某罐头额定杀菌温度 121.1 °C,经试验,保证其安全质量的高温杀菌强度 F 0 值为 9.6 min 。对象菌 Z 值为 10 °C。该食品杀菌过程罐头内冷点实际所测 100 °C以上温度随时间变化如下表所示。请采用累积逼近法在下表中列式计算并回答:( 1 )该杀菌工艺能不能满足要求?( 2 )如果能,请找出理论上能保证罐头安全质量符合要求的杀菌时间点。 时间 t (i-1) /min 冷点 T (i-1) / °C t 0 =15 T 0 =100.0 t 1 =16 T 1 =103.2 t 2 =17 T 2 =104.8 t 3 =18 T 3 = 105.5 t 4 =19 T 4 = 107.2 t 5 =20 T 5 = 108.7 t 6 =21 T 6 = 110.1 t 7 =22 T 7 = 112.0 t 8 =23 T 8 = 113.2 t 9 =24 T 9 = 114.6 t 10 =25 T 10 = 115.8 t 11 =26 T 11 = 116.4 t 12 =27 T 12 = 117.5 t 13 =28 T 13 = 117.9 t 14 =29 T 14 = 118.2 t 15 =30 T 15 = 118.3 t 16 =31 T 16 = 118.5 t 17 =32 T 17 = 118.6 t 18 =33 T 18 = 118.7 t 19 =34 T 19 = 118.7 t 20 =35 T 20 = 118.8 t 21 =36 T 21 = 118.9 t 22 =37 T 22 = 119.5 t 23 =38 T 23 = 119.7 t 24 =39 T 24 = 119.8 t 25 =40 T 25 = 120.0 t 26 =41 T 26 = 120.2 t 27 =42 T 27 = 120.3 t 28 =43 T 28 = 118.6 t 29 =44 T 29 = 115.6 t 30 =45 T 30 = 112.3 t 31 =46 T 31 = 110.4 t 32 =47 T 32 = 104.3 t 33 =47 T 33 = 100.0