Method for radio frequency sterilization of low water activity food

A low-moisture, high-activity technology, applied in food preservation, dairy products, food science, etc., can solve the problems of difficult application of sterilization methods, brown and black color of spices, different flavors, etc., and achieve remarkable sterilization effect, short processing time, The effect of improving uniformity

Inactive Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these sterilization techniques basically have no microorganisms survived after processing the samples, their flavors are different, and the color of the spices may also become brownish black, and irradiation sterilization is not yet accepted by most people.
Moreover, these low water activity foods themselves have poor heat transfer, and microorganisms are more resistant to heat than medium and high water activity foods, so traditional sterilization methods are difficult to apply, and a new safe and effective sterilization method is urgently needed

Method used

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  • Method for radio frequency sterilization of low water activity food
  • Method for radio frequency sterilization of low water activity food
  • Method for radio frequency sterilization of low water activity food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Activation and cultivation of strains: inoculate Escherichia coli strains stored in cryopreservation tubes on nutrient agar plates, culture them at 37°C for 24 hours, transfer them to nutrient broth liquid medium, and shake them at 37°C and 200r / min. Bed culture 14h to the stable period;

[0027] (2) Preparation of bacteria powder: Centrifuge the cultured bacteria solution at 4°C and 6000×g for 5 minutes, discard the supernatant, redissolve the bacteria in sterile normal saline and wash twice by centrifugation. 1ml of sterile normal saline was used to redissolve the obtained bacteria, and the obtained bacterial suspension was dried in a vacuum desiccator; after 3 days, the dried bacteria were ground into powder with a mortar and placed in a polyethylene plastic bottle (previously Sterilization) in sealed standby;

[0028] (3) Inoculation of the sample: mix the bacterium powder and black pepper powder, so that the initial microbial count in the black pepper powder i...

Embodiment 2

[0033] With reference to the method of Example 1, the black pepper powder is sterilized, and the difference is that the inoculation of the sample in step (3): an appropriate amount of bacterial powder is mixed with the black pepper powder, so that the initial microbial count is 6.2log CFU / g;

[0034] (4) Radio frequency treatment: Place the sample sealed and packaged in a nano-titanium dioxide antibacterial PE bag in the center of the lower electrode of the radio frequency treatment chamber for sterilization, and turn on the ultraviolet lamp during the radio frequency treatment process. The working frequency of the RF processing device is 27.12MHz, the power of the RF heating system is 6Kw, the distance between the plates is 90mm, the thickness of the sample is 40mm, the processing time is 100s, and the auxiliary temperature in the field strength processing chamber is 55°C. Flip and mix the sample once every 30s to improve the uniformity of radio frequency heating;

[0035] (5...

Embodiment 3

[0038] With reference to the method of embodiment 1, the cabbage powder is sterilized, and the difference is that the inoculation of the sample in step (3): an appropriate amount of bacteria powder is mixed with the cabbage powder, so that the initial microbial count is 7.1log CFU / g;

[0039](4) Radio frequency treatment: Place the sample sealed and packaged in a nano-titanium dioxide antibacterial PE bag in the center of the lower electrode of the radio frequency treatment chamber for sterilization, and turn on the ultraviolet lamp during the radio frequency treatment process. The working frequency of the RF processing device is 27.12MHz, the power of the RF heating system is 9Kw, the distance between the plates is 90mm, the thickness of the sample is 25mm, the processing time is 40s, and the auxiliary temperature in the field intensity processing chamber is 55°C. Invert and mix the sample once every 20s to improve the uniformity of radio frequency heating;

[0040] (5) Cold ...

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Abstract

The invention discloses a method for radio frequency sterilization of a low water activity food, and belongs to the technical field of food processing. According to the method disclosed by the invention, a radio frequency treatment manner is used for replacing a conventional sterilization treatment method, and the method disclosed by the invention comprises the following steps of performing sealed packaging on the low water activity food, placing the low water activity food after being subjected to sealed packaging between pole plates of a radio frequency device, and performing sterilization by combining ultraviolet activation with radio frequency; and the method also comprises the following step of combining radio frequency treatment with hot air, intermittent turning over and mixing, so as to improve the heating uniformity. The method adopts the technical scheme comprising the following steps of performing sealed packaging on the low water activity food with a nanometer titanium dioxide antibacterial PE bag, placing the low water activity food loaded in the nanometer titanium dioxide antibacterial PE bag in the center of a bottom pole plate of a radio frequency treatment chamber for radio frequency treatment, then performing quenching treatment on samples after being subjected to radio frequency treatment, and performing microorganism counting. According to the sterilization method disclosed by the invention, microorganisms in the samples can be effectively killed under the premise that the quality of the samples can be maintained.

Description

technical field [0001] The invention relates to a method for radio frequency sterilization of food with low water activity, belonging to the technical field of food processing. Background technique [0002] Low water activity food (low water activity food) includes spices, milk powder, vegetable powder, peanut butter, chocolate, nuts, etc., which have always been considered to be microbiologically safe. The safety incidents caused by pathogenic bacteria indicate that there are great food safety hazards in foods with low water activity, especially spices. Spices refer to leaves, flowers, fruits or other parts of plants with aromatic odors such as incense, pungent, numb, spicy, bitter, and sweet. It is widely used in the food industry, and can be used in meat products, condiments, puffed foods, quick-frozen foods, convenience foods, Chinese and Western pastries, prepared dishes, etc. While improving the flavor characteristics of the food, it can also coordinate the flavor of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/01A23L3/28A23L3/365A23L3/358A23B7/01A23B7/015A23B7/045A23B7/157A23C3/027A23C3/05A23C3/07A23C3/08
CPCA23B7/01A23B7/015A23B7/045A23B7/157A23C3/027A23C3/05A23C3/076A23C3/085A23L3/01A23L3/28A23L3/358A23L3/365
Inventor 赵伟赵义存杨瑞金
Owner JIANGNAN UNIV
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