CN214854027U - Egg content sterilization machine - Google Patents
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- CN214854027U CN214854027U CN202120964477.7U CN202120964477U CN214854027U CN 214854027 U CN214854027 U CN 214854027U CN 202120964477 U CN202120964477 U CN 202120964477U CN 214854027 U CN214854027 U CN 214854027U
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Abstract
The utility model provides an egg content sterilizer, which comprises a machine body, a containing cavity, a fresh egg tray, a heating device and an ultrasonic generating device, wherein the containing cavity is positioned in the machine body; the accommodating cavity is positioned at the middle upper part of the machine body, the fresh egg tray is arranged in the accommodating cavity, and the fresh egg tray is provided with a hollow structure which allows a heating medium to penetrate through; in a use state, the inside of the accommodating cavity is filled with a heating medium, and the fresh egg tray and the fresh eggs carried by the fresh egg tray are soaked in the heating medium; the heating device is positioned at the bottom or the side part of the accommodating cavity, and the ultrasonic wave generating device is positioned at the bottom or the side part of the accommodating cavity. The equipment can effectively sterilize the contents of the fresh eggs, meets the sterilization requirement of the fresh eggs, has low sterilization cost and fast sterilization time, does not influence or slightly influences the nutritional ingredients of the fresh eggs, and has better application prospect in occasions such as Japanese and Korean cuisines stores.
Description
Technical Field
The utility model relates to a food disinfection field especially relates to an egg content sterilization machine.
Background
Eggs contain rich nutritional value, besides protein and fat, also contain rich substances such as mineral substances, vitamins and the like, are regarded as an ideal nutrient bank for human beings, and become an important agricultural product in daily diet of residents in China because of low price and easy availability. Eggs are rich in protein, which accounts for about 11% -13% of the edible part and is lower than meat and beans. It has high biological value, and the amino acid proportion is similar to the proportion of essential amino acid required by human body, and is a complete protein. In addition, the protein in the eggs has high digestibility, so the protein is more efficiently digested and absorbed by human bodies than milk and meat, and is a high-quality protein source next to breast milk.
In China, the consumption of fresh eggs is mainly the consumption of unwashed eggs, namely, laying hens are directly transported and sold without any washing or disinfection treatment after being produced, and the eggs can be called dirty eggs and present the characteristics of small-scale and large-population. In terms of the current circulation environment of egg collection in China, eggs are discharged from the body through cloaca, and the possible pollution in each link of egg collection, storage, transportation and sale is mainly as follows: feces, blood stain, feather, dust pollution and various mixed pollution. Of course, besides the above visible contamination of the surface layer of the eggshell, the eggshell is most likely to be contaminated by microorganisms such as pathogenic bacteria. In fact, the fresh eggs produced just now are sterile or only carry a few bacteria, and the eggshells, the shell membranes and the lysozyme are used as natural barriers for preventing and controlling the invasion of microorganisms, but with the prolonging of the storage time and the change of the environment and the temperature during the storage, the defense capacity of the eggs against the invasion of the external microorganisms is gradually reduced, and finally, the microorganisms, particularly escherichia coli and salmonella, invade the eggs to start to reproduce, thereby causing food poisoning of human beings.
The egg industry in China is mainly characterized in that: low production concentration, more small enterprises and higher transaction risk. The quality safety control is in a lower level in the production, processing and circulation links, and most of the circulating eggs belong to unwashed eggs; the automation degree of the equipment is low, and most enterprises still process and sort by hands; refrigeration and cold chain transportation are rarely adopted in the logistics process, only individual enterprises select to adopt refrigeration and cold chain transportation in export product transportation, and a thermal insulation vehicle is adopted in long-distance transportation to ensure the quality; the stability of the egg circulation market in China is weak, and production and processing enterprises may need to consume certain energy on the problem, but cannot improve the product quality. Due to the above factors, eggs in the market of China are extremely easy to be polluted in the processes of processing, circulation and sale, so that the freshness is reduced, the quality guarantee period is shortened, and even the edible safety of consumers is influenced.
At present, the consumption of poultry eggs in China mainly comprises three types: firstly, the traditional household consumption behaviors of residents in China account for about 52.76% of the total consumption amount, fresh eggs are cooked and processed into cooked food and then eaten, and pathogenic bacteria are killed at high temperature in the high-temperature processing process; secondly, industrial consumption generated by food processing factories accounts for about 19.50 percent of the total consumption, liquid eggs are purchased by factories and used for producing foods such as cakes, and the liquid eggs are pasteurized in the processing process; and the outdoor consumption generated by restaurants and institutions accounts for about 27.74 percent of the total consumption, such as uncooked eggs emerging in Japanese and Korean food stores. According to the prediction, the number and specific gravity of industrial consumption and outdoor consumption will increase together, and the amount of domestic consumption will continue to increase, but the specific gravity will decrease.
With the improvement of living standard of people and the diversified development of diet, the Japanese and Korean cuisine is developed rapidly in China, the consumption and eating of raw eggs become a new trend, and the consumption of fresh eggs is greatly increased. However, at present, the fresh eggs are influenced by the feeding environment, so that the risk of being polluted by pathogenic bacteria exists, and the edible safety of consumers is influenced. The consumer demand for safer, more nutritious and healthier fresh eggs draws on the demand for fresh egg sterilization technology and equipment. .
At present, in actual production, the heat sterilization and ultraviolet sterilization technologies are more applied to egg sterilization in China. The single heat sterilization is the most widely applied sterilization method at present, has low cost, easy operation and no pollution, and is mainly applied to the sterilization of liquid eggs at present, but the heat sterilization of the fresh eggs with shells is less applied. Ultraviolet sterilization is mainly applied to surface sterilization of fresh eggs with shells, but ultraviolet penetrability is poor, irradiation dead angles exist, and effective sterilization of egg contents is difficult. And other novel sterilization technologies have higher manufacturing cost and are not suitable for small-cost restaurants such as Japanese and Korean cuisines. Therefore, research on establishing sterilization equipment for the contents of fresh eggs is urgently needed, and the safety of the fresh eggs eating is ensured.
SUMMERY OF THE UTILITY MODEL
In view of the above, the present invention provides an egg content sterilizer, which can obviate or mitigate one or more of the above-mentioned disadvantages in the related art.
The technical scheme of the utility model as follows:
the egg content sterilization machine is characterized by comprising a machine body, an accommodating cavity, a fresh egg tray, a heating device and an ultrasonic wave generating device, wherein the accommodating cavity is positioned in the machine body; the accommodating cavity is positioned at the middle upper part of the machine body, the fresh egg tray is arranged in the accommodating cavity, and the fresh egg tray is provided with a hollow structure which allows a heating medium to penetrate through; in a use state, the inside of the accommodating cavity is filled with a heating medium, and the fresh egg tray and the fresh eggs carried by the fresh egg tray are soaked in the heating medium; the heating device is positioned at the bottom or the side part of the accommodating cavity, and the ultrasonic wave generating device is positioned at the bottom or the side part of the accommodating cavity.
In some embodiments, the ultrasonic wave generating device comprises a plurality of distributed ultrasonic wave transducers, and each ultrasonic wave transducer is respectively positioned at the bottom and the side of the accommodating cavity so as to form five-sided ultrasonic wave sterilization on the fresh eggs of the fresh egg tray in a use state.
In some embodiments, the top of the body is provided with a top cover for covering the accommodating cavity so as to take out or place the fresh egg tray.
In some embodiments, the ultrasonic generator further comprises ultrasonic transducers arranged in the top cover, and the ultrasonic transducers are combined with the rest of the ultrasonic transducers at the bottom and the side of the accommodating cavity to form six-sided ultrasonic sterilization on the fresh eggs in the fresh egg tray in a use state.
In some embodiments, the heating device comprises a plurality of distributed heaters, and each heater is respectively positioned at the bottom and the side of the accommodating cavity so as to form multi-point heating on the heating medium in the use state.
In some embodiments, the receiving cavity and the fresh egg tray are identical in shape, being in the shape of a regular polygon or a circle with more than three sides.
In some embodiments, a feed valve and a discharge valve which are communicated with the accommodating cavity are respectively arranged above and below the body of the egg content sterilization machine so as to replace a heating medium.
In some embodiments, the egg content sterilization machine is further provided with a temperature control system, the temperature control system comprises at least one temperature sensor and a controller connected with the temperature sensor, and the controller is provided with a timing control module; the temperature sensor is used for detecting the current temperature of the heating medium and transmitting the temperature information to the controller; the controller is used for controlling the heating device to heat the heating medium to a specific temperature, controlling the ultrasonic wave generating device to generate ultrasonic waves with specific power, and stopping the heat-ultrasonic wave combined action after specific time so as to carry out heat-ultrasonic wave combined sterilization on the fresh eggs, so that escherichia coli, salmonella and the like on the surfaces and in the contents of the eggs meet the requirements of food safety related standards and protein invariance is maintained.
In some embodiments, the controller controls the heating device to heat the heating medium to 45-65 ℃ of a specific temperature; the controller controls the specific power of the ultrasonic wave generating device to be 600-840W, and the frequency is 40 kHz; the heat-ultrasonic wave combined action time controlled by the controller is 3-7 min.
In some embodiments, the controller controls the heating device to heat the heating medium to 62 ℃ at a specific temperature; the controller controls the specific power of the ultrasonic wave generating device to be 840W and the frequency to be 40 kHz; the heat-ultrasonic wave combined action time controlled by the controller is 7 min.
The utility model discloses based on the demand of disinfecting of raw edible egg content, provide an egg content sterilization machine, provided for the first time based on heat-ultrasonic wave jointly disinfect the method, filled the blank of present shell egg content technique of disinfecting, solved the egg raw food potential safety hazard that probably exists. The equipment can effectively sterilize the contents of the fresh eggs, meets the sterilization requirement of the fresh eggs, has low sterilization cost and fast sterilization time, does not influence or slightly influences the nutritional ingredients of the fresh eggs, and has better application prospect in occasions such as Japanese and Korean cuisines stores.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention. The objectives and other advantages of the invention may be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
It will be appreciated by those skilled in the art that the objects and advantages that can be achieved with the present invention are not limited to the details set forth above, and that these and other objects that can be achieved with the present invention will be more clearly understood from the following detailed description.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. The components in the figures are not necessarily to scale, emphasis instead being placed upon illustrating the principles of the invention. For convenience in illustrating and describing some portions of the present invention, corresponding parts of the drawings may be exaggerated, i.e., may be larger, relative to other components in an exemplary device actually manufactured according to the present invention. In the drawings:
fig. 1 is a schematic structural view of an egg content sterilizer according to an embodiment of the present invention.
Fig. 2 is a schematic top view of an egg content sterilizer according to an embodiment of the present invention.
Fig. 3 is a schematic view of the overall structure of an egg content sterilizer according to another embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the following embodiments and accompanying drawings. The exemplary embodiments and descriptions of the present invention are provided to explain the present invention, but not to limit the present invention.
It should also be noted that, in order to avoid obscuring the invention with unnecessary details, only the structures and/or process steps that are closely related to the solution according to the invention are shown in the drawings, while other details that are not relevant to the invention are omitted.
It should be emphasized that the term "comprises/comprising" when used herein, is taken to specify the presence of stated features, elements, steps or components, but does not preclude the presence or addition of one or more other features, elements, steps or components.
It is also noted herein that the term "coupled," if not specifically stated, may refer herein to not only a direct connection, but also an indirect connection in which an intermediate is present.
Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the drawings, the same reference numerals denote the same or similar parts, or the same or similar steps.
The utility model discloses based on the demand of disinfecting of raw edible egg content, provide an egg content sterilization machine and bright edible egg combined sterilization method, provided for the first time based on heat-ultrasonic wave combined sterilization's method, filled the blank of present shell egg content sterilization technique, solved the egg and eaten the potential safety hazard that probably exists raw. The method can effectively sterilize the contents of the fresh eggs, meets the sterilization requirements of the fresh eggs, has low sterilization cost and quick sterilization time, does not influence or slightly influences the nutritional ingredients of the fresh eggs, and has good application prospect in occasions such as Japanese and Korean cuisines.
As shown in fig. 1 and 2, the egg content sterilization machine of the embodiment of the present invention comprises a machine body 1, a containing cavity 2 located in the machine body, a fresh egg tray 3, a heating device 5, an ultrasonic wave generating device 6, a temperature sensor, a controller, etc.
The accommodating cavity 2 is positioned at the middle upper part of the machine body 1, the fresh egg tray 3 is arranged in the accommodating cavity 2, and the fresh egg tray 3 is provided with a hollow structure which allows a heating medium to penetrate through; in a use state, the accommodating cavity 2 is filled with a heating medium, and the fresh egg tray 3 and the fresh eggs carried by the fresh egg tray are soaked in the heating medium; the heating device 5 is positioned at the bottom or the side part of the accommodating cavity 2, and the ultrasonic wave generating device 6 is positioned at the bottom or the side part of the accommodating cavity 2.
In the embodiment of the present invention, the heat-ultrasonic wave sterilization is a synergistic effect of heat sterilization and ultrasonic wave sterilization, so as to achieve a stronger sterilization effect. The utility model discloses based on the demand of disinfecting of raw egg content, propose for the first time based on equipment that heat-ultrasonic wave jointly disinfected, filled the blank of present shell egg content technique of disinfecting, solved the egg and eaten the potential safety hazard that probably exists raw. The equipment has the advantages of strong sterilization effect, low cost and good application prospect in occasions such as Japanese and Korean food shops and the like.
In some embodiments, the temperature control system includes at least one temperature sensor and a controller coupled to the temperature sensor, the controller having a timing control module; the temperature sensor is used for detecting the current temperature of the heating medium and transmitting the temperature information to the controller; the controller is used for controlling the heating device to heat the heating medium to a specific temperature and also controlling the ultrasonic wave generating device to generate ultrasonic waves with specific power, and stops the heat-ultrasonic wave combined action after a specific time so as to carry out heat-ultrasonic wave combined sterilization on the fresh eggs and keep the protein unchanged.
In one embodiment, as shown in fig. 1, the ultrasonic generator 6 includes a plurality of distributed ultrasonic transducers 7, and each of the distributed ultrasonic transducers 7 is respectively located at the bottom and the side of the accommodating cavity 2, so as to form five ultrasonic sterilizations on the fresh eggs in the fresh egg tray 3 in a use state. The top of the machine body 1 is provided with a top cover 4 for covering the accommodating cavity 2 so as to take out or place the fresh egg tray 3, and the top cover 4 can be provided with a handle so as to be operated by a person.
The ultrasonic generator 6 may be composed of a peaking coil, an HVC, an output transformer, a band switch, a filter capacitor, a frequency modulation coil, a bridge rectifier, a choke coil, an AC capacitor, an electromagnetic switch, a crystal base, a vibration plate, a fan case, etc., and may employ an ultrasonic generator in the prior art, which may employ a band switch to adjust an output current, and fine-tune a frequency by the frequency modulation coil. The ultrasonic generator is used for converting the commercial power into a high-frequency alternating current signal matched with the ultrasonic transducer 7 and driving the ultrasonic transducer 7 to work. The high-power ultrasonic power supply generally adopts a circuit form of a switching power supply in view of conversion efficiency. The ultrasonic generator generates a signal with a specific frequency, which may be a sinusoidal signal or a pulse signal, and the specific frequency is the frequency at which the ultrasonic transducer 7 operates.
In another embodiment, the ultrasonic generator 6 further comprises an ultrasonic transducer 7 disposed in the top cover 4, and combines the rest of the ultrasonic transducers 7 located at the bottom and the side of the accommodating cavity 2 to form six-sided ultrasonic sterilization for the fresh eggs in the fresh egg tray 3 in a use state. In this embodiment, the top cover 4 may be thickened, the top cover 4 may be in the form of a pivotally connected flip, and the ultrasonic transducer 7 is connected to an ultrasonic power supply.
In an embodiment, the heating device 5 comprises a plurality of distributed heaters, each heater being respectively located at the bottom and the side of the accommodating cavity 2 to form multi-point heating for the heating medium in the use state. The heating device 5 with multi-point heating can enable the heating medium to be heated and warmed up uniformly, so as to realize accurate control of the temperature in the sterilization process. The heating device 5 may use a prior art electric heating element.
In some embodiments, the containing cavity 2 and the fresh egg tray 3 are identical in shape, being in the shape of a regular polygon or a circle with more than three sides. The regular polygon may be a square, a regular pentagon, a hexagon, etc., but is not limited thereto, and may be other shapes.
In some embodiments, the upper and lower parts of the machine body 1 of the egg content sterilization machine are respectively provided with a feed valve 8 and a discharge valve 9 which are communicated with the accommodating cavity 2 so as to replace a heating medium. The heating medium can be water or other liquid, and the water is preferably purified water. The feed valve 8 and the discharge valve 9 are communicated with an external water supply and drainage system, and the heating medium is replaced periodically.
In some embodiments, the accommodating cavity 2, the fresh egg tray 3, the top cover 4 and the like of the egg content sterilizer can be made of 304 stainless steel materials, and have good corrosion resistance, heat resistance, low-temperature strength and mechanical properties. The heating device 5 may also be a 304 stainless steel heater.
In some embodiments, the egg content sterilization machine further comprises functions of microcomputer control, large-screen liquid crystal display and the like. For example, the microcomputer control may be provided with a control panel on which a power key, a heating start and end key, an ultrasonic start and end key, etc. are provided, and the current temperature, time, ultrasonic power, etc. are displayed on the screen liquid crystal.
In another embodiment, the egg content sterilization machine is also provided with a temperature compensation module. The fresh egg tray 3 bearing the room temperature is placed into the accommodating cavity 2, the heating medium can be cooled to a certain degree, and the temperature sensor starts the heating device 5 to heat in real time after detecting that the heating medium is lower than the specific temperature, so that the temperature is accurately compensated to the specific temperature. For example, a fuzzy control algorithm in the field of artificial intelligence can be introduced into a heating program, the accurate control of the water temperature is realized through a PID control algorithm, and the water is kept at a specific temperature after being heated so as to ensure the optimal sterilization effect.
In some embodiments, in order to facilitate the taking out and fixing of the fresh egg tray 3, the top two sides of the fresh egg tray 3 may be provided with handles 31, and the middle two sides of the fresh egg tray 3 may be provided with ears 32 to place the fresh egg tray 3 in the accommodating cavity 2.
The ultrasonic frequency is lower, and it is easier to produce cavitation in the liquid, and the too high difficult cavitation that produces of frequency generally adopts 20 ~ 40 kHz's ultrasonic wave can obtain better cavitation, the utility model discloses well egg content sterilization machine's ultrasonic frequency is 40 kHz. Other equipment parameters are specifically as follows: volume: 10L; time: 1-999 min; temperature range: 5-90 ℃; maximum ultrasonic power: 1200W; heating power: 350W; refrigeration power: 200W. The temperature is continuously adjustable within a controllable range, and the ultrasonic power is continuously adjustable within a range of 30-90%.
In some embodiments, the controller controls the heating device to heat the heating medium to 45-65 ℃ of a specific temperature; the controller controls the specific power of the ultrasonic wave generating device to be 600-840W, and the frequency is 40 kHz; the heat-ultrasonic wave combined action time controlled by the controller is 3-7 min.
Further preferably, the controller controls the heating device to heat the heating medium to 62 ℃ at a specific temperature; the controller controls the specific power of the ultrasonic wave generating device to be 840W and the frequency to be 40 kHz; the heat-ultrasonic wave combined action time controlled by the controller is 7 min.
According to another aspect of the utility model, also provide a fresh egg combined sterilization method that adopts aforementioned egg content sterilization machine to implement, the method includes following steps:
s10: injecting a heating medium into the accommodating cavity, heating the heating medium to a specific temperature, and putting the fresh eggs to be sterilized into the heating medium;
s20: carrying out ultrasonic action on fresh eggs put into a heating medium;
s30: carrying out real-time temperature compensation on the heating medium to keep the heating medium at a specific temperature in the action process;
s40: stopping the combined action of the heat and the ultrasonic wave after a certain time, taking out the fresh eggs, and naturally cooling.
Wherein S20 and S30 are performed synchronously. When adopting aforementioned egg content sterilization machine, will bear the weight of the fresh egg tray of room temperature and put into and hold the chamber, heating medium has certain cooling, and temperature sensor detects heating medium and is less than specific temperature after, starts heating device and heats in real time, with the accurate specific temperature that compensates of temperature. For example, a fuzzy control algorithm in the field of artificial intelligence can be introduced into a heating program, the accurate control of the water temperature is realized through a PID control algorithm, and the water is kept at a specific temperature after being heated so as to ensure the optimal sterilization effect.
The ultrasonic wave is sound wave with frequency greater than 20kHz and is characterized by high frequency, short wavelength, strong penetrating power and unlimited direction. With the continuous development and improvement of the ultrasonic technology, the ultrasonic technology has a wider and wider application range in food science, and has good application effects in the aspects of food extraction, additive synthesis, food sterilization, food crystallization and freezing, food cleaning and defoaming, food filtration, quality improvement and the like. The ultrasonic sterilization is mainly due to the cavitation effect generated by the rupture of cavitation bubbles in the ultrasonic process. When ultrasonic waves of higher intensity are applied to a liquid, longitudinal waves are generated and regions alternately compressed and expanded are formed, and nuclei of micro-bubbles are formed in the medium. The micro bubble nucleus in the liquid grows, vibrates and breaks due to the action of the sound field, and the high temperature of more than 5000 ℃ and the pressure of 50000kPa are generated in a micro space at the moment of the collapse and the breakage of the micro bubble nucleus, and the cell wall and the cell membrane of the microbial thallus are damaged due to the temperature change and the pressure change, so that the intracellular protoplasm is dissolved out. In addition, when the cavitation effect is generated, a large number of free radicals can be excited to be generated, the effects of bacterial death and virus inactivation can be achieved, and meanwhile, research results show that the bacteria subjected to ultrasonic treatment have no sign of revival growth.
The heat-ultrasonic wave combined sterilization means that the heat sterilization and the ultrasonic wave sterilization are synergistic, so that a stronger sterilization effect is achieved. When ultrasonic waves are used in an industrial environment, high ultrasonic power is required, a large amount of energy is consumed, and the cost is relatively high as a sterilization means. However, when ultrasonic sterilization is used in combination with other techniques, not only can the sterilization efficiency of the other techniques be improved, but also the energy for the ultrasonic waves is much lower.
In the traditional heat sterilization process, the phenomena of protein changeability, easily influenced egg liquid functional characteristics and the like exist, and ultrasonic sterilization is used as a non-heat sterilization technology, so that the technical defects and difficulties of single heat sterilization can be effectively overcome. Compared with other emerging non-thermal sterilization technologies, the method has the advantages of lower manufacturing cost and easy popularization, and is an effective replacement technology for single thermal sterilization. Based on the reasons, the utility model selects heat-ultrasonic wave to jointly sterilize, studies the sterilization technological parameters of the raw eggs, and promotes the rapid development of the sterilization technology research of the raw eggs in China, thereby providing healthy and safe fresh eggs for consumers in China.
The utility model provides an egg content sterilization machine and fresh egg combined sterilization method for the effect action time scope of disinfecting of shelled egg is 3 ~ 7min, and the effect temperature range is 45 ~ 65 ℃, and the ultrasonic power scope is 600 ~ 840W. The optimal sterilization condition is that the sterilization time is 7min, the sterilization temperature is 62 ℃, the ultrasonic power is 840W, and the actual measurement sterilization logarithm value is as follows: n is a radical ofk2＝5.278±0.170，Nk35.034 +/-0.189, the sterilization condition can meet the requirement of 5 sterilization logarithm values proposed by the FDA in the United states, can effectively sterilize the contents of the eggs, and can ensure that the protein and other nutritional ingredients in the eggs are not denatured.
Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the present invention, and it will be apparent to those skilled in the art that various modifications and variations can be made in the embodiments of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The egg content sterilization machine is characterized by comprising a machine body, an accommodating cavity, a fresh egg tray, a heating device and an ultrasonic wave generating device, wherein the accommodating cavity is positioned in the machine body;
the accommodating cavity is positioned at the middle upper part of the machine body, the fresh egg tray is arranged in the accommodating cavity, and the fresh egg tray is provided with a hollow structure which allows a heating medium to penetrate through; in a use state, the inside of the accommodating cavity is filled with a heating medium, and the fresh egg tray and the fresh eggs carried by the fresh egg tray are soaked in the heating medium;
the heating device is positioned at the bottom or the side part of the accommodating cavity, and the ultrasonic wave generating device is positioned at the bottom or the side part of the accommodating cavity.
2. The egg content sterilization machine according to claim 1, wherein the ultrasonic wave generating device comprises a plurality of distributed ultrasonic wave transducers, and each ultrasonic wave transducer is respectively positioned at the bottom and the side of the accommodating cavity so as to form five-sided ultrasonic wave sterilization on the fresh eggs of the fresh egg tray in a use state.
3. The machine as claimed in claim 2, wherein the top of the machine body is provided with a top cover for covering the receiving cavity so as to take out or place the fresh egg tray.
4. The egg content sterilization machine according to claim 3, wherein the ultrasonic wave generating device further comprises ultrasonic transducers arranged in the top cover, and the ultrasonic transducers are combined with the rest of the ultrasonic transducers at the bottom and the side parts of the accommodating cavity to form six-sided ultrasonic wave sterilization on the fresh eggs in the fresh egg tray in a use state.
5. The egg content sterilization machine according to claim 1, wherein the heating device comprises a plurality of distributed heaters, each heater being respectively located at the bottom and the side of the accommodating cavity to form multi-point heating to the heating medium in the use state.
6. The egg content sterilization apparatus according to claim 2 or 4, wherein the receiving chamber and the fresh egg tray have the same shape, and the shape thereof is a regular polygon with more than three sides or a circle.
7. The egg content sterilization machine according to claim 1, wherein a feed valve and a discharge valve communicated with the accommodating cavity are respectively arranged at the upper part and the lower part of the machine body of the egg content sterilization machine so as to replace a heating medium.
8. The egg content sterilization machine according to claim 1, further comprising a temperature control system, wherein the temperature control system comprises at least one temperature sensor and a controller connected with the temperature sensor, and the controller comprises a timing control module;
the temperature sensor is used for detecting the current temperature of the heating medium and transmitting the temperature information to the controller;
the controller is used for controlling the heating device to heat the heating medium to a specific temperature, controlling the ultrasonic wave generating device to generate ultrasonic waves with specific power, and stopping the heat-ultrasonic wave combined action after specific time so as to carry out heat-ultrasonic wave combined sterilization on the fresh eggs, so that escherichia coli and salmonella on the surfaces and in the contents of the eggs meet the requirements of food safety related standards and protein invariance is kept.
9. The egg content sterilization machine according to claim 8,
the controller controls the heating device to heat the heating medium to a specific temperature of 45-65 ℃;
the controller controls the specific power of the ultrasonic wave generating device to be 600-840W, and the frequency is 40 kHz;
the heat-ultrasonic wave combined action time controlled by the controller is 3-7 min.
10. The egg content sterilization machine according to claim 9,
the controller controls the heating device to heat the heating medium to 62 ℃ of a specific temperature;
the controller controls the specific power of the ultrasonic wave generating device to be 840W and the frequency to be 40 kHz;
the heat-ultrasonic wave combined action time controlled by the controller is 7 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120964477.7U CN214854027U (en) | 2021-05-07 | 2021-05-07 | Egg content sterilization machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120964477.7U CN214854027U (en) | 2021-05-07 | 2021-05-07 | Egg content sterilization machine |
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| CN214854027U true CN214854027U (en) | 2021-11-26 |
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| CN202120964477.7U Active CN214854027U (en) | 2021-05-07 | 2021-05-07 | Egg content sterilization machine |
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2021
- 2021-05-07 CN CN202120964477.7U patent/CN214854027U/en active Active
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