Sterilization method

 

(57) Abstract:

The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water. Sterilization method includes increasing the pressure, holding pressure with saturation product gas and subsequent rapid decrease in pressure. The pressure is reduced below atmospheric. During the final stage of exposure to pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100C. as the gas saturation sterilized products is the air or the air in a mixture with inert gases. The method can improve the performance and reduce the cost of the equipment. 2 C.p. f-crystals.

The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water.

There is a method of sterilization of food products, including pressure increase and subsequent rapid reduction of pressure below atmospheric. Is this the way about the high energy intensity and often, lowering the quality of food.

There is a method of sterilization of food products, including increased blood pressure, holding pressure with saturation of the product gas, and subsequent rapid decrease in pressure /2/.

The disadvantage of this method of sterilization is its poor performance, because of the sterilized product is kept under pressure to four hours. Variant of the method with better performance, designed for a fairly expensive equipment that can withstand pressure up to 35 MPa (350 kg/cm2).

The technical result of the reduction in pressure below atmospheric and heat sterilized products during the final stage of exposure to pressure and then rapidly reducing the pressure to a temperature of not more than 100oC is the possibility of: reducing the pressure of the shutter, which reduces the cost of the equipment; and / or reducing the exposure time, which improves performance.

The invention consists in that in the method of sterilization of food products, including increased blood pressure, holding pressure with saturation of the product gas, and the subsequent rapid snizeni the key under pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100oC. as gas saturation sterilized products is the air or the air in a mixture with inert gases. In addition, after the sterilization cycle make the shutter speed at a pressure below atmospheric, and the temperature, providing intensive evaporation, and assign a pair of fluid from the sterilized product.

During the exposure, under the pressure of the gas above and in the form of bubbles inside the sterilized product, rapidly dissolves and penetrates the cells of the microorganism. At the same time the microorganisms are not terminated his life, also emit various gases, some of which also remains inside the cell. When the subsequent rapid decrease in pressure gases tend to stand out from the liquid. However, the gases inside the cells, can't stand it, so under cover of the cell pressure decreases much slower than the outside - from the resulting pressure differential between the shell breaks, which is the main cause of death of microorganisms. The higher the pressure and the exposure time, the higher the concentration of gases within the cell. However, if the pressure is reduced below atmospheric, the shell of the cells may be broken or at lower pressure, or is about to reduce to negative values (for example, the cavitation strength of water is often equal to tens of atmospheres), it is clear that in some cases, the pressure and the exposure time can be significantly reduced. Rupture of the cell membranes of microorganisms is also easier if sterilized product during the final stage of the exposure and the subsequent reduction of pressure to heat. This is because when the temperature gases tend to stand out from the liquid, which further increases the intracellular pressure.

The use of air to the saturation of the protoplasm of the cells makes it possible to reduce the cost of sterilization products. Because the oxygen can oxidize some organic matter to reduce its concentration can be used a mixture of air and inert in relation to food, gas.

The use of pressure below atmospheric allows without excessive quality loss combine the sterilization process with the process of concentration sterilized liquids, such as juices. To do this, after the sterilization cycle, the food is maintained at a pressure below atmospheric, the water evaporates and, if to take her pair, then the process of product concentration.

oC, but may be significantly lower. If the heating temperature sterilized products ranges from 60 to 100oC, with the aim of preserving their original quality of the supply of heat should preferably be fast, within a few seconds. For fast heating products can be applied equipment similar to those used in the sterilization of liquid products, for example milk in a thin layer. The pressure decrease below zero can be done by pumping sterilized product pump. The sterilization cycle can be carried out several times.

As autoclave sterilization can be products hermetically sealed in capable of deformation capacity is it pressure by feeding water or compressed air. After dissolution of the gas layer temperature water or compressed air increases. Through the walls of pressure vessels and heat is transferred sealed in their products, and they undergo sterilization as described above.

If after the sterilization cycle of the vessel with sterilized product to pump gases and water vapor vacuum pump, it is possible to make the concentration of the product. The temperature is maintained such as to provide sufficiently intense evaporation, without reducing the nutritional value of foods.

Sources of information

1. Mudrecova-Wyss K. A. Microbiology. M: Economics, 1985.

2. the Federal Republic of Germany patent DE-PS 3734025 C2.

1. The method of sterilization of food products, including increased blood pressure, holding pressure with saturation product gas and subsequent rapid decrease in pressure, wherein the pressure is reduced below atmospheric, and during the final stage of exposure to pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100oC.

2. The method according to p. 1, characterized in that as the gas saturation sterilized products is air or Vozduha exposure at a pressure below atmospheric, and temperature, providing intensive evaporation, and assign a pair of fluid from the sterilized product.

 

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