Method and apparatus for materials cooperation disinfection and enzyme dulling with impulse electric field and magnetic field

Abstract

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.

Description

technical field [0001] The invention relates to liquid material sterilization technology, in particular to a method and equipment for synergistic sterilization of materials by pulsed electric field and magnetic field, which utilizes the synergistic effect of high voltage pulsed electric field and magnetic field to sterilize liquid food and beverages at normal temperature. While sterilizing and deactivating enzymes, the original nutritional value and flavor of the food can be kept to the greatest extent. Background technique [0002] In food, biology, chemical, pharmaceutical and other industries, sterilizing enzymes is an important process to improve their safety and shelf life. At present, the most commonly used sterilization method is thermal sterilization, such as pasteurization, high-temperature short-term sterilization and ultra-high temperature instantaneous sterilization. Denaturation occurs, which affects the nutrition and flavor of food, and leads to higher energy ...

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Problems solved by technology

[0003] However, the above two techniques also have obvious limitations

The sterilizing effect of the pulsed magnetic field sterilization technology is not a simple growth relationship with its magnetic induction intensity. When the magnetic induction intensity or the number of processing pulses reaches a certain value, the bactericidal effect is better, and then with the increase of the magnetic induction intensity or the number of pulses, the bactericidal effect decreases instead.

In addition, according to current reports, the sterilization rate of the pulsed magnetic field still cannot fully meet the requirements of the food industry.

Although the high-voltage pulsed electric field sterilization technology can achieve the ideal sterilization effect by increasing the pulse treatment field strength and increasing the number of pulses to be processed, however, when the pulsed electric field is added, a large current will pass through the treatment area. With the increase of the number of pulses, the temperature of the raw materials to be processed will rise greatly. At the same time, the gas dissolved in the raw materials will easily overflow and generate bubbles, which will lead to breakdown discharge and affect the sterilization effect and food quality.

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