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Method of sterilizing pouched fluid food

A sterilization method and fluidity technology, applied in the field of sterilization of bagged flowable food, can solve the problems of excessive sterilization, low production efficiency, increased cost, etc., and achieve the effect of promoting the stirring of the contents

Inactive Publication Date: 2010-09-01
TOYO SEIKAN KAISHA LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, when performing rotary sterilization, a space for the rotating mechanism is required, and at the same time, it is necessary to use clamps or the like to fix the bag in order to prevent the bag from moving in the sterilizer, or to use a dedicated carrier, but in this method, the number that can be loaded is small , the production efficiency is low, because the special carrier is used, the cost is increased, and the economy is lacking
[0004] When sterilizing bagged commercial prepared food with an inner capacity of 1-10kg, especially 1-5kg, the amount of headspace gas in the bag is likely to be uneven. If it is lower than the target gas filling amount, the sterilization will be insufficient. On the contrary, if the amount of gas filling is too much, the sterilization will be excessive and the quality deterioration will increase. Therefore, it is an important issue to correctly fill a certain amount of gas into the bag.
[0005] However, when the bag is filled with the contents of the existing filling machine, it is difficult to keep the shape of the bag constant due to the flexibility of the bag, so the amount of headspace gas varies greatly, and it is difficult to fill a uniform amount of headspace gas into each bag.

Method used

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  • Method of sterilizing pouched fluid food
  • Method of sterilizing pouched fluid food
  • Method of sterilizing pouched fluid food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0112] Fill the bag with 2kg curry (filling rate 45%), the headspace volume is 5.0% (about 100ml), carry out reciprocating high-temperature cooking sterilization according to the sterilization conditions shown before, for the 10 positions that may form cold spots ( figure 2 ) to measure the temperature change of the contents. Then, in F 0 F of the position where the value is least likely to rise 0 When the value reaches 10, enter the cooling step. The temperature change of the measured content and the temperature change in the high-temperature cooking kettle are as follows: image 3 shown.

[0113] In the swing type sterilization, through the reciprocating motion of the sterilization frame, the liquid food in the bag loaded on the sterilization frame moves, and the bag produces a wave phenomenon, and the content of the liquid food is stirred by the wave of the bag, and the contents of the liquid food are evenly distributed. Sterilization is performed, but when using the c...

Embodiment 2

[0125] Same as above-mentioned Example 1, in the test bag, fill the 1305ml curry that is equivalent to filling rate 30%, adjust the headspace gas amount to be 0% (0ml), 7.7% (100ml), 15.3% (200ml), the gained sample Carry out reciprocating high-temperature retort sterilization under the same sterilization conditions as above-mentioned Example 1. Find the relationship between the amount of headspace gas and the sterilization time, the result is as follows Figure 6 shown. Same as the above-mentioned Example 1, the sterilization time in the figure is the following time: in the temperature measurement of the contents at multiple places, the lowest value is used as the temperature change of the coldest point, and the coldest point reaches F 0 = Sterilization time at 10 hours. Depend on Figure 6 T(0%) / T(10%)=1.06 was obtained.

Embodiment 3

[0127] Same as above-mentioned Example 1, fill in the test bag and be equivalent to the 1740ml curry of filling rate 40%, adjust headspace gas amount to be 0% (0ml), 5.7% (100ml), 11.5% (200ml), the gained sample Carry out reciprocating high-temperature retort sterilization under the same sterilization conditions as above-mentioned Example 1. The result is as Figure 6 shown. Depend on Figure 6 T(0%) / T(10%)=1.06 was obtained.

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Abstract

A flexible pouch is filled with fluid food contents at a filling ratio such that in a graph showing the relationship between sterilization time and head space gas amount wherein the axis of ordinate and the axis of abscissas represent the sterilization time and the head space gas amount, respectively, the sterilization time becomes constant without dependence upon the head space gas amount. The pouch after the filling is hermetically sealed and subjected to sliding sterilization in nonbound condition.

Description

technical field [0001] The invention relates to filling liquid food such as beverages or viscous fluid food such as curry or fluid food such as enteral nutrition into a flexible (flexible flexible pouch) bag, sealing it, and performing reciprocating (folding) extinguishing Sterilization method for bacteria. Background technique [0002] Usually, when sterilizing food in containers, the sterilization time is based on the sterilization value (F 0 value) is determined by the time required to reach the necessary value. Therefore, the temperature history or F 0 Values ​​are excess near the vessel wall where heat transfer is best, and differences in the temperature history of the various parts of the vessel are responsible for prolonged sterilization times and reduced quality of the contents. The total sterilization time of heating time, sterilization time and cooling time, material and shape of container, filling amount of contents, head space gas amount (head space gas amount...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00B65B55/14A23L3/14B65B55/02
CPCA23L3/14A23L3/003B65B55/18A23L3/10
Inventor 荒木宗司田口善文高井泰三波多野靖
Owner TOYO SEIKAN KAISHA LTD