NO177481B - Method and apparatus for disinfecting raw materials, products and production equipment - Google Patents

Method and apparatus for disinfecting raw materials, products and production equipment Download PDF

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Publication number
NO177481B
NO177481B NO913559A NO913559A NO177481B NO 177481 B NO177481 B NO 177481B NO 913559 A NO913559 A NO 913559A NO 913559 A NO913559 A NO 913559A NO 177481 B NO177481 B NO 177481B
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Norway
Prior art keywords
disinfection
mixture
chamber
solution
production
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NO913559A
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Norwegian (no)
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NO177481C (en
NO913559D0 (en
NO913559L (en
Inventor
Jan Van Os
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Hydrotec Norge
Galteland Kjell
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by Hydrotec Norge, Galteland Kjell filed Critical Hydrotec Norge
Priority to NO913559A priority Critical patent/NO177481C/en
Publication of NO913559D0 publication Critical patent/NO913559D0/en
Priority to JP50471193A priority patent/JP3249520B2/en
Priority to CA002118696A priority patent/CA2118696C/en
Priority to DE69221628T priority patent/DE69221628T2/en
Priority to ES92920672T priority patent/ES2106884T3/en
Priority to AU25937/92A priority patent/AU2593792A/en
Priority to AU26460/92A priority patent/AU666335B2/en
Priority to PCT/NL1992/000156 priority patent/WO1993004595A2/en
Priority to US08/204,330 priority patent/US5658595A/en
Priority to BR9206477A priority patent/BR9206477A/en
Priority to KR1019940700759A priority patent/KR100254852B1/en
Priority to PCT/NO1992/000148 priority patent/WO1993004705A1/en
Priority to AT92920672T priority patent/ATE156669T1/en
Priority to EP92920672A priority patent/EP0603329B1/en
Priority to DK92920672.0T priority patent/DK0603329T3/en
Publication of NO913559L publication Critical patent/NO913559L/en
Publication of NO177481B publication Critical patent/NO177481B/en
Publication of NO177481C publication Critical patent/NO177481C/en

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    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/72—Treatment of water, waste water, or sewage by oxidation
    • C02F1/722—Oxidation by peroxides
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/158—Apparatus for preserving using liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Water Supply & Treatment (AREA)
  • Pest Control & Pesticides (AREA)
  • Plant Pathology (AREA)
  • Environmental & Geological Engineering (AREA)
  • Dentistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Environmental Sciences (AREA)
  • Nutrition Science (AREA)
  • Hydrology & Water Resources (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Description

Oppfinnelsen vedrører en fremgangsmåte til desinfisering av råmaterialer, produkter og produksjonsutstyr, særlig av materiale og utstyr, f.eks. produksjonslinjer i næringsmiddelindustrien, ved bruk av hydrogenperoksid. The invention relates to a method for disinfecting raw materials, products and production equipment, particularly material and equipment, e.g. production lines in the food industry, using hydrogen peroxide.

Oppfinnelsen angår også et middel til bruk ved fremgangsmåten og en anordning til bruk ved gjennomføring av fremgangsmåten. The invention also relates to a means for use in the method and a device for use in carrying out the method.

Det er i de senere år fremkommet et stadig sterkere behov og krav med hensyn til desinfisering av såvel råmaterialer som bearbeidede produkter, noe som skyldes den økende forurensning i miljøet. Således vil man i stadig større grad kunne finne infeksiøse smittekilder i materialer og gjenstander som benyttes i produksjonslinjer. Spesielt er dette problem fremherskende i forbindelse med næringmiddelindustrien hvor både temperatur og avsetninger på produksjonsutstyr er egnet substrat for oppvekst av bakterier. I tillegg er renhetskravene på denne type produkter nødvendigvis strenge. Problemet er spesielt aktuelt i forbindelse med samlebåndsbearbeiding og fremstilling av næringsmiddelprodukter, hvor man kan finne meget høye smittekimtall. Både produksjonsutstyret, avfallet fra produksjonen og produktene blir forurenset og en eventuell bakterievekst fremmes av egnet temperatur og fuktighet. In recent years, there has been an increasingly strong need and demand with regard to the disinfection of both raw materials and processed products, which is due to the increasing pollution in the environment. Thus, it will increasingly be possible to find infectious sources of infection in materials and objects used in production lines. In particular, this problem is prevalent in connection with the food industry, where both temperature and deposits on production equipment are suitable substrates for the growth of bacteria. In addition, the purity requirements for this type of product are necessarily strict. The problem is particularly relevant in connection with assembly line processing and the production of food products, where one can find very high numbers of infectious germs. Both the production equipment, the waste from production and the products are contaminated and any bacterial growth is promoted by suitable temperature and humidity.

Holdbarhet av næringsmidler er søkt bedret ved tilsetning av kjemikalier, således er det kjent at hydrogenperoksid kan tilsettes fløte og melk (US-PS 2 053 740) eller kjemiske forbindelser kan tilsettes som utvikler hydrogenperoksid ved enzymatisk virkning (DE-PS 24 20 135). En- og flerverdige alkoholer er også benyttet til behandling av næringsmiddelprodukter (EP-PS 169 927, DE-PS 21 19 351, GB-PS The shelf life of foodstuffs has been sought to be improved by the addition of chemicals, thus it is known that hydrogen peroxide can be added to cream and milk (US-PS 2 053 740) or chemical compounds can be added which develop hydrogen peroxide by enzymatic action (DE-PS 24 20 135). Monohydric and polyhydric alcohols are also used for the treatment of food products (EP-PS 169 927, DE-PS 21 19 351, GB-PS

12 73 938, GB-PS 13 75 704). Videre kan sulfittilsetting benyttes for å holde smittekimtallet på et forsvarlig nivå. For rensing og desinfeksjon av produksjonsutstyr er klor benyttet. Ved tilsetting av kjemikalier er det imidlertid viktig å unngå overdosering for å redusere mulige kancerogene og allergogene virkninger. Overskudd av klor kan også føre til korrosjoner på produksjonsutstyr av stål og aluminium, som igjen øker muligheten for kontaminasjon av bakterivekstfremmende materiale. En ytterligere ulempe i produksjonsstadiet er at de kjemiske desinfeksjonsstoffer, som har vært brukt i overskudd, følger med i avløpsvann og kan medføre en betydelig foru-rensningsbelastning på omgivelsene. 12 73 938, GB-PS 13 75 704). Sulphite addition can also be used to keep the germ count at a reasonable level. Chlorine is used for cleaning and disinfection of production equipment. When adding chemicals, however, it is important to avoid overdosing in order to reduce possible carcinogenic and allergenic effects. An excess of chlorine can also lead to corrosion on steel and aluminum production equipment, which in turn increases the possibility of contamination by bacteria growth-promoting material. A further disadvantage in the production stage is that the chemical disinfectants, which have been used in excess, are included in waste water and can cause a significant pollution load on the environment.

Problemene har vært forsøkt løst ved f.eks. å arbeide i et sterilt miljø, eller endre produksjonsutstyr og konstruksjon av vannrenseanlegg. Slike vannrenseanlegg er ofte konstruert på basis av vannkvalitet, bakteriologisk belastning og krav til utslipp. Ofte vil forstyrrelser i produksjonen føre til overbelastning av renseanlegget og igjen føre til at kjemikalier tilsettes for å tilfredsstille produktkravene. Dette gir igjen forhøyet miljøbelastning ved utslipp av kjemikalier, i tillegg til at slike løsninger kan være så kostnadskrevende at produksjonen blir for dyr, og bedriften kan i verste fall måtte nedlegges. The problems have been tried to be solved by e.g. to work in a sterile environment, or to change production equipment and construction of water purification plants. Such water treatment plants are often constructed on the basis of water quality, bacteriological load and discharge requirements. Disruptions in production will often lead to overloading of the treatment plant and in turn lead to chemicals being added to meet product requirements. This in turn results in an increased environmental impact when chemicals are released, in addition to the fact that such solutions can be so costly that production becomes too expensive, and the company may have to close down in the worst case.

Det foreligger således et meget sterkt behov for en billig, enkel metode til desinfeksjon av råmaterialer, produkt og produksjonsutstyr, og i tillegg også avløpsvann fra en produksjon. Hensikten med den foreliggende oppfinnelse er å fylle dette behov. There is thus a very strong need for a cheap, simple method for the disinfection of raw materials, products and production equipment, and in addition also waste water from a production. The purpose of the present invention is to fill this need.

Denne hensikt oppnås ved en fremgangsmåte av den innledningsvis nevnte art, som er kjennetegnet ved det som fremgår av patentkravene. This purpose is achieved by a method of the kind mentioned at the outset, which is characterized by what appears in the patent claims.

Oppfinnelsen vedrører også en anordning til bruk i og gjennom-føring av fremgangsmåten, og denne anordning er kjennetegnet ved det som fremgår av patentkravene. The invention also relates to a device for use in and implementation of the method, and this device is characterized by what appears in the patent claims.

I oppfinnelsen blir det som utgangsmateriale benyttet hydrogenperoksid som desinfiserende middel. Bruken av dette middel er i og for seg tidligere kjent, men har vært lite benyttet i forbindelse med matvareindustri, og i de tilfeller hvor hydrogenperoksid er benyttet har dette skjedd som tilsetting i næringsmiddelet. Et problem er at hydrogenperoksid dekomponeres raskt og tilsettingen har således vært lite egnet, med mindre høye utgangskonsentrasjoner er blitt benyttet. Eksempel på bruken av hydrogenperoksid kan finnes i ovennevnte US-PS 2 053 740, som vedrører tilsetting av hydrogenperoksid til fløte og blandinger som inneholder fløte for å få bedre holdbarhet og i DE-PS 24 20 135 hvor hydrogenperoksid dannes i det lagrede produkt ved tilsetting av egnet substrat og enzym. In the invention, hydrogen peroxide is used as a starting material as a disinfectant. The use of this agent in and of itself is previously known, but has been little used in connection with the food industry, and in the cases where hydrogen peroxide is used, this has happened as an addition to the food. One problem is that hydrogen peroxide decomposes quickly and the addition has thus not been suitable, unless high starting concentrations have been used. An example of the use of hydrogen peroxide can be found in the above-mentioned US-PS 2 053 740, which relates to the addition of hydrogen peroxide to cream and mixtures containing cream in order to obtain better durability and in DE-PS 24 20 135 where hydrogen peroxide is formed in the stored product by addition of suitable substrate and enzyme.

Ved den foreliggende oppfinnelse er det overraskende funnet at hvis hydrogenperoksid blandes med glycerol i en oppløsning av fortrinnsvis demineralisert vann,, og blandingen forstøves i atmosfæren rundt det materiale eller den gjenstand som skal behandles, vil det oppnås en meget tilfredsstillende desinfisering som passifiserer i alt vesentlig de bakterier og det smittekim som er uønsket. Demineralisert vann betegner vann hvor mineraler og organiske forbindelser er fjernet. I sin enkleste utforming kan forstøvningen skje i overensstemmelse med prinsippet for en luftfukter og benyttes ved lagring av næringsmidler i f.eks. kjøle/frysedisker, i tillegg til lagring av næringsmidler, f.eks. poteter uten spesielle kjøle-anordninger. In the present invention, it has surprisingly been found that if hydrogen peroxide is mixed with glycerol in a solution of preferably demineralized water, and the mixture is atomized in the atmosphere around the material or the object to be treated, a very satisfactory disinfection will be achieved which essentially pacifies the bacteria and germs that are unwanted. Demineralized water refers to water where minerals and organic compounds have been removed. In its simplest design, the atomization can take place in accordance with the principle of an air humidifier and is used when storing foodstuffs in e.g. fridge/freezer counters, in addition to food storage, e.g. potatoes without special cooling devices.

Ved fremgangsmåten benyttes fortrinnsvis en oppløsning hvor hydrogenperoksid og glycerol foreligger i et innbyrdes forhold mellom 5:1 og 10:1. Ved fremgangsmåten benyttes som nevnt en vandig oppløsning av de to stoffer, dvs. at differansen mellom 1 liter av blandingen og summen av hydrogenperoksid og glycerol er demineralisert vann. I en foretrukket utforming benyttes 350 g/l H2O2 og 50 g/l glycerol. Glycerolen som benyttes bør være i en så ren form som mulig og det må benyttes en type som er godkjent for bruk i næringsmiddelindustrien. Desinfeksjons-virkningen beror på at hydrogenperoksid spaltes til vann og atomært oksygen. Denne spaltingen fremmes av økende temperatur, men skjer raskt ved aktuelle temperaturer, i tillegg til at H202 fordamper, og prosessen har derfor ikke kunnet pågå lenge nok til å desinfisere større næringsmiddelmengder. Tilsetting av glycerol til hydrogenperoksid viste overraskende at spaltingen av H2O2 ble forsinket og virkningen av desin-feksjonsmiddelet ble dermed optimalisert. The method preferably uses a solution in which hydrogen peroxide and glycerol are present in a mutual ratio between 5:1 and 10:1. As mentioned, the method uses an aqueous solution of the two substances, i.e. the difference between 1 liter of the mixture and the sum of hydrogen peroxide and glycerol is demineralized water. In a preferred design, 350 g/l H2O2 and 50 g/l glycerol are used. The glycerol used should be in as pure a form as possible and a type approved for use in the food industry must be used. The disinfection effect is due to hydrogen peroxide splitting into water and atomic oxygen. This splitting is promoted by increasing temperature, but happens quickly at current temperatures, in addition to H202 evaporating, and the process has therefore not been able to last long enough to disinfect larger quantities of food. Addition of glycerol to hydrogen peroxide surprisingly showed that the splitting of H2O2 was delayed and the effect of the disinfectant was thus optimized.

I henhold til oppfinnelsen forstøves hydrogenperoksid/glycerol-blandingen i atmosfæren, i konsentrasjoner mellom 0,001 og 0,01 volumprosent. I en spesielt foretrukket utforming benyttes konsentrasjoner mellom 0,001 og 0,005 volumprosent. Behandlingstiden ville variere med konsentrasjon av blandingen i atmosfæren og behandlingstemperaturen. I en.foretrukket utforming, hvor konsentrasjonen i atmosfæren er mellom 0,001 og 0,005 volumprosent og temperaturen er 5-25°C, vil desin-feksjonstiden være 2-5 min. According to the invention, the hydrogen peroxide/glycerol mixture is atomized in the atmosphere, in concentrations between 0.001 and 0.01 percent by volume. In a particularly preferred design, concentrations between 0.001 and 0.005 percent by volume are used. The treatment time would vary with the concentration of the mixture in the atmosphere and the treatment temperature. In a preferred design, where the concentration in the atmosphere is between 0.001 and 0.005 volume percent and the temperature is 5-25°C, the disinfection time will be 2-5 min.

Blandingen av hydrogenperoksid/glycerol er en klar og luktfri væske med sur reaksjon (en blanding på 1,0 vektprosent i vann har pH-verdi på 3,6). Blandingen har en bredspektret desinfiserende virkning og uskadeliggjør bl.a. grampositive og gramnegative bakterier, mugg- og gjærsopp, alger, motvirker slimdannelse og gir ikke skumdannelse. Desinfeksjon av næringsmidler med blandingen gir ikke lukt eller smak. Den kan anvendes i hele næringsmiddelindustrien såsom i produksjon, bearbeiding og lagring av næringsmidler. The mixture of hydrogen peroxide/glycerol is a clear and odorless liquid with an acidic reaction (a mixture of 1.0% by weight in water has a pH value of 3.6). The mixture has a broad-spectrum disinfecting effect and neutralizes e.g. gram-positive and gram-negative bacteria, molds and yeasts, algae, counteracts slime formation and does not cause foam formation. Disinfection of foodstuffs with the mixture does not produce odor or taste. It can be used throughout the food industry, such as in the production, processing and storage of food.

Når det gjelder apparatet for bruk ved gjennomføring av fremgangsmåten, er å bemerke at dette i sin utførelse kan være meget enkelt, idet det i prinsippet kun består av et desinfeksjonskammer, i hvilket det er anordnet tilføringsmidler for blandingen og blanding av denne med omgivelsesluft, samtidig som temperaturen i kammeret og kammerets lengde tilpasses de ønskede bruksforhold. Man kan derved på en enkel måte foreta desinfeksjon av et materiale som f.eks. transporteres gjennom kammeret, slik at behandlingstiden får en ønsket lengde. With regard to the apparatus for use when carrying out the method, it is to be noted that this can be very simple in its execution, as it basically only consists of a disinfection chamber, in which there are provided means for supplying the mixture and mixing it with ambient air, at the same time such as the temperature in the chamber and the length of the chamber are adapted to the desired conditions of use. One can thereby carry out disinfection of a material such as e.g. in a simple way. is transported through the chamber, so that the treatment time is of a desired length.

Oppfinnelsen er spesielt egnet i forbindelse med desinfeksjon av lett bedervelige varer, f.eks. sjømat. Også kjøttvarer kan desinfiseres uten at dette går ut over varens kvalitet eller smak, og holdbarhetstiden kan dermed forlenges betydelig. Man kan ved hjelp av oppfinnelsen også rense avløpsvann fra næringsmiddelindustrien og erfaringer fra forsøk har vist at man ved riktig bruk av oppfinnelsen kan komme frem til resultater som fullt ut tilfredsstiller dagens miljøkrav. The invention is particularly suitable in connection with the disinfection of easily perishable goods, e.g. seafood. Meat products can also be disinfected without affecting the product's quality or taste, and the shelf life can thus be significantly extended. With the help of the invention, waste water from the food industry can also be purified, and experience from trials has shown that by using the invention correctly, results can be achieved that fully satisfy today's environmental requirements.

Oppfinnelsen skal i det følgende forklares nærmere ved hjelp av utførelseseksempler, samt de vedlagte figurer. Figurene som beskriver to utførelseseksempler for et apparat i henhold til oppfinnelsen viser: Fig. 1 i sideriss et apparat for anvendelse av blandingen In the following, the invention will be explained in more detail with the help of design examples, as well as the attached figures. The figures describing two exemplary embodiments of an apparatus according to the invention show: Fig. 1 in side view an apparatus for using the mixture

ifølge oppfinnelsen i forstøvet form, og; according to the invention in atomized form, and;

Fig. 2 prinsipp for anvendelse av blandingen ifølge oppfinnelsen til desinfeksjon i en produksjonslinje som fremstiller muslinger til konsum. Fig. 2 principle for using the mixture according to the invention for disinfection in a production line that produces mussels for consumption.

Utførelseseksempel nr. 1 Design example No. 1

Apparatet som er illustrert i fig. 1 består av et transportbånd av rustfritt, vevet stålmateriale 1, plassert i en ramme 2 med justérbare ben 3. Transportbåndet passerer gjennom et des-inf eksjonskammer 4 av rustfritt stål, som er forsynt med en overtrykksventil 5 og en avløpsstuss 6. Utenfor kammeret 4, men montert i fast forbindelse med dette, er en beholder 7 for desinfeksjonsblanding. Beholderen har påmontert et peileglass 8 og er gjennom et rørsystem tilknyttet en doseringspumpe 9, luft/væskeblander 10 med vifte 11 og forbindelse til flere langsgående rør 12, som fordeler blandingen til hele desinfeksjonskammeret, og hvor flere tversgående rør 13, forsynt med flere dyseåpninger, forbinder alle langsgående rør 12 og gir homogen distribusjon av forstøvet blanding i hele kammeret 4. Dette fører til at materialet på transportbåndet eksponeres for desinfiserende blanding fra alle sider. Alt utstyret drives elektrisk 14. The apparatus illustrated in fig. 1 consists of a conveyor belt of stainless woven steel material 1, placed in a frame 2 with adjustable legs 3. The conveyor belt passes through a stainless steel disinfection chamber 4, which is equipped with an overpressure valve 5 and a drain nozzle 6. Outside the chamber 4 , but mounted in fixed connection with this, is a container 7 for disinfection mixture. The container has a sight glass 8 mounted on it and is connected through a piping system to a dosing pump 9, air/liquid mixer 10 with fan 11 and connection to several longitudinal pipes 12, which distribute the mixture to the entire disinfection chamber, and where several transverse pipes 13, equipped with several nozzle openings, connects all longitudinal pipes 12 and provides homogeneous distribution of the atomized mixture throughout the chamber 4. This causes the material on the conveyor belt to be exposed to the disinfectant mixture from all sides. All equipment is electrically powered 14.

Blandingen av hydrogenperoksid og glycerol i demineralisert vann pumpes fra lagringstanken 7 til væske/luft-blander 10 med en doseringspumpe 9. Denne pumpen doserer nøyaktig en dråpevis tilsetting til væske/luft-blanderen 10 samtidig som viften 11 suger luft fra produksjonsrommet og presser den inn i blande-innretningen 10 under overtrykk. Desinfeksjonsblandingen forstøves deretter over næringsmiddelproduktene på transportbåndet 1 via dysesystemene i røropplegget 13, på innsiden av desinfeksjonskammeret 4. Bevegelse av transportbåndet 1 sammen med luft/væske-blandingen som forstøves ut i desinfeksjonskammeret gir optimal eksponering av næringsmidlene for desinfeksjonsblandingen ifølge oppfinnelsen. Overtrykket i desinfeksjonskammeret forhindrer lekkasje av kontaminerende luft inn i kammeret. Tvertimot vil atmosfæreinnholdet i desinfeksjonskammeret lekke ut og gi desinfiserende virkning på miljøet som omgir produksjonslinjen, og således kunne forbedre produktets renhet. Dersom eventuelt pakkeutstyr plasseres umiddelbart etter desinfeksjonskammeret 4, vil de ferdig pakkede produkter kunne utvise svært lave smittekimtall. The mixture of hydrogen peroxide and glycerol in demineralized water is pumped from the storage tank 7 to the liquid/air mixer 10 with a dosing pump 9. This pump precisely doses a dropwise addition to the liquid/air mixer 10 at the same time as the fan 11 sucks air from the production room and pushes it in in the mixing device 10 under positive pressure. The disinfection mixture is then atomized over the food products on the conveyor belt 1 via the nozzle systems in the pipe arrangement 13, on the inside of the disinfection chamber 4. Movement of the conveyor belt 1 together with the air/liquid mixture that is atomized into the disinfection chamber provides optimal exposure of the nutrients to the disinfection mixture according to the invention. The overpressure in the disinfection chamber prevents the leakage of contaminating air into the chamber. On the contrary, the atmospheric contents in the disinfection chamber will leak out and have a disinfecting effect on the environment surrounding the production line, and thus could improve the purity of the product. If any packaging equipment is placed immediately after the disinfection chamber 4, the finished packaged products will be able to show very low germ counts.

Denne anordning for desinfeksjon, som består av et des-inf eks jonskammer 4 med tilbehør ifølge beskrivelsen, kan tilpasses mange forskjellige størrelser og typer av produksjonslinjer, vil være billig i anskaffelse, enkel å betjene og derfor kostnadsparende. This device for disinfection, which consists of a disinfection chamber 4 with accessories according to the description, can be adapted to many different sizes and types of production lines, will be cheap to acquire, easy to operate and therefore cost-saving.

Utførelseseksempel nr. 2 Design example No. 2

Produksjonslinjen, som er illustrert i fig. 2, fremstiller muslinger til konsum, og prinsippet er illustrert i fig. 2. Linjen består av et kokeapparat 21, risteapparat 22, transportbånd 23, som passerer gjennom to desinfeksjonskamre 4A, 4B med forstøvningsanordning som beskrevet i utførelseseksempel 1, og et transportbånd 24 for spyling av produktet. Desinfeksjonskammer 4B og transportbåndet 24 for spyling har beholdere 25, 26 for oppsamling av desinfeksjonsblanding. Disse beholdere er forsynt med overstrømsventiler og ved hjelp av et rørsystem 29, 30 og egnede pumper 27, 28 vil den oppsamlede desinfeksjonsblanding kunne tilsettes tidligere i produksjonslinjen, f.eks. på steder angitt ved referansenummerne 4A, 4B, 31, 32. The production line, which is illustrated in fig. 2, produces mussels for consumption, and the principle is illustrated in fig. 2. The line consists of a cooking device 21, shaking device 22, conveyor belt 23, which passes through two disinfection chambers 4A, 4B with atomizing device as described in embodiment 1, and a conveyor belt 24 for flushing the product. Disinfection chamber 4B and the conveyor belt 24 for flushing have containers 25, 26 for collecting the disinfection mixture. These containers are equipped with overflow valves and with the help of a pipe system 29, 30 and suitable pumps 27, 28, the collected disinfection mixture can be added earlier in the production line, e.g. at locations indicated by reference numbers 4A, 4B, 31, 32.

Ny desinfeksjonsblanding blandet med demineralisert vann i egnet konsentrasjon, tilsettes under siste spyling 33 på spylebåndet 24. Denne spyleblanding samles opp i overstrøms-beholderen 25 under båndet og, ved hjelp av pumpen 27 og rørsystemet 29, benyttes denne desinfeksjonsblanding til å skylle produktet på risteapparatet gjennom et rør forsynt med hull 32 over risteapparatet, samt trykkforstøves i desinfeksjonskammer 4B ifølge oppfinnelsen. Desinfeksjonsblandingen fra desinfeksjonskammer 4B samles opp i overstrømsbeholder 26, hvor en del pumpes, av pumpe 28, gjennom rørsystem 3 0 til dryppskylling 31 av muslingene etter risteapparatet 22, og en annen del overtrykksforstøves i desinfeksjonskammer 4A. Desinfeksjonsblanding benyttet på risteinnretningen 22 ledes gjennom en separator 34 til avløpsbeholder 35. Desinfeksjonsblanding benyttet til dryppskylling 31 og overtrykksforstøvning 4A, ledes til avløpsbeholder 35. New disinfection mixture mixed with demineralized water in a suitable concentration is added during the last flush 33 on the flushing belt 24. This flushing mixture is collected in the overflow container 25 below the belt and, with the help of the pump 27 and the pipe system 29, this disinfection mixture is used to rinse the product on the shaker through a pipe provided with holes 32 above the shaker, as well as pressurized spraying in disinfection chamber 4B according to the invention. The disinfection mixture from disinfection chamber 4B is collected in overflow container 26, where a part is pumped, by pump 28, through pipe system 30 to drip rinse 31 of the clams after the shaker 22, and another part is overpressure atomized in disinfection chamber 4A. Disinfection mixture used on the grating device 22 is led through a separator 34 to waste container 35. Disinfection mixture used for drip rinsing 31 and positive pressure atomization 4A is led to waste container 35.

Fordelen med å sette ren desinfeksjonsblanding til et allerede delvis desinfisert produkt, er at desinfeksjonsblandingsvolumet reduseres vesentlig og allerede benyttet desinfeksjonsblanding brukes til grovdesinfeksjon av produktet på et tidlig stadium i produksjonslinjen. Tilnærmet 80% av bakterier og smittekim kan således fjernes før spylemaskinen, og de resterende tilnærmet 20% blir desinfisert under spyling med ren desinfeksjonsblanding. Oppsamles avløpet i avløpsbeholder 35, vil eventuelt gjenlevende bakterier kunne rense avløpet for proteiner, slik at avløpet blir skumfritt. Denne desinfeksjonsprosessen gir et avløp som ikke belaster miljøet. The advantage of adding pure disinfection mixture to an already partially disinfected product is that the disinfection mixture volume is significantly reduced and already used disinfection mixture is used for rough disinfection of the product at an early stage in the production line. Approximately 80% of bacteria and germs can thus be removed before the flushing machine, and the remaining approximately 20% is disinfected during flushing with a pure disinfectant mixture. If the waste is collected in waste container 35, any surviving bacteria will be able to clean the waste of proteins, so that the waste becomes foam-free. This disinfection process produces a drain that does not harm the environment.

Resultatet fra produksjonslinjekontrollprøver av muslinger som har gjennomgått nevnte desinfeksjonsprosess, viste antall smittekim på 60-100 kim/g produkt, Enterococcus sp. < 10 bakt/g produkt, og Staphylococcus sp. < 50 bakt/g produkt. The result from production line control samples of mussels that have undergone the aforementioned disinfection process showed the number of infectious germs of 60-100 germs/g product, Enterococcus sp. < 10 baked/g product, and Staphylococcus sp. < 50 baked/g product.

Mange modifikasjoner av anordningen vil være tenkelig. Utførelseseksempel 2 utgjør i prinsippet en flertrinnsvariant av eksempel 1, med egnede tilpasninger. Slike tilpasninger vil kunne varieres. I videste forstand vil det kunne varieres mellom forstøvning og spyling og eventuelt også neddykking i et bad av middel. En egnet metode er også tilsetning i form av drypping. Videre vil metoden være velegnet iforbindelse med lagring av næringsmidler i f.eks. kjøle/frysedisker, i tillegg til lagring av næringsmidler, f.eks. poteter, under forhold uten kjøleanordninger. Many modifications of the device will be conceivable. Design example 2 is in principle a multi-step variant of example 1, with suitable adaptations. Such adaptations can be varied. In the broadest sense, it will be possible to vary between atomization and flushing and possibly also immersion in a bath of agent. A suitable method is also addition in the form of dripping. Furthermore, the method will be suitable in connection with the storage of foodstuffs in e.g. fridge/freezer counters, in addition to food storage, e.g. potatoes, under conditions without cooling devices.

Claims (5)

1. Fremgangsmåte til desinfisering av råmaterialer, produkter og/eller produksjonsutstyr, særlig av materialer og utstyr, f.eks. produksjonslinjer i næringsmiddelindustrien, ved bruk av hydrogenperoks id, karakterisert ved at råmaterialene, produktene og/eller produksjonsutstyret utsettes for en vandig oppløsning av hydrogenperoksid og glycerol, i forholdet mellom 5:1 og 10:1, i form av at oppløsningen innføres under overtrykk i atmosfæren i en konsentrasjon på 0,001 - 0,01 volumprosent, fortrinnsvis 0,001 - 0,005 volumprosent, og at desinfiseringen utføres ved temperaturer på 5-70°C i tidsrom på mellom 2 minutter og 3 0 minutter, avhengig av behandlingstemperaturen og konsentrasjonen av oppløsning i atmosfæren.1. Procedure for disinfecting raw materials, products and/or production equipment, especially of materials and equipment, e.g. production lines in the food industry, using hydrogen peroxide, characterized in that the raw materials, products and/or production equipment are exposed to an aqueous solution of hydrogen peroxide and glycerol, in a ratio between 5:1 and 10:1, in the form that the solution is introduced under positive pressure into the atmosphere in a concentration of 0.001 - 0.01 volume percent, preferably 0.001 - 0.005 volume percent, and that the disinfection is carried out at temperatures of 5-70°C for a period of between 2 minutes and 30 minutes, depending on the treatment temperature and the concentration of solution in the atmosphere. 2. Fremgangsmåte som angitt i krav 1, karakterisert ved at den utføres i flere trinn idet ny desinfeksjonsoppløsning spyles over delvis desinfisert produkt i et skylletrinn sent i produksjonslinjen, hvoretter denne desinfeksjonsoppløsning oppsamles og benyttes i ett eller flere av desinfeksjonstrinnene tidligere i produk-sjonsprosessen, som omfatter både skylling og innføring i atmosfæren.2. Method as stated in claim 1, characterized in that it is carried out in several steps, with new disinfection solution being flushed over partially disinfected product in a rinsing step late in the production line, after which this disinfection solution is collected and used in one or more of the disinfection steps earlier in the production process, which includes both flushing and introduction into the atmosphere. 3. Anordning til bruk ved gjennomføring av fremgangsmåten som angitt i et av kravene 1 og 2, omfattende en transportinn-retning (1, 2) for det produkt som skal behandles og minst et desinfeksjonskammer (4), for gjennomgang av produktet, karakterisert ved at desinfeksjonskammeret (4) er utstyrt med desinfeksjonsvæskebeholder (7), doseringspumpe (9), luft/væskeblander (10), luftvifte (11), langsgående transportrør (1*2) forbundet med tversgående dyserør (13) og strømforsyning (14) for overtrykksforstøvning, og at det er anordnet innretninger for fjerning av middel (6).3. Device for use when carrying out the method as stated in one of claims 1 and 2, comprising a transport device (1, 2) for the product to be treated and at least one disinfection chamber (4), for reviewing the product, characterized by that the disinfection chamber (4) is equipped with a disinfectant liquid container (7), dosing pump (9), air/liquid mixer (10), air fan (11), longitudinal transport pipe (1*2) connected to transverse nozzle pipe (13) and power supply (14) for overpressure atomization, and that there are devices for removing the agent (6). 4. Anordning ifølge krav 3, karakterisert ved at den omfatter flere etter hverandre anordnede kamre (4A, 4B), rørsystem (29, 30), pumpe-innretninger (27, 28) og eventuelt mellombeholdere (25, 26) for føring av brukt middel til forutgående desinfeksjonskamre (4A, 4B), og skylleanordning (33) med tilførselsrør for skylling med ubrukt middel.4. Device according to claim 3, characterized in that it comprises several consecutively arranged chambers (4A, 4B), pipe system (29, 30), pump devices (27, 28) and possibly intermediate containers (25, 26) for guiding used agent to preceding disinfection chambers (4A, 4B), and flushing device (33) with supply pipe for flushing with unused agent. 5. Anordning som angitt i krav 3 og 4, omfattende et avlangt kammer (4) til montering rundt et transportbånd (1, 2), kar akterisert ved at det har åpninger for transportbåndet i begge endevegger og har på utsiden påmontert desinfeksjonsvæskebeholder (7), doseringspumpe (9), luftvifte (11) og luft/væskeblander (10) forbundet med et rørsystem (12, 13) for levering av desinfeksjonsoppløsning/luft-blanding til et indre rørsystem i desinfeksjonskammeret, hvor rørsystemet består av flere langsgående transportrør (12) forbundet med flere tversgående dyserør (13) forsynt med små hull for levering av forstøvet desinfeksjonsblanding i desinfeksjonskammeret (4), som i tillegg er forsynt med overtrykksventil (5) og avløpsstuss (6).5. Device as specified in claims 3 and 4, comprising an elongated chamber (4) for mounting around a conveyor belt (1, 2), vessel characterized by having openings for the conveyor belt in both end walls and having a disinfectant liquid container (7) mounted on the outside , dosing pump (9), air fan (11) and air/liquid mixer (10) connected with a pipe system (12, 13) for delivery of disinfection solution/air mixture to an internal pipe system in the disinfection chamber, where the pipe system consists of several longitudinal transport pipes (12 ) connected with several transverse nozzle pipes (13) provided with small holes for delivery of atomized disinfection mixture into the disinfection chamber (4), which is also provided with an overpressure valve (5) and drain connection (6).
NO913559A 1991-09-10 1991-09-10 Method and apparatus for disinfecting raw materials, products and production equipment NO177481C (en)

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Application Number Priority Date Filing Date Title
NO913559A NO177481C (en) 1991-09-10 1991-09-10 Method and apparatus for disinfecting raw materials, products and production equipment
DK92920672.0T DK0603329T3 (en) 1991-09-10 1992-09-10 Process and composition for processing raw materials, products and production agents, especially in the food industry.
US08/204,330 US5658595A (en) 1991-09-10 1992-09-10 Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuffs industry
KR1019940700759A KR100254852B1 (en) 1991-09-10 1992-09-10 Method, composition and device for the treatment of raw materials, products and production means, in foodstuffs industry
DE69221628T DE69221628T2 (en) 1991-09-10 1992-09-10 METHOD, COMPOSITION FOR THE TREATMENT OF RAW MATERIALS, PRODUCTS AND PRODUCTION APPARATUS, ESPECIALLY FOR THE FOOD INDUSTRY
ES92920672T ES2106884T3 (en) 1991-09-10 1992-09-10 PROCEDURE, COMPOSITION AND DEVICE FOR THE TREATMENT OF RAW MATERIALS, PRODUCTS AND MEANS OF PRODUCTION, PARTICULARLY IN THE FOOD INDUSTRY.
AU25937/92A AU2593792A (en) 1991-09-10 1992-09-10 Method, means and devices for disinfection of materials, products, and production equipment in the industry, research and the medical profession
AU26460/92A AU666335B2 (en) 1991-09-10 1992-09-10 Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuffs industry
PCT/NL1992/000156 WO1993004595A2 (en) 1991-09-10 1992-09-10 Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuffs industry
JP50471193A JP3249520B2 (en) 1991-09-10 1992-09-10 Methods, compositions and equipment for the treatment of raw materials, products and production means, especially in the food industry
BR9206477A BR9206477A (en) 1991-09-10 1992-09-10 Composition process and apparatus for the treatment of raw materials, water products and / or production devices
CA002118696A CA2118696C (en) 1991-09-10 1992-09-10 Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuff industry
PCT/NO1992/000148 WO1993004705A1 (en) 1991-09-10 1992-09-10 Method, means and devices for disinfection of materials, products, and production equipment in the industry, research and the medical profession
AT92920672T ATE156669T1 (en) 1991-09-10 1992-09-10 METHOD, COMPOSITION FOR THE TREATMENT OF RAW MATERIALS, PRODUCTS AND PRODUCTION APPARATUS, PARTICULARLY FOR THE FOOD INDUSTRY
EP92920672A EP0603329B1 (en) 1991-09-10 1992-09-10 Method, composition for the treatment of raw materials, products and production means, in particular in the foodstuffs industry

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