163 results about "Food sterilization" patented technology

The invention relates to a flashboard sealing device for charge and discharge machining in vacuum and pressure continuously, belonging to mechanical equipment machining area such as food, traditional chinese medicinal materials, chemical engineering and wood so on, mainly comprising charge (discharge) port, pressing board of charge (discharge) port, charge (discharge) pressing board, charge (discharge) middle frame, middle frame, collecting device, charge (discharge) sealing plate, reciprocating cylinder, U-shape sealing ring, charge (discharge) pressure fluid pipe, electromagnetic valve and forvacuum port so on. It is the sealing device that can maintain the vacuum degree/pressure under continuous charge and discharge of materials. It can applied in various equipments with different purposes such as food sterilization, fried deoiling machining, freezing machining in deep cold and precooling machining so on. It is adapted in various machining processes.

The invention provides a method that a pulsed electric field and a magnetic field cooperatively sterilize materials and inactivate enzyme and a device. The method comprises: materials to be processed continuously or discontinuously flow through the processing area of the cooperative processing device with the pulsed electric field and the magnetic field; a high pressure pulse power source imposes a pulsed magnet field of 0.1T-50T by the field coils which circle the processing area and a pulsed electric field of 5-100kV/cm by electrode plates at two sides of the processing area to carry out electric-magnetic-field cooperative processing of the materials in the processing area; the electric-magnetic-field cooperative processing device has novel conception, combines the magnetic field and the pulsed electric field, is convenient in installation and application and suitable for being adapted and used in a food sterilization processing system; the cooperative processing of materials by the pulsed electric field and the magnetic field takes a short time; the temperature of materials rises a little during the whole sterilizing course; the effect of sterilization and enzyme inactivation is increased, meanwhile, the original nutritive value and flavor of food are preserved to the maximum degree.

A multilayer food sterilization dosage indicator having (a) an indicator layer including an ion-sensitive ink, an ionic photoinitiator, a proton source; (b) a substrate, and an overlayer including a UV-absorber. The ink undergoes a color change upon exposure to a known amount of sterilizing radiation. A method for indicating the amount of exposure to sterilizing radiation using the dosage indicator.

The invention discloses a soft sterilization method of mixed fresh cut root vegetables in small packages, and belongs to the technical field of vegetable and fruit sterilization. According to the method, mixed fresh cut root vegetables are soaked in fresh-keeping liquid with a low pH value to inhibit bacterium growth, and at the same time, nano zinc oxide, radio frequency, and hot wind are used together to kill bacteria. The method comprises the following steps: soaking root vegetables in sodium hypochlorite (100 mg/L) for 3 to 5 minutes, washing root vegetables by deionized water, cutting root vegetables into blocks, blanching the vegetable blocks by calcium salt containing hot water to kill the enzymes, then immediately soaking the vegetable blocks in the fresh-keeping liquid for 8 to 10 minutes, fishing out the vegetable blocks, adding nano zinc oxide dispersion liquid, evenly mixing, packing the vegetable blocks into small packages; processing the packed vegetables by radio frequency and hot wind, and storing the vegetables at a room temperature. The provided method can effectively prolong the shelf life to 9 months. The total number of bacterial colony of finished product is less than 1000 CFU/g, and no pathogenic bacterium (eg. salmonella) has been found. Moreover, good texture, color and luster can be maintained during the storage period.

The invention relates to a cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables and belongs to the field of food sterilization and fresh keeping. According to the technical scheme, the cold sterilization and fresh-keeping technology and method with the high-voltage electric field low-temperature plasma for low-salt pickled vegetables comprises the following steps: putting pickled and fermented low-salt pickled vegetables into a packaging bag (box), adjusting the concentration of a pickling and fermentation broth NaCl of the pickled vegetables to 2.5-4.0%, adjusting the total acidity to 0.4-0.6%, putting the pickling and fermentation broth into the packaging bag (box) according to a ratio of the pickled vegetables to the pickling and fermentation broth being 1:1(w/v), introducing a gas, and performing packaging; and under conditions that the temperature is 15-20 DEG C and the relative humidityis 50-70%RH, placing the packaging bag (box) between two electrodes of a high-voltage electric field low-temperature plasma sterilization device, and performing repeated treatment for 2-5 times in a short time-interval-multi-time sterilization mode, so as to complete the sterilization process, wherein t he voltage intensity is 55-65kV/cm, the frequency is 70-120Hz, the current is 0.3-0.8mA, the action time of a single time of an electric field is 20-60 seconds, and the interval time is 20-60 seconds. By adopting the method, the short time-interval-multi-time sterilization mode of the low-temperature plasma is adopted for the low-salt pickled vegetables, on premise that sensitive quality of the pickled vegetables is ensured, a function of killing flatulence reduction fungi can be achieved,the sterilization effect is remarkably improved, the shelf fresh keeping period can be remarkably prolonged, and large-scale automatic production requirements of local special pickled vegetables can be met.

An eurotium cristatum LS1 strain is classified and named as EurotiumCristatum LS1 and preserved in China Center for Type Culture Collection on June 17, 2015, and the preservation number is CCTCC NO:M 2015379. The strain LS1 can grow on kudzuvine roots and conduct bioconversion, when the strain LS1 is used for fermenting kudzuvine roots, an obtained fermenting product has stronger inhibiting effects on cowpea anthracnose, tomato early blight, sclerotinia sclerotioru and Chinese cabbage leaf spots, and the inhibiting effects on five putrefactive bacteria of staphylococcus aureus, bacillus cereus, escherichia coli, bacillus subtilis and salmonella are all improved than those before fermentation is conducted. It is shown that a product obtained by fermenting kudzuvine roots through the strain LS1 has broad-spectrum antibacterial activity, can inhibit pathogenic fungi and the putrefactive bacteria to some extent, is expected to be developed into biopesticides to prevent and control crop diseases and is expected to serve as a food sterilizing agent to be used for food preservation.

The invention relates to an ultrahigh-pressure vegetable food processing method, which comprises the following steps: (1) washing vegetables; (2) soaking the vegetables; (3) reshaping the vegetables; (4) pre-boiling the vegetables; (5) cooling the vegetables; (6) filling the vegetables into bags for seasoning, and packaging under vacuum; (7) performing ultrahigh-pressure cold sterilization; and (8) storing and selling the finished products. In the invention, the physical properties, such as color, fragrance and flavor, of the vegetable food subjected to the ultrahigh pressure treatment are changed without generating peculiar smells, the pressured food still retains the original raw and fresh flavor and nutrients, and thus, food sterilization is uniform, instant and efficient. The protein denaturation and starch paste state of the vegetable food subjected to ultrahigh pressure treatment are different from those of vegetable food subjected to heat treatment, so food of new physical properties is obtained.

The invention belongs to the technical field of food sterilization and discloses a photodynamic sterilizing device for foods and application of the photodynamic sterilizing device for foods. The photodynamic sterilizing device for the foods comprises a hollow box body, wherein an openable/closeable front door or door curtain is arranged on one side face of the box body, a plurality of LED lamp tubes are arranged at the internal top of the box body, all the lamp tubes are connected in series, and each lamp tube can be disassembled freely; the device further comprises a photosensitizer; the LEDlamp tubes are LED lamp tubes emitting red light or LED lamp tubes emitting blue light; and the photosensitizer is either sodium magnesium chlorophyll or curcumin. According to the device disclosed bythe invention, the intensity and stability of output light are good, and the light intensity of all places of the same horizontal plane inside the device is unified and uniform; and the LED lamp tubes in the device can be disassembled freely, and the LED lamp tubes of different light emitting strength can be selected. The device disclosed by the invention is simple and is relatively low in cost.According to the device disclosed by the invention, the efficiency of sterilization is high, and original flavors, texture and nutrients of foods are not destroyed. The device disclosed by the invention is applied to the field of food sterilization.

The invention discloses a refrigerator. The refrigerator comprises a sterilization chamber, a magnetic field generating piece, a preservative module and a control system. The magnetic field generating piece can form a magnetic field in the sterilization chamber. The preservative module can spray preservatives to the sterilization chamber. The control system is at least used for controlling starting and stopping of the preservative module. Compared with the prior art, the refrigerator provided by the invention has the following beneficial effects that the magnetic field is adopted for 360-degree sterilization without dead corners, the refrigerator has no harmful chemical substance, the eating safety of food is guaranteed, and the food sterilization efficiency is improved; and while sterilization is conducted, the preservatives are sprayed to the surface of the food, so that the preservatives play roles in preservation and isolation, the dual functions of preservation and sterilization are achieved at the same time, and accordingly the quality guarantee period of the food is prolonged to a great extent.

The steam pre-treatment method for raising the microwave sterilizing effect of fruit and vegetable belongs to the field of dewatered fruit and vegetable sterilizing technology. The technological process includes the first steam heating on fruit and vegetable powder with water content of 2-7 wt% for 5-15 min to raise water content to 13-22 wt% and the subsequent microwave drying and sterilizing for 90-150 s. The fruit and vegetable powder through the said sterilizing process has ultimate water content of 2-7 wt%, 3-4 log order lowered bacteria amount and high sanitary quality. The steam pre-treatment can raise the dielectric constant of the fruit and vegetable powder so as to raise the microwave sterilizing effect greatly while providing certain sterilizing effect.

The invention relates to a food sterilization treatment process, and aims to provide a method for sterilizing low-acid fruit and vegetable juice by the cooperation of freezing pretreatment and ultrahigh pressure. The method comprises the following steps of: placing fresh fruit and vegetable juice just processed in a container; freezing and storing at -20 DEG C for more than 24 hours; thawing thefrozen fruit and vegetable juice at room temperature; carrying out ultra-high pressure treatment of 400-600Mpa on the thawed fruit and vegetable juice; packaging and filling the ultra-high pressure treated fruit and vegetable juice to form commercial products. According to the invention, after freezing, thawing and ultrahigh pressure, the fruit and vegetable juice product can achieve commercial sterilization (the total number of colonies is less than 102CFU/ml, and the pathogenic bacteria-Escherichia coli are not detected) effect. And when the freezing time is more than 24 hours, the sterilization effect is basically unchanged, namely the freezing pretreatment is carried out for 24 hours. In addition, along with the improvement of pressure and pressure maintaining time in ultrahigh pressure processing, the sterilization effect is also gradually improved.

The invention discloses a method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays.According to the method, ordinary casein or a product containing ordinary casein is irradiated by far infrared rays.By the adoption of the method, processing steps are simple, processing time is short, processing temperature is low, energy consumption can be reduced, a dramatic leap is made in improving the digestibility of casein in cow milk and reducing the anaphylaxis of casein in cow milk, and the digestibility of casein in cow milk can be improved to 40% or more, which can not be realized with the current enzymolysis means, pasteurization means and other means.The conventional understanding of far infrared ray application is changed; far infrared rays are usually used for food sterilization currently, however, far infrared rays are used for changing the digestibility and anaphylaxis of casein in the method which has never been reported.Damage to the quality of cow milk is small, using is efficient and quick, environment friendliness is realized, and equipment maintenance and technology promotion are benefited.

The invention relates to a food sterilizing method comprising the following steps: keeping the food under normal pressure for 15-20 minutes; heating the food to 80-95 degrees centigrade; closing all exhaust valves; heating the sterilization kettle to the temperature of 115-125 degrees centigrade in 15-30 minutes, and preserving the heat for 20-35 minutes; raising the pressure in the sterilization pressure kettle to 0.15MPa-0.2MPa in 3-7 minutes; then opening the cold water valve to make the temperature in the kettle to decrease suddenly, and closing the air compressor valve when the temperature in the kettle is under 50 degrees centigrade; finally, taking out the product. The method can kill the bacteria thoroughly, and causes no secondary pollution.