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中文摘要：
回旋杀菌技术采用回转和喷淋双重均温方式,使食品受热均匀,彻底消除杀菌对象冷点。此杀菌方式具有升温快、加热时间短的特点,在杀死大部分或全部的有害微生物的同时,又能很好地保存食品色泽、香味及营养成分,可减少加热对热敏产品的影响。本文以青豆为对象,研究杀菌条件对青豆坏血酸和表面颜色的影响。首先通过单因素试验,分别确定了杀菌温度、转速、及装罐顶隙对青豆品质的影响,然后通过正交试验,确定了罐装青豆的最佳回旋杀菌工艺条件。正交试验结果表明：当杀菌温度为130℃、转速为10r/min、顶隙为16mm时,抗坏血酸损失率及表面颜色变化均最小。
英文摘要：
Rotary sterilization is a relatively new domestic sterilization technology that overcomes most of the shortcomings of the traditional methods.The principles are combining rotary together with sprinkler to evenly heat food.Then cold point of target can be completely eliminated.The sterilization method shows short heating time and can kill harmful micro-organisms without affecting colors,flavors and nutrients of food.It is suitable for thermosensitive foods.In this paper,the effect of sterilization on the quality of green beans was studied by single-factor experiment and the orthogonal experiment.The sterilization conditions for the lowest loss of ascorbic acid and color differences were determined as：sterilization temperature 130 ℃,rotate speed 10 r/min and headspace 16 mm.
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