Liquid food sterilization device based on pulsed electric field and ultrasonic wave field

Abstract

The invention discloses a liquid food sterilization device based on a pulsed electric field and an ultrasonic wave field. Two parallel sliding rails are arranged at the bottom of an oil tank; the lower end of an insulating bracket of a treatment chamber spans over both sides of the two parallel sliding rails; a pulsed electric field treatment chamber is arranged in a U-shaped groove formed in the upper end of the insulating bracket; a screw rod penetrates through the insulating bracket of the treatment chamber and is positioned above the sliding rails; one end of the screw rod is connected with a stepping motor through a coupler; left and right rotary sliding blocks are symmetrically arranged on parts, positioned on two sides of the pulsed electric field treatment chamber, of the screw rod; and ultrasonic vibrators are respectively arranged on the inward sides of the upper ends of the left and right rotary sliding blocks and are coaxial to an effective area of the pulsed electric field treatment chamber. After liquid food is injected into the pulsed electric field treatment chamber, the distance between the opposite ultrasonic vibrators is adjusted, and the ultrasonic wave field and the pulsed electric field are simultaneously applied to the liquid food. By utilizing the cavitation effect of the ultrasonic wave field, the electroporation effect of a high-voltage pulsed electric field on cell walls and cell membranes of fungal spores can be improved, and the sterilization efficiency is improved.

Description

technical field [0001] The invention relates to a sterilizing device, in particular to a liquid food sterilizing device based on a pulse electric field and an ultrasonic field. Background technique [0002] The use of pulsed electric field technology to sterilize and preserve liquid food is considered to be one of the most potential non-thermal processing technologies. Compared with traditional sterilization technologies, this technology can greatly reduce heat input while effectively sterilizing, thereby reducing Loss of nutrition and flavor of liquid food due to increased temperature. Although the sterilization mechanism of pulsed electric field technology has not been fully elucidated, the pulsed electroporation mechanism is more recognized today. The pulsed electric field can break down the cell wall in an instant, causing the cell membrane potential to be confused, resulting in cell metabolism disorder, and some cell contents flow out. However, the existing pulsed ele...

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Problems solved by technology

When using the method of ultrasonic pretreatment first and then pulse electric field treatment, the bactericidal effect is only a linear addition of the sterilization effect of a single field, but the synergistic effect of the two fields is not exerted, and the energy consumption is not reduced; when the pulse electric field treatment is used first and then In the method of ultrasonic field treatment, because the pulsed electric field breaks down the cell membrane, the cell content flows out, the viscosity of the liquid increases, and the cavitation threshold becomes larger, which weakens the cavitation effect of the ultrasonic field.

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