JPS635513Y2 - - Google Patents
Info
- Publication number
- JPS635513Y2 JPS635513Y2 JP6845084U JP6845084U JPS635513Y2 JP S635513 Y2 JPS635513 Y2 JP S635513Y2 JP 6845084 U JP6845084 U JP 6845084U JP 6845084 U JP6845084 U JP 6845084U JP S635513 Y2 JPS635513 Y2 JP S635513Y2
- Authority
- JP
- Japan
- Prior art keywords
- heating
- microwave
- sterilized
- section
- sterilization
- 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.)
- Expired
Links
- 238000010438 heat treatment Methods 0.000 claims description 51
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 7
- 239000003779 heat-resistant material Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 3
- 239000012780 transparent material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 description 8
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000011491 glass wool Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012029 potato salad Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- BFKJFAAPBSQJPD-UHFFFAOYSA-N tetrafluoroethene Chemical group FC(F)=C(F)F BFKJFAAPBSQJPD-UHFFFAOYSA-N 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Apparatus For Disinfection Or Sterilisation (AREA)
- Constitution Of High-Frequency Heating (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【考案の詳細な説明】
〔考案の技術分野〕
本考案は、液体から高粘度のペースト状物まで
流動可能な被殺菌物のマイクロ波加熱殺菌装置に
関するもので、詳しくは、被殺菌物に含まれる気
体を充分に脱気できる第１マイクロ波加熱部、サ
ージタンクおよび脱気した被殺菌物をさらに高温
加熱する第２マイクロ波加熱部を有するマイクロ
波加熱殺菌装置に関するものである。[Detailed Description of the Invention] [Technical Field of the Invention] The present invention relates to a microwave heating sterilization device for objects to be sterilized that can flow from liquids to highly viscous pastes. The present invention relates to a microwave heating sterilizer having a first microwave heating section capable of sufficiently deaerating the gas that is being sterilized, a surge tank, and a second microwave heating section heating the deaerated object to be sterilized at a higher temperature.
流動可能な被殺菌物を加熱殺菌する装置とし
て、例えば第１図に示す装置が一般的であつた。
第１図に示したマイクロ波加熱殺菌装置は、被殺
菌物１０を充填するホツパー１２、該ホツパー１
２から被殺菌物を加圧送出するポンプ１４、この
送出された被殺菌物をマイクロ波照射により加熱
する加熱部１８、加熱後この温度を保持するホー
ルド部２０、該ホールド部２０で加熱殺菌した被
殺菌物を冷却する冷却部２２、および一定の排出
をするための圧力制御部２４からなるマイクロ波
加熱殺菌装置であり、前記加熱部１８は、マイク
ロ波照射室１１内にマイクロ波透過性で耐熱性材
料からなる被殺菌物を通過させるパイプ１３、お
よびパイプ１３内を通過する被殺菌物の温度分布
を均一にするため、パイプ１３内の撹拌棒（図示
せず）が設けられている。そしてこの撹拌棒を作
動させるための撹拌モータ１６が撹拌棒に連設さ
れている。
For example, an apparatus shown in FIG. 1 has been common as an apparatus for heating and sterilizing flowable objects to be sterilized.
The microwave heat sterilization apparatus shown in FIG.
A pump 14 that pressurizes and sends out the object to be sterilized from 2; a heating section 18 that heats the object to be sterilized by microwave irradiation; a hold section 20 that maintains this temperature after heating; This microwave heating sterilizer is composed of a cooling section 22 that cools the object to be sterilized, and a pressure control section 24 that performs constant discharge. A pipe 13 through which the object to be sterilized made of a heat-resistant material passes, and a stirring rod (not shown) inside the pipe 13 are provided in order to make the temperature distribution of the object to be sterilized passing through the pipe 13 uniform. A stirring motor 16 for operating the stirring rod is connected to the stirring rod.
しかしながら、第１図に示すようなマイクロ波
加熱殺菌により加熱殺菌すると、加熱部１８にお
いてマイクロ波加熱を行うと、被殺菌物に含まれ
る空気等の気体が膨張したり、また被殺菌物中の
水等が気化したり、沸騰して多量の気体が発生す
る。 However, when heat sterilization is performed by microwave heat sterilization as shown in FIG. Water vaporizes or boils, producing a large amount of gas.
このように多量の気体が発生すると、被殺菌物
を殺菌後包装する際、一定量ずつ送り出すことが
困難であるばかりでなく、加熱部１８、ホールド
部２０および冷却部２２における滞留時間が一定
でなくなり殺菌条件が一定にできず好しくなかつ
た。 If a large amount of gas is generated in this way, it is not only difficult to send out a fixed amount at a time when the object to be sterilized is packaged after sterilization, but also the residence time in the heating section 18, holding section 20, and cooling section 22 is not constant. This was not desirable because the sterilization conditions could not be kept constant.
〔考案の目的〕
本考案は、このような従来の欠点を解消したも
ので、マイクロ波加熱殺菌時に被殺菌物からの多
量の気体の発生を防止し、加熱殺菌時の定量化お
よび送り出し量を一定に保つことができるマイク
ロ波加熱殺菌装置を提供することを目的とする。[Purpose of the invention] The present invention eliminates these conventional drawbacks. It prevents the generation of a large amount of gas from the object to be sterilized during microwave heat sterilization, and improves the quantification and delivery amount during heat sterilization. The purpose is to provide a microwave heating sterilization device that can be kept constant.
本考案は、液体から高粘度ペースト状物まで流
動可能な被殺菌物を通すマイクロ波透過性で耐熱
性材料からなるパイプを内蔵するマイクロ波照射
室からなる110℃以下の加熱を行う第１加熱部、
前記第１加熱部で加熱された被殺菌物を滞留させ
る脱気可能な機構を有するサージタンク、このサ
ージタンクから連続して第１加熱部と同じ構造の
110℃以上の加熱を行う第２加熱部、この第２加
熱部で加熱された温度に被殺菌物の温度を保つホ
ールド部、ホールド部で加熱殺菌された被殺菌物
を一定温度まで冷却する冷却部からなるマイクロ
波加熱殺菌装置である。
The present invention consists of a microwave irradiation chamber with a built-in pipe made of a microwave-permeable and heat-resistant material that passes through the material to be sterilized that can flow from liquid to highly viscous paste. Department,
A surge tank having a degassing mechanism that retains the object to be sterilized heated in the first heating section, and a surge tank having the same structure as the first heating section that is continuously connected from this surge tank.
A second heating section that heats to 110°C or higher, a holding section that maintains the temperature of the object to be sterilized at the temperature heated by the second heating section, and a cooling section that cools the object that has been heat sterilized in the hold section to a certain temperature. This is a microwave heating sterilization device consisting of two parts.
本考案の装置の一例を第２図に示し詳細に説明
する。
An example of the device of the present invention is shown in FIG. 2 and will be described in detail.
流動可能な被殺菌物３０をホツパー３２に充填
し、該ホツパー３２の下側にバースポンプよりな
る送り出しポンプ３４が設けられ、このポンプ３
４により被殺菌物３０は、第１加熱部３８に送出
される。この第１加熱部３８は、マイクロ波透過
性で耐熱性材料からなるパイプ３５を内蔵するマ
イクロ波照射室３６および前記パイプ３５内に設
けた撹拌棒（図示せず）を回転させる撹拌モータ
３７を設け110℃以下の加熱を行う。そしてこの
第１加熱部３８で加熱された被殺菌物を一時収納
する上部に脱気弁４０を有するサージタンク４１
を設け、さらに該サージタンク４１の下側には、
前記ホツパー３２から第１加熱部３８への送り出
しと同様に送り出すポンプ４３が設けられ、第２
加熱部５０へ被殺菌物は送られる。 A flowable material to be sterilized 30 is filled into a hopper 32, and a delivery pump 34 consisting of a bath pump is provided below the hopper 32.
4, the object to be sterilized 30 is delivered to the first heating section 38. The first heating section 38 includes a microwave irradiation chamber 36 that includes a pipe 35 made of a microwave-transparent and heat-resistant material, and a stirring motor 37 that rotates a stirring rod (not shown) provided inside the pipe 35. and heat to 110℃ or less. A surge tank 41 having a degassing valve 40 at the top temporarily stores the object to be sterilized heated by the first heating section 38.
Further, below the surge tank 41,
A pump 43 is provided to send out water from the hopper 32 to the first heating section 38 in the same way as the first heating section 38.
The object to be sterilized is sent to the heating section 50.
この第２加熱部５０は、第１加熱部３８と同じ
くパイプ５１を内蔵したマイクロ波射室５２およ
びパイプ５１内に内蔵した撹拌棒（図示せず）を
回転させる撹拌モータ５３を設けてなる。この第
２加熱部５０においては110℃以上の加熱を行う。 The second heating section 50, like the first heating section 38, is provided with a microwave irradiation chamber 52 containing a pipe 51 and a stirring motor 53 that rotates a stirring rod (not shown) built in the pipe 51. In this second heating section 50, heating is performed at 110° C. or higher.
この第２加熱部５０から連続して被殺菌物を冷
却する冷却部５５および被殺菌物を定量的に送り
だすための圧力制御部５６を設けてなるマイクロ
波加熱殺菌装置である。 This microwave heating sterilization apparatus is provided with a cooling section 55 that continuously cools the object to be sterilized from the second heating section 50, and a pressure control section 56 for quantitatively feeding out the object to be sterilized.
そして、より確実に殺菌するために第２加熱部
５０と冷却部５５の間に、第２加熱部５０の加熱
温度を保つホールド部５４を設けてもよい。 In order to more reliably sterilize, a hold part 54 may be provided between the second heating part 50 and the cooling part 55 to maintain the heating temperature of the second heating part 50.
ここで、本考案のマイクロ波加熱殺菌装置にお
いて適用できる被殺菌物の具体例を挙げると、コ
ーヒー用クリーム、練乳、豆乳、アイスクリーム
ミツクス、ヨーグルト、プデイング、チーズ等の
乳製品、乳製加工品、マヨネーズ、ケチヤツプ、
トマトピユーレ、シロツプ、みそ、ドレツシン
グ、ソース類、マーガリン、食用油、ジヤム、チ
ヨコレート等のスプレツド類、ペースト類の調味
料、カレー、シチユー、豆腐類、ポテトサラダ、
酒粕、果汁飲料、コーヒー、紅茶等の調理食品、
各種液状医薬品、クリーム状化粧品、濃縮ビタミ
ン等の医薬品が挙げられる。 Here, specific examples of objects to be sterilized that can be applied to the microwave heat sterilizer of the present invention include coffee cream, condensed milk, soy milk, ice cream mix, yogurt, pudding, dairy products such as cheese, and processed dairy products. products, mayonnaise, ketchup,
Tomato puree, syrup, miso, dressings, sauces, margarine, edible oil, jam, spreads such as chiyocolate, paste seasonings, curry, stew, tofu, potato salad,
Cooked foods such as sake lees, fruit juice drinks, coffee, and tea,
Examples include various liquid medicines, cream cosmetics, and concentrated vitamins.
また、第１加熱部および第２加熱部に用いられ
るパイプ３５，５１は、４フツ化エチレン、ガラ
ス、セラミツク等のマイクロ波透過性で耐熱性を
有する材料からなり、前記被殺菌物に対しては、
内径は30mm以下が適当で、これ以上大きくすると
マイクロ波の半減深度の問題により均一な加熱が
行れなくなるおそれがある。 Further, the pipes 35 and 51 used in the first heating section and the second heating section are made of microwave-transparent and heat-resistant materials such as tetrafluoroethylene, glass, and ceramic, and are made of materials that are microwave-transparent and heat-resistant. teeth,
The appropriate inner diameter is 30 mm or less; if it is larger than this, uniform heating may not be possible due to the problem of the half-life depth of the microwave.
そして、ホールド部５４は、断熱管からなり、
具体的にはステンレス製の二重管の間にグラスウ
ールの断熱材を挿入した構成である。 The hold part 54 is made of a heat insulated pipe,
Specifically, it consists of a glass wool insulation material inserted between double stainless steel pipes.
さらに、第１加熱部における加熱温度は90〜
110℃の範囲が適当で、被殺菌物中の気体が分離
され、第２加熱部においては110〜140℃の範囲が
適当で、被殺物の種類に応じて、殺菌温度を定め
ればよい。 Furthermore, the heating temperature in the first heating section is 90~
A temperature range of 110°C is appropriate to separate the gas in the object to be sterilized, and a range of 110 to 140°C is appropriate for the second heating section, and the sterilization temperature can be determined depending on the type of object to be sterilized. .
本考案の加熱殺菌装置は、２段階に加熱するた
め、高温による殺菌前に被殺菌物中の気体を分離
した後、殺菌するので、殺菌時における気体の発
生が少なく、第２加熱部以降の工程における被殺
菌物の滞留時間も一定に保つことができ効果的殺
菌ができる。
The heat sterilizer of the present invention performs heating in two stages, so the gas in the object to be sterilized is separated and sterilized before sterilization at high temperatures, so less gas is generated during sterilization, and the second and subsequent heating parts The residence time of the object to be sterilized in the process can also be kept constant, allowing effective sterilization.
また、殺菌時における気体の発生量の減少によ
り、送り出す量を一定に保つことができ、包装、
充填が可能となつた。 In addition, by reducing the amount of gas generated during sterilization, the amount of gas sent out can be kept constant, packaging,
Filling is now possible.
第１図は、従来のマイクロ波加熱殺菌装置の説
明図、第２図は、本考案の装置の一例を示す説明
図である。
３０……被殺菌物、３２……ホツパー、３４，
４３……ポンプ、３５，５１……パイプ、３６，
５２……マイクロ波照射室、３８……第１加熱
部、４０……脱気弁、４１……サージタンク、５
０……第２加熱部、５５……冷却部、５６……圧
力制御部。
FIG. 1 is an explanatory diagram of a conventional microwave heat sterilization device, and FIG. 2 is an explanatory diagram showing an example of the device of the present invention. 30...Object to be sterilized, 32...Hopper, 34,
43... pump, 35, 51... pipe, 36,
52... Microwave irradiation chamber, 38... First heating section, 40... Deaeration valve, 41... Surge tank, 5
0...Second heating section, 55...Cooling section, 56...Pressure control section.
Claims (1)
被殺菌物を通すマイクロ波透過性で耐熱性材料
からなるパイプを内蔵するマイクロ波照射室か
らなる第１加熱部、該第１加熱部で加熱された
被殺菌物を滞留させる脱気可能な機構を有する
サージタンク、該サージタンクから連続して前
記第１加熱部と同じ構造の第２加熱部および冷
却部を連結してなるマイクロ波加熱殺菌装置。 (2) 第１加熱部の加熱温度が60〜110℃である実
用新案登録請求の範囲第１項記載のマイクロ波
加熱殺菌装置。 (3) 第２加熱部の加熱温度が110〜140℃である実
用新案登録請求の範囲第１項記載のマイクロ波
殺菌加熱装置。[Claims for Utility Model Registration] (1) First heating consisting of a microwave irradiation chamber containing a pipe made of a microwave-transparent and heat-resistant material that passes through the material to be sterilized that can flow from a liquid to a highly viscous paste. part, a surge tank having a degassing mechanism for retaining the object to be sterilized heated in the first heating part, and a second heating part and a cooling part having the same structure as the first heating part, which are continuous from the surge tank. A microwave heating sterilization device made by connecting two. (2) The microwave heat sterilizer according to claim 1, wherein the heating temperature of the first heating section is 60 to 110°C. (3) The microwave sterilization and heating device according to claim 1, wherein the heating temperature of the second heating section is 110 to 140°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6845084U JPS60179193U (en) | 1984-05-10 | 1984-05-10 | Microwave heating sterilizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6845084U JPS60179193U (en) | 1984-05-10 | 1984-05-10 | Microwave heating sterilizer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60179193U JPS60179193U (en) | 1985-11-28 |
| JPS635513Y2 true JPS635513Y2 (en) | 1988-02-15 |
Family
ID=30603209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6845084U Granted JPS60179193U (en) | 1984-05-10 | 1984-05-10 | Microwave heating sterilizer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60179193U (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62186770A (en) * | 1986-02-12 | 1987-08-15 | Toppan Printing Co Ltd | Sterilization of white sauce |
| JPS62268559A (en) * | 1986-05-15 | 1987-11-21 | 凸版印刷株式会社 | Sterilization of container for culturing mushrooms |
| JP3643172B2 (en) * | 1996-04-08 | 2005-04-27 | 大和製罐株式会社 | Method and apparatus for producing hot-packed beverages in containers |
| JP6941921B2 (en) * | 2016-03-17 | 2021-09-29 | 株式会社明治 | Cheese manufacturing method using internal heating |
-
1984
- 1984-05-10 JP JP6845084U patent/JPS60179193U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60179193U (en) | 1985-11-28 |
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