CN202153998U - Double-layered water bath sterilization tank for food processing - Google Patents
Double-layered water bath sterilization tank for food processing Download PDFInfo
- Publication number
- CN202153998U CN202153998U CN2011202708420U CN201120270842U CN202153998U CN 202153998 U CN202153998 U CN 202153998U CN 2011202708420 U CN2011202708420 U CN 2011202708420U CN 201120270842 U CN201120270842 U CN 201120270842U CN 202153998 U CN202153998 U CN 202153998U
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- Prior art keywords
- water
- sterilization tank
- hot
- hot water
- tank
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 49
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 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
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本实用新型公开了一种食品加工用双层水浴灭菌罐，涉及食品加工用灭菌罐结构。由控制柜（1）、热水罐（2）、灭菌罐（3）、机架（4）和热水循环装置构成；热水罐（2）安装于机架（4）侧面，控制柜（1）安装于热水罐（2）上面，热水罐（2）内有电加热器；有两个热水罐（2）呈上下布置安装于机架（4）上，每一个灭菌罐（3）分别通过一个热水循环装置连通热水罐（2）。本实用新型解决了现有的灭菌罐存在罐内温度不均恒、升温速度慢的问题。
The utility model discloses a double-layer water bath sterilization tank for food processing, which relates to the structure of the sterilization tank for food processing. It consists of a control cabinet (1), a hot water tank (2), a sterilization tank (3), a frame (4) and a hot water circulation device; the hot water tank (2) is installed on the side of the frame (4), and the control cabinet (1) Installed on the hot water tank (2), which has an electric heater inside; there are two hot water tanks (2) arranged up and down and installed on the frame (4), each of which is sterilized The tanks (3) are respectively communicated with the hot water tanks (2) through a hot water circulation device. The utility model solves the problems of uneven and constant temperature in the tank and slow heating speed in the existing sterilization tank.
Description
Technical field
The utility model relates to food processing and uses the sterilization tank structure.
Background technology
" food sterilization " is exactly to be object with raw-food material, processed goods; Through to causing the principal element of food spoilage--sterilization and the degerming of-microorganism; Reach the stabilisation of food quality; Effectively prolong the shelf-life of food, and therefore reduce in the food harmful bacteria, avoid the absorption of viable bacteria to cause that human body (normally enteron aisle) infects or the bacteriotoxin that in food, produces in advance causes human the poisoning in survival quantity.
Existing food sterilization method has disinfection by ultraviolet light, microwave disinfection, pasteurization etc.Wherein, pasteurization is sterilization means commonly used in the present food processing, and the sterilising conditions of pasteurization is 61 degrees centigrade～63 degrees centigrade/30 minutes, or 72 degrees centigrade～75 degrees centigrade/15 minutes～20 minutes.The pasteurization technology is with after the food filling and being sealed in packing container, keeps the temperature below 100 degrees centigrade within a certain period of time, kills the bacterium in the packing container.Pasteurization can be killed most pathogenic bacteria, mainly can kill saccharomycete, mould, lactic acid bacteria etc.Nowadays characteristics such as it is stable to have sterilization effect, and simple to operate, equipment investment is little, and applicating history is long also are widely used in the sterilization of all kinds of canned foods, beverage, drinks, medicine, dairy products packing.
Jar interior temperature inequality is permanent, programming rate is slow, the shortcoming that sterilizing time is short but the existing sterilization tank that is used for pasteurization exists.
The utility model content
The utility model provides a kind of food processing with double-deck water-bath sterilization tank, and the utility model has solved existing sterilization tank and had uneven permanent, the slow problem of programming rate of jar interior temperature.
For addressing the above problem, the utility model adopts following technical scheme: food processing is made up of switch board 1, hot-water cylinder 2, sterilization tank 3, frame 4 and hot water circulating device with double-deck water-bath sterilization tank; Hot-water cylinder 2 is installed on frame 4 sides, and switch board 1 is installed on above the hot-water cylinder 2, in the hot-water cylinder 2 electric heater is arranged; Layout is installed on the frame 4 to have two hot-water cylinders 2 to be up and down, and each sterilization tank 3 is communicated with hot-water cylinder 2 through a hot water circulating device respectively.
Said hot water circulating device is made up of water return pipeline 5, water pump 6, control valve 7 and supply channel 8; Top and side at sterilization tank 3 are provided with feed water inlet 3-1, and supply channel 8 is communicated between the feed water inlet 3-1 of delivery port and sterilization tank 3 of hot-water cylinder 2, and water pump 6 and control valve 7 are installed on supply channel 8; Water return pipeline 5 is communicated between the water inlet of sterilization tank 3 bottoms and switch board 1.
The utility model has following characteristics: 1, conversion water (flow) direction: temperature is even, no dead angle
:With the side a plurality of feed water inlets are arranged respectively above the sterilization tank; So the recirculated water in the sterilization tank is multi-direction circulation; Conversion has uniformly guaranteed that the interior heat distribution from intensification, sterilization, cooling, cooling, interior each point of pot of sterilization tank is even, has reached optimal bactericidal effect.
2, programming rate is fast, and sterilizing time is short
:This machine adopts two jars of hot water circuit, can be warmed to the temperature required sterilization tank that carries out again to hot-water cylinder in advance and sterilize, thereby shorten sterilizing time.Working media in the sterilization process can recycle, and has saved the energy, time and drain on manpower and material resources, has reduced production cost.
3,
The sterilization precision is high
:This machine utilizes the hot water circuit of jar internal conversion, and the immersion type sterilization in the course of the work, to processes such as temperature, pressure, sterilizing time, admission, steam discharge, water inlet, draining in the jar, can be adopted computer automation control.Guarantee color and luster, taste, the nutrient content unchanged of product, keep original local flavor.
4, the disinfection tank scope of application: mainly be applicable to can (as: cans such as meat, bird, fish, eggs, vegetables) and need the protein beverage (as: milk, soymilk, almond, coconut milk, peanut milk, walnut milk etc.) of high temperature sterilization.The applicable hard can of packing material (as: can, vial can), retort pouch etc. also can be fit to foods packed in carton containers class (as: ham sausage, the packed chicken of boiling, braised chicken, plain chocolate etc.).
Description of drawings
Fig. 1 is the utility model structural representation.
Symbol description among the figure: switch board 1, hot-water cylinder 2, sterilization tank 3, feed water inlet 3-1, frame 4, water return pipeline 5, water pump 6, control valve 7, supply channel 8.
The specific embodiment
As shown in Figure 1, food processing is made up of switch board 1, hot-water cylinder 2, sterilization tank 3, frame 4 and hot water circulating device with double-deck water-bath sterilization tank; Hot-water cylinder 2 is installed on frame 4 sides, and switch board 1 is installed on above the hot-water cylinder 2, in the hot-water cylinder 2 electric heater is arranged; Layout is installed on the frame 4 to have two hot-water cylinders 2 to be up and down, and each sterilization tank 3 is communicated with hot-water cylinder 2 through a hot water circulating device respectively.
Said hot water circulating device is made up of water return pipeline 5, water pump 6, control valve 7 and supply channel 8; Top and side at sterilization tank 3 are provided with feed water inlet 3-1, and supply channel 8 is communicated between the feed water inlet 3-1 of delivery port and sterilization tank 3 of hot-water cylinder 2, and water pump 6 and control valve 7 are installed on supply channel 8; Water return pipeline 5 is communicated between the water inlet of sterilization tank 3 bottoms and switch board 1.
What should explain at last is: obviously, the foregoing description only be for explain clearly that the utility model does for example, and be not qualification to embodiment.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here need not also can't give exhaustive to all embodiments.And conspicuous variation of being amplified out thus or change still are among the protection domain of the utility model.
Claims (2)
1. food processing is characterized in that with double-deck water-bath sterilization tank, is made up of switch board (1), hot-water cylinder (2), sterilization tank (3), frame (4) and hot water circulating device; Hot-water cylinder (2) is installed on frame (4) side, and switch board (1) is installed on above the hot-water cylinder (2), and hot-water cylinder has electric heater in (2); Layout is installed on the frame (4) to have two hot-water cylinders (2) to be up and down, and each sterilization tank (3) is communicated with hot-water cylinder (2) through a hot water circulating device respectively.
2. food processing is characterized in that with double-deck water-bath sterilization tank according to claim 1, and said hot water circulating device is made up of water return pipeline (5), water pump (6), control valve (7) and supply channel (8); Top and side at sterilization tank (3) are provided with feed water inlet (3-1); Supply channel (8) is communicated between the feed water inlet (3-1) of delivery port and sterilization tank (3) of hot-water cylinder (2), and water pump (6) and control valve (7) are installed on supply channel (8); Water return pipeline (5) is communicated between the water inlet of sterilization tank (3) bottom and switch board (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011202708420U CN202153998U (en) | 2011-07-28 | 2011-07-28 | Double-layered water bath sterilization tank for food processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011202708420U CN202153998U (en) | 2011-07-28 | 2011-07-28 | Double-layered water bath sterilization tank for food processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202153998U true CN202153998U (en) | 2012-03-07 |
Family
ID=45761654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011202708420U Expired - Fee Related CN202153998U (en) | 2011-07-28 | 2011-07-28 | Double-layered water bath sterilization tank for food processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202153998U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315040A (en) * | 2013-06-14 | 2013-09-25 | 江苏圆绿捆蹄有限公司 | Bound trotter sterilization and disinfection system |
| CN113243487A (en) * | 2021-06-02 | 2021-08-13 | 青海微佳互联网服务有限公司 | Baked highland barley oatmeal and production process thereof |
-
2011
- 2011-07-28 CN CN2011202708420U patent/CN202153998U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315040A (en) * | 2013-06-14 | 2013-09-25 | 江苏圆绿捆蹄有限公司 | Bound trotter sterilization and disinfection system |
| CN113243487A (en) * | 2021-06-02 | 2021-08-13 | 青海微佳互联网服务有限公司 | Baked highland barley oatmeal and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120307 Termination date: 20140728 |
|
| EXPY | Termination of patent right or utility model |