Ultrasonic-thermal compounding continuous sterilization device and method for milk sterilization

A sterilizing device and heat compounding technology, applied in the field of food engineering, can solve problems such as low ultrasonic power intensity, failure to achieve commercial sterility, uneven sound field density, etc., achieve continuous flow operation, maintain original quality properties, and improve Effect of Bactericidal Efficiency

Pending Publication Date: 2019-06-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common ultrasonic treatment equipment currently on the market has great limitations. The ultrasonic power intensity is low, and the density of the sound field formed is not uniform, which leads to the use of ultrasonic irradiation for sterilization. Require

Method used

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  • Ultrasonic-thermal compounding continuous sterilization device and method for milk sterilization
  • Ultrasonic-thermal compounding continuous sterilization device and method for milk sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] One-sound heat compound sterilization technology treatment

[0050] Preparation of milk inoculated with Staphylococcus aureus

[0051] The Staphylococcus aureus standard strain ATCC 25923 was inoculated in ordinary broth medium, and cultured on a shaker at 37°C until the logarithmic growth phase. Use 0.85% (mass percentage) sterile saline to wash the bacteria in the logarithmic growth phase twice, resuspend, so that the concentration of the bacteria is about 109CFU / mL, and then prepare according to the ratio of 1:9 (bacteria liquid: milk) The inoculation volume is 108CFU / mL of milk.

[0052] (2) Acoustic and thermal composite treatment

[0053] Experimental group: The inoculated milk is treated with a new type of sound-thermal composite sterilization device. The specific steps are: put 300mL of milk into a closed treatment chamber, penetrate the multi-node ultrasonic probe into the liquid surface, turn on the cooling water circulation device, turn on the high-power ul...

Embodiment 2

[0065] One heat combined with ultrasonic sterilization technology

[0066] Bacterial suspension preparation

[0067] Same as the method of step (1) in Example 1.

[0068] joint processing

[0069] The method is basically the same as step (2) in Example 1, only the processing power is adjusted to 200W, the processing temperature is 63°C, and the processing time is 7.5min.

[0070] Two detection

[0071] Same as the method of two in embodiment 1.

[0072] The results are as follows: both the control group and the experimental group can reduce the number of Staphylococcus aureus by 5 logarithmic levels, the protein particle size of the control group after pasteurization is 3.4nm, and the protein content is 2.5%. The particle size of the protein in the experimental group was 2.7nm and the protein content was 3.2%. It can be seen that the method of the present invention better maintains the quality and content of the original protein in milk.

[0073] Compared with Example 1,...

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Abstract

The invention discloses an ultrasonic-thermal compounding continuous sterilization device and method for milk sterilization. The device comprises a plurality of ultrasonic generators; a closed reaction chamber with a feed port and a discharge port on the side wall of the reaction chamber, wherein baffle plates are arranged in the reaction chamber along the direction from the feed port to the discharge port, and the baffles divide a plurality of processing chambers communicated sequentially; ultrasonic probes disposed in the processing chambers correspondingly, wherein the ultrasonic probes areconnected with the ultrasonic generators through corresponding ultrasonic transducers in a one-to-one correspondence mode; a jacket wrapped around the reaction chamber, wherein a water inlet and a water outlet in the jacket are connected with a circulating water heat exchange device. According to the method, a better bactericidal effect is achieved with relatively mild treatment intensity, so that the original quality properties of the food can be maintained to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a milk sterilization device and a sterilization method Background technique [0002] Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. It is rich in carbohydrates, proteins, fats, vitamins, minerals and other nutrients, and plays an irreplaceable role in people's dietary structure. Because of its rich nutrition, milk has become a good natural medium for the growth of microorganisms. The microbial content of fresh milk is relatively small, but as the milking operation, transportation, storage, processing and other links cannot be sterile, it will cause microbial reproduction and pollution, and even produce pathogenic bacteria. Traditional thermal sterilization technology has been widely used in the dairy industry. It can kill various microorganisms, and the degree of sterilization can b...

Claims

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Application Information

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IPC IPC(8): A23C3/033A23C3/07
CPCY02P60/85
Inventor 刘东红丁甜李娇生乐乐陈士国胡亚芹叶兴乾陈健初
Owner ZHEJIANG UNIV
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