Automatic control system of high temperature pulsating hot water spray sterilization equipment

Abstract

The invention relates to an automatic control system of a high-temperature pulse hot water spray sterilization device, wherein a high temperature domain variable temperature heat treatment technology is integrated with technologies such as quasi quantity signal conversion, logic control, programmable logic controller (PLC) program and F value control, calculation software and the like, and the opening degree is matched with the start time, so that the rotating speed of a circulating pump motor can be accurately controlled by a steam proportional valve and a full-digital vector control frequency converter; the heating speed and the cooling speed of sterilization are high, the temperature control accuracy is high, and the temperature distribution uniformity is good, so that high temperature domain pulse variable temperature control can be realized.

Description

technical field [0001] The invention relates to an automatic control system, in particular to an automatic control system for high-temperature pulsating hot water spray sterilization equipment. 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 tha...

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

[0003] 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

Images