 s); the high temperature sterilization after vacuum packing(12l ℃, 20 min);the boiling water sterilization after vacuum packing (20 min). The sauce beef treated by 3 kinds methods were compared on the quality and physicochemical index, according to the sensory quality evaluation, physical testing, food property testing and microbiological testing. [Result] The microwave vacuum packing techniques could make vacuum packing in the meantime of sterilization and avoided the bad effect of heating 2 times in sterilization treatment and the every index of sauce beef of microwave vacuum packing was better than the 2 other packing treatment methods, which decreased the process cost and increased the production efficiency. [Conclusion] The research provided the reference for application of microwave vacuum packing technology in food industry.
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