SU288736A1 - DOSAGE OF STERI.TIZACIM LIQUIDS - Google Patents
DOSAGE OF STERI.TIZACIM LIQUIDSInfo
- Publication number
- SU288736A1 SU288736A1 SU1195643A SU1195643A SU288736A1 SU 288736 A1 SU288736 A1 SU 288736A1 SU 1195643 A SU1195643 A SU 1195643A SU 1195643 A SU1195643 A SU 1195643A SU 288736 A1 SU288736 A1 SU 288736A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- liquids
- tizacim
- steri
- dosage
- ultrasonic
- Prior art date
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Description
Изобретение относитс к технологическим процессам, св занным с .ультразвуковой обработкой жидкостей в пищевой и фармацевтической промышленности, в коммунальном хоз йстве дл стерилнзаци-и питьевой воды, в медицинской и биологической практике.This invention relates to technological processes related to the ultrasonic treatment of liquids in the food and pharmaceutical industries, to the community for sterilization and drinking water, and to medical and biological practice.
Ультразвукова стерилизаци жидкостей, например полусладких вин и фруктовых соков , Известным способом приводит к «зменению первоначальных свойств обеззараживаемой -среды (вкуса, аромата, питательных свойств, цвета).Ultrasonic sterilization of liquids, such as semi-sweet wines and fruit juices, In a known manner, leads to a "change in the initial properties of the disinfected medium (taste, aroma, nutritional properties, color).
Предлагаемый способ, позвол ющий устрайить этот недостаток, вл етс более простьгм (и способствует сохранению вкусовых качеств обрабатываемого продукта за счет проведени обработки ультразвуковыми колебани ми с интенсивностью 30-40 вт/см и частотой 18-24 /C2«f под давлением преимущественно 7-1йатм..The proposed method, which allows to remedy this drawback, is more simple (and contributes to preserving the taste of the processed product by treating with ultrasonic vibrations with an intensity of 30-40 W / cm and a frequency of 18-24 / C2 "f under pressure, mainly 7- 1yatm ..
Спосо.б зак.пючаетс в том, что стерилизуемую ЖИДКОСТЬ, например водную суспензию винных дрожжей, ввод т в стерилизатор под Давлением 7 атм И воздействуют .на йее ультразвуковыми колебани ми. При этом интеисивность излучени прииимают рав ойThe method is based on the fact that the sterilized LIQUID, for example an aqueous suspension of wine yeast, is introduced into the sterilizer under a pressure of 7 atm. And it is affected by ultrasonic vibrations. At the same time, the radiation intimacy is equal to
31 вт/см, а частоту - 20,в кгц. Полное Дйй ление 3 рабочей камере стерилизатора складываетс из стат1ичвско,гр и динам(1че|скогд давлений, благодар чему исключаетс попадание в -стерилизатор воздуха и образование воздушных и газойых пузырей на сизлучаю щих поверхност х, повышаетс эффективности кавитацнон.ного воздействи и затормаж.ииа етс возникновение Химнческих реакций. Be личина пол.ного давлени в рабочей камере стерилизатора зависит от рода стерилизуемой жидкост -и нитеисив1 Ост1и утьтразвуковогс излучени .31 W / cm, and the frequency - 20, in kHz. Full Drain 3 The sterilizer working chamber is composed of static, gr and din (1 hour) pressure, thereby preventing air from entering the air sterilizer and the formation of air and gas bubbles on radiating surfaces, increases the efficiency of the cavitational effect and deceleration. The occurrence of chemical reactions. The amount of pressure in the working chamber of the sterilizer depends on the type of liquid to be sterilized and the number of residuals. 1 The balance of ultrasonic radiation.
Предмет изобретени Subject invention
Способ стерилизации жидкостей, например полусладких вин и фруктовых соков, путем воздействи на них ультразвуковых колебаний , .отличающийс теМу что, с целью упро щени процесса и. сохранени вкусовых ка честв, обработку ультразвуковыми колебаии ми производ т.под давлением, преимущественно равным 7-10 атм, интенсивности, равной 30-40 вт/см, « частоте, равной 18--24 кгц,A method of sterilizing liquids, such as semi-sweet wines and fruit juices, by acting on them with ultrasonic vibrations, which is distinguished by what, in order to simplify the process and. preservation of taste qualities, processing by ultrasonic oscillations of the production of so-called pressure, preferably 7-10 atm, intensity 30-40 W / cm, frequency 18-24 kHz,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1195643A SU288736A1 (en) | 1967-11-01 | 1967-11-01 | DOSAGE OF STERI.TIZACIM LIQUIDS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1195643A SU288736A1 (en) | 1967-11-01 | 1967-11-01 | DOSAGE OF STERI.TIZACIM LIQUIDS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU288736A1 true SU288736A1 (en) | 1973-05-22 |
Family
ID=20441386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1195643A SU288736A1 (en) | 1967-11-01 | 1967-11-01 | DOSAGE OF STERI.TIZACIM LIQUIDS |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU288736A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2811574A1 (en) * | 2000-07-13 | 2002-01-18 | Patrice Camu | Sterilizer for food or pharmaceutical products incorporates ultrasound vibrator to provide agitation during the sterilization process |
-
1967
- 1967-11-01 SU SU1195643A patent/SU288736A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2811574A1 (en) * | 2000-07-13 | 2002-01-18 | Patrice Camu | Sterilizer for food or pharmaceutical products incorporates ultrasound vibrator to provide agitation during the sterilization process |
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