Wet type high-temperature sterilization method for aquatic products through tunnels and microwaves and processing and testing equipment

Abstract

The invention relates to a sterilization method and equipment for aquatic products, in particular to a wet type high-temperature sterilization method for aquatic products through tunnels and microwaves and processing and testing equipment. The processing and testing equipment comprises three units of a microwave generating device, a microwave resonance cavity and a water circulation system. Packaged foods are submerged in pressurized hot water, the foods are disinfected and treated by utilizing the penetrability of the microwaves and the thermal conductance effect of high temperature bath, and in order to further improve the uniformity of disinfection, the packaged foods are placed on a transmission device to move. The equipment has excellent disinfection effects and excellent heating uniformity, defects existing in the prior art can be overcome, therefore, the wet type microwave disinfection equipment which has a market use value is developed, and the equipment is used for continuous production of foods.

Description

technical field [0001] The present invention relates to a method and equipment for sterilizing aquatic products, in particular to a tunnel microwave high-temperature sterilization method and processing test equipment for wet aquatic products that combine microwave sterilization and conventional heat sterilization to sterilize food and process it maturely . Background technique [0002] Food is easily contaminated and deteriorated during production, storage, transportation and sales. Conventional technologies such as high temperature, drying, blanching, pasteurization, freezing, and preservatives can be used to achieve insecticidal and fresh-keeping of food, but often affect the original flavor and nutritional content of food. Microwave sterilization is to cause microorganisms in food to be affected by microwave thermal effects and non-thermal effects at the same time, causing protein and physiologically active substances in the body to mutate, resulting in delayed growth an...

AI Technical Summary

Problems solved by technology

Its advantages are short heating time, strong bactericidal ability, and less damage to nutrients and flavors, but the main disadvantage is that the food is heated unevenly due to the selectivity and penetration of microwave heating, and there are obvious cold spots inside the processed food. points and hot spots, which affect the effect of sterilization and the quality of food

[0003] For this reason, most of the existing commercially available microwave sterilization equipment improves the uneven heating inside and outside by optimizing the design of the resonant cavity and changing the position of the food (such as tunnel-type microwave sterilization device and box-type intermittent microwave sterilization device). Relying on microwaves to sterilize food cannot fundamentally solve the problem of uneven heating inside and outside, and because microwave heating heats up too fast, the internal and external pressures are unbalanced, and bag swelling is easy to occur

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