A packaging sterilization device for prolonging the shelf life of braised meat products

Abstract

The utility model relates to meat product sterilization technical field, specifically is a kind of packing sterilization device of prolonging sauce marinated meat product shelf life, including feed conveying system, multistage sterilization passageway and sealing detection and discharge system, the multistage sterilization passageway is sequentially by ultraviolet pretreatment cabin, microwave tunnel and cooling cabin intercommunication and is constituted: ultraviolet pretreatment cabin is formed by ultraviolet lamp light array and Al mirror reflection layer and realizes surface sterilization, microwave tunnel utilizes magnetron group and multimode resonant cavity and carries out microwave synergic sterilization, cooling cabin realizes rapid cooling by double-stage compression refrigerating unit, the device is combined with ultraviolet pretreatment, microwave depth sterilization and rapid cooling three-stage processing, effectively kill the microorganism in and outside packing and inhibit reproduction, simultaneously, ensure the airtightness of packing by sealing detection unit, significantly prolong sauce marinated meat product shelf life.

Description

Technical Field

[0001] This utility model relates to the field of meat product sterilization technology, specifically a packaging sterilization device for extending the shelf life of braised meat products. Background Technology

[0002] The main factor affecting the shelf life of braised meat products is microbial spoilage. To address this issue, the braised meat products are usually sterilized during the packaging process.

[0003] Existing sterilization devices mostly use a simple ultraviolet light distribution design to irradiate the packaging bags of braised meat products during packaging. Although it can kill microorganisms to a certain extent, ultraviolet light has poor penetration and can only sterilize the surface of the packaging table. It cannot effectively sterilize the meat products inside the bag, and it cannot reach some complex areas, resulting in insufficient sterilization accuracy.

[0004] Therefore, in view of the above-mentioned problems, this technical solution designs a packaging sterilization device to extend the shelf life of braised meat products. Utility Model Content

[0005] The purpose of this invention is to provide a packaging and sterilization device for extending the shelf life of braised meat products, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, this utility model provides the following technical solution:

[0007] A packaging sterilization device for extending the shelf life of braised meat products includes a feeding and conveying system, a multi-stage sterilization channel, and a sealing detection and discharging system. The feeding and conveying system includes a conveyor belt that runs through the multi-stage sterilization channel and the sealing detection and discharging system. It is used to control the transportation of the packaged braised meat products throughout the entire process. Under the transmission of the feeding and conveying system, the packaged braised meat products pass through the multi-stage sterilization channel for multi-stage sterilization and disinfection, and then are transferred to the sealing detection and discharging system for sealing detection and final output.

[0008] The multi-stage sterilization channel includes an interconnected ultraviolet pretreatment chamber, a microwave tunnel, and a cooling chamber. The packaged braised meat products undergo comprehensive ultraviolet sterilization inside the ultraviolet pretreatment chamber, primarily for primary sterilization, inactivating pathogenic microorganisms, and reducing the burden of subsequent heat processing. The microwave tunnel utilizes the combined thermal and non-thermal effects of microwaves to sterilize the incoming packaged braised meat products, inactivating heat-resistant spores and extending shelf life. The cooling chamber rapidly cools the sterilized packaged braised meat products, inhibiting bacterial regeneration and locking in texture and flavor.

[0009] Compared with the prior art, the beneficial effects of this utility model are: by inactivating surface microorganisms through ultraviolet pretreatment, killing internal heat-resistant spores through microwave penetration, and inhibiting bacterial regeneration through cooling, the problem of poor penetration and sterilization blind spots of traditional ultraviolet light is solved.

[0010] The uniformity of irradiation is enhanced by an Al mirror reflective layer inside the ultraviolet chamber, the microwave tunnel PLC control system dynamically adjusts the power to avoid overheating, and the cooling chamber achieves efficient cooling through dual-stage compression refrigeration. Attached Figure Description

[0011] Figure 1 This is a simplified schematic diagram of a multi-stage sterilization channel in a packaging sterilization device for extending the shelf life of braised meat products.

[0012] Figure 2 This is a simplified schematic diagram of the ultraviolet pretreatment chamber in a packaging sterilization device for extending the shelf life of braised meat products.

[0013] Figure 3 This is a simplified schematic diagram of a microwave tunnel in a packaging sterilization device for extending the shelf life of braised meat products.

[0014] Figure 4 This is a simplified schematic diagram of a cooling chamber in a packaging sterilization device for extending the shelf life of braised meat products.

[0015] The components include: conveyor belt 10, ultraviolet pretreatment chamber 11, microwave tunnel 12, cooling chamber 13, ultraviolet lamp array 14, PLC control system 15, Al mirror reflective layer 16, magnetron group 17, multimode resonant cavity 18, air outlet 19, and two-stage compression refrigeration unit 20. Detailed Implementation

[0016] It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0017] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicating orientation or positional relationships based on the orientation or positional relationships shown in the accompanying drawings, are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. Furthermore, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, features defined with "first," "second," etc., may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0018] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0019] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0020] Please see Figure 1 A packaging sterilization device for extending the shelf life of braised meat products includes a feeding and conveying system, a multi-stage sterilization channel, and a sealing detection and discharging system. The feeding and conveying system includes a conveyor belt 10, which passes through the multi-stage sterilization channel and the sealing detection and discharging system. It is used to control the transmission of the braised meat packaged products throughout the process. Under the transmission of the feeding and conveying system, the braised meat packaged products pass through the multi-stage sterilization channel for multi-stage sterilization and disinfection, and then are transferred to the sealing detection and discharging system for sealing detection and final output.

[0021] The multi-stage sterilization channel includes an ultraviolet pretreatment chamber 11, a microwave tunnel 12, and a cooling chamber 13 that are connected in sequence. The braised meat packaged products undergo ultraviolet disinfection inside the ultraviolet pretreatment chamber 11, which is mainly used for primary sterilization, inactivating pathogenic microorganisms, and reducing the burden of subsequent heat processing. The microwave tunnel 12 sterilizes the braised meat packaged products by utilizing the synergistic effect of microwave thermal and non-thermal effects, inactivating heat-resistant spores and extending shelf life. The cooling chamber 13 rapidly cools the sterilized braised meat packaged products, inhibiting bacterial regeneration and locking in texture and flavor.

[0022] Specifically, such as Figure 2 As shown, multiple sets of ultraviolet light arrays 14 are evenly arranged on the top and side walls of the ultraviolet pretreatment chamber 11. At the same time, an Al mirror reflective layer 16 is provided on the inner wall of the ultraviolet pretreatment chamber 11. The ultraviolet light array 14 and the Al mirror reflective layer 16 are combined to form a radiation network, which performs comprehensive radiation sterilization on the surface of the braised meat packaged products that are transported on the conveyor belt 10.

[0023] Among them, the ultraviolet lamp array 14 emits 254nm UVC ultraviolet light. The ultraviolet lamp tube in the ultraviolet lamp array 14 is equipped with a quartz protective sleeve to improve the transmission of ultraviolet light (transmittance >90%) and isolate the lamp tube from material contamination. The gap between the quartz protective sleeve and the ultraviolet lamp tube is set within 5mm.

[0024] That is, the packaged braised meat products enter the ultraviolet pretreatment chamber 11 at a uniform speed through the conveyor belt 10. The ultraviolet lamp array 14 emits high-intensity UVC light. The ultraviolet light penetrates the surface layer of the material by 1-2 mm, destroying the DNA / RNA structure of microorganisms (lethal dose ≥40mJ / cm²). The Al mirror reflective layer 16 directionally reflects the scattered light to the dark area of ​​the material, improving the uniformity of irradiation.

[0025] like Figure 3 As shown, magnetron groups 17 are arranged alternately along both sides of the microwave tunnel 12. The magnetron groups 17 generate 2450MHz microwaves, which are fed into the resonant cavity through waveguides. Multimode resonant cavities 18 are uniformly arranged inside the microwave tunnel 12 along the moving path of the conveyor belt 10. The inner wall of the multimode resonant cavity 18 is made of stainless steel, and a microwave stirrer is installed on the top. At the same time, two sets of temperature sensors are uniformly arranged in each multimode resonant cavity 18. A microwave suppressor is installed at the feed inlet of the microwave tunnel 12, and a PLC control system 15 is installed on the top and outside of the microwave tunnel 12.

[0026] That is, the packaged braised meat products enter the multimode resonant cavity 18 in the microwave tunnel 12, and at the same time the magnetron group 17 operates, emitting microwaves that penetrate into the interior (to a depth of about 5-7cm). Water molecules oscillate at high frequency and generate heat through friction. Within 5 seconds, the center temperature rises to 85-95℃ (pasteurization conditions). The non-thermal effect of microwaves (electromagnetic field destroys cell membranes) enhances the sterilization effect. At the same time, the PLC control system 15 dynamically adjusts the microwave power according to infrared temperature measurement to avoid local overheating and denaturation of proteins.

[0027] like Figure 4 As shown, the cooling chamber 13 is equipped with an air outlet 19, a two-stage compression refrigeration unit 20, and a centrifugal fan. The evaporator in the two-stage compression refrigeration unit 20 is circulated with a low-temperature refrigerant (R404A, -35℃), and the surface temperature of the evaporator fins drops to -10℃, thereby achieving the purpose of cooling.

[0028] Centrifugal fan pressurization and air supply: The centrifugal fan rotates at high speed (1500rpm) and draws in air from the front of the evaporator fins. The air flows through the low-temperature fins → heat is absorbed → converted into cold air. The fan impeller pressurizes the cold air to 800Pa and pushes it through the air outlet duct.

[0029] The air outlet 19 has a built-in honeycomb baffle plate at a 60° downward angle. When the high-pressure cold air encounters the baffle plate, it is forced to change its flow direction and becomes a vertical downward airflow. The bottom of the air outlet 19 is set with a mesh rectification grille, which evenly distributes the air speed output and quickly cools the packaged braised meat products.

[0030] In this embodiment of the invention, the sealing detection and discharging system includes a sealing detection unit and a discharging unit. The sealing detection unit is used to detect the airtightness of the packaging and ensure the effectiveness of nitrogen filling / vacuum filling.

[0031] The sealing detection unit includes a laser rangefinder, a pressure decay test chamber, and a helium mass spectrometer leak detector. The laser rangefinder has a resolution of 0.01 mm and detects packaging bag collapse and deformation (vacuum failure). The pressure decay test chamber is a sealed cavity (withstanding 0.1 MPa pressure) with an accuracy of ±5 Pa. The packaging bag is evacuated to -80 kPa, held for 10 seconds, and a pressure drop > 50 Pa is considered a leak. The helium mass spectrometer leak detector injects 1% helium into the packaging bag and detects the external helium molecule concentration. Under the detection of the laser rangefinder, pressure decay test chamber, and helium mass spectrometer leak detector, the sealing performance of the braised meat packaging product is accurately determined.

[0032] The discharge unit also uses a conveyor belt 10 for transmission, and the packaged braised meat products are sorted and output under manual operation.

[0033] The working principle of this utility model is as follows: In the idle position of this device, all the aforementioned driving components (representing power elements, electrical devices, and compatible power supplies) are connected via wires. The electrical connections are completed in sequence between the working components. The detailed connection methods are well-known in the field. The following mainly describes the working principle and process, without further explanation of the electrical control.

[0034] Feeding: The packaged braised meat products are sent into the ultraviolet pretreatment chamber 11 via conveyor belt 10;

[0035] UV sterilization: UV lamp array 14 emits 254nm UVC light, which is covered by Al mirror reflective layer 16 to radiate the packaging surface and penetrate 1-2mm to inactivate microorganisms (dose ≥40mJ / cm²).

[0036] Microwave sterilization: The product enters the microwave tunnel 12, and the magnetron group 17 emits 2450MHz microwaves. In the multimode resonant cavity 18, the heat-resistant spores are inactivated by the combined effect of thermal effect (85-95℃) and non-thermal effect. The PLC system 15 dynamically adjusts the power according to the temperature sensor.

[0037] Rapid cooling: The product enters the cooling chamber 13, where the two-stage compression refrigeration unit 20 generates -35℃ refrigerant, and the centrifugal fan pushes -10℃ cold air through the honeycomb guide plate for vertical and uniform cooling.

[0038] Sealing inspection: Packaging deformation is detected by laser ranging, leak detection is performed by pressure attenuation test chamber, and airtightness is verified by helium mass spectrometry;

[0039] Output: Qualified products are output via conveyor belt.

[0040] It should be understood that in this application, all rotating, sliding, meshing, belt-driven and other moving parts are well lubricated and not prone to slippage or wear, and each part is provided with a corresponding protective shell. However, in the accompanying drawings of this application, the connection state of each moving part is not shown. It should also be understood that all parts in this application are made of metal or plastic materials with suitable strength in the relevant field to ensure that their structural rigidity meets the actual requirements.

[0041] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A packaging and sterilization device for extending the shelf life of braised meat products, characterized in that, include: The feeding and conveying system includes a conveyor belt (10) running the entire length; The multi-stage sterilization channel consists of an ultraviolet pretreatment chamber (11), a microwave tunnel (12), and a cooling chamber (13) connected in sequence. A sealing detection and unloading system is used for packaging airtightness testing and sorting output.

2. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 1, characterized in that, The inner wall of the ultraviolet pretreatment chamber (11) is provided with an Al mirror reflective layer (16), and the top and side walls are uniformly arranged with an array of ultraviolet lamps (14). The ultraviolet light array (14) emits 254nm UVC ultraviolet light and is covered with a quartz protective sleeve with a light transmittance of >90%.

3. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 1, characterized in that, The microwave tunnel (12) includes: Magnetron groups (17) are arranged in an alternating pattern along both sides of the tunnel; A multimode resonant cavity (18) is uniformly arranged along the path of the conveyor belt (10), with the inner wall made of stainless steel and a microwave stirrer on the top. The PLC control system (15) connected to the magnetron assembly (17) and the temperature sensor located in the multimode resonant cavity (18).

4. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 1, characterized in that, The cooling chamber (13) includes: A two-stage compression refrigeration unit (20) has R404A refrigerant introduced into its evaporator; A centrifugal fan is connected to the evaporator of the two-stage compression refrigeration unit (20); The air outlet (19) has a built-in honeycomb guide plate and a mesh straightening grille, and the guide plate is set at a 60° angle.

5. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 1, characterized in that, The sealing detection and discharge system includes: The sealing detection unit includes a laser rangefinder, a pressure attenuation test chamber, and a helium mass spectrometer leak detector. The discharge unit is conveyed by a conveyor belt (10) to transport the sorted products.

6. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 2, characterized in that, The distance between the quartz protective sleeve and the ultraviolet lamp tube is ≤5mm, and the ultraviolet lamp array (14) forms a radiation network through the Al mirror reflective layer (16).

7. The packaging and sterilization device for extending the shelf life of braised meat products according to claim 3, characterized in that, A microwave suppressor is provided at the feed inlet of the microwave tunnel (12), and two sets of temperature sensors are uniformly arranged in the multimode resonant cavity (18).

Images