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Vegetable food processing and sterilizing equipment and regulation and control method

A technology of sterilization equipment and food processing, applied in food processing, food science, application and other directions, can solve the problems of cross-contamination of bacteria and viruses, waste of sterilizing liquid and cleaning liquid resources, etc., and achieve the effect of reducing cross-contamination

Pending Publication Date: 2022-03-11
临沂大林食品股份有限公司
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Problems solved by technology

And this method will undoubtedly increase the cross-contamination of bacteria and viruses on the surface of a large number of fruits and dishes. In order to improve the sterilization and cleaning effects, it is necessary to frequently replace a large number of sterilizing liquids and cleaning liquids, resulting in large quantities of sterilizing liquids and cleaning liquids. waste of resources
[0004] In view of the above-mentioned problems in the cleaning process of cleaning vegetables, how to effectively reduce the cross-contamination caused in the process of disinfection, sterilization and cleaning, and reduce the waste of resources of sterilizing liquid and cleaning liquid has become a problem that needs to be solved

Method used

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  • Vegetable food processing and sterilizing equipment and regulation and control method
  • Vegetable food processing and sterilizing equipment and regulation and control method

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Effect test

Embodiment 1

[0032] see figure 1 , figure 2 , in the present invention, the outer conveying mechanism 2 is provided, and the outer conveying mechanism 2 can adopt a conventional conveyor belt, and the conveying belt can be lower near the sterilizing cone barrel 1 end, and when the fruit dishes come out from the end side of the outer conveying mechanism 2 The photoelectric probe 4 just in time can sense the fruit dish to pass through, and the control system of the whole sterilizing cone barrel 1 has just started, and the stop plate 3 prevents the fruit dish from falling outside the sinking spiral plate 5.

[0033] After the fruit falls into the sterilizing cone barrel 1, it begins to roll and spiral down on the sinking spiral plate 5, and is cleaned with sterilized and high-volume [relative to the antibacterial liquid] water [such as the spray amount of the antibacterial liquid is 5ml / time] , then the amount of cleaning liquid sprayed is 10ml / time or 15ml / time or 20ml / time, etc.], and the...

Embodiment 2

[0036] see figure 1 , figure 2, in the present invention, the sterilizing cone barrel 1 is divided into two functional areas, the upper zone is the antibacterial liquid spraying sterilization area, the lower floor is the cleaning liquid spraying cleaning area, and a fruit moves in a spiral direction from the antibacterial liquid spraying sterilization area of ​​the upper layer area , rolling constantly occurs during exercise, and a plurality of antibacterial liquid tilting nozzles 14 spray the fruit with all-round antibacterial liquid. Equally, after a fruit enters the cleaning liquid spraying cleaning area from the antibacterial liquid spraying sterilization area, the cleaning liquid sprays a plurality of cleaning liquid inclined nozzles 16 in the cleaning area to clean the fruit in all directions.

[0037] Bacteriostatic liquid spraying sterilization area: start from the area corresponding to the first bacteriostatic liquid inclined nozzle 14, and end at the area correspon...

Embodiment 3

[0040] see figure 1 , figure 2 , in the present invention, during the process of the fruit dish moving from the current pressure sensing module 6 to the next pressure sensing module 6, the antibacterial liquid inclined nozzle 14 and the cleaning liquid inclined nozzle 16 will continue to spray, and the liquid remaining in the fruit will be cleaned To prevent the residual liquid with bacteria from contaminating the next fruit, so that the continuous fruit sterilization and cleaning effect is better.

[0041] In the present invention, when the fruit passes through the pressure sensing module 6, the control system acquires the pressure signal of the pressure sensing module 6 and analyzes it, and then controls the nozzle at the corresponding position to spray the corresponding amount. Although the process time is very short , but there is an instantaneous time interval, and setting the pressure sensing module 6 slightly upstream of the spraying direction of the nozzle is also us...

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Abstract

The invention discloses vegetable food processing and sterilizing equipment and a regulation and control method, and relates to the technical field of clean vegetable processing. According to the invention, a plurality of pressure sensing modules are uniformly arranged on the lower side surface of a sinking spiral plate; a liquid supply pipeline is mounted at the central axis position of the sterilizing conical barrel in a penetrating manner, and the liquid supply pipeline is divided into a bacteriostatic liquid main pipeline on the upper side and a cleaning liquid main pipeline on the lower side; a plurality of antibacterial liquid branch pipes are arranged on the annular side of the antibacterial liquid main pipeline and spirally descend, and a plurality of cleaning liquid branch pipes are arranged on the annular side of the cleaning liquid main pipeline and spirally descend; the end side of the antibacterial liquid branch pipe is provided with an antibacterial liquid inclined spray head obliquely facing the upper side surface of the sinking spiral plate, and the end side of the cleaning liquid branch pipe is provided with a cleaning liquid inclined spray head obliquely facing the upper side surface of the sinking spiral plate. According to the invention, cross contamination caused in the disinfection, sterilization and cleaning process is effectively reduced, and the resource waste of sterilization liquid and cleaning liquid is reduced.

Description

technical field [0001] The invention relates to the technical field of clean vegetable processing, in particular to a vegetable food processing and sterilization equipment and control method. Background technique [0002] In the processing and manufacturing of raw materials for modern dishes, vegetable cleaning is the process of selecting, washing, draining, cutting or not cutting fresh harvested vegetables. In order to ensure the food safety of dishes, it is often necessary to sterilize them disinfect. [0003] When sterilizing dishes, the traditional method is to directly transfer fruits and dishes to a large disinfection and sterilization pool for "big pot rice" type disinfection and sterilization, and then enter a large cleaning pool or flushing pool for cleaning. And this method will undoubtedly increase the cross-contamination of bacteria and viruses on the surface of a large number of fruits and dishes. In order to improve the sterilization and cleaning effects, it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23N12/02
CPCA23L5/27A23N12/02
Inventor 丁墅解廷江
Owner 临沂大林食品股份有限公司
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