Meat cleaning equipment and method based on synergistic effect of ultrasonic waves and ozone

Abstract

The invention relates to a meat cleaning method and device based on the synergistic effect of ultrasonic waves and nanometer ozone, and the method comprises the steps: converting ozone gas into nanometer bubbles to form a cleaning solution, and synchronously applying ultrasonic waves with specific power density to carry out cooperative processing, thereby achieving the efficient coupling of physical cavitation and chemical oxidation; according to the method, dirt, microorganisms and chemical residues on the surface of the meat can be thoroughly removed, water consumption and environmental pollution are remarkably reduced, and meanwhile, the freshness of the meat is kept to the maximum extent by accurately controlling cleaning parameters (the ozone concentration is 1-4 mg / L, the ultrasonic power density is 0.5-2.5 W / cm < 2 > and the time is 3-8 min); the corollary equipment integrates ozone generation, nano bubble conversion, ultrasonic generation and an intelligent control system, so that multi-module collaborative operation is realized; the problems that a traditional cleaning technology is low in efficiency, poor in quality and single in technology limitation are solved, and the method has the advantages of being efficient, environmentally friendly and universal.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a meat cleaning device and method based on the synergistic effect of ultrasound and ozone. Background Art

[0002] Cleaning during meat processing is crucial to food safety and quality. However, traditional cleaning methods such as high-pressure water washing, mechanical scrubbing, and chemical immersion have significant limitations. These methods struggle to completely remove microorganisms, grease, and fine particles of dirt from the surface and deep within crevices of meat. They are also ineffective at removing chemical residues, and their reliance on large quantities of clean water leads to wasteful use of water resources and increased wastewater treatment costs. Furthermore, residual chemical cleaning agents can affect food safety and cause environmental pollution, while high-pressure washing or mechanical friction can easily damage the meat and cause juice loss, impacting its taste and nutritional value.

[0003] To overcome the limitations of traditional technologies, new cleaning methods such as ozone cleaning and ultrasonic cleaning have emerged. Ozone cleaning technology utilizes the strong oxidizing properties of ozone to achieve broad-spectrum sterilization and degradation of organic pollutants, and has the advantage of no chemical residue. However, it has problems such as high equipment cost, poor ozone stability, and limited effectiveness in removing physical dirt. High concentrations of ozone may also affect the color and flavor of meat. Although nano-ozone bubble technology has improved these problems to a certain extent by increasing ozone dissolution efficiency and extending the duration of action, it still cannot completely overcome the defect of insufficient physical decontamination ability when used alone. Ultrasonic cleaning technology uses the cavitation effect to achieve deep decontamination and sterilization, reducing dependence on chemical agents. However, it has disadvantages such as high energy consumption and low inactivation efficiency of certain microorganisms and chemical pollutants.

[0004] Currently, single cleaning technologies are limited in their mechanisms of action and are unable to meet the requirements of efficient decontamination, sterilization, environmental protection, and meat quality protection. Ozone cleaning is stronger than chemical disinfection but weak in physical decontamination ability, while ultrasonic cleaning is stronger than physical cleaning but limited in chemical degradation ability. If the two technologies are simply superimposed, problems such as reduced ozone utilization, conflicting cleaning parameters, or complicated equipment may occur due to process mismatch. Therefore, there is an urgent need to develop an efficient, low-consumption, and environmentally friendly meat cleaning method that can achieve multi-mechanism synergistic decontamination, improve sterilization efficiency, reduce resource consumption, and ensure meat quality through the coordinated optimization of ozone nanobubbles and ultrasound. This innovative method will combine the chemical oxidation of ozone with the physical cavitation of ultrasound to cover a wider range of pollutant types, while avoiding negative effects on meat quality by precisely controlling the cleaning intensity. Summary of the Invention

[0005] In response to the shortcomings of the existing technology, the present invention proposes a meat cleaning method based on the synergistic effect of ultrasound and nano-ozone, aiming to improve cleaning efficiency, reduce water consumption, and ensure meat quality and safety.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] A meat cleaning method based on the synergistic effect of ultrasound and ozone, comprising the following steps:

[0008] (1) preparing nano-ozone cleaning solution: converting ozone gas into nano-bubbles to form nano-ozone cleaning solution with an ozone concentration of 1-4 mg / L;

[0009] (2) Ultrasonic collaborative cleaning: The meat to be cleaned is placed in the nano-ozone cleaning solution, and a frequency of 20-70 kHz and a power density of 0.5-2.5 W / cm are applied simultaneously. 2 The ultrasonic treatment is carried out for 3-8 minutes.

[0010] Furthermore, the step (1) also includes a pre-processing step of cutting and removing impurities from the meat.

[0011] Furthermore, the step (2) further includes the step of rinsing the meat with clean water to remove residual ozone and cleaning liquid from the meat.

[0012] Furthermore, after rinsing the meat with clean water, the washed meat is drained to facilitate subsequent processing or packaging.

[0013] Furthermore, the water temperature of the nano-ozone cleaning liquid is controlled at 10-15° C. to avoid the influence of high temperature on the meat quality.

[0014] Furthermore, during the ultrasonic collaborative cleaning process, the meat is stirred to ensure uniform cleaning.

[0015] A meat cleaning device based on the synergistic effect of ultrasound and ozone, comprising:

[0016] a cleaning tank for containing meat to be cleaned and nano-ozone cleaning liquid;

[0017] Ozone generator, used to generate ozone gas;

[0018] a nano bubble generating device, connected to the ozone generating device, for converting ozone gas into nano bubbles and dissolving them into water to form the nano ozone cleaning liquid;

[0019] Ultrasonic wave generator, acting on the cleaning tank, is used to generate an ultrasonic wave with a frequency of 20-70kHz and a power density of 0.5-2.5W / cm 2 Ultrasound;

[0020] The control system is connected to and regulates the ozone generator, the nanobubble generator and the ultrasonic generator, and is used to set and maintain ozone concentration, ultrasonic frequency, ultrasonic power density and coordinated cleaning time.

[0021] Furthermore, a temperature sensor and a temperature control module are provided in the cleaning tank, and both the temperature sensor and the temperature control module are connected to the control system. The temperature sensor is used to monitor the water temperature of the nano-ozone cleaning liquid, and the temperature control module is used to adjust the water temperature according to the monitoring data of the temperature sensor.

[0022] Furthermore, it also includes a stirring device arranged in the cleaning tank, and the control system is control-connected to the stirring device.

[0023] Compared with the existing technology, the beneficial effects of the present invention are: based on the synergistic effect of ultrasound and nano-ozone, the present invention significantly improves the comprehensive efficiency of meat cleaning through the efficient coupling of physical cavitation effect and chemical oxidation reaction: while thoroughly removing surface dirt, efficiently inactivating microorganisms and deeply degrading pesticide residues, it greatly reduces water resource consumption and reduces wastewater pollution load; its gentle cleaning mechanism can maximize the original quality of meat, effectively inhibit lipid oxidation and retain natural color and flavor substances, and by flexibly adjusting ozone concentration, ultrasonic power density and processing time, it can be widely adapted to the cleaning needs of different types of meat, and is both efficient, environmentally friendly and universal. DETAILED DESCRIPTION

[0024] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0025] The present invention is described in further detail below with reference to the examples.

[0026] A meat cleaning device based on the synergistic effect of ultrasound and ozone, comprising:

[0027] a cleaning tank for containing meat to be cleaned and nano-ozone cleaning liquid;

[0028] Ozone generator, used to generate ozone gas;

[0029] a nano bubble generating device, connected to the ozone generating device, for converting ozone gas into nano bubbles and dissolving them into water to form the nano ozone cleaning liquid;

[0030] Ultrasonic wave generator, acting on the cleaning tank, is used to generate an ultrasonic wave with a frequency of 20-70kHz and a power density of 0.5-2.5W / cm2 Ultrasound;

[0031] The control system is connected to and regulates the ozone generator, the nanobubble generator and the ultrasonic generator, and is used to set and maintain ozone concentration, ultrasonic frequency, ultrasonic power density and coordinated cleaning time.

[0032] The cleaning tank is provided with a stirring device, a temperature sensor and a temperature control module, which are all connected to a control system. The temperature sensor is used to monitor the water temperature of the nano-ozone cleaning liquid, and the temperature control module is used to adjust the water temperature according to the monitoring data of the temperature sensor.

[0033] Example 1: Pork Ribs Cleaning

[0034] (1) Pretreatment

[0035] Take 100kg of pork ribs, thaw them to a core temperature of 0-5°C, cut them into 8-12cm pieces, and rinse them with clean water to remove blood stains and loose dirt on the surface;

[0036] (2) Prepare nano-ozone cleaning solution

[0037] The ozone generator generates ozone gas, which is converted into nanobubbles by the nanobubble generator to form a 10°C, 2mg / L nano-ozone cleaning liquid in the cleaning tank.

[0038] (3) Ultrasonic-ozone synergistic cleaning:

[0039] Place the ribs into the cleaning tank, start the ultrasonic generator, and turn on the ultrasonic wave (frequency 40kHz, power density 1.0W / cm 2 ) and nano-ozone for 5 minutes. During this process, the temperature sensor monitors the water temperature in real time, and the temperature control module maintains 10±0.5℃ through circulating cold water.

[0040] (4) Rinse and drain:

[0041] Rinse the pork ribs with clean water to remove any residual ozone cleaning solution; drain the rinsed pork ribs.

[0042] After cleaning with the above steps, the stains on the surface of the pork ribs are basically all removed, the meat is pink in color, and has a good flavor and taste.

[0043] Example 2: Lamb chops cleaning

[0044] (1) Pretreatment

[0045] Take 100kg of lamb chops, thaw them to a core temperature of 0-5°C, and rinse with clean water to remove surface blood stains and loose dirt;

[0046] (2) Prepare nano-ozone cleaning solution

[0047] The ozone generator generates ozone gas, which is converted into nanobubbles by the nanobubble generator to form a 13°C, 3mg / L nano-ozone cleaning liquid in the cleaning tank.

[0048] (3) Ultrasonic-ozone synergistic cleaning:

[0049] Place the ribs into the cleaning tank, start the ultrasonic generator, and turn on the ultrasonic wave (frequency 40kHz, power density 1.5W / cm 2 ) and nano-ozone for 7 minutes. During this process, the temperature sensor monitors the water temperature in real time, and the temperature control module maintains 13°C through circulating cold water.

[0050] (4) Rinse and drain:

[0051] Rinse the lamb chops with clean water to remove any residual ozone cleaning solution; drain the washed lamb chops;

[0052] After the lamb chops are cleaned using the above steps, the stains on the surface are basically all removed, the mutton smell is reduced, and the flavor and taste are better.

[0053] Example 3: Sirloin steak cleaning

[0054] (1) Pretreatment

[0055] Take 100kg of sirloin steak, thaw it to a core temperature of 0-5°C, and rinse with clean water to remove blood stains and loose dirt on the surface;

[0056] (2) Prepare nano-ozone cleaning solution

[0057] The ozone generator generates ozone gas, which is converted into nanobubbles by the nanobubble generator to form a 15°C, 1mg / L nano-ozone cleaning liquid in the cleaning tank.

[0058] (3) Ultrasonic-ozone synergistic cleaning:

[0059] Place the ribs into the cleaning tank, start the ultrasonic generator, and turn on the ultrasonic wave (frequency 40kHz, power density 1.2W / cm 2 ) and nano-ozone for 3 minutes. During this process, the temperature sensor monitors the water temperature in real time, and the temperature control module maintains 15°C through circulating cold water.

[0060] (4) Rinse and drain:

[0061] Rinse the sirloin steak with clean water to remove any residual ozone cleaning solution; drain the washed sirloin steak;

[0062] After cleaning with the above steps, the stains on the surface of the sirloin steak are basically all removed, there is no odor, and the flavor and taste are good.

[0063] Example 4: Chicken feet cleaning

[0064] (1) Pretreatment

[0065] Take 100kg of chicken feet, thaw them to a core temperature of 0-5°C, and rinse with clean water to remove surface blood stains and loose dirt;

[0066] (2) Prepare nano-ozone cleaning solution

[0067] The ozone generator generates ozone gas, which is converted into nanobubbles by the nanobubble generator to form a 10°C, 3mg / L nano-ozone cleaning liquid in the cleaning tank.

[0068] (3) Ultrasonic-ozone synergistic cleaning:

[0069] Place the ribs into the cleaning tank, start the ultrasonic generator, and turn on the ultrasonic wave (frequency 40kHz, power density 1.5W / cm 2 ) and nano-ozone for 4 minutes. During this process, the temperature sensor monitors the water temperature in real time, and the temperature control module maintains 10°C through circulating cold water.

[0070] (4) Rinse and drain:

[0071] Rinse the chicken feet with clean water to remove the residual ozone cleaning solution; drain the washed chicken feet;

[0072] After cleaning with the above steps, the stains on the surface of the chicken feet are basically all removed, and the flavor and taste are relatively good.

[0073] It should be noted that, in this document, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements that are inherent to such process, method, article or apparatus.

[0074] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A meat cleaning method based on the synergistic effect of ultrasound and ozone, characterized in that: The following steps are involved: (1) preparing nano-ozone cleaning solution: converting ozone gas into nano-bubbles to form nano-ozone cleaning solution with an ozone concentration of 1-4 mg / L; (2) Ultrasonic collaborative cleaning: The meat to be cleaned is placed in the nano-ozone cleaning solution, and a frequency of 20-70 kHz and a power density of 0.5-2.5 W / cm are applied simultaneously. 2 The ultrasonic treatment is carried out for 3-8 minutes.

2. The meat cleaning method based on the synergistic effect of ultrasound and ozone according to claim 1, characterized in that: The step (1) also includes a pre-processing step of cutting and removing impurities from the meat.

3. The meat cleaning method based on the synergistic effect of ultrasound and ozone according to claim 1, characterized in that: After step (2), the method further includes rinsing the meat with clean water.

4. The meat cleaning method based on the synergistic effect of ultrasound and ozone according to claim 3, characterized in that: Rinse the meat with clean water and drain it thoroughly.

5. The meat cleaning method based on the synergistic effect of ultrasound and ozone according to claim 1, characterized in that: The water temperature of the nano-ozone cleaning liquid is controlled at 10-15°C.

6. The meat cleaning method based on the synergistic effect of ultrasound and ozone according to claim 1, characterized in that: The meat is agitated during the ultrasonic cleaning process.

7. A meat cleaning device based on the synergistic effect of ultrasound and ozone, characterized in that: include: a cleaning tank for containing meat to be cleaned and nano-ozone cleaning liquid; Ozone generator, used to generate ozone gas; a nano bubble generator, connected to the ozone generator, for converting ozone gas into nano bubbles and dissolving them in water to form the nano ozone cleaning solution; Ultrasonic wave generator, acting on the cleaning tank, is used to generate an ultrasonic wave with a frequency of 20-70kHz and a power density of 0.5-2.5W / cm 2 Ultrasound; The control system is connected to and regulates the ozone generator, the nanobubble generator and the ultrasonic generator, and is used to set and maintain ozone concentration, ultrasonic frequency, ultrasonic power density and coordinated cleaning time.

8. The meat cleaning device based on the synergistic effect of ultrasound and ozone according to claim 7, characterized in that: A temperature sensor and a temperature control module are provided in the cleaning tank, and both the temperature sensor and the temperature control module are connected to the control system. The temperature sensor is used to monitor the water temperature of the nano-ozone cleaning liquid, and the temperature control module is used to adjust the water temperature according to the monitoring data of the temperature sensor.

9. The meat cleaning device based on the synergistic effect of ultrasound and ozone according to claim 7, characterized in that: It also includes a stirring device arranged in the cleaning tank, and the control system is control-connected to the stirring device.