Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization

An enzyme-inactivating and ultrasonic technology, which is applied in food ultrasonic treatment, food science, food preservation, etc., can solve the problems of high cost, achieve low cost, reduce the loss of nutrients, and achieve high enzyme-inactivating effects

Active Publication Date: 2014-12-03
SUZHOU GUOFU ENVIRONMENTAL TECH
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  • Abstract
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Problems solved by technology

[0005] In view of this, the object of the present invention is to provide an ultrasonic enzyme deactivation device, an enzyme deactivation and st

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  • Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization
  • Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization
  • Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization

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[0030] In order to make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments It is a part of the embodiments of the present invention, not all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0031] The innovation of the present invention lies in the use of ultrasound to kill enzymes. It specifically applies the cavitation effect produced by ultrasound. Cavitation effect is a common physical phenomenon in liquids. Due to physical effects such as vortex or ultrasonic waves in the liquid, a local negative pressure zone is ...

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Abstract

The invention discloses an ultrasonic enzyme deactivation device, and a system and a method for enzyme deactivation and sterilization. The ultrasonic enzyme deactivation device comprises an ultrasonic enzyme deactivation unit or at least two ultrasonic enzyme deactivation units which are orderly connected in series together; each ultrasonic enzyme deactivation unit comprises an ultrasonic generator, at least one ultrasonic transducer and a first resonant cavity communicated with a first liquid inlet and a first liquid outlet, wherein all the ultrasonic transducers are electrically connected with the ultrasonic generator, arranged in the first resonant cavity and used for converting electric energy of the ultrasonic generator into mechanical energy and generating vibration to perform enzyme deactivation on liquid in the first resonant cavity. Based on the ultrasonic enzyme deactivation device, enzyme deactivation can be carried out with relatively low cost and the temperature of enzyme deactivation is reduced, so that the loss of nutrient substances of fruit and vegetable beverages can be reduced and the fruit and vegetable beverages can be prevented from tasting bitter and sour.

Description

technical field [0001] The invention belongs to the technical field of enzyme inactivation, and in particular relates to an enzyme inactivation device, an enzyme inactivation and sterilization system and a method using ultrasonic waves. Background technique [0002] In order to keep the fresh taste and original appearance of the liquid drink within a certain period of time, the liquid drink needs to be sterilized by deenzyme (enzyme inactivation). Take orange juice as an example, which contains various bacteria that need to be sterilized. At the same time, orange juice also contains pectinase. After the orange juice is separated from the orange, the pectinase starts to work to decompose the pectin in the orange juice. , so that the orange juice cannot maintain the state that the initial fruit particles are evenly distributed in the water, but produces obvious natural stratification, wherein most of the fruit particles are located in the lower layer of the water. This not on...

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Application Information

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IPC IPC(8): A23L3/30
CPCA23L3/30A23L2/50A23V2002/00A23V2300/48
Inventor 孙福宽
Owner SUZHOU GUOFU ENVIRONMENTAL TECH
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