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Method and device for sterilising a liquid

A liquid and equipment technology, applied in the fields of application, food science, food preservation, etc., can solve the problems of difficult generation and uniform application, heating, change of physical and chemical properties of liquid, etc., and achieve the effect of easy control and realization

Active Publication Date: 2010-03-17
CELLO HOLDINGS LIMITED
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The disadvantage of this method is that the efficacy of the heating is reduced due to the creation of preferential current passages (the "pinch" effect), with the associated risk of excessive localized heating or even breakdown, which may cause changes in the physicochemical properties of the liquid to be treated. change
[0009] The method described in US4695472 does not allow to sterilize liquids in containers of usual dimensions included in the food industry, not only because of the problems mentioned above, but also because of the proposed The fact that the magnitude of the electric field requires a very high voltage, which is difficult to generate and apply uniformly

Method used

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  • Method and device for sterilising a liquid
  • Method and device for sterilising a liquid
  • Method and device for sterilising a liquid

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Embodiment Construction

[0054] The sterilization method according to the invention consists in heating the liquid to be treated at a rate greater than 28°C per second to a treatment temperature T between 20°C and 66°C by means of an electric field with a frequency greater than 1 MHz. Depending on the value of the treatment temperature T, the liquid is exposed to an alternating electric field in the form of pulses immediately or slightly later after heating of the liquid, the electric field amplitude E in V / cm is chosen to satisfy the following empirical equation:

[0055] C(T)≤log(E+1)≤B(T)

[0056] in:

[0057] B(T)=-2.340×10 -5 T 3 +1.290×10 -3 T 2 -3.110×10 -2 T+5.0

[0058] C(T)=-4.503×10 -5 T 3 +2.888×10 -3 T 2 -5.900×10 -2 T+4.0

[0059] where T is the processing temperature in degrees Celsius.

[0060] The relationship is defined by figure 1 diagram to describe.

[0061] B(T) represents the upper limit of the electric field amplitude reasonably required under industrial pasteuri...

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Abstract

The invention relates to a sterilisation method that comprises heating the liquid with electric field pulses having a frequency higher that 1 MHz at a rate higher than 28 DEG C per second to a processing temperature T between 20 and 66 DEG C, and depending on the value of the processing temperature T, exposing the liquid to a pulsed alternating electric field immediately or shortly after heating the liquid.

Description

technical field [0001] The invention relates to a method for sterilizing or pasteurizing liquids and / or objects or solids which come into contact with liquids, especially water-based liquids or liquids comprising water, and a device for carrying out said method . Background technique [0002] "Sterilization" is understood as the selective or across a broad spectrum of destruction or neutralization of microorganisms (e.g. yeasts, moulds, bacteria and viruses), i.e. objects contained in or in contact with a liquid or Only one or a few types of microorganisms or substantially all types of microorganisms on a solid surface are targeted. In this application, the concept of sterilization also covers what is commonly referred to as pasteurization. [0003] In particular, the term sterilizing is used in the present invention to define the selective or non-selective destruction or neutralization of microorganisms, preferably below a threshold of 100 microorganisms / ml remaining in t...

Claims

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Application Information

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IPC IPC(8): A23L3/005A23L3/01A23L3/32
CPCA23L3/01A23L3/04A23L2/48A23L3/32
Inventor A·扎瓦德塞夫P·P·库里克
Owner CELLO HOLDINGS LIMITED
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