Sterilization method and sterilization device for canned tangerines

A sterilization device, citrus technology, applied in chemical instruments and methods, mixers with rotary stirring devices, transportation and packaging, etc., to achieve uniform heating, short treatment time, and better sterilization effect.

Active Publication Date: 2018-07-24
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the sterilization time is too long, there is also the risk of the plasticizer in the plastic cup material migrating into the food

Method used

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  • Sterilization method and sterilization device for canned tangerines
  • Sterilization method and sterilization device for canned tangerines

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of sterilizing method of canned citrus, technological process is as follows figure 1 shown, including the following steps:

[0052] (1) After the citrus is graded with a fruit size classifier, the rotten citrus is manually selected and removed, and the citrus is cleaned with cleaning equipment.

[0053] (2) Transport the cleaned citrus to the lower end of the atmospheric-pressure low-temperature plasma jet generator, and use the atmospheric-pressure low-temperature plasma sterilization method to sterilize the surface. The atmospheric-pressure low-temperature plasma is driven by DC voltage, the working gas is air, and the DC voltage is 25kV. The gas temperature is 50°C, the loop ballast resistance is 70kΩ, and the sterilization time is 100s.

[0054] (3) Remove the citrus peel and capsule from the sterilized citrus by enzymatic method. The specific process is: use a puncture needle with a length of 3mm and a cloth needle density of 2 needles / cm 3 The needle bed ...

Embodiment 2

[0061] A sterilizing device for canned citrus according to the present invention, which can be used for ultrasonic low-temperature continuous sterilization in step (6) of Example 1, but is not limited thereto. figure 2 The canned citrus sterilizing device of this embodiment is shown, including a sterilizing tank 1, a sterilizing medium 2 and an ultrasonic assembly 3 for emitting ultrasonic sterilization, the sterilizing medium 2 is arranged in the sterilizing tank 1, and the sterilizing tank 1 passes through the sterilizing medium 2 A conveying track 4 for conveying the cans 9 is provided, and a heating element 5 for heating the sterilizing medium 2 is installed on the side wall of the sterilizing tank 1 . In this structure, the sterilizing tank 1 is made of strong, elastic, and corrosion-resistant high-quality stainless steel. The sterilizing tank 1 is set as an open tank, and its upper end is not sealed or covered, so it can be observed and sampled at any time; the transmiss...

Embodiment 3

[0073] A kind of sterilization method of canned citrus of the present invention, such as figure 1 shown, including the following steps:

[0074] (1) After the citrus is graded with a fruit size classifier, the rotten citrus is manually selected and removed, and the citrus is cleaned with cleaning equipment.

[0075] (2) The cleaned citrus is subjected to low-temperature surface sterilization by atmospheric pressure low-temperature plasma sterilization. The atmospheric pressure low-temperature plasma is driven by DC voltage, the working gas is air, the DC voltage is 25kV, the gas temperature is 50°C, and the loop ballast resistance is 70kΩ , The sterilization time is 100s.

[0076] (3) Remove the citrus peel and capsule from the sterilized citrus by enzymatic method. The specific process is: puncture the surface of the citrus with a needle bed with a needle length of 3 mm and a needle density of 6 needles / cm3, and then pierce the punctured citrus. The citrus was soaked in the...

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Abstract

The invention discloses a sterilization method and sterilization device for canned tangerines. The sterilization method comprises the following steps: (1) tangerine pretreatment; (2) performing surface sterilization by adopting a barometric pressure low-temperature plasma sterilization method; (3) removing the peel and membrane segments of the tangerines by using an enzymatic method; (4) rinsing and then sterilizing tangerine segments by using the barometric pressure low-temperature plasma sterilization method; (5) weighing, canning and heating sweet water, and carrying out vacuum can sealing;(6) performing ultrasonic low-temperature continuous sterilization on the canned tangerines, and cooling. The sterilization device comprises a sterilization tank, a sterilization medium and an ultrasonic wave component for emitting ultrasonic wave to sterilize, the sterilization medium is arranged in the sterilization tank, the sterilization tank is provided with a transferring track used for transferring cans, and a side wall of the sterilization tank is provided with a heating element for heating the sterilization medium. The sterilization method and the sterilization device have the advantages that the tangerine sterilization process is safe, low-temperature, efficient and continuous, the nutritional ingredients can be effectively retained, and the product quality is stable.

Description

technical field [0001] The invention belongs to the field of canned food sterilization, and relates to a canned food sterilization method and a sterilization device, in particular to a citrus canned food sterilization method and a sterilization device. Background technique [0002] Sterilization is an important unit process in the food and pharmaceutical industries. According to different needs, glass, plastic and metal cans can be used for citrus cans. The production process mainly includes: raw material selection → citrus surface cleaning and disinfection → blanching → manual peeling → splitting → canning → exhaust, sealing → sterilization , cooling → packaging. In order to ensure the bactericidal effect of the product, the number of microorganisms mixed into the food should be minimized in all stages of canning production, while maintaining the nutritional content of the food. [0003] In food production, chlorine, ozone, bleaching powder, etc. are generally used to ste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/01B01F11/02B01F7/04
CPCA23B7/012A23B7/015A23V2002/00B01F31/83A23V2300/12A23V2300/24A23V2300/48
Inventor 单杨梁曾恩妮李高阳付复华张菊华张群苏东林潘兆平
Owner HUNAN AGRI PRODS PROCESSING INST
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