JPS638746B2 - - Google Patents
Info
- Publication number
- JPS638746B2 JPS638746B2 JP58028554A JP2855483A JPS638746B2 JP S638746 B2 JPS638746 B2 JP S638746B2 JP 58028554 A JP58028554 A JP 58028554A JP 2855483 A JP2855483 A JP 2855483A JP S638746 B2 JPS638746 B2 JP S638746B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- food
- sterilization chamber
- sterilization
- pipe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 8
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 235000021056 liquid food Nutrition 0.000 description 19
- 238000010438 heat treatment Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000002093 peripheral effect Effects 0.000 description 4
- 238000004891 communication Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- AFYPFACVUDMOHA-UHFFFAOYSA-N chlorotrifluoromethane Chemical compound FC(F)(F)Cl AFYPFACVUDMOHA-UHFFFAOYSA-N 0.000 description 1
- 235000019646 color tone Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Description
【発明の詳細な説明】
本発明は液体の加熱殺菌法に関し、さらに詳し
くはマイクロ波照射による液体の加熱殺菌法に関
する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for heat sterilization of liquids, and more particularly to a method for heat sterilization of liquids by microwave irradiation.
液体、例えばスープやクリーム等の高粘度の液
体食品の加熱殺菌は、従来一般に加熱パイプを通
つて、これらの液体食品を高速で移送することに
よつて行なわれていた。この場合パイプ中心部に
おける方が周辺部よりも液体食品の流速が大きい
ので、中心部を流れる部分を商業的に完全殺菌し
ようとすると、加熱される時間の長い周辺部の部
分が過熱されて、食品の色調、フレーバ、栄養価
（例えばヴイタミンＣ）等の品質が損ねられると
いう問題があつた。 Heat sterilization of liquids, such as highly viscous liquid foods such as soups and creams, has heretofore generally been carried out by transporting these liquid foods at high speed through heating pipes. In this case, the flow rate of the liquid food is higher in the center of the pipe than in the periphery, so if commercially attempting to completely sterilize the part that flows through the center, the periphery, which is heated for a longer time, will be overheated. There was a problem that the quality of the food, such as color tone, flavor, nutritional value (eg, vitamin C), etc., was impaired.
この問題は高粘度の液体食品をパイプ内を移送
しながらマイクロ波を照射して加熱殺菌処理する
場合にも起る。そして特に加熱パイプを用いる場
合には、パイプ内面に、過熱により固化した食品
が短時間の間に付着して、パイプの目詰りを起し
易いので、頻繁にこの付着した食品を掻き取らな
ければならず、そのため特殊の装置と手間を要
し、さらに作業の中断による生産性の低下を招く
という問題があつた。 This problem also occurs when high-viscosity liquid foods are sterilized by heating and irradiating them with microwaves while being transferred through a pipe. Especially when using heating pipes, food that has solidified due to overheating will adhere to the inner surface of the pipe in a short period of time, easily clogging the pipe, so it is necessary to scrape off the food that has adhered frequently. Therefore, there was a problem in that special equipment and labor were required, and productivity was further lowered due to interruption of work.
以上のような問題に鑑み、高粘度の液体食品に
水蒸気を直接吹込んで加熱殺菌処理する方法も行
なわれているが、この場合は処理後脱水処理の工
程を必要とし、そのさい食品のフレーバが損なわ
れ易いという問題を生ずる。 In view of the above-mentioned problems, a method of heat sterilization by directly blowing steam into high-viscosity liquid foods has been used, but in this case, a dehydration process is required after treatment, and the flavor of the food is lost during this process. The problem arises that it is easily damaged.
本発明は以上に述べた従来技術の問題点の解消
を図ることを目的とする。 It is an object of the present invention to solve the problems of the prior art described above.
上記目的を達成するため、本発明は無菌の加圧
気体が充満した殺菌室内を自由落下する液体流
に、マイクロ波を照射することを特徴とする液体
の加熱殺菌法を提供するものである。 In order to achieve the above object, the present invention provides a method for heat sterilization of a liquid, which is characterized by irradiating microwaves to a liquid stream freely falling in a sterilization chamber filled with sterile pressurized gas.
以下図面を参照しながら本発明について説明す
る。 The present invention will be described below with reference to the drawings.
図面において、１は殺菌室であり、軸線が鉛直
方向の円筒形状をしており、大部分が不銹鋼板よ
りなつている。２は殺菌処理されるべき高粘度の
液体食品３（例えばポタージスープ、クリーム等
の）の輸送管であつて、殺菌室１の天板１ａの中
央に開口している。また殺菌室１の底板１ｂの中
央には、殺菌処理済の液体食品３を送出しながら
冷却する冷却管４が接続しており、冷却管４の下
端部はホルダー５に接続している。ホルダー５の
天板５ａと殺菌室の底板１ｂは連通管６を介して
接続している。ホルダー５には送出管７が接続し
ており、ホルダー５内に貯つた液体食品３は、図
示されないポンプにより送出管７を通つて、図示
されない貯蔵槽もしくは充填装置等に送られるよ
うになつている。 In the drawings, reference numeral 1 denotes a sterilization chamber, which has a cylindrical shape with its axis in the vertical direction, and is mostly made of stainless steel plate. Reference numeral 2 denotes a transport pipe for transporting a highly viscous liquid food 3 (for example, potage soup, cream, etc.) to be sterilized, and it opens at the center of the top plate 1a of the sterilization chamber 1. Further, a cooling pipe 4 is connected to the center of the bottom plate 1b of the sterilization chamber 1 for cooling the sterilized liquid food 3 while being delivered thereto, and the lower end of the cooling pipe 4 is connected to the holder 5. The top plate 5a of the holder 5 and the bottom plate 1b of the sterilization chamber are connected via a communication pipe 6. A delivery pipe 7 is connected to the holder 5, and the liquid food 3 stored in the holder 5 is sent to a storage tank or filling device (not shown) through the delivery pipe 7 by a pump (not shown). There is.
殺菌室１の周壁１ｃには、１個以上のマイクロ
波透過性の材料（例えば石英板）よりなる窓部８
が設けられ、周壁１ｃは窓部８を介して導波管９
と接続する。導波管９は、殺菌室１内を自由落下
する液体食品３の液体流３ａの外周に沿つて実質
的に均一なエネルギーのマイクロ波１０が照射さ
れるように（周壁１ｃでの反射を利用して）、周
壁１ｃに沿つて配設されている。マイクロ波の周
波数は通常法規制により、2.45GHz又は915MHz
が採用される。 The peripheral wall 1c of the sterilization chamber 1 is provided with one or more windows 8 made of a microwave-transparent material (for example, a quartz plate).
is provided, and the peripheral wall 1c is connected to the waveguide 9 through the window 8.
Connect with. The waveguide 9 is configured to irradiate the microwave 10 with substantially uniform energy along the outer periphery of the liquid stream 3a of the liquid food 3 freely falling within the sterilization chamber 1 (using reflection from the peripheral wall 1c). ) are arranged along the peripheral wall 1c. The frequency of microwave is usually 2.45GHz or 915MHz according to regulations.
will be adopted.
１１は無菌の加圧エア１２を殺菌室１に導くた
めの導管であつて、図示されない無菌フイルター
と加圧エア源に接続する。連通管６を介してホル
ダー５内も、殺菌室１内と同様に無菌の加圧エア
１２で充満されている。加圧エア１２の圧力は、
液体食品３よりなる液体流３ａのマイクロ波１０
による加熱温度（例えば125℃）における飽和蒸
気圧（例えば2.3Kg／cm2）より若干高く定められ
ており、従つて加熱された液体流３ａの部分にお
ける液体食品３が沸騰しないようになつている。 Reference numeral 11 is a conduit for introducing sterile pressurized air 12 into the sterilization chamber 1, and is connected to a sterile filter and a pressurized air source (not shown). The inside of the holder 5 is also filled with sterile pressurized air 12 via the communication pipe 6, similar to the inside of the sterilization chamber 1. The pressure of pressurized air 12 is
Microwave 10 of liquid stream 3a consisting of liquid food 3
The temperature is set slightly higher than the saturated vapor pressure (e.g. 2.3 Kg/cm 2 ) at the heating temperature (e.g. 125°C), thus preventing the liquid food 3 in the heated liquid stream 3a from boiling. .
以上の装置において、殺菌処理は次のようにし
て行なわれる。先づ作業開始前に輸送管２（図示
されないバルブまで）、殺菌室１、冷却管４、ホ
ルダー５および送出管７（図示されないバルブま
で）内を無菌の加圧エア１２で置換しておく。次
いで輸送管２のバルブを開き、図示されないポン
プにより、加圧エア１２の圧力よりも若干高い圧
力下に、輸送管２を通つて液体食品３を殺菌室１
内に自由落下させる。 In the above apparatus, the sterilization process is performed as follows. First, before starting work, the inside of the transport pipe 2 (up to the valve not shown), the sterilization chamber 1, the cooling pipe 4, the holder 5, and the delivery pipe 7 (up to the valve not shown) is replaced with sterile pressurized air 12. Next, the valve of the transport pipe 2 is opened, and the liquid food 3 is delivered to the sterilization chamber 1 through the transport pipe 2 under a pressure slightly higher than the pressure of the pressurized air 12 using a pump (not shown).
Let it fall freely inside.
上記圧力が適当に定められ、かつ液体食品３が
高粘度の場合、液体流３ａは飛散し難く、また加
圧エア１２のため、加熱による発泡を生ずること
なく、円柱状に形成されることができる。そして
液体流３ａの半径方向の流速の差はほとんどない
ので、液体流３ａにおいて、液体食品３は実質的
に均一に誘電内部加熱されて商業的に完全殺菌処
理される。照射されるマイクロ波１０のエネルギ
ーは、加熱温度が液体食品３の殺菌価F0を満す
るように、液体流３ａの殺菌室１内を流下する時
間（通常１秒程度）および流量に関連して定めら
れる。 When the above pressure is appropriately determined and the liquid food 3 has high viscosity, the liquid stream 3a is difficult to scatter, and because of the pressurized air 12, it can be formed into a cylindrical shape without foaming due to heating. can. And since there is almost no difference in the radial flow velocity of the liquid stream 3a, the liquid food 3 is substantially uniformly dielectrically internally heated in the liquid stream 3a and is commercially completely sterilized. The energy of the microwave 10 to be irradiated is related to the time (usually about 1 second) and flow rate for the liquid stream 3a to flow down in the sterilization chamber 1 so that the heating temperature satisfies the sterilization value F0 of the liquid food 3. It is determined by
殺菌処理された液体食品３は、冷却管４を通過
中に冷媒１３（例えば−20℃の）によつて冷却さ
れた後、ホルダー５内に流下する。液体食品３が
ホルダー５内にある量貯つた後（この間連通管６
を介してホルダー５内の圧力は殺菌室１内の夫と
等しく保たれるため、流下が妨げられることはな
い）、バルブが開いて、送出管７を通つて、流下
量と見合う量の液体食品３が送出される。 The sterilized liquid food 3 flows down into the holder 5 after being cooled by a refrigerant 13 (for example, at -20° C.) while passing through the cooling pipe 4 . After a certain amount of liquid food 3 is stored in the holder 5 (during this period, the communication pipe 6
(The pressure in the holder 5 is maintained equal to that in the sterilization chamber 1 through the sterilization chamber 1, so the flow is unobstructed), the valve is opened, and an amount of liquid corresponding to the flow rate is opened through the delivery pipe 7. Food 3 is delivered.
本発明は以上の例によつて制約されるものでな
く、例えば液体食品は低粘度のものであつてもよ
い。また食品以外のもの、例えば医薬品であつて
もよい。また加圧エアの代りに加圧窒素、加圧炭
酸ガス等を用いてもよい。 The present invention is not limited to the above examples; for example, the liquid food may have a low viscosity. It may also be something other than food, such as a pharmaceutical product. Further, pressurized nitrogen, pressurized carbon dioxide, or the like may be used instead of pressurized air.
また、液体流の自由落下についても、殺菌室内
への液体流の導入の方向が必らずしも鉛直方向で
あることに限られるわけではなく、殺菌室内で導
管等に制限されることなく自由に落下しさえすれ
ばよい。 In addition, regarding the free fall of the liquid flow, the direction of introduction of the liquid flow into the sterilization chamber is not necessarily limited to the vertical direction, and it can freely fall within the sterilization chamber without being restricted by conduits etc. All you have to do is fall.
本発明によれば、加圧気体が充満した殺菌室内
を自由落下する液体流にマイクロ波を照射するの
で、液体流は加熱により発泡することなく、円柱
状に保たれ、しかも半径方向の速度差が実質的に
ない状態で誘電内部加熱される。従つてごく短時
間に均一に殺菌温度に加熱されるので、液体が例
えば高粘度の食品であつても、味覚やフレーバ、
および栄養価の品質が殺菌処理のさい殆んど低下
するおそれがないという効果を有する。さらに加
圧気体は無菌であるので、殺菌処理後の液体が汚
染されるおそれがないというメリツトを有する。 According to the present invention, microwaves are irradiated to a liquid stream freely falling in a sterilization chamber filled with pressurized gas, so that the liquid stream does not foam due to heating and is maintained in a cylindrical shape, and the velocity difference in the radial direction dielectric internal heating with substantially no Therefore, the liquid is uniformly heated to the sterilization temperature in a very short time, so even if the liquid is a highly viscous food, the taste and flavor will be maintained.
And, it has the effect that there is almost no risk that the quality of nutritional value will decrease during sterilization treatment. Furthermore, since pressurized gas is sterile, it has the advantage that there is no risk of contamination of the liquid after sterilization.
また加熱管を用いないので、加熱管が詰るとい
うトラブルを生ずることなく、また水蒸気吹付を
行なうこともないので、脱水処理を行なう必要が
なく、脱水処理に伴なう手間やフレーバの低下を
招くおそれがないという利点を有する。 In addition, since no heating tube is used, there is no problem of clogging of the heating tube, and there is no need to spray steam, so there is no need for dehydration, which causes the trouble and flavor loss associated with dehydration. It has the advantage that there is no risk.
図面は本発明の実施に用いられる装置の説明用
縦断面図である。
１……殺菌室、３……液体食品（液体）、３ａ
……液体流、１０……マイクロ波、１２……加圧
エア（無菌の加圧気体）。
The drawing is an explanatory longitudinal cross-sectional view of an apparatus used for carrying out the present invention. 1... Sterilization room, 3... Liquid food (liquid), 3a
...liquid flow, 10...microwave, 12...pressurized air (sterile pressurized gas).
Claims (1)
下する液体流に、マイクロ波を照射することを特
徴とする液体の加熱殺菌法。1. A heat sterilization method for liquids characterized by irradiating microwaves to a liquid stream freely falling in a sterilization chamber filled with sterile pressurized gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58028554A JPS59154972A (en) | 1983-02-24 | 1983-02-24 | Thermal sterilization of liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58028554A JPS59154972A (en) | 1983-02-24 | 1983-02-24 | Thermal sterilization of liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59154972A JPS59154972A (en) | 1984-09-04 |
| JPS638746B2 true JPS638746B2 (en) | 1988-02-24 |
Family
ID=12251868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58028554A Granted JPS59154972A (en) | 1983-02-24 | 1983-02-24 | Thermal sterilization of liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59154972A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9707793B2 (en) * | 2014-02-20 | 2017-07-18 | Gallus Ferd. Rueesch Ag | Printing screen |
-
1983
- 1983-02-24 JP JP58028554A patent/JPS59154972A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9707793B2 (en) * | 2014-02-20 | 2017-07-18 | Gallus Ferd. Rueesch Ag | Printing screen |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59154972A (en) | 1984-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2096284C1 (en) | Method of and device for sterilization and filling of cartons with liquid food products | |
| US3955286A (en) | Method of and installation for treating various objects by means of microwaves | |
| US2565311A (en) | Egg pasteurization | |
| EP0051251B1 (en) | A method for the preparation and packing of food products, in particular fish products, of long keeping quality | |
| US2380984A (en) | Method of canning | |
| NL8001059A (en) | METHOD FOR SEPARATING PURE SEMICONDUCTOR MATERIAL, IN PARTICULAR SILICONE AND NOZZLE FOR CARRYING OUT THE METHOD | |
| US5697291A (en) | Method and apparatus for microwave enhanced pasteurization and enzyme inactivation of continuously flowing product | |
| BRPI0809012B1 (en) | STERILIZATION OR PASTEURIZATION PROCESS OF A LIQUID TO BE TREATED IN HERMETICALLY CLOSED CONTAINERS AND DEVICE FOR IMPLEMENTATION | |
| JPS63240764A (en) | Method and device for sterilizing food | |
| JP2006001649A (en) | Container handling machine for sterilizing containers with H2O2 | |
| JPS638746B2 (en) | ||
| YU212684A (en) | Process for mechanical and heat treatment of liquid materials including their sterilisation and pasteurisation | |
| EP0588010A1 (en) | A method of preparing and packing liquid food with extended shelf life using high pressure | |
| ITVI950088A1 (en) | METHOD AND APPARATUS FOR THE STERILIZATION OF BIOLOGICAL LIQUIDS, PARTICULARLY MILK AND ITS DERIVATIVES | |
| US4329135A (en) | Device for the continuous thermal or thermo-chemical treatment of objects by emission of micro-waves | |
| KR20200140859A (en) | Pasteurization of convenience foods in sealed containers | |
| RU2241354C2 (en) | Method for hardening of surface of raw farce emulsion for sausage products by supersonic processing | |
| US6752958B2 (en) | Disinfecting wooden elements in contact with foodstuffs | |
| US3209812A (en) | Apparatus for removing water from liquid mixtures | |
| CN101213874A (en) | Method for uniformly heating product | |
| US3692616A (en) | Method and apparatus for heat treatment of packaged products | |
| EP0302306A3 (en) | Steam-air rotary sterilizing system and method | |
| JPS6041974Y2 (en) | Microwave sterilizer | |
| HUT72221A (en) | Method of and apparatus for processing, sterilising and packaging food | |
| CA1238026A (en) | Sterilizing and cleaning system for filler nozzles |