Method of sterilizing food products
The invention relates to a method of sterilizing a food product having a pH of 4.5 or more. The method comprises pre-heating the acid food product to a temperature of at least 70oWith and then increasing the pressure to at least 345 MPa for a period of time up to 200 minutes, the Pressure drop for a given period of time, then the pressure is again increased to at least 345 MPa for a period of time up to 200 minutes the Pressure dropped and cool the food product. The method allows to increase the effectiveness of sterilization while maintaining the taste, texture and color of food. 13 C.p. f-crystals, 9 PL. Description text in facsimile form (see graphic part).
Claims1. Sterilization method slightly acidic food product having a pH of 4.5 or above, providing pre-heating sub-acid food product to the initial temperature of at least 70With the increased pressure in the food product to a first elevated pressure, comprising, for at least 50,000 psi (345 MPa) for a period of time up to 200 min, discarding the first upgraded the Commissioner, for at least 50,000 psi (345 MPa) for a period of time up to 200 min and discharge pressure and cooling of the food product, where the initial temperature, pressure and time periods are chosen so that to provide a sterile food product.2. The method according to p. 1, in which the first and second elevated pressure are, each, from 50000 140000 psi to psi (about 345 to 966 MPa).3. The method according to p. 2, in which the first and second elevated pressure are each from about 60,000 psi to 120,000 psi (approximately 414 to 828 MPa).4. The method according to p. 3, in which the first and second elevated pressures are essentially the same.5. The method according to p. 1, in which stage of discharge of the first elevated pressure for a specified period of pause provides for reducing the pressure to approximately ambient pressure.6. The method according to p. 1, in which the predetermined pause period is from 1 to 5 minutes7. The method according to p. 6, in which the predetermined pause period is from 5 seconds to 5 minutes8. The method according to p. 7, in which each of the first and second predetermined periods of increasing pressure ranges from 10 s to 10 min9. The method according to p. 8, in which each of the first and second predetermined periods of increasing pressure is from 1 min to 5 min10. How palenia is 5 min or less.11. The method according to p. 10, in which the total duration of stages increase of pressure, pressure drop and re-increase of pressure is 3 min or less.12. The method according to p. 1, in which the initial temperature of the food product is from 70 to 100C.13. The method according to p. 12, in which the initial temperature of the food product is from 85 to 100C.14. The method according to p. 13, in which the initial temperature of the food product is from 90 to 100C.
FIELD: food-processing industry.
SUBSTANCE: method involves filling the entire volume of working vessel with product without formation of air plugs; saturating product with gas or gaseous mixture while continuously creating pressure of from 0.5 to 6 MPa; providing holding for time interval of from 1 s to 60 min at temperature, which does not deteriorate biological value of product; relieving pressure to atmospheric pressure value for time interval of at least 1 s.
EFFECT: increased efficiency in controlling of microorganisms in liquid food products while keeping biological value of product, simplified disinfecting procedure and reduced consumption of energy.
FIELD: ecology; methods and installations for decontamination of liquids.
SUBSTANCE: the invention is pertaining to the field of ecology, in particular, to the method and the installation for decontamination of liquids. The method includes destruction of the cells of the micro-organisms present in the liquids by the decompression created by a by-pass of the liquid preliminary saturated by a gas from the container with the greater pressure into the container with the smaller pressure. The liquid subjected to decontamination is saturated by the air in the hermetic container under the excessive pressure of no less than 3 kg/cm2, keep the saturated liquid under this pressure for no less than 60 minutes. After that the saturated liquid is by-passed from the container of saturation into the container of desaturation connected with the air atmosphere through the openings with their diameter of 0.5-1.5 mm and the constant pressure fall on them of no less than 3 kg/cm2, for the purpose the air is continuously pumped through the by-pass openings into the container of saturation with the air volume of no less than the volumetric consumption of the liquid subjected to the decontamination. The installation for decontamination of the liquid contains the devices of the gas saturation and desaturation of the subjected to the decontamination liquid and the intracellular liquid of the present in them micro-organisms. The device of the gas saturation consists of the hermetic container of saturation equipped with the safety vent valve, the gas saturation reservoir uniformly distributed in its lower part and having the holes with a diameter of 0.05-0.1 mm, which cavity is connected by the pipeline with the source of the compressed gas through the controlled gate. The device of desaturation consists of the container connected with the atmosphere and equipped with the gas desaturation reservoir mounted in its upper part and having the holes with their diameter of 0.5-1.5 mm, the total passing cross area of which is less than the area of the passing cross-section of the feeding pipeline. At that the cavity of the gas desaturation reservoir is connected by the pipeline with the lower part of the container of the gas saturation through the controlled gate. The technical result of the invention is the improved quality of decontamination, reduction of the costs and time necessary for the liquids decontamination, improved protection of environments, elimination of introduction of toxicity into the decontaminated liquids, conservation of their useful properties and qualities.
EFFECT: the invention ensures the improved quality of decontamination, reduced the costs and time necessary for the liquids decontamination, improved protection of environments, elimination of the toxicity entry into the decontaminated liquids, conservation of their useful properties and qualities.
13 cl, 2 dwg
FIELD: meat processing for meat tendering and controlling of bacteria therein.
SUBSTANCE: method involves exposing meat to shock wave spreading through non-compressible fluid; to do that, placing meat so that it adheres to first surface of drum-shaped diaphragm having acoustic resistance approximating that of non-compressible fluid, which adheres to second surface of drum-shaped diaphragm separating meat from non-compressible fluid; restricting displacement of meat when exposing it to shock wave penetrating through non-compressible fluid, then through drum-shaped diaphragm into meat; using shock wave generation chamber for keeping therein of non-compressible fluid having first acoustic resistance; using wave shock generation chamber in non-compressible fluid within said chamber; using drum-shaped diaphragm adhering to said chamber. Drum-shaped diaphragm has one surface adapted for contacting with non-compressible fluid when apparatus is in operating state. Drum-shaped diaphragm has opposite surface adapted for contacting with meat when apparatus is in operating position. Drum-shaped diaphragm has acoustic resistance approximating first acoustic resistance. Also, means for restricting excessive displacement of meat when the latter is exposed to shock wave is employed for performing said method.
EFFECT: increased efficiency and wider operational capabilities of method through employment thereof for meat tendering and bacteria controlling.
18 cl, 5 dwg
FIELD: food industry.
SUBSTANCE: method involves thermal treatment of preliminary crushed plant raw material in a spouting bed. Thermal treatment is performed by thermal shock of preheated up to 200-250°C filtered air for 180 seconds.
EFFECT: proposed method allows qualitative disinfection with preservation of raw material healthful properties.
FIELD: food industry.
SUBSTANCE: invention relates to devices for treatment of liquid products by heating. Device comprises stator with cylindrical rotor installed in it to make gap. On external surface of rotor there is a set of cells arranged in rows along helical line. On internal surface of stator there are similar cells arranged along helical line as well, but with another pitch of cell rows. Stator vessel includes axisymmetric circular cavity that corresponds to rotor length and communicates with cellular working part of device through hole in zone of product heating up to pasteurisation temperature.
EFFECT: invention makes it possible to provide for uniformity of load at rotor in process of its rotation and to increase efficiency of device.
4 cl, 3 dwg