Sterilizing device sprinkling high-temperature pulse hot water

Abstract

The invention relates to a sterilizing device sprinkling high-temperature pulse hot water. The sterilizing device comprises a sterilizing reactor, a hot water tank, a steam pipeline, a heat exchanger, a temperature sensor, a circulating pump and a controller, wherein an exhaust port, a water inlet and a water outlet are formed in the sterilizing reactor, and the water outlet and the water inlet of the sterilizing reactor are connected with a first pipeline; the hot water tank is connected with the water inlet of the sterilizing reactor through a second pipeline; steam converted by hot water in the circulating process enters the steam pipeline; the first pipeline, the second pipeline and the steam pipeline are respectively connected with the heat exchanger; the temperatures of the sterilizing reactor and the hot water tank are sensed by the temperature sensor; the circulating pump is connected with the first pipeline and the second pipeline and provides the hot water in the pipeline with flowing power; the controller is electrically connected with a valve of the first pipeline, a valve of the second pipeline, a valve of the steam pipeline, the circulating pump and the temperature sensor. Microorganisms can encounter with multiple rapid instant temperature cyclic variation processes in a high-temperature region, so that the purpose of rapidly killing the microorganisms is achieved.

Description

technical field [0001] The invention relates to a food sterilization device, in particular to a high-temperature pulsating hot water spray sterilization device. Background technique [0002] Hot water spray sterilization is a widely used technology for thermal sterilization of packaged food. The change of its temperature or adopt the method of one-time heating, after reaching a certain temperature, keep it for a certain period of time, after achieving the purpose of killing microorganisms, then lower the temperature to terminate the sterilization process. Although this thermal sterilization technology can effectively kill microorganisms in food, the sterilized food, especially the surface of the food, is subjected to high temperature treatment at the beginning of sterilization, and the edible quality, sensory quality and nutritional quality of the food are seriously affected. destroy. Or adopt multi-stage heating method to sterilize, so that the time period in the high-tem...

AI Technical Summary

Problems solved by technology

This undoubtedly greatly improves the eating quality, sensory quality and nutritional quality of the sterilized food, but this method is generally only suitable for the sterilization of products with small volume or food packaging thickness less than 3cm

For large pieces of food, such as whole chicken, whole duck, elbow, roast leg of lamb and zongzi, short-term high-temperature range cannot achieve the effect of completely killing microorganisms, or F 0 It is also difficult to achieve F to ensure commercial sterility 0 A level with a value of 4

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