JPH02211855A - Sterilization of liquid by microwave and equipment therefor - Google Patents
Sterilization of liquid by microwave and equipment thereforInfo
- Publication number
- JPH02211855A JPH02211855A JP3222889A JP3222889A JPH02211855A JP H02211855 A JPH02211855 A JP H02211855A JP 3222889 A JP3222889 A JP 3222889A JP 3222889 A JP3222889 A JP 3222889A JP H02211855 A JPH02211855 A JP H02211855A
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- microwave
- sterilization
- food
- waveguide
- Prior art date
- 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.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 43
- 238000004659 sterilization and disinfection Methods 0.000 title abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000005684 electric field Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000004809 Teflon Substances 0.000 abstract description 7
- 229920006362 Teflon® Polymers 0.000 abstract description 7
- 239000000498 cooling water Substances 0.000 abstract description 7
- 235000021056 liquid food Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000019992 sake Nutrition 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 23
- 241000894006 Bacteria Species 0.000 description 13
- 238000010586 diagram Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 238000012545 processing Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000013142 basic testing Methods 0.000 description 3
- 230000001678 irradiating effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
[産業上の利用分野]
この発明は、食品が有する特有の味、香り、風味等を損
なわずに、液体食品を殺菌する方法及びその装置に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method and an apparatus for sterilizing liquid foods without impairing the unique taste, aroma, flavor, etc. of the foods.
[従来の技術]
従来、液体食品の殺菌は、バッチ式やプレート式等の熱
交換殺菌装置が一般に使用されるが、加熱水蒸気を強制
的に吹き込む等の方法もある。[Prior Art] Conventionally, heat exchange sterilizers such as batch type and plate type are generally used to sterilize liquid foods, but there are also methods such as forced injection of heated steam.
[9!明が解決しようとする課M]
しかしながら、従来の加熱殺菌方法にあっては、加熱時
間が数分から数十分と長いため、食品が有する本来の味
、香り、風味等の成分が分解して失われてしまいがちで
あるという問題点があった。[9! Problem M that Akira is trying to solve] However, in conventional heat sterilization methods, the heating time is long, ranging from several minutes to several tens of minutes, so the ingredients such as the original taste, aroma, flavor, etc. of the food are degraded. The problem is that it tends to get lost.
本発明は上記の問題点に鑑みてなされたものであり、そ
の目的とするところは、食品が有する本来の味、香り、
風味等を保持したまま殺菌することが可能な液体食品を
殺菌する方法及び装置を提供することにある。The present invention has been made in view of the above-mentioned problems, and its purpose is to improve the original taste, aroma, and taste of foods.
To provide a method and device for sterilizing liquid food, which can sterilize while retaining flavor and the like.
[課題を解決するための手段]
本発明は上記の目的を達成させるため、マイクロ波照射
による急速加熱と加熱後の急速冷却とを交互に繰り返し
、液体を低温状態のまま短時間に殺菌することを特徴と
したものである。また、マイクロ波を発生させるマイク
ロ波発振器と、マイクロ波発振器に装着した導波管と、
マイクロ波電界中にあって誘電体損失が小さく且つ加熱
されにくい管を導波管内に貫通させると共に、導波管を
出た管を冷却する冷却器を備えた殺菌装置とを有し、管
内を流れる液体に導波管を介してマイクロ波を照射し、
その後、冷却器により冷却される急熱急冷を繰り返すこ
とを特徴とするものである。[Means for Solving the Problems] In order to achieve the above object, the present invention alternately repeats rapid heating by microwave irradiation and rapid cooling after heating to sterilize the liquid in a short time while keeping it in a low temperature state. It is characterized by Also, a microwave oscillator that generates microwaves, a waveguide attached to the microwave oscillator,
It has a sterilizer that has a tube that has a small dielectric loss and is not easily heated in a microwave electric field and is equipped with a cooler that penetrates the waveguide and cools the tube that exits the waveguide. Irradiating the flowing liquid with microwaves via a waveguide,
After that, rapid heating and cooling are repeated using a cooler.
[作用]
上記のような構成とした液体食品を殺菌する方法及び装
置により、液体食品は内部から急速に昇温されその後急
速冷却される。この昇温冷却を繰り返すことにより、食
品内の微生物の環境を著しく変化させ、短時間に殺菌す
ることが可能となる。[Function] By the method and apparatus for sterilizing liquid food configured as described above, the temperature of the liquid food is rapidly raised from the inside and then rapidly cooled. By repeating this heating and cooling process, the environment of microorganisms within the food can be significantly changed, making it possible to sterilize the food in a short period of time.
[実施例]
以下、本発明に係るマイクロ波による液体殺菌方法の一
実施例である、マイクロ波による清酒(火傷rs)の殺
菌基礎試験について説明する。[Example] Hereinafter, a basic test for sterilizing sake (burn rs) using microwaves, which is an example of the liquid sterilization method using microwaves according to the present invention, will be described.
火落菌は、アルコール濃度が15〜20%でも増殖する
乳酸菌の一種であり、清酒中にあって白濁、増成、変香
味をもたらす有害菌である。Hi-Ochibacterium is a type of lactic acid bacteria that proliferates even at alcohol concentrations of 15 to 20%, and is a harmful bacterium that causes cloudiness, growth, and strange flavors in sake.
工、はじめに
第7図に示すように、通常の清酒は、瓶詰までに「火入
れ」と呼ばれる加熱殺菌(65〜70℃、3分)を2回
行い、火落菌を完全に殺菌して常温で流通されている。Introduction: As shown in Figure 7, ordinary sake is heated and sterilized twice (65-70℃, 3 minutes), called ``hiire'', before bottling to completely sterilize the hiochi bacteria and store it at room temperature. It is being distributed.
しかしながら、長時間の「火入れ」は、同時に絞り立で
の香り・風味をも失わせることとなる。However, "pasting" for a long time also causes the aroma and flavor of the squeezed product to be lost.
一方、最近、グルメ志向派の嗜好傾向が強い生酒は、
「火入れ」をせずに絞りたての香り・風味を保ったまま
瓶詰して出荷し、更に低温流通させるため、かなりのコ
ストがかかる。このため、清酒メーカーには、低温で殺
菌することにより香り・風味を保ち、その状態のまま常
温で流通させたいという要望がある。On the other hand, Namazake has recently become a popular choice for gourmets.
The product is bottled and shipped without ``pastoring,'' preserving its freshly squeezed aroma and flavor, and then distributed at a lower temperature, which incurs considerable costs. For this reason, there is a desire among sake manufacturers to preserve the aroma and flavor by sterilizing sake at low temperatures and to distribute it in that state at room temperature.
そこで、マイクロ波による液体殺菌方法の清酒への適用
の可能性を探る基礎試験を実施した。その結果、二種類
の試験装置を用いた加熱段rM(温度=63〜65℃9
時間:1.0〜3.8秒)により、火落菌を完全に殺菌
できることが確認できた。Therefore, we conducted a basic test to explore the possibility of applying the liquid sterilization method using microwaves to sake. As a result, the heating stage rM (temperature = 63-65℃ 9
time: 1.0 to 3.8 seconds), it was confirmed that Hiochi bacteria could be completely sterilized.
なお、マイクロ波(極超短波)加熱とは、マイクロ波の
エネルギーを食品の成分(主として水)の分子運動に変
えさせ、瞬間的に食品の内外層各部の温度を上昇させる
方法である
II、 試験方法
(1)試験装置
第4図に試験装置を示す。Microwave (ultra short wave) heating is a method of converting microwave energy into molecular motion of food components (mainly water) to instantly raise the temperature of each part of the inner and outer layers of the food. Method (1) Test apparatus Figure 4 shows the test apparatus.
a、急熱急冷型マイクロ波殺菌試験装置第4図(a)に
示す試験装置は、マイクロ波発振器(最大出力1.5k
W)1の導波管2の先端部に、導波管2の軸方向と直交
するようにテフロン管3(内径4φ。a. Rapid heating and cooling type microwave sterilization test device The test device shown in Fig.
W) At the tip of the waveguide 2 of 1, a Teflon tube 3 (inner diameter 4φ) is placed perpendicular to the axial direction of the waveguide 2.
肉厚1mm、長さ55ma+)を5本貫通させたもので
ある。Five pieces (thickness: 1 mm, length: 55 ma+) are penetrated.
このテフロン管3のそれぞれの出口部には、内部を冷却
水が循環している冷却器4が取り付けられている。そし
て、試料(清酒)Sは定量ポンプ5によりテフロン管3
へと送り込まれる。A cooler 4 in which cooling water is circulated is attached to each outlet of the Teflon tube 3. Then, the sample (sake) S is transferred to a Teflon tube 3 by a metering pump 5.
sent to.
導波管2内のテフロン管3を通過中の試料Sは、マイク
ロ波発振器lから発振されたマイクロ波の照射により急
速に加熱される。加熱された試料Sは、導波管2を出た
直後に冷却器4を通り冷却水により急速に冷却される。The sample S passing through the Teflon tube 3 in the waveguide 2 is rapidly heated by the microwave irradiation generated by the microwave oscillator l. Immediately after leaving the waveguide 2, the heated sample S passes through a cooler 4 and is rapidly cooled by cooling water.
そして、試料Sは急熱急冷を5回繰り返して送出される
。Then, the sample S is sent out after repeating rapid heating and cooling five times.
この装置は、火落菌の環境温度を急激に変化させて殺菌
する効果をねらいとする。This device aims to sterilize Hiochi bacteria by rapidly changing the environmental temperature.
なお、冷却器4を通過する前後のテフロン管3には熱電
封子Cが取り付けられており、熱電封子Cに接続された
レコーダーRにより温度変化が記録される。A thermoelectric seal C is attached to the Teflon tube 3 before and after passing through the cooler 4, and a recorder R connected to the thermoelectric seal C records temperature changes.
b、スパイラル型マイクロ波殺菌試験装置第4図(b)
に示す試験装置は、第4図(a)に示す試験装置のテフ
ロン管3の代わりにスパイラル型のテフロン管8(内径
4φ、肉厚1++m、長さ1.5+m)を、導波管2内
に配置したものである。この装置は、マイクロ波を比較
的長く試料Sに照射し、温度上昇により殺菌することを
ねらいとする。b. Spiral type microwave sterilization test device Figure 4 (b)
The test device shown in FIG. It was placed in This device aims to sterilize the sample S by irradiating the sample S with microwaves for a relatively long time and increasing the temperature.
(2)殺菌試験 第1表に殺菌試験の概要を示す。(2) Sterilization test Table 1 shows an overview of the sterilization test.
a、試料の調整
試料Sは、原酒(アルコール温度20%)に純水を加え
て市販の清酒と同じアルコール濃度(16%)としたも
のに火落菌を添加し、欠落1滴度を103個/−程度に
調整して試験に供した。a. Sample preparation Sample S was made by adding pure water to unprocessed sake (alcohol temperature 20%) to give the same alcohol concentration (16%) as commercially available sake, and adding hiochi bacteria to obtain 103 missing drops. It was adjusted to about /- and used for the test.
b、試験操作
急熱急冷型マイクロ波殺菌試験装置は、マイクロ波出力
を一定(1,5kW)とし、定Iポンプ5で試料Sの流
量を変えることにより、殺菌温度(最高到達温度)を調
整した。b. Test operation The rapid heating and cooling type microwave sterilization test device keeps the microwave output constant (1.5 kW) and adjusts the sterilization temperature (maximum temperature reached) by changing the flow rate of the sample S with the constant I pump 5. did.
一方、スパイラル型マイクロ波殺菌試験装置は、試料S
の流量を一定(300mf/分)とし、マイクロ波出力
を変更することにより殺菌温度を調整した。On the other hand, the spiral type microwave sterilization test device
The sterilization temperature was adjusted by keeping the flow rate constant (300 mf/min) and changing the microwave output.
C1温度設定
試料Sの昇温状況は、試験装置の各所に取り付けた熱電
対TCで計測し、各条件毎に温度が定常状態に達した時
点で試料Sを採取し、欠落菌数を測定した。また、その
時の最高到達温度を殺菌温度とした。C1 temperature setting The temperature increase status of the sample S was measured with thermocouples TC attached to various parts of the test equipment, and when the temperature reached a steady state for each condition, the sample S was collected and the number of missing bacteria was measured. . Furthermore, the highest temperature reached at that time was defined as the sterilization temperature.
d、菌数測定
(財)日本醸造協会の火落菌検出培地(31培地)を用
いた寒天平板培養法により、30°Cで7〜10日間培
ll後コロニーを計数した。d. Bacterial count measurement Colonies were counted after culturing at 30° C. for 7 to 10 days using the agar plate culture method using Hiochi Bacteria Detection Medium (31 Medium) from Japan Brewing Association.
11■、試験結果
(1)二種類のマイクロ波殺菌試験装置を通過する際の
試料Sの温度の経時変化は、第5図のようになった。11. Test results (1) The temperature change over time of sample S when passing through two types of microwave sterilization test devices was as shown in FIG.
第5図(a)に示す急熱急冷型の試験装置の場合は、最
初の導波管2を通過する時点で最高温度に達し、その後
、冷却器4で急冷され、導波管2を通過する度に昇温す
るというパターンを縁り返したが、昇温幅は次第に減少
した。In the case of the rapid heating/quenching type test device shown in FIG. Although the pattern of increasing the temperature each time the temperature increased, the width of the temperature increase gradually decreased.
第5図(b)に示すスパイラルをの試験装置の場合は、
導波管2を3.8秒で通過し、導波管2の出口で最高温
度を示す、導波管2を通過後は冷却器4で急冷される。In the case of the spiral test device shown in Figure 5(b),
It passes through the waveguide 2 in 3.8 seconds and reaches its maximum temperature at the exit of the waveguide 2. After passing through the waveguide 2, it is rapidly cooled in the cooler 4.
(2)加熱効率
第2表に示すように、マイクロ波殺菌を清酒に適用した
場合の加熱効率は50%程度であった。(2) Heating efficiency As shown in Table 2, the heating efficiency when microwave sterilization was applied to sake was about 50%.
急熱急冷型の試験装置に比べて、マイクロ波照射時間が
比較的長いスパイラル型の試験装置の方がやや加熱効率
はよかった。Compared to the rapid heating and cooling type testing equipment, the spiral type testing equipment, which requires a relatively long microwave irradiation time, had slightly better heating efficiency.
(3)殺菌効率
第6r2及び第3表に、マイクロ波殺菌の温度と火落菌
生存率との関係を示す。(3) Sterilization efficiency Table 6r2 and Table 3 show the relationship between microwave sterilization temperature and hiochi bacteria survival rate.
a、急熱急冷型マイクロ波!111においては、最高到
達温度50℃までは殺菌効果が認められず、56℃あた
りから殺菌され始め63℃で完全にjJ2菌された。a.Rapid heating and cooling type microwave! In No. 111, no bactericidal effect was observed up to the maximum temperature of 50°C, and sterilization started around 56°C, and jJ2 bacteria were completely killed at 63°C.
この場合、試料8が導波管2を通過する時間は1.0秒
程度である。In this case, the time it takes for the sample 8 to pass through the waveguide 2 is about 1.0 seconds.
b、スパイラル型マイクロ波殺菌においては、最高到達
温度55℃から殺菌効果が認められ65℃で完全に殺菌
された。この場合、試料Sの導波管通過時間は3.8秒
である。b. In spiral type microwave sterilization, the sterilization effect was observed from the maximum temperature reached at 55°C, and complete sterilization was achieved at 65°C. In this case, the time the sample S passes through the waveguide is 3.8 seconds.
■、考察
上記基礎試験の結果から、マイクロifI!j!2rl
iには以下の効果が認められる。■, Discussion From the results of the basic test above, Micro ifI! j! 2rl
i has the following effects.
(1)殺菌効果
a、熱効果
試料3へのマイクロ波照射により、液体と同時に国体も
均一な温度で内部加熱される。(1) Sterilization effect a, thermal effect By irradiating the sample 3 with microwaves, both the liquid and the body are internally heated to a uniform temperature.
b、変成効果
細菌を構成する生体高分子の極性基・イオン等が電界作
用により激しく振動を受け、国体の蛋白質や核酸が変成
する。b. Metamorphism effect The polar groups, ions, etc. of the biopolymers that make up the bacteria are violently vibrated by the action of an electric field, and the proteins and nucleic acids of the body are denatured.
今回の試験において、清酒の火落菌は加熱温度63〜6
5℃で殺菌され、従来の殺菌方法の「火入れJ温度(6
5〜70℃)と比べて大幅な温度差は認められなかった
。しかし、殺菌に要した時間は、従来と比べて数十分の
−から口数十分の−と極めて短時間で完全殺菌を達成す
ることができ、清酒へのマイクロ波による液体殺菌の適
用の有効性が確認された。In this test, the heating temperature of sake hiochi bacteria was 63 to 6.
It is sterilized at 5℃, and the conventional sterilization method "Pasteurization J temperature (6℃)"
5 to 70°C), no significant temperature difference was observed. However, complete sterilization can be achieved in an extremely short time compared to conventional methods, from several tens of minutes to several tens of minutes, demonstrating the effectiveness of liquid sterilization using microwaves for sake. was confirmed.
(2)品質評価
今回は官能検査等の品質評価は実施しなかったが、瞬間
的に食品の内外層各部の温度を上昇させることができる
マイクロ波加熱により昇温時間が極めて短時間であるた
め、品質劣化は生じていないと考えられる。(2) Quality evaluation Although we did not conduct quality evaluations such as sensory tests this time, the heating time is extremely short due to microwave heating, which can instantly raise the temperature of each part of the inner and outer layers of the food. It is thought that no quality deterioration has occurred.
<3>yI済性
マイクロ波による液体BrIJの加熱効力は、50%程
度と通常の石油ボイラ等と比べて高くはなく、従来の殺
菌方法の「火入れ」工程を全てマイクロ波による液体殺
菌に置き換えるには、装置自体も大型化し経済的利点は
大きくはないと思われる。<3> The heating effect of liquid BrIJ using microwaves is about 50%, which is not as high as that of ordinary oil boilers, etc., and the "burning" step of conventional sterilization methods is completely replaced with liquid sterilization using microwaves. In this case, the equipment itself becomes large and the economic advantage is not considered to be significant.
しかしながら、マイクロ波による液体殺菌は温度制御が
容易であると共に加熱による品質劣化が少ないこと等か
ら、原酒の絞りたての香り・風味を重視する高級清酒等
への適用がとりわけ有効であると考えられる。However, since liquid sterilization using microwaves is easy to control temperature and there is little quality deterioration due to heating, we believe that it is particularly effective for application to high-quality sake, etc., where the aroma and flavor of freshly squeezed sake is important. It will be done.
次に、マイクロ波による液体殺菌装置の一実施例を第1
図〜第3図に示す。Next, a first example of a liquid sterilization device using microwaves will be described.
It is shown in Figs.
第1図の殺菌装置lOは、導波管11に貫通させた複数
本の管12と、容管12に接続された処理液冷却コイル
13と、処理液冷却コイル13を内包する冷却器14と
を備えている。The sterilizer IO shown in FIG. 1 includes a plurality of pipes 12 passed through a waveguide 11, a processing liquid cooling coil 13 connected to the container pipe 12, and a cooler 14 containing the processing liquid cooling coil 13. It is equipped with
管12は、マイクロ波電界中にあって誘電体損失が少な
く且つ加熱されにくいものが適しており、−例としてテ
フロン管が用いられる。容管12は、スパイラル状に形
成された処理液冷却コイル13により連結されており、
連続する一本の通路を形成している。この通路の両端は
未処理液人口15と処理液出口16とされている。The tube 12 is suitably one that has low dielectric loss and is not easily heated in a microwave electric field; for example, a Teflon tube is used. The container tubes 12 are connected by a processing liquid cooling coil 13 formed in a spiral shape.
It forms a continuous passage. Both ends of this passage are defined as an untreated liquid outlet 15 and a treated liquid outlet 16.
第2図、第3図にマイクロ波による液体殺菌システムを
示す、殺菌装置lOは、マイクロ波発振器17にマイク
ロ波チューナー18を介して接続された導波管11の先
端に取り付けられている。マイクロ波発振器17はスラ
イダック19を介して電源ACに接続されている。そし
て、殺菌装置10の未処理液人口15と処理液出口16
は、それぞれ未処理液タンク20及び処理液タンク21
に接続されている。また、未処理液タンク20には未処
理液を殺菌装置10へと送出する定量ポンプ22が設け
られている。A sterilizer lO, which shows a liquid sterilization system using microwaves in FIGS. 2 and 3, is attached to the tip of a waveguide 11 connected to a microwave oscillator 17 via a microwave tuner 18. The microwave oscillator 17 is connected to a power supply AC via a slider 19. Then, the untreated liquid population 15 and the treated liquid outlet 16 of the sterilizer 10
are an untreated liquid tank 20 and a treated liquid tank 21, respectively.
It is connected to the. Further, the untreated liquid tank 20 is provided with a metering pump 22 that sends the untreated liquid to the sterilizer 10.
冷却器14内部には、冷却水人口14aから取り入れら
れ冷却水出口14bから送出される冷却水が循環してお
り、配設された処理液冷却コイル13を冷却している。Cooling water taken in from the cooling water outlet 14a and sent out from the cooling water outlet 14b circulates inside the cooler 14, and cools the disposed processing liquid cooling coil 13.
殺菌装置10へと送られ、導波管11内の管12を通過
中の未処理液(例えば清酒)は、マイクロ波発振器17
から発振されたマイクロ波の照射により瞬間的に昇温さ
れる。昇温された未処理液は、導波管11を出た直後に
処理液冷却コイル13に送られ、冷却器14内の冷却水
により急速に冷却される。そして、処理液は未処理液人
口15から処理液出口16へと送られる間に急熱急冷を
繰り返すことになる。The untreated liquid (for example, sake) sent to the sterilizer 10 and passing through the pipe 12 in the waveguide 11 is passed through the microwave oscillator 17.
The temperature is raised instantaneously by irradiation with microwaves oscillated from the inside. Immediately after leaving the waveguide 11, the heated untreated liquid is sent to the treated liquid cooling coil 13, where it is rapidly cooled by the cooling water in the cooler 14. Then, the treated liquid is repeatedly rapidly heated and cooled while being sent from the untreated liquid population 15 to the treated liquid outlet 16.
急熱急冷の繰り返しは、導波管11に貫通させる管12
を一本とし、再流入させることによっても可能である。The repetition of rapid heating and cooling is performed using a tube 12 that is passed through the waveguide 11
It is also possible to make it into one line and let it flow again.
また、導波管11の中央部分を、例えばY時型に分離さ
せてマイクロ波通路を二本並列に形成し、管12が両通
路を連続して貫通することによっても可能である。この
場合、マイクロ波通路は二本に限らない、更に、複数の
殺菌装置を連続して経由することによっても同様である
。Alternatively, it is possible to separate the central portion of the waveguide 11 into, for example, a Y-shape to form two microwave passages in parallel, and the tube 12 to pass through both passages continuously. In this case, the number of microwave passages is not limited to two, and the same applies if the microwave passages are passed through a plurality of sterilizers in succession.
なお、スライダック19により、マイクロ波出力が調整
され目的温度まで昇温されると同時に、マイクロ波チュ
ーナー18により、反射波が最小になるように調整され
る。Note that the microwave output is adjusted by the slider 19 to raise the temperature to the target temperature, and at the same time, the microwave tuner 18 adjusts the reflected waves to be minimized.
[効果]
以上説明してきたように、本発明のマイクロ波による液
体殺菌方法は、マイクロ波照射による急速加熱と加熱後
の急速冷却とを交互に繰り返し、液体を低温状態のまま
短時間に殺菌すること−を特徴としたものである。また
、マイクロ波を発生させるマイクロ波発振器と、マイク
ロ波発振器に装着した導波管と、マイクロ波電界中にあ
って誘電体損失が小さく且つ加熱されにくい管を導波管
内に貫通させると共に、導波管を出た管を冷却する冷却
器を備えた殺菌装置とを有し、管内を流れる液体に導波
管を介してマイクロ波を照射し、その後、冷却器により
冷却される急熱急冷を繰り返すことを特徴とするもので
ある。この結果、食品がイjする本来の味、香り、風味
等を保持したまま、液体食品の殺菌が可能となる。[Effects] As explained above, the microwave sterilization method of the present invention alternately repeats rapid heating by microwave irradiation and rapid cooling after heating to sterilize the liquid in a short period of time while keeping it in a low temperature state. It is characterized by this. In addition, a microwave oscillator that generates microwaves, a waveguide attached to the microwave oscillator, and a tube that has a small dielectric loss and is not easily heated in the microwave electric field are passed through the waveguide, and the It has a sterilizer equipped with a cooler that cools the tube that exits the wave tube, and the liquid flowing inside the tube is irradiated with microwaves through the waveguide, and then is rapidly heated and cooled by the cooler. It is characterized by repetition. As a result, it becomes possible to sterilize liquid foods while retaining the original taste, aroma, flavor, etc. of the foods.
(以下余白)
第
表
第
表
4、 Ii!J面の簡単な説明
第1図〜第3図は本発明に係るマイクロ波による液体殺
菌装置を示しており、第1図は液体殺菌装置を示す説明
図、第2図はシステム全体の正面図、第3図はシステム
全体の平面図である。(Left below) Table 4, Ii! Brief explanation of J side Figures 1 to 3 show a liquid sterilizer using microwaves according to the present invention. Figure 1 is an explanatory diagram showing the liquid sterilizer, and Figure 2 is a front view of the entire system. , FIG. 3 is a plan view of the entire system.
第4@〜第7図は本発明に係るマイクロ波による清酒(
火落菌)の殺菌基礎試験を示している。第4図は試験装
置を示しており、(a)は急熱急冷型を示す説明図、(
b)はスパイラル型を示す説明図、第5図は試料温度の
経時変化を示しており、(a)は急熱急冷型における説
明図、(b)はスパイラル型における説明図、第6図は
マイクロ波殺菌の温度と火落菌生存率との関係を示す説
明図、第7rj!Iは火入れに係わる清酒の種類を示す
説明図である。Figures 4 to 7 show sake produced by microwaves according to the present invention (
This shows the basic sterilization test for Hi-Ochibacterium. Figure 4 shows the test equipment, (a) is an explanatory diagram showing the rapid heating and cooling type, (
b) is an explanatory diagram showing the spiral type, Figure 5 is an explanatory diagram showing the change in sample temperature over time, (a) is an explanatory diagram for the rapid heating and rapid cooling type, (b) is an explanatory diagram for the spiral type, and Figure 6 is an explanatory diagram for the spiral type. Explanatory diagram showing the relationship between microwave sterilization temperature and hiochi bacteria survival rate, No. 7 rj! I is an explanatory diagram showing the types of sake related to pasteurization.
10・・・殺菌装置 11・・・導波管12・
・・管 14・・・冷却器17・・・マ
イクロ波発振器
(以下余白)
第
図
第
図
14b 14a
第
図
(a)
(b)
暗
藺
第
凶
(a)
第
図10... Sterilizer 11... Waveguide 12.
...Tube 14...Cooler 17...Microwave oscillator (blank below) Figure 14b 14a Figure (a) (b) Darkness (a) Figure
Claims (2)
却とを交互に繰り返し、液体を低温状態のまま短時間に
殺菌することを特徴とするマイクロ波による液体殺菌方
法。(1) A method for sterilizing liquid using microwaves, which is characterized in that rapid heating by microwave irradiation and rapid cooling after heating are repeated alternately to sterilize the liquid in a short period of time while keeping it in a low temperature state.
マイクロ波発振器に装着した導波管と、 前記マイクロ波電界中にあって誘電体損失が小さく且つ
加熱されにくい管を前記導波管内に貫通させると共に、
前記導波管を出た前記管を冷却する冷却器を備えた殺菌
装置とを有し、 前記管内を流れる液体に前記導波管を介して前記マイク
ロ波を照射し、その後、前記冷却器により冷却される急
熱急冷を繰り返すことを特徴とするマイクロ波による液
体殺菌装置。(2) A microwave oscillator that generates microwaves, a waveguide attached to the microwave oscillator, and a tube that is in the microwave electric field and has small dielectric loss and is not easily heated, passing through the waveguide. Along with letting
a sterilizer equipped with a cooler that cools the tube exiting the waveguide, the liquid flowing in the tube is irradiated with the microwave through the waveguide, and then the liquid flowing in the tube is irradiated with the microwave, and then A liquid sterilizer using microwaves that is characterized by repeated rapid heating and cooling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3222889A JPH02211855A (en) | 1989-02-10 | 1989-02-10 | Sterilization of liquid by microwave and equipment therefor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3222889A JPH02211855A (en) | 1989-02-10 | 1989-02-10 | Sterilization of liquid by microwave and equipment therefor |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02211855A true JPH02211855A (en) | 1990-08-23 |
JPH0573383B2 JPH0573383B2 (en) | 1993-10-14 |
Family
ID=12353113
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3222889A Granted JPH02211855A (en) | 1989-02-10 | 1989-02-10 | Sterilization of liquid by microwave and equipment therefor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02211855A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020059318A (en) * | 2002-06-21 | 2002-07-12 | 주식회사 삶과기술 | A fluid sterillizer |
KR100352382B1 (en) * | 2000-06-29 | 2002-09-11 | 주식회사 엠스타 | A liquid sterilization system incorporating microwave generating device |
CN106635713A (en) * | 2016-12-21 | 2017-05-10 | 浙江东方绍兴酒有限公司 | Instantaneous high-temperature wine boiling technology |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5850694U (en) * | 1981-10-02 | 1983-04-06 | 三洋電機株式会社 | Microwave heating sterilizer |
JPS62151167A (en) * | 1985-12-24 | 1987-07-06 | Iwai Kikai Kogyo Kk | Sterilization of thermally coagulating fluid and apparatus for continuous sterilization of said fluid |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5850694B2 (en) * | 1979-10-09 | 1983-11-11 | 喜七 大石 | Fish processing method |
-
1989
- 1989-02-10 JP JP3222889A patent/JPH02211855A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5850694U (en) * | 1981-10-02 | 1983-04-06 | 三洋電機株式会社 | Microwave heating sterilizer |
JPS62151167A (en) * | 1985-12-24 | 1987-07-06 | Iwai Kikai Kogyo Kk | Sterilization of thermally coagulating fluid and apparatus for continuous sterilization of said fluid |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100352382B1 (en) * | 2000-06-29 | 2002-09-11 | 주식회사 엠스타 | A liquid sterilization system incorporating microwave generating device |
KR20020059318A (en) * | 2002-06-21 | 2002-07-12 | 주식회사 삶과기술 | A fluid sterillizer |
CN106635713A (en) * | 2016-12-21 | 2017-05-10 | 浙江东方绍兴酒有限公司 | Instantaneous high-temperature wine boiling technology |
Also Published As
Publication number | Publication date |
---|---|
JPH0573383B2 (en) | 1993-10-14 |
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