CN109077103A - A kind of meat product preservation device and meat product shelf life extension method - Google Patents
A kind of meat product preservation device and meat product shelf life extension method Download PDFInfo
- Publication number
- CN109077103A CN109077103A CN201811113053.9A CN201811113053A CN109077103A CN 109077103 A CN109077103 A CN 109077103A CN 201811113053 A CN201811113053 A CN 201811113053A CN 109077103 A CN109077103 A CN 109077103A
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- Prior art keywords
- meat product
- dielectric barrier
- field electrode
- vacuum chamber
- shelf life
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004321 preservation Methods 0.000 title claims abstract description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000004888 barrier function Effects 0.000 claims abstract description 27
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 15
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007789 gas Substances 0.000 claims description 8
- 239000010453 quartz Substances 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000005611 electricity Effects 0.000 claims description 2
- 150000002500 ions Chemical class 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000003851 corona treatment Methods 0.000 description 5
- 230000005284 excitation Effects 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 206010061958 Food Intolerance Diseases 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 230000008542 thermal sensitivity Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000001931 thermography Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Classifications
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of meat product preservation devices, including vacuum chamber, it is relatively set with high-field electrode and lower high-field electrode up and down in the vacuum chamber, dielectric barrier is coated with around the upper high-field electrode, lower high-field electrode, is coated with dielectric barrier around the lower high-field electrode；It is provided with UV, visible light lamp below the upper dielectric barrier, places sample on lower dielectric barrier；The vacuum chamber is connected with liquid nitrogen container and liquid oxygen tank respectively by blender.The invention also discloses a kind of meat product shelf life extension methods.The liquid nitrogen plasma process conditions that the present invention uses are very mild, maintain low-temperature condition while sterilization, are a kind of effective cold sterilization technologies, are very suitable for the bacteriostasis, preservation of fresh meat, extend the shelf life of fresh meat food up to 12 days or more.
Description
Technical field
The present invention relates to meat product preservation field, in particular to a kind of meat product preservation device and meat product shelf
Phase extends method.
Background technique
In the storing and sales process of meat product, the pollution and breeding of microorganism and the oxidative rancidity of lipid are to draw
Play two big factors of its quality decline.And the sterilization fresh-keeping of food can be summarized as thermal sterilization and cold sterilization two ways at present,
Traditional heating sterilization can reduce the physical and chemical quality and organoleptic quality of food, not be suitable for thermo-responsive product especially.And in recent years
Come, plasma sterilization technology, as a kind of non-thermal sterilization technology, there is significant advantage particularly with thermal sensitivity food and obtain
To extensive concern.As patent 201610898085.9 disclose a kind of cold source plasma body cooperative functional polysaccharide improve it is fresh
Meat sterilization fresh-keeping method, and patent 201710255636.4 disclose it is a kind of by controlled atmosphere technology and Low-temperature Plasma Sterilization
It combines closely, significant extension meat product shelf life 8 days or more methods.But currently, because compressed nitrogen can produce high work
The RNS of property and frequently as one of ingredient important in plasma gas source.But the excitation of nitrogen is usually with the disconnected of three key of nitrogen-nitrogen
It splits, a large amount of heat can be discharged in excitation process, would generally not only make the plasma temperature generated excessively high, while there is also
The higher problem of excitation voltage.
Summary of the invention
In order to overcome the disadvantages mentioned above and deficiency of the prior art, the purpose of the present invention is to provide a kind of meat product is fresh-keeping
Device influences very little to qualitative attributes such as the colors of food, especially to the unique advantage of the processing and antistaling of thermal sensitivity food.
Another object of the present invention is to provide the meat product shelf life extensions based on above-mentioned meat product preservation device
Method.
The purpose of the present invention is achieved through the following technical solutions:
A kind of meat product preservation device, including vacuum chamber are relatively set with high-field electrode in the vacuum chamber up and down
With lower high-field electrode, dielectric barrier, the lower high-field electrode week are coated with around the upper high-field electrode, lower high-field electrode
It encloses and is coated with dielectric barrier；It is provided with UV, visible light lamp below the upper dielectric barrier, is put on lower dielectric barrier
Set sample；The vacuum chamber is connected with liquid nitrogen container and liquid oxygen tank respectively by blender.
The upper dielectric barrier is cylindrical quartz medium.
The lower dielectric barrier is cylindrical quartz medium.
The distance between the upper high-field electrode and lower high-field electrode are 1-5cm.
The meat product preservation device, further includes emission spectrometer and infrared thermal imager.
The meat product shelf life extension method of the meat product preservation device, comprising the following steps:
(1) meat product sample is placed in the vacuum chamber of dielectric barrier discharge plasma equipment；
(2) start dielectric barrier discharge plasma equipment, wherein voltage 20-120kV, frequency 50-80Hz, function
In 100-600W, plasma flow amount is 5-25L/min for rate control, and the processing time is 5-20min.
The vacuum degree of the vacuum chamber is 102-103Pa。
The plasma source of the dielectric barrier discharge plasma equipment is liquid nitrogen and liquid oxygen.
The mixed proportion of the liquid nitrogen and liquid oxygen is 1:3-2:1.
The present invention, as plasma gas source, is absorbed heat according to its fast vaporizing, forms low temperature by liquid nitrogen and liquid oxygen
Environment, while according to Paschen's law, control excitation chamber is certain vacuum degree, reduces breakdown voltage, and gas is made to be easier to be swashed
Hair achievees the purpose that generate plasma under lower temperature more low-voltage to extend meat product shelf life.
Compared with prior art, the present invention has the following advantages and beneficial effects:
(1) meat product preservation device of the invention, treatment conditions are very mild, maintain low-temperature condition while sterilization,
To control the temperature after corona treatment, controls within 20 DEG C, very little can be rung to the qualitative attributes such as color of food shadow, especially
It is to the unique advantage of the processing and antistaling of thermal sensitivity food.
(2) meat product shelf life extension method of the invention, using the advantage of plasma itself, the processing of 6min can
To extend meat product shelf life up to 12 days or more.
(3) meat product shelf life extension method of the invention, using certain vacuum degree as plasma exciatiaon environment,
Control is 102-103Between Pa, the excitation voltage (20-120kV) of plasma is largely reduced, reduces high pressure and generates
Danger.
Detailed description of the invention
Fig. 1 is the schematic diagram of the meat product preservation device of the embodiment of the present invention.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, embodiments of the present invention are not limited thereto.
Embodiment
As shown in Figure 1, be relatively set with high-field electrode 5 and lower high-field electrode 15 up and down in the vacuum chamber 4, it is described on
It is coated with the upper dielectric barrier 6 of cylindrical quartz medium around high-field electrode 5, is coated with circle around the lower high-field electrode 15
The lower dielectric barrier 14 of cylindricality quartz medium；The lower section of the upper dielectric barrier 6 is provided with UV, visible light lamp 7, lower medium
Sample is placed on barrier layer 14；The lower high-field electrode 15 is supported by insulating support 9.The vacuum chamber 4 is distinguished by blender
It is connected with liquid nitrogen container and liquid oxygen tank.The vacuum chamber 4 connects liquid nitrogen container 1 and liquid oxygen tank 2 by blender 3；The vacuum chamber 4
It is additionally provided with vent valve 10；The vacuum chamber 4 passes through pressure vacuum gauge 11 and vacuum pump 12；The vacuum chamber 4 is gone back and high-voltage electricity
Source 13 connects.The embodiment of the present invention dielectric barrier discharge plasma equipment further includes emission spectrometer and infrared thermal imaging
Instrument measures plasma active species and sample temperature in vacuum cavity.
The meat product shelf life extension method of the present embodiment the following steps are included:
(1) it obtains and the aged fresh pork of slaughter is placed in pallet；
(2) vacuum systems are adjusted and obtain certain vacuum degree (103Pa), and opened ultraviolet lamp and environment is killed
Bacterium；
(3) DBD plasma apparatus is opened, high pressure (80kV) plasma electrical source is obtained, frequency control is 50Hz, power
Control carries out the processing of 6min to sample in 500W, gas flow rate 10L/min, meanwhile, pass through computer system control
OES and infrared thermal imager measure the temperature of sample after plasma activated ingredient and corona treatment；In addition, this is tested
Plasma source be liquid nitrogen and liquid oxygen mixed gas, mixed proportion 1:2.
(4) 4 DEG C of storages are carried out after sample packed with sealed membrane to treated.
Fresh pork after liquid nitrogen corona treatment, temperature maintain always within 20 DEG C, during 4 DEG C of storages, fresh pig
Slowly, shelf life extension was to 15 days for meat decline.Compared with method fresh-keeping at compressed nitrogen plasma is used, shelf life can be again
Extend 10 days.The method of the present embodiment keeps the qualitative attributes such as pork color preferably, and microbial count is less than national regulations
106cfu/g, and juice loss rate is less, and organoleptic quality is kept as more preferably, and fresh-keeping effect is more preferably.
Embodiment 2
The meat preservation device and embodiment 1 that the present embodiment uses are same.Specifically includes the following steps:
(1) the aged fresh beef of slaughter is cut into 60 × 60 × 10mm and is placed in pallet by acquisition；
(2) vacuum systems are adjusted and obtain certain vacuum degree (5 × 102Pa), and open ultraviolet lamp to environment into
Row sterilization；
(3) DBD plasma apparatus is opened, high pressure (100kV) plasma electrical source is obtained, frequency control is 50Hz, function
Rate is controlled in 500W, gas flow rate 15L/min, and the processing of 8min is carried out to sample, meanwhile, pass through computer system control
OES and infrared thermal imager measure the temperature of sample after plasma activated ingredient and corona treatment；In addition, this is tested
Plasma source be liquid nitrogen and liquid oxygen mixed gas, mixed proportion 1:3.
(4) 4 DEG C of storages are carried out after sample packed with sealed membrane to treated.
Fresh beef after liquid nitrogen corona treatment, temperature also maintain always within 20 DEG C, fresh during 4 DEG C of storages
Also very slowly, shelf life extension was to 15 days for beef quality decline.Compared with using method fresh-keeping at compressed nitrogen plasma, shelf
Phase can extend 12 days again.The method of the present embodiment keeps fresh Quality Beef attribute preferably, and microbial count is less than national standard rule
Fixed 106cfu/g, juice loss rate is less, and organoleptic quality is kept as more preferably, and fresh-keeping effect is more preferably.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by the embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (9)
1. a kind of meat product preservation device, which is characterized in that including vacuum chamber, be relatively set with up and down in the vacuum chamber
High-field electrode and lower high-field electrode are coated with dielectric barrier, the lower height around the upper high-field electrode, lower high-field electrode
Pressure surrounding them is coated with dielectric barrier；UV, visible light lamp, lower medium resistance are provided with below the upper dielectric barrier
Sample is placed in barrier；The vacuum chamber is connected with liquid nitrogen container and liquid oxygen tank respectively by blender.
2. meat product preservation device according to claim 1, which is characterized in that the upper dielectric barrier is cylinder
Quartz medium.
3. meat product preservation device according to claim 1, which is characterized in that the lower dielectric barrier is cylinder
Quartz medium.
4. meat product preservation device according to claim 1, which is characterized in that the upper high-field electrode and lower high-voltage electricity
The distance between pole is 1-5cm.
5. meat product preservation device according to claim 1, which is characterized in that further include emission spectrometer and infrared heat
Imager.
6. the meat product shelf life extension method based on meat product preservation device described in Claims 1 to 5, feature exist
In, comprising the following steps:
(1) meat product sample is placed in the vacuum chamber of dielectric barrier discharge plasma equipment；
(2) start dielectric barrier discharge plasma equipment, wherein voltage 20-120kV, frequency 50-80Hz, power control
For system in 100-600W, plasma flow amount is 5-25L/min, and the processing time is 5-20min.
7. meat product shelf life extension method according to claim 6, which is characterized in that the vacuum degree of the vacuum chamber
It is 102-103Pa。
8. meat product shelf life extension method according to claim 6, which is characterized in that described dielectric barrier discharge etc.
The plasma source of gas ions equipment is liquid nitrogen and liquid oxygen.
9. meat product shelf life extension method according to claim 6, which is characterized in that the liquid nitrogen and liquid oxygen it is mixed
Composition and division in a proportion example is 1:3-2:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811113053.9A CN109077103A (en) | 2018-09-21 | 2018-09-21 | A kind of meat product preservation device and meat product shelf life extension method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811113053.9A CN109077103A (en) | 2018-09-21 | 2018-09-21 | A kind of meat product preservation device and meat product shelf life extension method |
Publications (1)
| Publication Number | Publication Date |
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| CN109077103A true CN109077103A (en) | 2018-12-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811113053.9A Pending CN109077103A (en) | 2018-09-21 | 2018-09-21 | A kind of meat product preservation device and meat product shelf life extension method |
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| CN (1) | CN109077103A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800931A (en) * | 2019-12-09 | 2020-02-18 | 开封大用实业有限责任公司 | Processing and fresh-keeping method of prefabricated prepared meat product |
| CN111066871A (en) * | 2019-12-26 | 2020-04-28 | 河南科技学院 | Continuous low-temperature plasma sterilization device for fish surface |
| CN111084223A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Low-temperature plasma preservation method for sauced beef |
| CN111374257A (en) * | 2018-12-28 | 2020-07-07 | 南京苏曼等离子科技有限公司 | Atmospheric pressure difference low-temperature plasma cold sterilization and preservation equipment and operation method |
| WO2021093483A1 (en) * | 2019-11-14 | 2021-05-20 | 华南理工大学 | Plasma active water vacuum-packed red meat fresh keeping system and method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374257A (en) * | 2018-12-28 | 2020-07-07 | 南京苏曼等离子科技有限公司 | Atmospheric pressure difference low-temperature plasma cold sterilization and preservation equipment and operation method |
| WO2021093483A1 (en) * | 2019-11-14 | 2021-05-20 | 华南理工大学 | Plasma active water vacuum-packed red meat fresh keeping system and method |
| CN110800931A (en) * | 2019-12-09 | 2020-02-18 | 开封大用实业有限责任公司 | Processing and fresh-keeping method of prefabricated prepared meat product |
| CN111066871A (en) * | 2019-12-26 | 2020-04-28 | 河南科技学院 | Continuous low-temperature plasma sterilization device for fish surface |
| CN111084223A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Low-temperature plasma preservation method for sauced beef |
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