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Method of sterilizing liquid and liquid food

A liquid food, pulse technology, applied in food science and other directions, can solve the problems of difficult quality deterioration and lowering of liquid food sterilization temperature, and achieve the effect of inhibiting flavor and rapid sterilization

Inactive Publication Date: 2009-08-05
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to obtain a sufficient sterilizing effect by this method, a sterilizing temperature equal to or higher than conventional heat sterilization is required, so lowering the sterilizing temperature of liquid food cannot sufficiently reduce the quality deterioration caused by heating

Method used

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  • Method of sterilizing liquid and liquid food
  • Method of sterilizing liquid and liquid food
  • Method of sterilizing liquid and liquid food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] The following examples illustrate the present invention more specifically, but the present invention is not limited to these examples.

Embodiment and

[0050] The following examples and comparative examples 2 and 3 use the configuration of A to I except C (temperature adjustment means) figure 1 Device to implement. The details of the device are as follows.

[0051] A glass beaker or a stainless steel container is used for the storage of the liquid sample. As a pump that quantitatively feeds a liquid sample, a diaphragm type digital quantitative pump or a screw pump is used. The power supply that generates high electric field pulses uses a supersaturated magnetic switch compression type power supply structure in order to apply a high voltage with a high repetition frequency. The maximum repetition frequency is 400 Hz. The power supply is connected to the application part that applies the high-voltage pulse to the liquid sample, and a pair of opposed flat electrodes made of stainless steel and an insulating spacer made of polyethersulfone are combined to form a flow path. The storage volume of the liquid food material in the flow ...

Embodiment 1

[0054] (1) Preparation of suspension sample

[0055] After adding trisodium citrate dihydrate to ultrapure water to make an electrolyte solution with a conductivity of 120mS / m at 20°C, add bacterial spores (Bacillus subtilis: Bacillus subtilis ), prepare a suspension sample containing bacterial spores (spore concentration: 6.5×10 6 CFU / mL).

[0056] (2) Sterilization

[0057] The suspension sample prepared in (1) was processed using the apparatus described above.

[0058] (A) Use a pump to continuously pass a suspension sample at about 20°C into the application section (liquid passing rate: 11 mL / min). Next, in the application section, a high electric field pulse with a pulse width of 100 ns, a pulse rise time of 50 ns, and an electric field intensity of 98 kV / cm was applied 500 times at a repetition frequency of 100 Hz. The temperature of the suspension sample immediately after flowing out from the application part, that is, the predetermined temperature, was 105°C, and the li...

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Abstract

A method of sterilizing a liquid food material which comprises applying a high electric filed pulse, wherein the pulse width is regulated to less than 200 ns, the pulse rising time is regulated to 50 ns or less and the electric field strength is controlled to 10 to 200 kV / cm, to the liquid food material and thus heating the liquid food material at least to 100 DEG C.

Description

Technical field [0001] The present invention relates to a method for sterilizing liquid foods such as beverages, and more specifically, to a method for sterilizing liquid foods using high electric field pulses having a short pulse width. Background technique [0002] Conventionally, the sterilization of liquid foods such as beverages is usually performed by heating the material and applying a certain heat load. However, heat sterilization by applying a heat load to a liquid food material has the problem of destroying its components and making it difficult to effectively utilize the original nutrients and flavors of the food material. In particular, when sterilizing microorganisms with high heat resistance such as bacterial spores, the actual situation is that commercial sterility cannot be guaranteed unless an excessive heat load is applied to the liquid food. The commercial sterility mentioned here is not a completely sterile state, but refers to a microbial control state that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/48
Inventor 濑田玄通松原仁志佐伯雄史秋山秀典胜木淳
Owner SUNTORY HLDG LTD
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