A kind of bacon sterilization device based on ultraviolet and ozone technology cooperation

Abstract

This invention relates to a bacon sterilization device based on the synergistic operation of ultraviolet (UV) and ozone technologies, belonging to the field of bacon production technology. It includes a bacon sterilization box body, with hinged doors on both the left and right ends of the front surface of the box body. An ultraviolet lamp is fixedly attached to the center of the lower inner surface of the box body, and an ozone sterilization mechanism is jointly arranged on the left side and inside of the box body. A suspension mechanism is jointly arranged at the upper part of the left and right inner surfaces of the box body. This invention utilizes the synergistic effect of UV radiation and ozone oxidation, combining the direct killing ability of UV radiation on the surface microorganisms of bacon with the penetrating sterilization effect of ozone gas in hard-to-reach areas such as crevices and folds. Simultaneously, the rotating suspension mechanism drives the bacon to rotate at a uniform speed, ensuring that all surfaces receive uniform UV irradiation and ozone contact, effectively solving the problem of uneven coverage caused by traditional static sterilization.

Description

Technical Field

[0001] This invention belongs to the field of cured meat production technology, specifically relating to a cured meat sterilization device based on the synergistic operation of ultraviolet and ozone technologies. Background Technology

[0002] Cured meats (such as cured pork, sausages, and duck) are traditional cured meat products that are popular with consumers. Their unique flavor and texture mainly come from the long-term curing, air-drying, or smoking process. However, due to the characteristics of their processing technology, cured meats are highly susceptible to contamination and growth of bacteria (such as molds, yeasts, and pathogenic bacteria such as Staphylococcus aureus and Salmonella) during production, drying, storage, and transportation. The proliferation of microorganisms not only leads to spoilage and deterioration of the cured meats, producing off-odors, stickiness, and mold, shortening their shelf life, but also may pose food safety risks and endanger consumers' health.

[0003] Chinese patent discloses a smoked meat box with sterilization function (authorization announcement number CN222692661U). The patented technology is as follows: by setting up a water tank and a water pump, the inside of the water tank is used to store alcohol, and the water pump delivers the alcohol to the nozzle to spray it out in a mist. The mist of alcohol is distributed inside the box and acts on the surface of the cured meat to sterilize it.

[0004] Chinese patent discloses a high-temperature sterilization machine for the production and processing of cured meat that facilitates feeding and discharging (authorization announcement number CN222236646U). The patented technology is as follows: with the cooperation of a fan, air can be transmitted to the air outlet pipe and then blown out by the air nozzle. With the cooperation of the air nozzle, the radiation range of the air can be expanded, thereby enabling comprehensive sterilization of the cured meat. With the cooperation of a heating wire, the air outlet pipe can be heated, so that the air nozzle blows out high-temperature hot air for high-temperature sterilization of the cured meat.

[0005] As mentioned above, existing technologies for sterilizing cured meat mainly employ two methods: one is alcohol spray sterilization (such as spraying alcohol from a water tank through a spray nozzle using a water pump), which is convenient to operate but poses a flammable safety hazard, and alcohol residue can easily affect the flavor of the cured meat, while uneven atomization can easily create sterilization dead zones; the other is high-temperature hot air sterilization (such as a fan combined with a heating wire to generate high-temperature gas which is sprayed through a nozzle), which has a higher sterilization efficiency, but continuous high temperature will accelerate the oxidation of fat in the cured meat, resulting in a "rancid" taste, damaging the unique texture (such as hardening and oil production) and color of the cured meat, while high energy consumption increases production costs. Utility Model Content

[0006] The purpose of this invention is to provide a sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies, which can solve the problems mentioned in the background art.

[0007] The specific technical solution adopted in this utility model is as follows:

[0008] A bacon sterilization device based on the synergistic operation of ultraviolet and ozone technologies includes a bacon sterilization box body. The front surface of the bacon sterilization box body is hinged with doors at both ends. A one-way air valve connected to the inside of the bacon sterilization box body is fixed to the upper surface of the bacon sterilization box body. An ultraviolet lamp is fixed to the center of the lower surface of the inside of the bacon sterilization box body. An ozone sterilization mechanism is provided on the left side and inside of the bacon sterilization box body.

[0009] The inside of the meat sterilization box is equipped with a suspension mechanism at the upper part of the left and right sides. The suspension mechanism includes a support plate, a motor is fixedly connected to the center of the lower surface of the support plate, a support shaft is fixedly connected to the output end of the motor, a gear is fixedly connected to the outside of the support shaft, and multiple suspension components are evenly arranged on the upper surface of the support plate outside the support shaft.

[0010] The present invention is further configured such that: the ozone sterilization mechanism includes an ozone generator, the ozone emission end of the ozone generator is fixedly connected to a gas pipe, one end of the gas pipe is fixedly connected to a spiral coil, and the upper surface of the spiral coil is provided with multiple air holes.

[0011] The present invention is further configured such that: the suspension component includes a hanging rod, a seat bearing is mounted on the outside of the hanging rod, a gear is fixedly connected to the upper end of the hanging rod, and a hook is fixedly connected to the lower end of the hanging rod.

[0012] The present invention is further configured such that: the end of the support plate is fixed to the inner left and right sides of the body of the cured meat sterilization box, and the gear is located above the support plate.

[0013] The present invention is further configured such that: the ozone generator is located on the left side of the cured meat sterilization box, the air pipe is fixedly connected to the left side surface of the cured meat sterilization box, the spiral coil is fixedly connected to the lower inner surface of the cured meat sterilization box, and the spiral coil is located outside the ultraviolet lamp.

[0014] The utility model is further configured such that: the hanging rod movably passes through the upper surface of the support plate, the seat bearing is fixedly connected to the upper surface of the support plate, and the second gear is meshed with the first gear.

[0015] The technical effects achieved by this utility model are as follows:

[0016] This invention relates to a sterilization device for cured meat based on the synergistic operation of ultraviolet (UV) and ozone technologies. Through the combined effect of UV radiation and ozone oxidation, it combines the direct killing ability of UV light on microorganisms on the surface of cured meat with the penetrating sterilization effect of ozone gas in hard-to-reach areas such as crevices and folds. Simultaneously, a rotating suspension mechanism drives the cured meat to rotate at a uniform speed, ensuring that all surfaces receive uniform UV irradiation and ozone contact, effectively solving the problem of uneven coverage caused by traditional static sterilization. Furthermore, UV light can catalyze the decomposition of ozone into highly reactive hydroxyl radicals, further enhancing the synergistic sterilization efficiency. This ensures thorough sterilization while avoiding damage to the flavor and texture of the cured meat caused by localized over-oxidation. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the overall embodiment of this utility model;

[0018] Figure 2 This is a schematic diagram of the ozone sterilization mechanism of this utility model;

[0019] Figure 3 This is a schematic diagram of the suspension mechanism according to an embodiment of this utility model;

[0020] Figure 4 This is a schematic diagram of the suspension component of this utility model.

[0021] The attached diagram lists the components represented by each number as follows:

[0022] 1. Body of the cured meat sterilization box; 2. Box door; 3. One-way air valve; 4. Ultraviolet lamp; 5. Ozone sterilization mechanism; 6. Ozone generator; 7. Air pipe; 8. Spiral coil; 9. Air vent; 10. Suspension mechanism; 11. Support plate; 12. Motor; 13. Support shaft; 14. Gear 1; 15. Suspension component; 16. Hanging rod; 17. Seat bearing; 18. Gear 2; 19. Hook. Detailed Implementation

[0023] To make the purpose and advantages of this utility model clearer, the following detailed description is provided in conjunction with embodiments. It should be understood that the following text is merely used to describe one or more specific implementations of this utility model and does not strictly limit the scope of protection specifically claimed by this utility model.

[0024] like Figure 1 and Figure 2As shown, a bacon sterilization device based on the synergistic operation of ultraviolet and ozone technologies includes a bacon sterilization box 1. Doors 2 are hinged to both the left and right ends of the front surface of the bacon sterilization box 1. A one-way valve 3 connected to the interior is fixed to the upper surface of the bacon sterilization box 1. An ultraviolet lamp 4 is fixed to the center of the lower interior surface of the bacon sterilization box 1. An ozone sterilization mechanism 5 is provided on the left side and inside the bacon sterilization box 1. The ozone sterilization mechanism 5 includes an ozone generator 6, located on the left side of the bacon sterilization box 1. An air pipe 7 is fixed to the ozone emission end of the ozone generator 6, passing through and fixed to the left side surface of the bacon sterilization box 1. A spiral coil 8 is fixed to one end of the air pipe 7, fixed to the lower interior surface of the bacon sterilization box 1, and located outside the ultraviolet lamp 4. Multiple air holes 9 are opened on the upper surface of the spiral coil 8.

[0025] An ozone concentration sensor, which is connected to an external control system, can be installed inside the sterilization box 1 for detecting ozone concentration.

[0026] One-way air valve 3 is used to discharge gas inside the meat sterilization box 1, preventing external gas from entering the interior of the meat sterilization box 1; it can be connected to ozone recovery equipment through a pipeline; the opening pressure threshold of one-way air valve 3 is adjustable, and the ozone residence time is controlled by adjusting the back pressure inside the meat sterilization box 1, combined with the real-time feedback of the ozone concentration sensor, to maintain the ozone concentration inside the box at the set value.

[0027] Ultraviolet lamp 4 generates ultraviolet light of a specific wavelength (mainly UVC band, wavelength 200-280nm, with 254nm being the most effective) to sterilize the cured meat.

[0028] Ozone generator 6 generates ozone and pressurizes it before delivering it to the spiral coil 8, which is then discharged through the vent 9 to sterilize the cured meat. Ozone generator 6 is a common device in existing technology. Its working principle is as follows: dry air or oxygen is introduced into the generator; a high-frequency high-voltage alternating current of several thousand to tens of thousands of volts is applied between the discharge units (usually composed of a high-voltage electrode and a ground electrode, separated by a dielectric material and a discharge gap); the high-voltage current generates a corona discharge phenomenon at the electrode gap, forming a large number of high-energy free electrons; oxygen molecules (O2) in the air are bombarded by high-energy electrons and break down into individual oxygen atoms (O); the individual oxygen atoms (O) are very reactive and immediately combine with nearby oxygen molecules (O2) to form ozone molecules (O3).

[0029] The spiral coil 8 is a continuous, rigid tube. Together with the air vent 9, it ensures that ozone gas can be released relatively evenly upwards from the bottom of the entire chamber, thus achieving the function of uniform gas distribution.

[0030] like Figure 1, Figure 3 and Figure 4 As shown, a suspension mechanism 10 is provided at the upper part of the left and right sides of the inside of the meat sterilization box 1. The suspension mechanism 10 includes a support plate 11. The end of the support plate 11 is fixed to the left and right sides of the inside of the meat sterilization box 1. A motor 12 is fixed at the center of the lower surface of the support plate 11. A support shaft 13 is fixed at the output end of the motor 12. A gear 14 is fixed to the outside of the support shaft 13. The gear 14 is located above the support plate 11. A plurality of suspension components 15 are evenly arranged on the upper surface of the support plate 11 outside the support shaft 13. The suspension component 15 includes a hanging rod 16. The hanging rod 16 moves through the upper surface of the support plate 11. A seat bearing 17 is installed on the outside of the hanging rod 16. The seat bearing 17 is fixed to the upper surface of the support plate 11. A gear 2 18 is fixed to the upper end of the hanging rod 16. The gear 2 18 meshes with the gear 14. A hook 19 is fixed to the lower end of the hanging rod 16.

[0031] Motor 12 is a variable frequency motor, and its speed can be adjusted to a suitable speed;

[0032] The pedestal bearing 17 includes a bearing housing and a bearing fixed inside the bearing housing. The bearing includes an outer bearing ring and an inner bearing ring that rotates inside the outer bearing ring. The outer bearing ring is fixed in the bearing housing, the bearing housing is fixed to the upper surface of the support plate 11, and the hanging rod 16 is fixed in the inner bearing ring. Therefore, the pedestal bearing 17 and the hanging rod 16 are in a state of mutual rotation.

[0033] Hook 19 is used to hang cured meat, and the hung cured meat is located outside the ultraviolet lamp 4;

[0034] The rotation of gear 14 can simultaneously drive the rotation of multiple gears 2 18, thereby driving the hanging rod 16 and hook 19 to rotate, making the cured meat rotate and ensuring that every side of it can be exposed to ultraviolet light, thus improving the sterilization efficiency.

[0035] The diameter of gear 14 is large enough to ensure that the distance between two adjacent gears 18 is also large enough to prevent the cured meat from colliding with each other.

[0036] The working principle of this practical device is as follows: The operator opens the door 2, hangs the cured meat on the hook 19, closes the door 2, and starts the equipment; the ultraviolet lamp 4 emits UVC ultraviolet light to irradiate and sterilize the surface of the cured meat, while the ozone generator 6 delivers ozone through the air pipe 7 to the spiral coil 8, and releases it evenly into the body 1 of the cured meat sterilization box through the air hole 9; during this process, the motor 12 drives the support shaft 13 to drive the gear 14 to rotate, and through the meshing gear 18, all the hanging rods 16 rotate synchronously under the support of the seat bearing 17, and the suspended cured meat rotates at a uniform speed to ensure that all surfaces are evenly contacted by ultraviolet light and ozone gas; the ozone and other waste gas overflowing during the process are discharged through the one-way air valve 3 (which can be connected to an ozone recovery device), realizing the synergistic sterilization of ultraviolet radiation and ozone oxidation.

[0037] The above description is merely a preferred embodiment of this utility model. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of this utility model, and these improvements and modifications should also be considered within the scope of protection of this utility model. Structures, devices, and operating methods not specifically described or explained in this utility model, unless otherwise specified or limited, shall be implemented using conventional methods in the art.

Claims

1. A sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies, characterized in that: The bacon sterilization box includes a box body (1), with doors (2) hinged to both the left and right ends of the front surface of the bacon sterilization box body (1), and a one-way air valve (3) connected to the inside of the upper surface of the bacon sterilization box body (1). An ultraviolet lamp (4) is fixed to the center of the lower surface of the inside of the bacon sterilization box body (1), and an ozone sterilization mechanism (5) is provided on the left side and inside of the bacon sterilization box body (1). The inside of the meat sterilization box (1) is provided with a suspension mechanism (10) at the upper part of the left and right sides of the box body. The suspension mechanism (10) includes a support plate (11). A motor (12) is fixedly connected to the center of the lower surface of the support plate (11). A support shaft (13) is fixedly connected to the output end of the motor (12). A gear (14) is fixedly connected to the outside of the support shaft (13). Multiple suspension components (15) are evenly arranged on the upper surface of the support plate (11) outside the support shaft (13).

2. The sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies according to claim 1, characterized in that: The ozone sterilization mechanism (5) includes an ozone generator (6), with an air pipe (7) fixedly connected to the ozone emission end of the ozone generator (6), and a spiral coil (8) fixedly connected to one end of the air pipe (7). Multiple air holes (9) are opened on the upper surface of the spiral coil (8).

3. The sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies according to claim 1, characterized in that: The suspension component (15) includes a hanging rod (16), a seat bearing (17) is installed on the outside of the hanging rod (16), and a gear (18) is fixedly connected to the upper end of the hanging rod (16), and a hook (19) is fixedly connected to the lower end of the hanging rod (16).

4. The sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies according to claim 1, characterized in that: The end of the support plate (11) is fixed to the inner left and right sides of the body (1) of the cured meat sterilization box, and the gear (14) is located above the support plate (11).

5. The cured meat sterilization device based on the synergistic operation of ultraviolet and ozone technologies according to claim 2, characterized in that: The ozone generator (6) is located on the left side of the meat sterilization box (1), the air pipe (7) is fixed to the left side surface of the meat sterilization box (1), the spiral coil (8) is fixed to the lower inner surface of the meat sterilization box (1), and the spiral coil (8) is located outside the ultraviolet lamp (4).

6. The sterilization device for cured meat based on the synergistic operation of ultraviolet and ozone technologies according to claim 3, characterized in that: The hanging rod (16) extends through the upper surface of the support plate (11), the seat bearing (17) is fixed to the upper surface of the support plate (11), and the second gear (18) is meshed with the first gear (14).

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