Method for sterilization of desiccated foodstuffs

FIELD: food processing industry, in particular method for combating of malignant bacteria in flour and other foodstuff; medicine, in particular disinfections of desiccated drug plants.

SUBSTANCE: claimed method includes product heating after drying or after storage thereof with microwave irradiation at 90-120°C for 10-30 min.

EFFECT: desiccated products of improved quality due to maximal microorganism combating.

2 ex

 

The invention relates to food industry, for example, for improving flour quality due to combat pathogenic microorganisms, feed industry, for example, for sterilization of grain, can be used in cereal farms for disinfection of seeds, in medicine, for example, for decontamination of dried herbs, etc.

A method of producing a food product from dried fruits, involving washing dried fruit, grinding them to obtain a pasty mass, and drying. Before chopping spend processing carbon dioxide for sterilization (RF patent No. 20130059, publ. 1994).

A known method of drying and disinfection of fruits and berries, which includes four stages. In the first stage, the fruits and berries are heated currents of low frequencies up to 55-65°C. When this occurs electrolytic disinfection. On the second, third and fourth stages fruits and berries dried infrared radiation and microwave energy with a power flux-density not more than 0.2, 0.3, and 0.4 W/cm, respectively. At each stage the ratio of microwave energy and infrared radiation, respectively, equal to 1/6÷10; 1/3÷6; 1/1,5÷3. Stages provide evaporation, respectively, 35, 30, and 15% of water from fruits and berries (RF patent No. 2194228, publ. 2002).

Foods dried by any method and not Packed in g is rmational containers, immediately or after storage in the dried state are exposed to microorganisms. In addition, in the process of drying food poorly treated by thermal effects for the destruction of microorganisms.

The objective of the invention is to improve the quality of dried or stored in a dried condition of the product due to the destruction of microorganisms.

The problem is solved by a method including preparing foods for drying, drying by any source of heat, after drying, the product is heated by microwave radiation at a temperature of 90-120°C for 10-30 minutes or microwave radiation using a vacuum.

Microwave exposure has a sterilizing effect against staphylococci, Escherichia coli and other microorganisms. The reason for this effect is that the temperature of the product increases very quickly when simultaneous dielectric heating proteins of microorganisms. Is the so-called "thermal shock"that kill microorganisms.

The choice of the lower limit temperature of the microwave radiation is related to the fact that below this temperature effects on microorganisms dried products are not enough, and the above temperature - no need to expend energy. Sterilization time depends on the selected temperature the tours.

The use of microwave radiation in conjunction with the vacuum increases, the disinfection efficiency of the product due to the fact that at the time of sterilization in a vacuum there is no air supply, which can be inseminated.

Examples of the method of sterilization of food products.

Example 1.

Took 4 kg of dried Myron with an initial humidity of 10% and with a ratio of CMATA and M contamination, 5.8×105CFU/g Sterilized with the following parameters in the device: the temperature of the heating 97°C sterilization time 15 minutes. As a result of the sterilization process received a product with a coefficient of contamination CFU/g, equal to 3.0×104(rule no more than 5×105). When sterilization is removed, the moisture in the amount of 4% by mass.

Example 2. Took 2 kg of dried dill with an initial moisture content of 12% by weight and the coefficient of contamination CFU/g, equal to 5.1×105. Heated microwave radiation at a temperature of 110°C for 20 minutes. In the process got dried dill factor contamination 1,5×104CFU/g At the time of sterilization was removed 5% moisture by weight.

The sterilization method of the dried food product, providing the heating, wherein the heating of the product is carried out after the drying of the product or after storage of microwave radiation at a temperature of 90-120°during the course the e 10-30 minutes



 

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2 ex

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