CN106721869A - A kind of sterilized method of the radio frequency of low moisture activity food - Google Patents
A kind of sterilized method of the radio frequency of low moisture activity food Download PDFInfo
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- CN106721869A CN106721869A CN201710023824.4A CN201710023824A CN106721869A CN 106721869 A CN106721869 A CN 106721869A CN 201710023824 A CN201710023824 A CN 201710023824A CN 106721869 A CN106721869 A CN 106721869A
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- radio frequency
- food
- sample
- low moisture
- frequency processing
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- 238000000034 method Methods 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 48
- 230000000694 effects Effects 0.000 title claims abstract description 28
- 238000012545 processing Methods 0.000 claims abstract description 76
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 46
- 230000001954 sterilising effect Effects 0.000 claims abstract description 44
- 238000011282 treatment Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 17
- 235000013599 spices Nutrition 0.000 claims description 11
- 235000020183 skimmed milk Nutrition 0.000 claims description 10
- 235000008476 powdered milk Nutrition 0.000 claims description 6
- 241000607142 Salmonella Species 0.000 claims description 5
- 244000078673 foodborn pathogen Species 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 241000588724 Escherichia coli Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 abstract description 24
- 244000005700 microbiome Species 0.000 abstract description 21
- 238000010438 heat treatment Methods 0.000 abstract description 20
- 239000004408 titanium dioxide Substances 0.000 abstract description 12
- 230000003115 biocidal effect Effects 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 8
- 244000203593 Piper nigrum Species 0.000 description 10
- 235000008184 Piper nigrum Nutrition 0.000 description 10
- 239000004698 Polyethylene Substances 0.000 description 10
- 238000011081 inoculation Methods 0.000 description 8
- 240000007124 Brassica oleracea Species 0.000 description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 7
- 235000013614 black pepper Nutrition 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 6
- 230000035939 shock Effects 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 239000001511 capsicum annuum Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229920001617 Vinyon Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/023—Preservation of milk or milk preparations by heating in packages
- A23C3/027—Preservation of milk or milk preparations by heating in packages progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/04—Preservation of milk or milk preparations by freezing or cooling
- A23C3/05—Preservation of milk or milk preparations by freezing or cooling in packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
- A23C3/076—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves by ultraviolet or infrared radiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
- A23C3/085—Inorganic compounds, e.g. lactoperoxidase - H2O2 systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Toxicology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of sterilized method of the radio frequency of low moisture activity food, belong to food processing technology field.The present invention replaces traditional bactericidal treatments using radio frequency processing, it is placed between the pole plate of radio-frequency unit after including low moisture activity seal food is packed, being excited using ultraviolet carries out the step of sterilization with reference to radio frequency, also including radio frequency processing to be combined the method to improve its heating uniformity with the upset of hot blast and interval and mixed phase.Technical scheme includes for the bottom electrode plate center that low moisture activity food is placed in radio frequency processing chamber with nanometer titanium dioxide antibiotic PE bag hermetic packages carrying out radio frequency processing, and cold haze is then carried out to the sample after radio frequency processing and microorganism count is carried out.Method for disinfection of the invention can be in the microorganism in effectively killing sample on the premise of keeping sample quality.
Description
Technical field
The present invention relates to a kind of sterilized method of the radio frequency of low moisture activity food, belong to food processing technology field.
Background technology
Low moisture activity food (low water activity food) include spice, milk powder, Vegetable powder, peanut butter,
Chocolate, nut etc., are considered as always microbial safety, in a lot of activity food by low moisture that can occur in recent years
The security incident that pathogen triggers shows that low moisture activity food has larger food security hidden danger, especially spice.It is fragrant
Pungent material refers to the plant leaf with the aromatic odor such as fragrant, pungent, numb, peppery, bitter, sweet, flower, fruit or other positions.It is in food
Using widely in product industry, can be used for meat products, flavouring, dilated food, quick-frozen food, instant food, Chinese and western cake
Point, Ready made dish etc., its effect are can to assign food unique fragrance and taste, typically flavour characteristic in prominent food
Simultaneously, moreover it is possible to coordinate flavour of food products.As the development and consumer of food industry are to food quality, the requirement of type and quantity
More and more higher, field or family's aspect food and drink consumer field are manufactured to the consumption figure of spice all increasingly in food processing
Increase, requirement to spice quality also more and more higher.
But spice is in process, because the links such as harvesting, preliminary working, packaging, storage, transport process extensive,
Often suffer the pollution of the microorganisms such as mould, saccharomycete, bacterium, cause product quality uneven, be applied to food production or
In food and drink processing, the wholesomeness to food causes great potential safety hazard.Report display, it is (black pepper, white in spice
Pepper powder, onion powder, chilli powder, star aniseed powder, nutmeg etc.) numerous kinds in, with the pollution most serious of pepper powder, especially
Black pepper.The method sterilized for spice conventional at present mainly has oxirane fumigation, and high-temp steam sterilizing, magnetic force is killed
Bacterium technology and radiation sterilizing technology etc..Although substantially without microbial survival after this several sterilization technology treatment sample, its local flavor
Have different, the color of spice is likely to become more brown black, and radiation sterilizing is not received also by most people.And these are low
Water activity food inherently poor heat transfer, the wherein more middle and high water activity food heat-resistant of microorganism are strong, so traditional sterilization
Mode is difficult application, in the urgent need to a kind of new safely and effectively method for disinfection.
The content of the invention
It is an object of the invention to be directed to the existing deficiency to low moisture activity food sterilization technology, there is provided a kind of low moisture
The method for disinfection of activity food, is using radio frequency sterilization process device, control resonant frequency for 27.12MHz, power for 3~
15kW, pole plate spacing is 60~140mm, and the food tiles on a moving belt, 10~40mm of thickness of sample, process time 30~
150s, the auxiliary temperature in field intensity processing chamber is 50~60 DEG C, and uviol lamp auxiliary irradiation carries out radio frequency sterilization processing.
In a kind of specific embodiment of the invention, the low moisture activity food is with nanometer titanium dioxide antibiotic PE bags
Tiling is placed in conveyer belt center after packing.
In a kind of specific embodiment of the invention, the uviol lamp is arranged in radio frequency processing chamber along conveyer belt
The both sides in direction.
In a kind of specific embodiment of the invention, resonant frequency replaces with 13.56MHz or 40.68MHz.
In a kind of specific embodiment of the invention, the auxiliary temperature in radio frequency processing chamber is carried by >=60 DEG C of hot blast
For the food after terminating to sterilization processing carries out cold haze in time.
In one embodiment of the invention, the temperature of cold haze is-(18~20) DEG C, processes 24~48h.
In one embodiment of the invention, the sterilization is killed including the food including Escherichia coli, salmonella
Borne pathogen.
In one embodiment of the invention, the low moisture activity food includes spice, Vegetable powder, skimmed milk power
Deng.
In one embodiment of the invention, during radio frequency processing every 10~30s close radio-frequency apparatus upset and
Biased sample is ensuring the uniformity of radio frequency heating.
In a kind of specific embodiment of the invention, the radio frequency sterilization process device is disclosed in Application No.
In 201510234110.9 application for a patent for invention.
In one embodiment of the invention, methods described is, using radio frequency sterilization process device, to control resonant frequency
It is 27.12MHz, power is 3kW, and pole plate spacing is 60mm, 10~40mm of thickness of sample, 30~150s of process time, at field intensity
50~60 DEG C of auxiliary temperature in reason chamber carries out radio frequency sterilization processing, and closing radio frequency every 10~30s during radio frequency processing sets
Standby upset and biased sample are ensuring the uniformity of radio frequency heating.
In one embodiment of the invention, methods described is, using radio frequency sterilization process device, to control resonant frequency
It is 27.12MHz, power is 6kW, and pole plate spacing is 95mm, 10~40mm of thickness of sample, 30~150s of process time, at field intensity
50~60 DEG C of auxiliary temperature in reason chamber carries out radio frequency sterilization processing, and closing radio frequency every 10~30s during radio frequency processing sets
Standby upset and biased sample are ensuring the uniformity of radio frequency heating.
In one embodiment of the invention, methods described is, using radio frequency sterilization process device, to control resonant frequency
It is 27.12MHz, power is 9kW, and pole plate spacing is 115mm, 10~40mm of thickness of sample, 30~150s of process time, at field intensity
50~60 DEG C of auxiliary temperature in reason chamber carries out radio frequency sterilization processing, and closing radio frequency every 10~30s during radio frequency processing sets
Standby upset and biased sample are ensuring the uniformity of radio frequency heating.
Second object of the present invention is to provide methods described in the food production of low moisture activity, the application of field of storage.
Beneficial effect：The radio frequency method for disinfection that the present invention is provided enters instead of traditional method for disinfection to low moisture activity food
Row is sterilized, and radio frequency processing combines the uniformity that upset sample is remarkably improved radio frequency heating；Radio frequency processing combination ultraviolet is excited
Titanium dioxide treatment top layer sample is sterilized, supplemented with the low bactericidal effect of sample skin temperature during radio frequency heating not as good as inside sample
The deficiency of product, treatment carries out cold haze to sample again after terminating, and the microbe quantity in sample can be made to be reduced to test limit
(1logCFU/g) below, bactericidal effect is notable；Process time is short, and the colourity change of sample is less than 5%, local flavor and color after sterilization
The qualities such as pool are not lost and are changed substantially compared with untreated sample, and nanometer titanium dioxide antibiotic PE bags in Sample Storage
During it is sustainable play antibacterial action, maintain sample surfaces clean hygiene.
Brief description of the drawings
Fig. 1 is that RF treatment combines upset and distinguishes representative sample from upper to improving the influence of RF heating uniformities, wherein A~E
To the temperature at each aspect center after lower 5 decile；
Fig. 2 is bactericidal effect of the radio frequency processing to the Paprika of the different food-borne pathogens of inoculation under power 3kW；
Fig. 3 excites titanium dioxide to being inoculated with different food-borne pathogens for the radio frequency processing combination ultraviolet of power 3kW
The bactericidal effect of Paprika.
Specific embodiment
Micro organism quantity is calculated：The microorganism in food quantity after before processing is measured according to GB4789.2-2010.
Bactericidal effect：Bactericidal effect represents that fatal rate=No-N, wherein No represent the initial microorganism of sample with fatal rate
Number (log CFU/g), N represents microbe quantity (log CFU/g) of the sample after sterilization processing of the present invention in sample.
The present invention is described in further detail by specific examples below, but it is understood that the present invention does not receive this
A little contents are limited.
Embodiment 1
(1) activation of strain and culture：The coli strain that cryopreservation tube is preserved is inoculated on nutrient agar panel, 37
Be transferred in nutrient broth fluid nutrient medium after DEG C culture 24h, 37 DEG C, under the conditions of 200r/min shaking table culture 14h to stationary phase；
(2) preparation of bacterium powder：Cultured bacterium solution is centrifuged 5min under the conditions of 4 DEG C, 6000 × g, abandoning supernatant will
After thalline redissolves in SPSS centrifuge washing 2 times, the thalline that will be obtained with 1ml SPSSs dissolves again,
The bacteria suspension for obtaining is placed in vacuum desiccator and is dried；The bacterium mortar grinder into powder that will be dried to obtain after 3 days, is placed in
Sealing is standby in vinyon bottle (sterilizing in advance)；
(3) inoculation of sample：Bacterium powder and black pepper are mixed, Initial microorganisms number is 6.5log in making black pepper
CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 9Kw, and pole plate spacing is 110mm, and thickness of sample is 25mm, process time 60s, field intensity processing chamber
Interior auxiliary temperature is 50 DEG C, and biased sample is overturn once to improve the uniform of radio frequency heating every 30s during radio frequency processing
Property；
(5) cold shock：After radio frequency processing terminates, sample is placed into 36h under the conditions of -18 DEG C；
(6) count：Microorganism count is carried out to the sample after cold haze.
Embodiment 2
Sterilization processing is carried out to black pepper with reference to the method for embodiment 1, its difference is, the inoculation of step (3) sample：
Appropriate bacterium powder and black pepper are mixed, makes its Initial microorganisms number be 6.2log CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 6Kw, and pole plate spacing is 90mm, and thickness of sample is 40mm, and process time is 100s, field intensity treatment
Auxiliary temperature in chamber is 55 DEG C, and biased sample is overturn once to improve the equal of radio frequency heating every 30s during radio frequency processing
Even property；
(5) cold shock：After radio frequency processing terminates, 30h is placed under the conditions of -20 DEG C to sample；
(6) count：Microorganism count is carried out to the sample after cold haze.
Embodiment 3
Sterilization processing is carried out to cabbage powder with reference to the method for embodiment 1, its difference is, the inoculation of step (3) sample：Will
Appropriate bacterium powder is mixed with cabbage powder, makes its Initial microorganisms number be 7.1log CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 9Kw, and pole plate spacing is 90mm, and thickness of sample is 25mm, and process time is 40s, field intensity treatment
Auxiliary temperature in chamber is 55 DEG C, and biased sample is overturn once to improve the equal of radio frequency heating every 20s during radio frequency processing
Even property；
(5) cold shock：After radio frequency processing terminates, 45h is placed under the conditions of -18 DEG C to sample；
(6) count：Microorganism count is carried out to the sample after cold haze.
Embodiment 4
Sterilization processing is carried out to cabbage powder with reference to the method for embodiment 1, its difference is, the inoculation of step (3) sample：Will
Appropriate bacterium powder is mixed with cabbage powder, makes its Initial microorganisms number about 7.0log CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 3Kw, and pole plate spacing is 60mm, and thickness of sample is 30mm, and process time is 150s, field intensity treatment
Auxiliary temperature in chamber is 60 DEG C, and biased sample is overturn once to improve the equal of radio frequency heating every 30s during radio frequency processing
Even property；
(5) cold shock：After radio frequency processing terminates, 48h is placed under the conditions of -18 DEG C to sample；
Embodiment 5
Sterilization processing is carried out to skimmed milk power with reference to the method for embodiment 1, its difference is, the inoculation of step (3) sample：
Appropriate bacterium powder and skimmed milk power are mixed, makes its Initial microorganisms number about 6.1log CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 15Kw, and pole plate spacing is 140mm, and thickness of sample is 15mm, and process time is 30s, at field intensity
Auxiliary temperature in reason chamber is 55 DEG C, and biased sample is overturn once to improve radio frequency heating every 15s during radio frequency processing
Uniformity；
(5) cold shock：After radio frequency processing terminates, 36h is placed under the conditions of -20 DEG C to sample；
(6) count：Microorganism count is carried out to the sample after cold haze.
Embodiment 6
Sterilization processing is carried out to skimmed milk power with reference to the method for embodiment 1, its difference is, the inoculation of step (3) sample：
Appropriate bacterium powder and skimmed milk power are mixed, makes its Initial microorganisms number about 6.2log CFU/g；
(4) radio frequency processing：Radio frequency processing chamber will be placed in the good sample of nanometer titanium dioxide antibiotic PE bag hermetic packages
Bottom electrode center carries out sterilization, and uviol lamp is opened during radio frequency processing.The working frequency of radio frequency handling device is 27.12MHz,
The power of RF heating system is 6Kw, and pole plate spacing is 60mm, and thickness of sample is 10mm, and process time is 90s, field intensity treatment
Auxiliary temperature in chamber is 60 DEG C, and biased sample is overturn once to improve the equal of radio frequency heating every 30s during radio frequency processing
Even property；
(5) cold shock：After radio frequency processing terminates, 36h is placed under the conditions of -18 DEG C to sample；
(6) count：Microorganism count is carried out to the sample after cold haze.
Sample after the radio frequency sterilization processing of embodiment 1~6 is detected, as a result as shown in table 1.
Influence of the RF of table 1 treatment to low moisture activity food sterilization effect
As shown in Table 1, after RF treatment low moisture activity food sterilization, the microorganism in spice, Vegetable powder, skimmed milk power
Number is reduced to below 1log CFU/g, and bactericidal effect is notable.
The colourity of the sample after the radio frequency sterilization processing of embodiment 1~2 is examined using CR-400 types full-automatic colorimeter
Survey, as a result as shown in table 2.
Influence of the RF of table 2 treatment to black pepper color and luster and content of piperine
Wherein L values represent brightness, and L values are bigger to represent that color is brighter, and a values represent red (on the occasion of) green (negative value) deflection, b value generations
Table Huang (on the occasion of) indigo plant (negative value) deflection.As shown in Table 2, after RF treatment pepper powder, compared with untreated sample, each colorimetric parameter
With the content of main flavor composition (pipering) without significant change (P>0.05), illustrate that radio frequency processing can preferably keep sample
Quality.
Influence of the RF of table 3 treatment to cabbage powder and skimmed milk power color and luster
As shown in Table 3, after RF processes cabbage powder and skimmed milk power, the sample of radio frequency processing is compared with former state, the L of sample*、
a*、b*The almost unchanged ((P of value>0.05), illustrate that radio frequency processing does not make significant difference to the color and luster of cabbage powder and skimmed milk power, radio frequency
Technology is a kind of potential low moisture activity New Techniques on Food Sterilization, is had broad application prospects.
Embodiment 7
Radio frequency sterilization processing is carried out with reference to the method for embodiment 1, its difference is that sterilization process is not turned over to food
Turn, as a result as shown in Figure 1.Food maximum temperature after being overturn is less than 90 DEG C, and the nutritional ingredient of food will not be caused brokenly
It is bad.
Embodiment 8
Sterilization processing is carried out to Paprika with reference to the method for embodiment 4, difference is, the inoculation of step (3) sample：Point
Not Jie Zhong Escherichia coli and salmonella, appropriate bacterium powder and Paprika are mixed, be respectively its Initial microorganisms number
6.82log CFU/g and 6.65log CFU/g；Step (4) is not turned on uviol lamp and sample is close with common polyethylene plastic bag
Package is filled；Result is big in sample after treatment 150s as shown in Fig. 2 with the growth of action time, the quantity of microorganism constantly declines
Enterobacteria, salmonella total bacteria count decline 4.31 and 3.51 logarithms respectively.
Embodiment 9
Sterilization processing is carried out to Paprika with reference to the method for embodiment 8, difference is, step (4) open uviol lamp and
Sample nanometer titanium dioxide antibiotic PE bag hermetic packages；Result as shown in figure 3, after radio frequency processing 150s, large intestine bar in sample
Bacterium and salmonella total bacteria count are reduced to below 1.0logCFU/g, effect is significant.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes with modification, therefore protection model of the invention
Enclose being defined of being defined by claims.
Claims (10)
1. a kind of method for disinfection of low moisture activity food.Characterized in that, using radio frequency sterilization process device, control resonance is frequently
Rate is 27.12MHz, and power is 3-15kW, and pole plate spacing is 60~140mm, and sample tiles on a moving belt, thickness of sample 10~
40mm, 30~150s of process time, auxiliary temperature are 50~60 DEG C, and carry out radio frequency sterilization processing using ultra violet lamp.
2. method according to claim 1, it is characterised in that the uviol lamp is arranged in radio frequency processing chamber along conveyer belt
The both sides of the direction of motion.
3. method according to claim 1, it is characterised in that the auxiliary temperature in radio frequency processing chamber is provided by hot blast, is killed
Sample after bacterium treatment terminates carries out cold haze.
4. method according to claim 1, it is characterised in that the temperature of cold haze is-(18~20) DEG C, treatment 24~
48h。
5. method according to claim 1 and 2, it is characterised in that the sterilization is to kill food-borne pathogens.
6. method according to claim 5, it is characterised in that the food-borne pathogens include Escherichia coli, Salmonella
Bacterium.
7. method according to claim 1, it is characterised in that the low moisture activity food includes spice, Vegetable powder
Or skimmed milk power.
8. method according to claim 1, it is characterised in that every 10-30s by the low moisture during radio frequency processing
Activity food is stirred, mixed.
9. method according to claim 1, it is characterised in that resonant frequency replaces with 13.56MHz or 40.68MHz.
10. Claims 1 to 4,6~9 any methods describeds are in the food production of low moisture activity, the application of field of storage.
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| CN110296582A (en) * | 2018-03-21 | 2019-10-01 | 西北农林科技大学 | A kind of radio frequency vacuum drying means of kiwifruit piece |
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| CN113907126A (en) * | 2021-10-18 | 2022-01-11 | 西南大学 | Method for controlling postharvest diseases of fresh jujube fruits |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410447A (en) * | 2017-07-24 | 2017-12-01 | 江苏联海生物科技有限公司 | A kind of safe pesticide-germicide treatment technology of Tapioca chips |
| CN110296582A (en) * | 2018-03-21 | 2019-10-01 | 西北农林科技大学 | A kind of radio frequency vacuum drying means of kiwifruit piece |
| CN110296582B (en) * | 2018-03-21 | 2023-06-06 | 西北农林科技大学 | Radio frequency vacuum drying method for kiwi fruit slices |
| CN109170618A (en) * | 2018-08-29 | 2019-01-11 | 广东嘉豪食品有限公司 | Chicken particle drying and the integrated vacuum radio frequency device of sterilization and its processing method |
| CN112155147A (en) * | 2020-08-28 | 2021-01-01 | 四川农业大学 | Pepper sterilization method based on radio frequency assisted hot air drying |
| CN113907126A (en) * | 2021-10-18 | 2022-01-11 | 西南大学 | Method for controlling postharvest diseases of fresh jujube fruits |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
| CN115053926B (en) * | 2022-06-07 | 2023-10-20 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
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