Method of sterilizing liquid food products

 

(57) Abstract:

The invention relates to a technology for combined sterilization fluid food products. Sterilization method includes shear deformation of the film product between the oppositely charged, relatively moving surfaces. The deformation is carried out in the field of ultrasonic vibrations directed across the film product. The invention improves the reliability of the processing.

The invention relates to a technology for combined sterilization fluid food products.

There is a method of sterilizing liquid food products by dissipative heating in shear deformation of the film product, the noise in the gap between the oppositely charged relatively moving surfaces (SU authorship 1764613, CL A 23 L 3/30, 1992).

The disadvantage of this method is the low reliability.

The technical result of the invention is to improve reliability.

This result is achieved in that in the method of sterilizing liquid food products by dissipative heating in shear deformation of the film product, the noise in the gap newwestfest in the field of ultrasonic vibrations, directed across the film product.

This improves the reliability of sterilization by increasing the uniformity of processing of the product and synergistic effects on the microflora.

The method is implemented as follows.

Sterilized liquid product is fed into the narrow gap between two oppositely charged relatively moving surfaces, in which the product flows in a film mode. Relative movement of the surfaces leads to a shear deformation of the processed product and its dissipative heating due to intermolecular friction on the surfaces of the shift or slide, depending on the adhesion of the product to the material on the moving surface and rheological properties of the product. Thus from the surfaces of the shift or slide along the section of film product starts the heat transfer dissaperance energy. At the same time depending on the dielectric properties of the product when moving between the oppositely charged surfaces occurs or the electrification of the contact surfaces with electrostatic mixing of the product, or the breakdown of electricity and ohmic heating of the product, leading to an equalization temperature vozdeistvuyushchego temperature. The conducting film processing in the field of ultrasonic vibrations directed across the film of product, you know, to intensify passing it in heat exchange and accelerate the alignment of the temperature over the cross section of the film. In addition, ultrasound in combination with the effects of heat has synergies in the sterilization process, which is known to accelerate the destruction of microorganisms. Simultaneously, the presence of air bubbles or gas evolution during shear deformation and heating of the product may have a negative impact on the reliability of the sterilization process, because in the field of ultrasonic oscillations of the gas phase coagulates, is separated from the product in the field of inertial forces and does not form a local shunt film for the passage of electric charge or zones local dissipative underheating during longitudinal rupture of the product in the places of formation of small bubbles.

Thus, the proposed method can improve the reliability of the sterilization fluid food products.

Method of sterilizing liquid food products by dissipative heating in shear deformation of the film product, the noise in the gap between rasnake the field of ultrasonic vibrations, directed across the film product.

 

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