Question

请将以下文字翻译成英文，谢啦~

尽管表3.4中试验一的SE仅7.4，但这只是数字计算的结果，在135℃或更高温度进行4s的热处理过程中，残存菌数都达到了0.0004 。对于商业无菌标准的商品，杀菌效率（SE值）要求达到6～9上，从以上三表中可知，135℃、4s的杀菌可使SE值全部大于6～9，因此，温度135℃或135℃以上，时间4s的条件是可靠的超高温杀菌条件。
超高温杀菌与其他加热杀菌方法相比的突出优点是能最大限度保持食品的原有品质。以最早应用UHT技术的牛乳为例，在高温处理过程中最基本的化学变化之一是褐变作用（褐变现象仅仅是热杀菌处理过程中最容易判断的化学变化之一，许多其他的化学变化如产生焦煮味、乳清蛋白质变性、热敏维生素的破坏、酶的复活等都是随褐变而同时发生）。以牛乳对光线的反射，测定牛乳的褐变程度，发现在超高温范围内，褐变速率随温度上升而加快，但并不与杀菌效率的上升速度成正比，杀菌效应和褐变效应速率之比对温度的曲线如图3.7所示，在温度低于135℃时，两者速率比没有显著变化，但在135℃以上，杀菌效应与褐变效应比值快速增长，到140℃时杀菌效应速率的提高要比褐变效应速率的提高快2000倍，在150℃更增长到5000多倍。因此，牛乳在135℃或者更高温度下进行处理可以成为颜色变化很小的灭菌产品，其颜色变化并不比高温短时间巴氏杀菌的乳强烈。这一效应在其他食品中同样存在，例如，采用超高温方式灭菌的果汁基本没有蒸煮味。
2.食品加热杀菌装置
食品的性状、种类不同，适用的杀菌设备也不相同。杀菌设备的分类方法大体归纳为：①根据杀菌温度不同，可分为低温杀菌设备、高温杀菌设备和超高温杀菌设备。②根据操作方式不同，可分为间歇操作和连续操作杀菌设备。③根据杀菌设备所用热源不同，可分为直接蒸汽加热杀菌设备、热水加热杀菌设备和火焰连续杀菌设备。④根据杀菌设备的形态不同，可分为板式杀菌设备、管式杀菌设备和釜式杀菌设备。低温连续式杀菌常采用管式热交换器和板式热交换器，高温杀菌设备有高压蒸汽杀菌锅、水封式连续杀菌设备、火焰杀菌设备等这里主要介绍部分超高温杀菌设备：
⑴蒸汽喷射式超高温杀菌（直接加热法之一） 喷射式超高温杀菌装置因生产公司的不同而有不同的结构组成，世界著名的有利乐拉伐公司的真空瞬时加热杀菌装置，英国APV公司的直接蒸汽喷射杀菌装置，美国彻里-伯勒尔公司的大气-真空装置等，其工艺原理基本相同。

Answer 1

Although table 3.4 experiment a SE only 7.4, but this is just digital calculation results in 135 ℃ or higher temperature of heat treatment of 4 s in the process, the remaining bacteria number reached 0.0004. For commercial sterile standard goods, sterilization efficiency (SE) values requirements to 6 ~ 9, from the above three table, it is known that the 135 ℃, 4 s sterilization can make SE value greater than all 6 ~ 9, therefore, the temperature of 135 ℃ and 135 ℃ above, time 4 s condition is reliable super high temperature sterilization condition.
Super high temperature sterilization and other heat sterilization method than the prominent advantages is the maximum keep food original quality. To the earliest application technology as an example of the milk UHT, in high temperature treatment process of one of the most basic chemical change is Browning action (Browning is merely a thermal sterilization process of the most easy to judge the chemical change, one of many other chemical changes such as produce coke taste, whey protein denaturation cook, thermal vitamin damage, such as the resurrection of the enzyme with Browning and occur at the same time). To milk to light reflex, determination of milk Browning level, found in the high temperature range, brown variable speed rate with temperature increasing speed up, but not with the rise of the efficiency of the sterilization is proportional to the speed, sterilization effect and Browning effect than the curve of the temperature of the rate as shown in figure 3.7 shows, temperature below 135 ℃ in, no significant changes than both rate, but in 135 ℃ above, sterilization effect and Browning effect ratio rapid growth, to 140 ℃ sterilization effect of the rate of increase than Browning effect of the rate of increase 2000 times faster, in 150 ℃ to more than 5000 times more growth. Therefore, in 135 ℃ in the milk or higher temperatures can be deal with color change small sterilization products, the color change is not high temperature than short time the pasteurizing milk strongly. The effect in other foods also exist, for example, USES the ultra high temperature sterilization of juice way basically no cooking taste.
2. Food heat sterilization device
The different kinds of the character, the food, the applicable sterilization equipment is not the same. The classified method of sterilization equipment general concluded to: (1) sterilization temperature according to different, can be divided into low temperature sterilization equipment, high temperature sterilizing equipment and ultra high temperature sterilizing equipment. (2) according to operating in different ways, can be divided into intermittent operation and continuous operation sterilization equipment. (3) according to the different heat sterilization equipment, can be divided into direct steam heating sterilization equipment, the hot water heating sterilization equipment and flame continuous sterilization equipment. (4) according to the different form sterilization equipment, can be divided into board type sterilization equipment, pipe sterilizing equipment and kettle type sterilization equipment. Low temperature continuous type sterilization often USES tubular heat exchanger and plate heat exchanger, high-temperature sterilization equipment have high pressure steam sterilization pot, the water seal type continuous sterilization equipment, flame sterilization equipment, here basically introduces part of ultra high temperature sterilization equipment:
(1) the steam injection type super high temperature sterilizing (one of direct heating) injection type high temperature sterilization device for the production of the company and have different different structure, the world famous have cut the company pulled tetra pak vacuum instantaneous heat sterilization device, British APV company's direct steam eject sterilization device, the United States in Chester-burrell company atmosphere-vacuum device and so on, its basically the same process principle

Answer 2

Although table 3.4 experiment a SE only 7.4, but this is just digital calculation results in 135 ℃ or higher temperature of heat treatment of 4 s in the process, the remaining bacteria number reached 0.0004. For commercial sterile standard goods, sterilization efficiency (SE) values requirements to 6 ~ 9, from the above three table, it is known that the 135 ℃, 4 s sterilization can make SE value greater than all 6 ~ 9, therefore, the temperature of 135 ℃ and 135 ℃ above, time 4 s condition is reliable super high temperature sterilization condition.
Super high temperature sterilization and other heat sterilization method than the prominent advantages is the maximum keep food original quality. To the earliest application technology as an example of the milk UHT, in high temperature treatment process of one of the most basic chemical change is Browning action (Browning is merely a thermal sterilization process of the most easy to judge the chemical change
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