Spice sterilizing device based on low-temperature plasma

Abstract

The invention discloses a spice sterilizing device based on a low-temperature plasma, and belongs to the technical field of food auxiliary material processing equipment. The technical scheme lies in that the spice sterilizing device based on the low-temperature plasma comprises an outer bracket, a material placing cabin arranged on the outer bracket, a material placing cabin door which is arrangedon the material placing cabin and is used for opening and closing the material placing cabin, a stirring component for stirring materials in the material placing cabin, an exhaust pipe which mutuallycommunicates with the material placing cabin, a low-temperature plasma component of which the effluence end is located in the material placing cabin, a discharging component for discharging the materials in the material placing cabin and a control unit. The spice sterilizing device disclosed by the invention has the beneficial effects that through the adoption of the spice sterilizing device based on the low-temperature plasma provided by the invention, promoting the spice product quality is facilitated; and the spice sterilizing device based on the low-temperature plasma is good in sterilizing effects, short in cycle, easy to operate, high in automation degree, low in energy consumption, easy to carry and easy to place.

Description

technical field [0001] The invention relates to the technical field of food auxiliary material processing equipment, in particular to a spice sterilization device based on low-temperature plasma. Background technique [0002] Spices refer to products processed from fragrant roots, leaves, flowers and fruits of plants. Their main function is to increase the special flavor and color of food and stimulate people's taste and appetite. Spices not only have the effect of improving food quality, but also can be used as medicine, which has become a necessity in people's life. However, spices are susceptible to microbial contamination during their production, processing, storage, and transportation, which directly affects the quality and safety of food. [0003] Traditional sterilization methods such as high-temperature sterilization, adding preservatives, chemical fumigation, and irradiation treatment will affect the original flavor and nutritional value of spices due to long proce...

AI Technical Summary

Problems solved by technology

However, spices are susceptible to microbial contamination during their production, processing, storage, and transportation, which directly affects the quality and safety of food.

[0003] Traditional sterilization methods such as high temperature sterilization, adding preservatives, chemical fumigation, irradiation treatment, etc. will affect the original flavor and nutritional value of spices due to long processing time, incomplete sterilization, and difficult implementation of equipment.

For example, high-temperature steam sterilization will cause serious loss of sensory and flavor (mainly volatile oil and color, etc.) of spices due to steam and high temperature; at present, the irradiation technology mainly used for spice sterilization, generally speaking, the radiation sterilization dose of spices Generally, it is 6-12kGy, and the sterilization effect is positively correlated with the sterilization dose. Although irradiation within a certain dose range can kill most of the bacteria in the spices, the radiation sterilization is likely to cause the residue of the radiation dose, and the irradiation equipment Long construction period, large investment, high operation requirements, high processing costs, can not meet the characteristics of easy to carry, easy to operate and easy to place, consumers have panic about irradiated spices and other factors are not conducive to the application of irradiation equipment in spice sterilization

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