KR20140022624A - Apparatus for food sterilization by non-thermal - Google Patents

Abstract

The present invention relates to a sterilization device for unheated food which comprises the following: a moisture adjusting chamber for adjusting the moisture on the surface of the food; an air pressure plasma sterilization chamber processing the surface of the food with the adjusted moisture with air pressure plasma for sterilizing; and a conveyor transferring the food to the moisture adjusting chamber and the an air pressure plasma sterilization chamber. The sterilization device for unheated food can sterilize the unheated food and food which is incapable of heating by having specific properties including fresh food.

Description

Apparatus for food sterilization by non-thermal}

The present invention relates to a non-heated food sterilization apparatus capable of sterilizing food by non-heating.

In addition to the industrialization, the use of disposable foods is increasing more than in the past due to the development of convenience foods such as leisure activities, food service development, and fast food. On the other hand, despite the development of hygienic technology in food manufacturing and preservation, distribution, the scientific system of public health related systems, the improvement of consumer consciousness, and the development of medicine, the occurrence of food- .

General sterilization methods of foods are classified into heat sterilization method and non-heat sterilization method. The heat sterilization method can inhibit the growth of microorganisms and prolong the storage period. However, , And negatively affect food quality and functionality. In addition, the heat sterilization method has a problem that the microorganisms grow again during storage even if the pathogenic microorganisms of the food are reduced to below the detection limit by sterilization treatment.

Examples of the non-heat sterilization method include a method using a high hydrostatic pressure, a joule heating, a pulsed electric field, and a supercritical gas. These technologies are sterilization technologies suitable for green growth by reducing environmental pollution, greatly improving energy efficiency and productivity.

The technology that is used internationally to promote food safety is food irradiation technology. This technology is also applicable to foods that can not be heat treated and has the advantage of no cross-contamination because it is sterilized in a fully packaged state. However, due to the special nature of the facility, facilities for installation, maintenance and management are required and professional manpower for management is required. Especially, it has difficulties in commercialization because it has a sense of rejection in acceptance of consumers.

However, atmospheric plasma is a technology that generates plasma at atmospheric pressure and is currently being used in various fields of society such as semiconductor processing, fiber processing, synthesis and decomposition of materials. In addition, it is economical because it is efficient, does not generate waste, is non-polluting and environmentally friendly, and is lower in installation and maintenance costs than other sterilization methods. Currently, many products using plasma technology are being used in real life. Therefore, the application of atmospheric pressure plasma technology to the food industry and simple and quick disinfection process are aimed at hygiene of food materials and packaging materials.

Korean Patent Laid-Open Publication No. 2010-0102883 discloses a method for sterilizing a microorganism-contaminated object by treating atmospheric plasma with a microorganism-contaminated object. The technique has a problem in that the sterilizing power is not excellent because the sterilization by irradiating the plasma in the state of low relative humidity on the surface of the microorganisms contaminated.

Therefore, there is a demand for a technology capable of sterilizing food contaminated with microorganisms by treating a food having a certain level of relative humidity with an atmospheric plasma.

An object of the present invention relates to a non-heated food sterilization apparatus that can maximize the sterilization effect by atmospheric pressure plasma by adjusting the relative humidity of the food surface.

Non-heated food sterilization apparatus 100 of the present invention for achieving the above object is a moisture control chamber 110 for controlling the moisture of the surface of the food 150; Atmospheric pressure plasma sterilization chamber 120 to sterilize the surface of the moisture-controlled food 150 by atmospheric pressure plasma; And a conveyor 130 for transporting the food 150 to be moved to the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber 120.

Two or more non-heated food sterilization devices may be continuously provided, and specifically, the non-heated food sterilization device may include a first moisture control room 110 and a first atmospheric pressure plasma sterilization room 120 located adjacent to each other; A first conveyor 130 for transporting the food 150 such that the food 150 is moved to the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber 120; Firstly sterilized food 150 extending to the first conveyor 130 but provided at a lower position than the first conveyor 130 to sterilize the bottom surface that is not sterilized in the first atmospheric plasma sterilization chamber 120 ( A second conveyor 130 'on which one side sterilized food) is turned upside down; A second moisture control chamber 110 ′ for controlling moisture on the inverted food 150 surface; And a second atmospheric pressure plasma sterilization chamber 120 ′ for treating the surface of the moisture-controlled food product 150 with atmospheric pressure plasma.

An air curtain 140 may be added between the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber 120 located adjacent to each other, and the atmospheric pressure plasma sterilization chamber 120 may be adjacent to the atmospheric pressure plasma sterilization chamber 120. It is possible to add a heating chamber for applying heat of 50 to 70 ℃ to food.

In addition, the non-heated food sterilization apparatus of the present invention comprises a first moisture control chamber and a first atmospheric pressure plasma sterilization chamber located to be spaced apart from each other; A first conveyor for transporting the food such that the food is moved to a moisture control chamber and an atmospheric plasma sterilization chamber; A second conveyor extending to the first conveyor, the second conveyor being disposed at a lower position than the first conveyor so that the first sterilized food (one side sterilized food) is turned over to sterilize the bottom surface which is not sterilized in the first atmospheric plasma sterilization chamber; ; A second moisture control room controlling moisture on the inverted food surface; And a second atmospheric pressure plasma sterilization chamber positioned to be spaced apart from the second moisture control chamber and treating the surface of the moisture-controlled food with an atmospheric pressure plasma.

In addition, the non-heated food sterilization apparatus 200 of the present invention includes a first moisture control chamber 210 for controlling the moisture on the surface of the food 250; A first conveyor 230 for transporting the food 250 such that the food 250 is moved to the first moisture control chamber 210; Extending to the first conveyor 230, but is provided at a lower position than the first conveyor 230, the primary moisture is adjusted to control the moisture of the bottom surface is not controlled in the first moisture control chamber 210 A second conveyor 230 ′ which inverts the food 250 (food on which one side is controlled with moisture) and carries the food 250 to the second moisture control chamber 210 ′; A second moisture control chamber 210 ′ for controlling moisture on the inverted food 250 surface; The food 250 extended to the second conveyor 230 ′ and provided at a lower position than the second conveyor 230 ′ in which moisture is controlled is turned upside down, and the food 250 is first atmospheric pressure plasma sterilization chamber 220. Third conveyor 230 `` for conveying; A first atmospheric plasma sterilization chamber 220 which sterilizes the inverted food 250 surface by atmospheric pressure plasma; First sterilized food which is extended to the third conveyor 230 ″ but provided at a lower position than the third conveyor 230 ″ to sterilize the bottom surface which is not sterilized in the first atmospheric plasma sterilization chamber 120. A fourth conveyor 230 ′ that inverts 250 (one side sterilized food) and carries the food 250 to the second atmospheric plasma sterilization chamber 220 ′; And a second atmospheric plasma sterilization chamber 220 ′ which sterilizes the inverted food 250 surface by atmospheric pressure plasma.

Next to the second atmospheric plasma sterilization chamber 220, 220 ′, a heating chamber for applying heat of 50 to 70 ° C. to the food that has passed through the second atmospheric plasma sterilization chamber 220, 220 ′ may be added.

Relative humidity of the food surface treated in the moisture control room may be more than 0.90%.

The microorganism sterilized by the atmospheric plasma is Campylobacter jejuni jejuni ), Staphylococcus aureus ) and yeast (Saccharomyces cerevisiase), the gas for discharge of the atmospheric pressure plasma may be nitrogen, clean air (CDA, Clean Dry Air) or a mixture thereof.

The gas flow rate of the atmospheric pressure plasma may be 5000 to 30000 sccm, and the electrode of the atmospheric pressure plasma may be a direct electrode.

In addition, the intensity of the atmospheric plasma may be 100 to 300 W / ㎠, the treatment time of the atmospheric plasma may be 5 seconds to 10 minutes.

At this time, the distance between the food and the atmospheric plasma electrode is 6 cm.

The conveyor may be coated with Teflon.

Since the non-heated food sterilization apparatus of the present invention can sterilize the food by non-heating, it is possible to sterilize the food which cannot be heat-treated due to the characteristics of the food such as fresh food.

In addition, the non-heated food sterilization apparatus of the present invention can also sterilize food containers and the like.

1 is a device diagram showing an apparatus for sterilizing food in a non-heating method according to an embodiment of the present invention.
Figure 2 is a device diagram showing an apparatus for sterilizing food in a non-heating method according to another embodiment of the present invention.
FIG. 3 is a SEM photograph of microorganisms treated with atmospheric pressure plasma and microorganisms before plasma treatment according to an embodiment of the present invention.

The present invention relates to a non-heated food sterilization apparatus capable of sterilizing food by non-heating.

Non-heated food sterilization apparatus of the present invention is a moisture control room for controlling the moisture of the food surface; An atmospheric pressure plasma sterilization chamber for sterilizing the surface of the moisture-controlled food by atmospheric pressure plasma; And it may include a conveyor for transporting the food so that the food is moved to the moisture control chamber and the atmospheric pressure plasma sterilization chamber, two or more non-heated food sterilization apparatus of the same configuration can be provided continuously.

Hereinafter, the present invention will be described in detail with reference to FIGS. 1 and 2.

1 is a device diagram showing a device for sterilizing food in a non-heating method according to an embodiment of the present invention, Figure 2 shows a device for sterilizing food in a non-heating method according to another embodiment of the present invention It is an apparatus diagram.

As shown in FIG. 1, the non-heated food sterilization apparatus 100 includes a first moisture control chamber 110 and a first atmospheric pressure plasma sterilization chamber 120 located adjacent to each other; A first conveyor 130 for transporting the food 150 such that the food 150 is moved to the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber 120; The first sterilized food (150, A side) is extended to the first conveyor 130 but provided at a lower position than the first conveyor 130 to sterilize the bottom surface which is not sterilized in the first atmospheric plasma sterilization chamber. A second conveyor 130 ′ that is turned upside down and conveys the inverted food 150 to the second moisture control chamber 110 ′; A second moisture control chamber 110 ′ for controlling moisture of the inverted food 150 surface (B surface); And a second atmospheric pressure plasma sterilization chamber 120 'positioned adjacent to the second moisture control chamber 110' and treating the surface of the moisture-controlled food 150 with atmospheric pressure plasma.

At this time, the water sprayed from the moisture control room (110, 110`) by adding an air curtain 140 between the moisture control room (110, 110`) and the atmospheric pressure plasma sterilization chamber (120, 120`) located to be adjacent to the atmospheric pressure Preventing the flow into the plasma sterilization chamber (120, 120`), and prevents the atmospheric pressure plasma sterilization chamber (120, 120`) is not affected by the relative humidity of the moisture control chamber (110, 110`). When water sprayed from the moisture control chambers 110 and 110` flows into the atmospheric plasma sterilization chambers 120 and 120`, the atmospheric pressure plasma discharge drops, and when the relative humidity of the atmospheric pressure plasma sterilization chambers 120 and 120` increases, sterilization is performed. Even if the food absorbs moisture, the food preservation may be reduced. However, in the case of foods having low hygroscopicity such as egg shells, even if the relative humidity of the atmospheric plasma sterilization chambers 120 and 120` is high, sterilization and preservation may not be affected.

In addition, in order to increase the sterilization power of the food that has passed through the atmospheric pressure plasma sterilization chamber (120, 120`), a heating chamber capable of applying heat of 50 to 70 ℃ for 1 to 10 minutes may be further provided.

In another embodiment of the present invention, the non-heated food sterilization apparatus 100 shown in FIG. 1 has the same configuration, and the first moisture control chamber 110 and the first atmospheric pressure plasma sterilization chamber may be spaced apart from each other. In this case, no separate air curtain is required.

As shown in FIG. 2, the non-heated food sterilization apparatus 200 includes a first moisture control chamber 210 for controlling moisture on the surface of the food 250; A first conveyor 230 for transporting the food 250 such that the food 250 is moved to the first moisture control chamber 210; Extending to the first conveyor 230, but is provided at a lower position than the first conveyor 230, the primary moisture is adjusted to control the moisture of the bottom surface is not controlled in the first moisture control chamber 210 A second conveyor 230 ′ which inverts the food 250 and the A surface, and transports the inverted food 250 to the second moisture control chamber 210 ′; A second moisture control chamber 210 ′ for controlling moisture of the inverted food 250 surface (B surface); The food 250 extended to the second conveyor 230 ′ and provided at a lower position than the second conveyor 230 ′ in which moisture is controlled is turned upside down, and the food 250 is first atmospheric pressure plasma sterilization chamber 220. Third conveyor 230 `` for conveying; A first atmospheric plasma sterilization chamber 220 which sterilizes the inverted food 250 surface (A surface) by atmospheric plasma; First sterilized food which is extended to the third conveyor 230 ″ but provided at a lower position than the third conveyor 230 ″ to sterilize the bottom surface which is not sterilized in the first atmospheric plasma sterilization chamber 120. A fourth conveyor 230 ′ that is upside down and carries the food 250 to a second atmospheric plasma sterilization chamber 220 ′; And a second atmospheric pressure plasma sterilization chamber 220 ′ for sterilizing the inverted food 250 surface (surface B) by atmospheric pressure plasma.

At this time, in order to increase the sterilization power of the food passed through the second atmospheric plasma sterilization chamber (220, 220`) may be further provided with a heating chamber that can be applied for 50 to 70 ℃ heat for 1 to 10 minutes.

The moisture control room is a conveyor passing through the inside of the moisture control room, the upper side of the moisture control room, for example, provided in the direction perpendicular to the food is provided on the side of the nozzle and the moisture control room to spray water on the food surface placed on the conveyor relative to the food It consists of a sensor that measures humidity.

Thus, relative humidity (Relative Humidity, RH) of the surface of the water sprayed water is 0.90% or more, preferably 0.92 to 0.99% can exhibit excellent sterilizing power due to atmospheric plasma treatment. If the relative humidity is less than the upper limit, sterilization may hardly occur.

The atmospheric pressure plasma sterilization chamber is passed through the inside of the atmospheric pressure plasma sterilization chamber, and discharges the atmospheric plasma to the food from the atmospheric pressure plasma apparatus 121 provided above the atmospheric pressure plasma sterilization chamber, for example, perpendicular to the food surface and side ( For example, the microorganisms in the atmosphere where the atmospheric plasma is touched are sterilized.

In this case, the electrode used to emit the atmospheric pressure plasma is not particularly limited, such as a direct type or an indirect type, but a direct type electrode is preferable in order to obtain better sterilization effect. The direct type electrode is not particularly limited as long as it is a general direct type electrode such as a direct type dielectric barrier discharge (DBD), radio frequency discharge (RF), or corona discharge (CD).

The intensity of the atmospheric pressure plasma emitted is 100 to 300 W / cm 2, preferably 100 to 200 W / cm 2, based on a distance of 6 cm between the food and the electrode. When the intensity of the atmospheric pressure plasma is less than the lower limit, the sterilization effect of the food may not appear, and if the atmospheric pressure is exceeded, it may not be economically efficient.

In addition, the time for treating the food with an atmospheric plasma is 5 seconds to 10 minutes on the basis of the distance between the food and the electrode is 6 cm, specifically, after heating the plasma treatment for 5 to 40 seconds and do not heat If not, it can be treated for 10 seconds to 5 minutes. If the plasma treatment time is less than the lower limit value, the sterilizing effect of the food may not be exhibited. If the plasma treatment time exceeds the upper limit value, it is not economically efficient.

The plasma intensity and the plasma treatment time may be changed according to the distance between the food and the electrode.

Discharge gas used to discharge the atmospheric plasma may be nitrogen, clean air (CDA) or a mixture of these, preferably CDA alone gas or a mixture of nitrogen and CDA.

In addition, the flow rate of the discharge gas is 5,000 to 30,000 sccm, preferably 5,000 to 20,000 sccm SCCM. If the flow rate of the discharge gas is less than the lower limit, the sterilization effect may be lowered, and if the flow rate is more than the upper limit, it is not economically efficient.

As microorganisms that can be sterilized by the non-heated food sterilization apparatus of the present invention, Campylobacter jejuni ( Campylobacter jejuni , NCTC11168), Campylobacter jejuni , ATCC49943), Staphylococcus aureus ) and yeast (Saccharomyces cerevisiase) may be a microorganism that harms the human body or affects the quality characteristics of food, but is not limited thereto.

The conveyor is preferably coated with Teflon in order to easily absorb the atmospheric plasma to exhibit a better sterilization effect.

In the non-heated food sterilization apparatus of the present invention, the method of inverting the food is not particularly limited, but as shown in FIGS. 1 and 2, a method of changing the height of the conveyor, a method of using a spiral conveyor, and a method of inverting food When a bar is installed at a conveyor position (for example, a position past an atmospheric plasma sterilization chamber, etc.) and the food reaches the position, the bar may be raised so that the conveyor and the bar form an angle of 90 ° or more, and the food may be flipped.

Food sterilized by the non-heated food sterilization apparatus of the present invention can be stored for a long time because the microorganism is sterilized.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example  One.

Campylobacter jejuni , NCTC11168) inoculated in the nutrient medium 5 log cfu / ml of the bacterium enriched by chicken inoculation on both sides of chicken breast ham and transported chicken breast ham to the moisture control room through a Teflon-coated conveyor using the device of Figure 1 After adjusting the relative humidity (RH) (25 ° C standard) of the chicken breast surface, the microorganisms were sterilized by atmospheric plasma treatment for 3 minutes in an atmospheric plasma sterilization chamber via an air curtain. Next, one side sterilized chicken breast was transported to another conveyor and turned over and sterilized through a moisture control chamber, an air curtain, and an atmospheric plasma sterilization chamber as described above.

At this time, the electrode that emitted the atmospheric plasma is a direct type RF, the intensity of the emitted plasma is 100 W, was processed according to time at a plasma treatment rate of 15 mm / s, the distance between the electrode and chicken breast is 6 cm Atmospheric release gas is 95% by volume of CDA and 5% by volume of nitrogen.

Test Example  1. By relative humidity Viable cell count  Measure

In Example 1, 25 g of sterile chicken breast sterilized by relative humidity and 225 ml of sterile physiological saline were placed in a stomacher bag, shaken in a stomaker, and 0.1 ml of a diluted solution diluted by a decimal dilution method was taken as Baird. Using the Parker Agar, the bacterial counts were measured by standard plate method (KFDA). After staining, the cells were cultured at 37 ° C for 24 hours and the number of colony forming units (CFU) was determined. The relative humidity (RH) was measured with an Aw analyzer (Novasina, Switzerland).

division Before sterilization RH 86% RH 90% RH 95% log CFU / g 4.4 ± 0.1 4.3 ± 0.1 3.0 ± 0.1 2.8 ± 0.2

As shown in Table 1, it was confirmed that the sterilization effect of the chicken breast with a relative humidity of more than 0.90%.

On the other hand, chicken breast with a relative humidity of less than 0.90% is similar to the viable cell count before sterilization, so it was confirmed that the sterilization hardly occurred.

Example  2 to 5.

In the same manner as in Example 1, the relative humidity was adjusted to 0.95% to sterilize the chicken breast.

MIX I is 95% by volume of CDA, 5% by volume of nitrogen, and MIX II is 5% by volume of CDA and 95% by volume of nitrogen in the mixture for atmospheric release.

Example  6 to 9.

In the same manner as in Examples 2 to 5, the chicken breast was sterilized using a direct DBD instead of a direct RF as an electrode that emits an atmospheric plasma.

Example  10 to 13.

In the same manner as in Examples 2 to 5, Campylobacter jejuni ( Campylobacter jejuni , NCTC11168) instead of Stephylococcus Orius ( Staphylococcus aureus , ATCC12600) was used to sterilize chicken breast meat.

Example  14 to 17.

In the same manner as in Examples 6 to 9, but instead of Campylobacter jejuni ( Campylobacter jejuni , NCTC11168) was sterilized chicken breast using Staphylococcus aureus (Stephylococcus aureus ).

Example  18.

In the same manner as in Example 4, the plasma-treated chicken breast was heated in a heating chamber at 55 ° C. for 5 minutes to sterilize the chicken breast. At this time, the plasma treatment time is 5 seconds.

Example  19.

In the same manner as in Example 4, sterilized beef jerky after adjusting the relative humidity of the beef jerky surface to 0.95% using beef jerky with less moisture in itself instead of chicken breast.

Example  20.

In the same manner as in Example 4, sterilized chicken breasts using indirect RF instead of direct RF as the electrode.

Example  21.

In the same manner as in Example 4, sterilized chicken breast meat using a Teflon-free conveyor.

Comparative Example  One.

In the same manner as in Example 4, the chicken breast was sterilized by treating the atmospheric plasma immediately without passing through the moisture control chamber. At this time, the relative humidity of chicken breast is 0.95%.

Comparative Example  2.

In the same manner as in Example 4, the chicken breast was sterilized with a relative humidity of 95% in an atmospheric plasma sterilization chamber without passing through a moisture control chamber.

Comparative Example  3.

The same process as in Example 19, except that the sterilization of the beef jerky by treating the atmospheric plasma without going through the moisture control chamber. At this time, the relative humidity of the beef jerky surface is 0.57%.

Test Example  2. Viable cell count  Measure

In the above Examples and Comparative Examples, 25 g of sterilized chicken breast ham and 225 ml of sterile saline solution were placed in a stomacher bag, shaken in a stomaker, and 0.1 ml of the diluted solution diluted by the decimal dilution method was taken as Baird Parker. Agar was used to measure the number of bacteria by standard plate method (KFDA). After staining, the cells were cultured at 37 ° C for 24 hours and the number of colony forming units (CFU) was determined.

division Plasma electrode Emission gas Processing time (minutes) 0.3 One 2 3 Example 2 RF
N ₂ 6.3 ± 0.1 5.0 ± 0.2 3.5 ± 0.2 2.8 ± 0.1 Example 3 CDA 4.7 ± 0.1 3.6 ± 0.1 2.0 ± 0.2 ND Example 4 MIX 4.0 ± 0.1 2.8 ± 0.2 0.9 ± 0.1 ND Example 5 MIX 5.5 ± 0.2 4.1 ± 0.2 2.4 ± 0.3 ND Example 6 DBD
N ₂ 6.7 ± 0.2 5.4 ± 0.1 4.0 ± 0.2 3.5 ± 0.2 Example 7 CDA 5.1 ± 0.3 4.2 ± 0.2 3.4 ± 0.2 ND Example 8 MIX 4.6 ± 0.1 3.2 ± 0.1 1.2 ± 0.1 ND Example 9 MIX 5.9 ± 0.2 4.5 ± 0.1 3.9 ± 0.2 0.9 ± 0.2 Example 10 RF N ₂ 6.1 ± 0.2 5.2 ± 0.1 3.4 ± 0.1 2.6 ± 0.2 Example 11 CDA 5.3 ± 0.1 4.1 ± 0.2 3.0 ± 0.1 0.8 ± 0.2 Example 12 MIX 4.2 ± 0.1 2.9 ± 0.2 1.1 ± 0.2 ND Example 13 MIX 5.7 ± 0.2 4.3 ± 0.1 3.3 ± 0.2 1.1 ± 0.1 Example 14 DBD N ₂ 6.6 ± 0.1 5.5 ± 0.2 3.9 ± 0.2 3.3 ± 0.1 Example 15 CDA 6.1 ± 0.2 5.0 ± 0.2 4.3 ± 0.1 2.6 ± 0.2 Example 16 MIX 4.8 ± 0.1 3.1 ± 0.2 1.4 ± 0.2 ND Example 17 MIX 6.4 ± 0.1 5.1 ± 0.2 3.8 ± 0.2 2.8 ± 0.1 Example 19 RF MIX 5.3 ± 0.2 4.2 ± 0.2 2.5 ± 0.1 1.1 ± 0.2 Example 20 4.8 ± 0.1 3.4 ± 0.1 2.2 ± 0.1 1.0 ± 0.2 Example 21 5.8 ± 0.2 4.6 ± 0.2 2.9 ± 0.2 1.4 ± 0.2 Comparative Example 1 6.8 ± 0.2 6.5 ± 0.2 6.0 ± 0.1 6.0 ± 0.1 Comparative Example 2 5.2 ± 0.2 4.7 ± 0.3 3.8 ± 0.2 3.5 ± 0.1 Comparative Example 3 7.3 ± 0.1 7.3 ± 0.1 7.1 ± 0.2 6.8 ± 0.2

* ND: Not detected

As shown in Table 2, chicken breast meat sterilized according to Examples 2 to 21 of the present invention was superior to the sterilization power compared to Comparative Examples 1 to 3 and the microorganism gradually decreased with plasma treatment time. In particular, it was confirmed that the use of MIX I mixed gas is more excellent sterilization than other gas, the use of RF as an electrode was confirmed to be more excellent than the case of using DBD.

In addition, Example 18, which performed additional heat treatment, was found to be 3.8 ± 0.1 CFU when the plasma treatment time was 5 seconds, and microorganisms were not detected when the treatment time was 20 seconds. have.

The result is Campylobacter jejuni jejuni , ATCC49943) and yeast (Saccharomyces cerevisiase) were found to be the same.

In addition, the results were confirmed to be the same when using the sterilization apparatus (Fig. 2) for sterilizing both sides in the atmospheric plasma sterilization chamber after controlling the moisture in the moisture control room on both sides.

Test Example  3. SEM  Measure

3 is a SEM photograph of ham sterilized with chicken breast ham in accordance with Example 4 of the present invention (FIG. 3B) and unsterilized ham (FIG. 3A).

As shown in Figure 3a, non-sterilized chicken breast ham, such as Campylobacter jejuni (NCTC11168) inoculated in the nutrient medium to the fungus 5 log cfu / ml of the ham inoculated on both sides of chicken breast ham Campylobacter jejuni jejuni , NCTC11168), but as shown in Figure 3b Campylobacter jejuni ( Campylobacter jejuni ) inoculated in plasma-treated chicken breast was confirmed to have a circular structure. The change in shape was also found in the absorbance measurement. Specifically, OD was measured at 600 nm, which was 0.13 in the group not treated with plasma and 0.07 in the group treated with plasma.

These results show that the stress caused by plasma treatment.

100, 200: unheated food sterilizer
110, 110`, 210, 210`: moisture control room
120, 120`, 220, 220`: atmospheric plasma sterilization chamber
121: atmospheric plasma apparatus
130, 130`, 230, 230`, 230``, 230```: conveyor
140: air curtain 150: food

Claims (17)

A moisture control chamber 110 that controls moisture on the surface of the food 150;
Atmospheric pressure plasma sterilization chamber 120 to sterilize the surface of the moisture-controlled food 150 by atmospheric pressure plasma; And
Non-heated food sterilization apparatus comprising a conveyor (130) for transporting the food 150 so that the food 150 is moved to the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber (120). The non-heated food sterilization apparatus according to claim 1, wherein the non-heated food sterilizer is provided at least two consecutively. The method of claim 2, further comprising: a first moisture control chamber (110) and a first atmospheric pressure plasma sterilization chamber (120) located adjacent to each other;
A first conveyor 130 for transporting the food 150 such that the food 150 is moved to the moisture control chamber 110 and the atmospheric pressure plasma sterilization chamber 120;
A second conveyor (130`) extending to the first conveyor (130) and provided at a lower position than the first conveyor (130) so that only one side of the food sterilized is inverted;
A second moisture control chamber 110 ′ for controlling moisture on the inverted food 150 surface; And
Located adjacent to the second moisture control chamber (110`), characterized in that it comprises a second atmospheric pressure plasma sterilization chamber 120` for treating the surface of the moisture-controlled food 150 with atmospheric plasma Non-heated food sterilizer. 4. The non-heated food sterilizing apparatus according to claim 3, wherein an air curtain (140) is added between the moisture control chamber (110) and the atmospheric pressure plasma sterilization chamber (120) located adjacent to each other. 3. The apparatus of claim 2, further comprising: a first moisture control chamber and a first atmospheric plasma sterilization chamber positioned to be spaced apart from each other;
A first conveyor for transporting the food such that the food is moved to a moisture control chamber and an atmospheric plasma sterilization chamber;
A second conveyor extending to the first conveyor, the second conveyor being disposed at a lower position than the first conveyor so that only one surface of the sterilized food is inverted;
A second moisture control room controlling moisture on the inverted food surface; And
And a second atmospheric pressure plasma sterilization chamber positioned to be spaced apart from the second moisture control chamber and treating the surface of the moisture-controlled food with atmospheric pressure plasma. The non-heated food sterilizing apparatus according to claim 1, further comprising a heating chamber for applying heat of 50 to 70 ° C to the food which has passed through the atmospheric plasma sterilization chamber (120). A first moisture control chamber 210 for controlling moisture on the surface of the food 250;
A first conveyor 230 for transporting the food 250 such that the food 250 is moved to the first moisture control chamber 210;
The food 250 extends on the first conveyor 230 and is provided at a lower position than the first conveyor 230, and the food 250 having only one surface of water is turned upside down, and the food 250 is moved to the second moisture control chamber 210 ′. A second conveyor 230 ′ which carries);
A second moisture control chamber 210 ′ for controlling moisture on the inverted food 250 surface;
The food 250 extended to the second conveyor 230 ′ and provided at a lower position than the second conveyor 230 ′ in which moisture is controlled is turned upside down, and the food 250 is first atmospheric pressure plasma sterilization chamber 220. Third conveyor 230 `` for conveying;
A first atmospheric plasma sterilization chamber 220 which sterilizes the inverted food 250 surface by atmospheric pressure plasma;
The food 250, which is extended to the third conveyor 230 ″ and disposed at a lower position than the third conveyor 230 ″ and sterilized only on one side, is turned upside down, and the food 250 is placed in a second atmospheric pressure plasma sterilization chamber. A fourth conveyor 230 ′ conveyed to 220 ′; And
And a second atmospheric plasma sterilization chamber (220`) for sterilizing the inverted food (250) surface with atmospheric plasma. The non-heated food sterilization apparatus according to claim 7, further comprising a heating chamber for applying heat of 50 to 70 ° C to the food which has passed through the second atmospheric plasma sterilization chamber (220, 220 '). The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the relative humidity of the surface of the food treated in the moisture control chamber is 0.90% or more. The method according to any one of claims 1 to 8, wherein the microorganism sterilized by the atmospheric plasma is Campylobacter jejuni ( Camylobacter) jejuni ), Staphylococcus aureus ) and yeast (Saccharomyces cerevisiase) is a non-heated food sterilizer characterized in that. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the gas for discharge of the atmospheric plasma is nitrogen, clean air (CDA), or a mixture thereof. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein a gas flow rate of the atmospheric pressure plasma is 5000 to 30000 sccm. The non-heated food sterilizing device according to any one of claims 1 to 8, wherein the electrode of the atmospheric plasma is a direct type electrode. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the atmospheric plasma has an intensity of 100 to 300 W / cm 2. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the treatment time of the atmospheric plasma is 5 seconds to 10 minutes. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the distance between the food and the atmospheric plasma electrode is 6 cm. The non-heated food sterilizing apparatus according to any one of claims 1 to 8, wherein the conveyor is coated with Teflon.

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