JP2009136852A - Deodorizing and cleaning method for production apparatus for foods or beverages - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a deodorizing and cleaning method by which flavors attached to production apparatuses for foods or beverages can be efficiently removed. <P>SOLUTION: The method for deodorizing and cleaning production apparatuses for foods or beverages includes generating nanobubbles by providing ultrasonic vibration between 1 to 3.5 MHz to a liquid containing microbubbles and then circulating the liquid containing nanobubbles within the production apparatuses, so as to perform deodorizing and cleaning. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a deodorizing and cleaning method for a food or beverage production apparatus.

  In food factories, beverage factories, etc., manufacturing equipment is cleaned when production varieties are switched or when operations are completed.For places where it is difficult to remove and clean piping, tanks, etc., use detergent without disassembling the equipment. CIP cleaning (fixed cleaning) is used for cleaning by flowing. Alkaline detergents and acidic detergents are used as detergents, but in the case of foods and beverages containing various flavors, flavor odors are produced in manufacturing equipment, especially in packings such as pipe connections, and seal members such as O-rings. It is easy to adhere firmly and it is difficult to remove the flavor odor even if these detergents are used. For this reason, a great deal of effort is spent on removing the flavor odor.

  In addition, there are cases where oxidizing agents and surfactants such as hypochlorite, isocyanurate, percarbonate, and perborate are used to improve cleaning efficiency, but removal of foreign substances such as scales is also possible. However, the effect of removing the flavor odor is not sufficient, and the production apparatus may be damaged depending on the state of use. Furthermore, the frequency of switching between production varieties increases due to the improvement in production efficiency and the increase in beverage varieties in the production process, and as a result, the time loss in the CIP process causes the productivity to decrease significantly. Therefore, creation of the deodorizing washing method which can remove a flavor odor efficiently is calculated | required.

  In order to solve such a problem, as a deodorizing cleaning method by CIP using a gas-liquid two-phase flow of liquid and gas, a cleaning liquid is used when bubbles of about several millimeters are interposed in the cleaning liquid and the bubbles come into contact with the packing surface. A method has been proposed in which bubbles are pressed against the packing by the flow of the gas, the flavor component inside the packing is transferred to the bubbles, and the bubbles containing the flavor component are removed into the atmosphere (see Patent Document 1). According to this method, the effect of removing the flavor odor adhering to the packing is improved as compared with the conventional deodorizing cleaning method, but there is room for improvement because the flavor odor remains slightly in some cases.

  By the way, research on microbubbles such as microbubbles and nanobubbles has been actively conducted in recent years. For example, a method of electrolyzing water and applying ultrasonic waves to the generated oxygen to generate nanobubbles having a diameter of about 50 to 500 nm. Is known (see Patent Documents 2 to 4). In these methods, ultrasonic waves having a frequency of 28 kHz are used, but specific examples using ultrasonic waves in a higher frequency region than this are not substantially described. Also, as a method of using nanobubbles, for example, nanobubbles are adsorbed on the interface of dirt components to remove dirt, or nanobubbles are collided with the object surface to cause strong pressure waves to remove dirt on the object surface. However, there is no specific example in which nanobubbles are applied to cleaning of a manufacturing apparatus, and the effect of removing flavor odors has not been studied. Furthermore, microbubbles are mixed into the liquid flowing in the plant, the microbubbles collide with the cleaning target part of the plant, and the high pressure microjet generated when the microbubbles collapse is attached to the cleaning target part. A cleaning method for a plant that removes foreign matters such as scale and rust has been proposed (see Patent Document 5). In this method, nanobubbles are generated by combining electrolysis and ultrasonic vibration in the same manner as in the above-mentioned literature, but the ultrasonic vibration means is not specified and there is no description about the effect of removing flavor odor.

JP 2006-181450 A JP 2003-334548 A JP 2004-121962 A JP 2005-245817 A JP 2007-105667 A

  Accordingly, an object of the present invention is to provide a deodorization cleaning method capable of efficiently removing a flavor odor adhering to a food or beverage production apparatus, a deodorization cleaning mechanism, and a food or beverage production apparatus including the same. And

  The present inventor has examined in detail the application of nanobubbles to apparatus cleaning. As a result, the liquid containing nanobubbles obtained by applying ultrasonic vibrations in a specific high frequency region to the liquid containing microbubbles is used as a manufacturing apparatus for foods or the like. It was found that the flavor odor adhering to the seal member such as packing used in the pipe connecting part of the manufacturing apparatus can be efficiently removed, and the present invention has been completed.

  The present invention provides a food or beverage production apparatus that applies ultrasonic vibration of 1 to 3.5 MHz to a liquid containing microbubbles and circulates the produced liquid containing nanobubbles in a pipe of the production apparatus to perform deodorization cleaning. A deodorizing cleaning method is provided.

The present invention also provides a microbubble generating means for generating microbubbles in the liquid, an ultrasonic oscillating means for applying ultrasonic vibration to the liquid containing the microbubble, and a liquid containing nanobubbles generated by the ultrasonic vibration for deodorizing and cleaning. A deodorizing and cleaning mechanism is provided, in which a vibrator for supplying ultrasonic vibration is a piezoelectric element.
The present invention further provides a food or beverage production apparatus comprising the deodorizing and washing mechanism described above.

In the deodorizing and cleaning method of the present invention, nanobubbles can be generated more easily than in the past in order to impart ultrasonic vibration in a specific high-frequency region to a liquid containing microbubbles. Since the nanobubbles easily come into contact with the object to be deodorized and cavitation hardly occurs, the generated nanobubbles can be effectively used only for cleaning. As a result, it is possible to easily remove the flavor odor that has been difficult to deodorize in the past, and even if the object to be deodorized has a complicated shape, it is a narrow part like a pipe into which a seal member is inserted. However, nanobubbles can reach the spot and deodorizing and cleaning can be performed.
Moreover, according to this invention, the deodorizing washing | cleaning mechanism which can produce | generate such a nano bubble easily, and the manufacturing apparatus of a foodstuff or a drink provided with the same are provided.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the description of the drawings, the same reference numerals are assigned to the same elements.

  The deodorization cleaning method of the food or beverage manufacturing apparatus of the present invention is to deodorize and clean the liquid containing microbubbles by applying ultrasonic vibration of 1 to 3.5 MHz to circulate the liquid containing nanobubbles in the manufacturing apparatus. It is characterized by. Here, in the present specification, microbubbles refer to microbubbles in the micrometer order, and nanobubbles refer to ultrafine bubbles in the nanometer order.

  FIG. 1 is a schematic view showing an embodiment of a deodorization cleaning mechanism applicable to the above-described deodorization cleaning method. The deodorizing and cleaning mechanism 10 includes a microbubble generation unit 1, an ultrasonic oscillation unit 2, and a pipe L2 (supply unit). The microbubble generating means 1 generates a liquid containing microbubbles. Thereafter, the liquid containing the microbubbles is transferred to the ultrasonic wave oscillating means 2 through the pipe L1 connected to the microbubble generating means 1. An ultrasonic oscillator 3 is attached to the ultrasonic oscillating means 2, and the ultrasonic oscillating means 2 imparts ultrasonic vibrations in a specific high frequency region to a liquid containing microbubbles to generate nanobubbles. And the liquid containing a nano bubble is supplied to the to-be-deodorized washing | cleaning objects, such as a manufacturing apparatus of a foodstuff or a drink, by the piping L2 (supply means).

  Examples of the microbubble generating means 1 include a swirling liquid flow method, a static mixer method, an ejector method, a cavitation method, a venturi method, a pressure dissolution method, and the like when liquid flow is involved. When not accompanied, a pore system, a rotation system, a vapor condensation system, an electrolysis system, etc. are illustrated. Among these, the cavitation method and the pressure dissolution method are preferable in that a microbubble having a desired size can be easily generated. For example, when the pressure dissolution method is adopted, microbubbles can be generated in the liquid by pressure-dissolving the gas contained in the storage tank by pumping a gas with a mixing pump. As the gas, for example, an inert gas such as nitrogen or argon, sterilizing air, ozone, or a mixed gas thereof can be used.

  The particle size distribution of the generated microbubbles is preferably 10 to 80 μm, more preferably 10 to 60 μm, and particularly preferably 10 to 50 μm. By setting the particle size of the microbubbles within such a range, it is possible to easily generate nanobubbles having a fine particle size. The particle size of the microbubbles can be measured by a dynamic light scattering method.

Next, ultrasonic vibration of 1 to 3.5 MHz is applied to the liquid containing microbubbles by the ultrasonic oscillating means 2, and the microbubbles are crushed to generate nanobubbles in the liquid. Note that the liquid in which the nanobubbles are generated may contain microbubbles.
The ultrasonic oscillating means 2 is not particularly limited as long as it can oscillate ultrasonic waves in a specific high frequency region, but it is preferable to use a piezoelectric element as an ultrasonic vibrator. As piezoelectric elements, for example, single crystals such as quartz, polymers such as piezoelectric ceramics and polyvinylidene fluoride are known, but in the present invention, piezoelectric ceramics are used to simplify ultrasonic waves in a specific high frequency region. It is preferable in that it can oscillate. As the piezoelectric ceramic, lead zirconate titanate (PZT, Pb (Zi, Ti) O ₃ ) and barium titanate (BaTiO ₃ ) are preferable, and lead zirconate titanate is particularly preferable.

  FIG. 2 shows an example of a drive circuit that drives an ultrasonic transducer. This drive circuit includes a power amplifier 4, a transformer T, a matching unit 5, an ultrasonic transducer 3, and a voltage controlled oscillator 6. It is configured.

  The power amplifying unit 4 includes power transistors Q1 and Q2 connected in series via the primary winding of the transformer T. The power transistors Q <b> 1 and Q <b> 2 amplify the amplitude of the signal from the voltage controlled oscillator 6 and supply the amplified signal to the matching unit 5 through the transformer T. The matching unit 5 includes a coil Lm, which is a matching impedance element, and a capacitor Cm, and supplies a signal from the transformer T to the ultrasonic transducer 3. The resistor R is inserted in series with the ultrasonic transducer 3 and has a low resistance. The current flowing through the resistor R is detected as a current signal. The voltage at one end of the ultrasonic transducer 3 is detected as a voltage signal. The voltage controlled oscillator 6 controls the frequency of the signal of the voltage controlled oscillator 6 according to the detected voltage, and oscillates a desired high frequency ultrasonic wave.

The frequency of the ultrasonic vibration is 1 to 3.5 MHz, preferably more than 1.0 to 3 MHz, and more preferably more than 1.0 to 2.5 MHz. By setting the frequency to 1 MHz or more, a sufficient flavor odor removal effect can be obtained, and it is easy to prevent adverse effects such as erosion on the manufacturing apparatus due to the occurrence of cavitation. On the other hand, by setting the frequency to 3.5 MHz or less, it is easy to ensure the heat resistance and pressure resistance of the cleaning device and the durability of the ultrasonic vibrator.
The vibration frequency can be adjusted, for example, by changing the thickness of the ultrasonic vibrator. Specifically, in the case of PZT, a frequency of 1 to 3.5 MHz is oscillated with a thickness of about 2 to 0.5 mm. be able to. Note that the higher the frequency, the thinner the vibrator.

  The output of the ultrasonic transducer is preferably 5 to 50 W, and particularly preferably 15 to 25 W. If the output is too low, the required amplitude tends to be difficult to obtain, and if it is too high, the piezoelectric element tends to be damaged.

  The particle size distribution of the generated nanobubbles is preferably 3 to 3000 nm, more preferably 10 to 500 nm, and particularly preferably 10 to 200 nm. In this state, it becomes a transparent liquid in appearance. Note that the particle size of the nanobubbles can be measured by a dynamic light scattering method.

  Since the object of deodorizing and washing is a food or beverage production apparatus, water such as ion exchange water, tap water, and well water is preferably used as the liquid. Further, the liquid may contain at least one of an acidic cleaning agent and an alkaline cleaning agent. Although the addition time of these cleaning agents can be determined as appropriate, it is preferably added after the generation of nanobubbles from the viewpoint of obtaining a uniform dispersion state. Acidic cleaning agents are effective in removing foreign matters such as scales, while alkaline cleaning agents are effective in removing flavor odors. In the present invention, it is particularly preferable to use an alkaline detergent and an acidic detergent in combination. In this case, it is preferable to add an acidic cleaning agent to the liquid containing nanobubbles and deodorize and wash it, then newly prepare a liquid containing nanobubbles, add an alkaline cleaning agent thereto, and deodorize and wash. Moreover, when a low foaming chlorine additive is added to the alkaline cleaner, the deodorizing and cleaning effect is further improved.

Although the density | concentration of each cleaning agent can be determined suitably, 0.1-5 mass% is preferable on the basis of the total mass of a liquid, and 0.5-2.0 mass% is especially preferable. If the concentration is too low, the deodorizing and cleaning effect tends to be insufficient. On the other hand, if the concentration is too high, the production apparatus may be damaged due to corrosion or the like. The pH (25 ° C.) of the liquid to which the acidic detergent is added is preferably 1.0 to 4.0, and the pH (25 ° C.) of the liquid to which the alkaline detergent is added is preferably 10 to 13.5.
Examples of the acidic cleaning agent include nitric acid and phosphoric acid, and examples of the alkaline cleaning agent include hypochlorous acid. These detergents can be obtained commercially. Examples of acidic detergents include Ecline AWA, Ecrine 11, Ecline 12 LL, Ecrine 60, Ecrine 61, Agit 10 (above, trade names, Rikkyo Kyosan Co., Ltd.), and alkaline detergents include eccrine CP-2,8, eccrine CP-9, eccrine 110 F, eccrine 120, eccrine 130 MP, eccrine 180 (or more, Product name, manufactured by Riko Co., Ltd.).

  Furthermore, additives such as a low foaming chlorine-based additive may be added to the liquid, and examples thereof include TA-100 and TA-82 (above, trade names, manufactured by Riko Co., Ltd.). .

Next, the liquid containing nanobubbles is supplied to a food or beverage manufacturing apparatus (deodorized cleaning object) via the pipe L2 (supplying unit) of the deodorizing cleaning mechanism.
FIG. 3 is a schematic view showing an embodiment of the food or beverage production apparatus of the present invention having the above-described deodorizing and cleaning mechanism. The food or beverage manufacturing apparatus 100 (FIG. 3) is connected to the deodorizing and cleaning mechanism 10 via a pipe L2. The manufacturing apparatus 100 includes a pipe L3 for circulating the recovered liquid again into the manufacturing apparatus, and a pipe L4 for discharging the recovered liquid having nanobubbles out of the system.
Examples of the manufacturing apparatus 100 include a stirring tank for manufacturing a food or beverage and a filling machine connected to the stirring tank through a pipe for packing a food or beverage. . Further, in the manufacturing apparatus 100, seal members such as packing and O-rings are fitted and inserted into the connecting portions between the stirring tank and the pipe, the filling machine, the pipe, and the pipes.

  It is preferable that the liquid containing nanobubbles is repeatedly circulated in the manufacturing apparatus 100 through the pipe L3. In addition, after the liquid containing the collected nanobubbles is supplied to the microbubble generating unit 1 to generate the microbubbles again in the liquid, the microbubbles are supplied to the ultrasonic oscillation unit 2 via the pipe L1 to generate the nanobubbles again. You may supply the liquid containing a nano bubble to the manufacturing apparatus 100 via the piping L2. Further, the collected liquid containing nanobubbles is discharged out of the system through the pipe L4, and a liquid containing nanobubbles is newly prepared by the microbubble generating means 1 and the ultrasonic wave oscillating means 2 (deodorizing and cleaning mechanism 10). It may be supplied to the manufacturing apparatus 100 via

The circulation time of the liquid containing nanobubbles is not uniform depending on the capacity of the production apparatus and piping, but is preferably 30 to 180 minutes, and particularly preferably 40 to 60 minutes. Further, the circulation temperature of the liquid containing nanobubbles is preferably not higher than the boiling point of the liquid to be used, particularly preferably from room temperature to 80 ° C.
The circulation flow rate of the liquid containing nanobubbles can be determined as appropriate depending on the capacity of the manufacturing apparatus and piping. For example, when the capacity of the deodorized cleaning product is 10 L, 8 to 20 L / min is preferable, and 10 to 15 L / min. min is preferred.

Moreover, when an acidic cleaning agent and / or an alkaline cleaning agent is used for the deodorizing cleaning of the manufacturing apparatus 100, it is preferable to neutralize the system after the deodorizing cleaning with each cleaning agent. Examples of the neutralization method include a method of circulating a liquid containing nanobubbles in the production apparatus that contains an alkaline cleaner equivalent to the acidic cleaner after deodorizing and cleaning with the acidic cleaner. In addition, after deodorizing and cleaning with an alkaline cleaner, an acid cleaner equivalent to the alkaline cleaner is used.
Next, it is preferable that water containing nanobubbles is prepared by the microbubble generating means 1 and the ultrasonic oscillating means 2 (deodorizing and cleaning mechanism 10), and this water is circulated and washed to the manufacturing apparatus 100 via the pipe L2. Further, it is preferable to air blow after washing the system with water if necessary.

  Although the deodorization cleaning of the present invention is carried out by such a process, the cleaning method using the ultrafine bubbles generated in the high frequency region of 1.0 to 3.5 MHz is higher in the deodorizing effect than the low frequency region of less than 500 kHz. Is obtained. This is because in the high frequency region, the standing waves are denser than in the low frequency region, and as a result, the microbubbles dispersed in the liquid can be rapidly converted into nanobubbles, and more minute than the low frequency region. This is presumably due to the ability to generate bubbles. Therefore, even if the object to be deodorized has a complicated shape, or even in a narrow space such as a pipe into which a seal member is inserted, ultrafine bubbles can reach and be deodorized and cleaned. .

  Examples of the food provided for production in the present invention include gel foods such as liquid foods and retort foods. Examples of the beverage include tea-based beverages such as black tea, sports beverages, isotonic beverages, and non-tea-based beverages such as near water. In the present invention, foods or beverages containing citrus flavors such as muscat and grapefruit are preferably used, and these flavor odors can be effectively removed.

Example 1
A pipe of a beverage production apparatus 100 having the same apparatus configuration as that shown in FIG. 3 was used as a test object, and this was flavored and deodorized and washed according to the following procedure.

1) Flavoring A muscat flavored beverage (trade name; Helcia Water Muscat Flavor, manufactured by Kao Co., Ltd.) 14 kg was put into a 20 L buffer tank, and this was put into a pipe (total capacity 10 L) of the manufacturing apparatus at room temperature at 8 L / The pipe was filled at a flow rate of min. Thereafter, the beverage was collected by circulating 36 times for 45 minutes. Subsequently, 43 L of pure water was supplied to the pipe and recovered.

2) Acid cleaning (pH (25 ° C) 1.0)
20 L of pure water was put into the buffer tank, and this was supplied to the pipe at a flow rate of 8 L / min to fill the pipe. Next, microbubbles are generated by a pressure dissolution method in a state where pure water is circulated in the pipe, and then the piezoelectric element (PZT, PZT, Nanobubbles were generated by applying ultrasonic vibration from a thickness of 0.88 mm. Next, after adding 2% by mass of an acidic detergent (Ecrine No. 60 nitric acid, manufactured by Riko Kyosan Co., Ltd.) to pure water containing nanobubbles, it was collected by circulating 36 times for 45 minutes.

3) Neutralization / Rinse After acid washing, 0.4L of neutralizing alkaline agent (trade name; Ecclin 110 FF, manufactured by Riko Kyosan Co., Ltd.) equivalent to the acidic detergent is put into the buffer tank and supplied to the piping. The pipe was filled and circulated. Then, after the neutralization status was confirmed, it was collected. Subsequently, 43 L of pure water was supplied to the pipe and recovered.

4) Alkaline washing (pH (25 ° C) 13.0)
20 L of pure water was put into the buffer tank, and this was supplied to the pipe at a flow rate of 8 L / min to fill the pipe. Next, microbubbles are generated by a pressure dissolution method in a state where pure water is circulated in the pipe, and then the piezoelectric element (PZT, PZT, Nanobubbles were generated by applying ultrasonic vibration from a thickness of 0.88 mm. Next, 2% by mass of alkaline detergent (Ecline 110 FF, manufactured by Riko Kyosan Co., Ltd.) in pure water containing nanobubbles and 0.7 mass of chlorinated alkaline agent (TA-100, manufactured by Riko Kyosan Co., Ltd.) as additives % Was added and then recovered by circulating 36 times for 45 minutes.

5) Neutralization / Rinse After alkaline cleaning, 0.4L of neutralizing acid agent equivalent to the alkaline cleaning agent (trade name; Eclin 12 No. LL, manufactured by Riko Kyosan Co., Ltd.) is charged into the buffer tank and supplied to the piping. The pipe was filled and circulated. Then, after the neutralization status was confirmed, it was collected. Subsequently, 43 L of pure water was supplied to the pipe and recovered.

6) Pure water circulation cleaning At 25 ° C., 20 L of pure water was put into the buffer tank, and this was supplied to the pipe at a flow rate of 8 L / min to fill the inside of the pipe. Next, after pure water is circulated in the pipe, microbubbles are generated by a pressure dissolution method, and then ultrasonic waves are generated from a piezoelectric element (PZT, thickness 0.88 mm) under conditions of a frequency of 2.4 MHz and an output of 20 W. Vibration was applied to generate nanobubbles. Subsequently, the pure water containing nanobubbles was collected by circulating 36 times for 45 minutes.

7) Pure water one-way cleaning 20 L of pure water was put into a buffer tank, and this was supplied to the pipe at a flow rate of 8 L / min to charge the inside of the pipe. Next, microbubbles are generated by a pressure dissolution method in a state where pure water is circulated in the pipe, and then the piezoelectric element (PZT, PZT, Nanobubbles were generated by applying ultrasonic vibration from a thickness of 0.88 mm. Subsequently, the pure water containing nanobubbles was circulated once and collected.

8) Blow The inside of the pipe was air blown for 15 minutes, and the cleaning water was sampled.

(Example 2)
A 100 mL glass beaker was flavored with 20 mL of a 20-fold diluted product of Muscat flavor. Next, ultrasonic vibration with a frequency of 1.0 MHz is applied from a piezoelectric element (PZT, thickness 2.04 mm) to a pure water cleaning liquid containing micro-nano bubbles to generate nano bubbles, and a glass beaker is made twice with 100 mL of pure water containing nano bubbles. After the replacement cleaning, the cleaning water was sampled.

(Example 3)
Cleaning was performed by the same method as in Example 2 except that ultrasonic vibration with a frequency of 3.0 MHz was applied from a piezoelectric element (PZT, thickness 0.7 mm), and the cleaning water was sampled.

Example 4
Cleaning was performed by the same method as in Example 2 except that ultrasonic vibration with a frequency of 3.5 MHz was applied from a piezoelectric element (PZT, thickness 0.57 mm), and the cleaning water was sampled.

(Example 5)
Deodorizing cleaning was performed in the same manner as in Example 1 except that pure water circulation cleaning was performed using 80 ° C. pure water, and the cleaning water was sampled.

(Example 6)
Deodorization cleaning was performed in the same manner as in Example 1 except that acid cleaning and alkali cleaning were not performed, and cleaning water was sampled.

(Comparative Example 1)
In steps 2), 4), 6) and 7) in Example 1, ultrasonic vibration was applied to pure water containing microbubbles from a piezoelectric element (PZT, thickness 0.88 mm) under the conditions of a frequency of 2.4 MHz and an output of 20 W. Deodorization cleaning was performed in the same manner as in Example 1 except that no cleaning was performed, and cleaning water was sampled.

(Comparative Example 2)
Cleaning was carried out in the same manner as in Example 2 except that a piezoelectric element (frequency adjusted by sandwiching PZT having a thickness of 2.0 mm with metal) was used for ultrasonic vibration with a frequency of 50 kHz, and cleaning water was sampled.

(Comparative Example 3)
Cleaning was performed in the same manner as in Example 2 except that a piezoelectric element (PZT, thickness 4.2 mm) was used for ultrasonic vibration with a frequency of 500 kHz, and cleaning water was sampled.

(sensory evaluation)
About the wash water sampled in each Example and the comparative example, the presence or absence of the flavor odor was evaluated on the following reference | standard by three panelists. The results of Examples 1, 5, 6 and Comparative Example 1 are shown in Table 1, and the results of Examples 2 to 4 and Comparative Examples 2 to 3 are shown in Table 2.

(Evaluation criteria)
A: A flavor odor is not felt.
B: A slight flavor odor is felt.
C: A slight flavor odor is felt.
D: A flavor odor is considerably felt.
E: A strong flavor odor is felt.

  As is clear from the results in Tables 1 and 2, it was confirmed that a high deodorizing cleaning effect was realized by using a liquid containing nanobubbles generated by applying ultrasonic vibrations in a specific high frequency region.

It is a mimetic diagram showing one embodiment of a deodorizing washing mechanism concerning the present invention. It is a schematic diagram which shows an example of the drive circuit which drives the ultrasonic transducer | vibrator which concerns on this invention. It is a schematic diagram which shows one Embodiment of the manufacturing apparatus of a foodstuff or a drink which comprises the deodorizing washing | cleaning mechanism which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Microbubble production | generation means 2 Ultrasonic oscillation means 3 Ultrasonic vibrator 4 Power amplification part 5 Matching part 6 Voltage control oscillation 10 Deodorizing washing mechanism 100 Manufacturing apparatus Cm Coil Lm Capacitor L1-L4 Piping Q1, Q2 Power transistor R Resistance T Trance

Claims (9)

  A deodorizing and cleaning method for a food or beverage manufacturing apparatus, which applies ultrasonic vibration of 1 to 3.5 MHz to a liquid including microbubbles and circulates the generated liquid containing nanobubbles in the manufacturing apparatus to perform deodorization cleaning.   The deodorizing and cleaning method according to claim 1, wherein ultrasonic vibration is applied by oscillation of a piezoelectric element.   The deodorizing cleaning method according to claim 2, wherein the piezoelectric element is a piezoelectric ceramic.   The deodorizing and cleaning method according to claim 3, wherein the piezoelectric ceramic is lead zirconate titanate.   The deodorizing cleaning method according to any one of claims 1 to 4, wherein the liquid contains at least one of an acidic cleaning agent and an alkaline cleaning agent.   The deodorizing and cleaning method according to claim 5, wherein the deodorizing and cleaning is performed with a liquid containing an acidic cleaning agent and nanobubbles, and then deodorized and cleaned with a liquid including an alkaline cleaning liquid and nanobubbles.   The deodorizing cleaning method according to any one of claims 1 to 6, wherein the food or beverage contains citrus fruits. Microbubble generating means for generating microbubbles in the liquid;
An ultrasonic oscillation means for applying ultrasonic vibration to a liquid containing microbubbles;
A deodorizing and cleaning mechanism, comprising: a supply unit that supplies a liquid containing nanobubbles generated by ultrasonic vibration to a deodorized cleaning object, and the vibrator that applies the ultrasonic vibration is a piezoelectric element.   A food or beverage production apparatus comprising the deodorizing and cleaning mechanism according to claim 8.

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