Non-ionizing electromagnetic radiation disinfection in packaging
An electromagnetic radiation, non-ionization technology, applied in packaging, transportation and packaging, irradiation, etc., can solve the problems of product sensory performance and characteristic degradation, shortening of processing time, uneven heating, etc.
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example 1
[0094] A juice drink containing orange capsules was prepared including the ingredients listed in Table 1.
[0095] Table 1
[0096] ingredients Metric Volume Metric weight anhydrous citric acid
[0097] Nine hundred gallons of beverage were heated to an average temperature of 85°C (185°F) using a heat treatment heater and held at that temperature for 30 seconds. Next, the hot beverage was filled into 420 mL PET bottles and capped tightly. Before cooling, the bottles are placed on the equipment and subjected to three inversion procedures. Each inversion procedure involves inverting the container into figure 1 The corners plotted in the diagram of . Each inversion procedure was executed for a period of 36.7 seconds, for a total of 110.1 seconds for the three inversion procedures. The sterilization method was tested by measuring the temperature on the inside of the cap and by performing a microculture study on 30,000 product bottles. Microculture analysi...
example 3
[0124] An orange juice drink comprising the ingredients listed in Table 2 was prepared. The pH of orange juice beverages is less than 3.8.
[0125] Table 2
[0126]
[0127] Figure 7A Shown is the temperature profile of a high acid carbonated product with a pH of less than 3.8 as identified in Table 2 when subjected to conventional tunnel pasteurization, i.e., the product is placed in a bottle, the bottle is tightly capped, and the bottle is passed through a tunnel pasteurization The sterilization plant is sent, where the product is heated by spraying hot water onto the bottles, and then allowed to cool. In this example, the product was heated in the "rising" zone, ie, for about 13 minutes, until the product reached about 160°F. The product is then maintained at a target temperature of about 160°F for about 10 minutes to ensure disinfection of the product and the interior surfaces of the container. The product and bottle are then allowed to cool.
example 4
[0129] Figure 7B The temperature profile is shown for the same high acid carbonated product as in Example 3, this time the product was subjected to microwave radiation only after the product was placed in the bottle and the bottle was tightly capped. In this example, microwave radiation was used to raise the "rise" zone to a temperature of 173°F for about 60 seconds, and the product was maintained at a target temperature of about 172.5°F for about 1 minute. The product and bottle are then allowed to cool.
[0130] Log reduction (LR) in pathogens is exponential in temperature and linear in time. The log reduction value can be expressed as follows:
[0131] LR = 1 D Ref ∫ 0 t 10 ( T ( t ′ ...
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