Ultrasonic continuous sterilization device and method thereof

Abstract

The invention provides an ultrasonic continuous sterilization device, comprising a raw material tank, a heating device, a heat exchanging device, an ultrasonic processing device, a liquid storage device and a controller. The heating device is connected with the heat exchanging device. The raw material tank, the heat exchanging device, the ultrasonic processing device and the liquid storage device are sequentially connected through pipelines. The controller is respectively connected with the heating device, the heat exchanging device, the ultrasonic processing device and control valves on the pipelines. The ultrasonic processing device comprises an ultrasonic barrel, a plurality of ultrasonic probes, ultrasonic transducers and ultrasonic generators, wherein the ultrasonic transducers and the ultrasonic generators are arranged corresponding to the ultrasonic probes, the ultrasonic generators adopt different frequencies and are all arranged in the controller, and the ultrasonic probes are correspondingly distributed on the periphery of the ultrasonic barrel in a stagered junction mode. The invention also provides a method realized by the devices, i.e. feed liquid is firstly heated by the heat exchanging device, and then dynamic and continuous ultrasonic sterilization processing is carried out by the ultrasonic processing device. The invention adopts the technology combining low-temperature heating and ultrasonic processing, and has the advantages of good sterilization effect, high efficiency and the like.

Description

technical field [0001] The invention belongs to the technical field of liquid food sterilization, and in particular relates to an ultrasonic continuous sterilization device capable of continuous processing and a method thereof, which are used for the sterilization of fruit juice. Background technique [0002] At present, in the process of modern fruit and vegetable juice processing, high-temperature heating technology is generally used to achieve sterilization. However, the traditional high-temperature heating technology will cause varying degrees of damage to the nutritional components of food, especially the loss of heat-sensitive components. quality issues. In the prior art, ultrasonic sterilization technology is also used. The principle is that the cavitation effect generated by ultrasonic waves will have a huge impact on the cell structure and metabolism of microorganisms, thereby causing the death of microorganisms to achieve the effect of sterilization. At present, ...

AI Technical Summary

Problems solved by technology

At present, the application of ultrasonic technology to the sterilization process has attracted widespread attention, but in the existing technology, ultrasonic technology is generally used alone, and the use of ultrasonic technology alone to sterilize fruit and vegetable juices requires the use of higher ultrasonic power. Consumes a lot of energy, increases production costs, and has defects such as high production costs and excessive energy consumption

However, most of the research on the joint sterilization of ultrasound and other technologies is still in the laboratory stage, and the processing capacity is very small each time, and most of them can only be processed intermittently (that is, the processing of fruit and vegetable juices involves heating, Treatment processes such as heat exchange and ultrasound can only be processed intermittently. For example, for the heat treatment of fruit and vegetable juice, it is necessary to heat a barrel of juice to the set temperature, and then it must be completely extracted, and then refilled for heating, and cannot be continuously extracted). Therefore, it cannot be applied to industrial production, which greatly hinders the development of ultrasonic combined sterilization technology.

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