WO1993019619A1 - Method for the destruction of microorganisms and enzymes: mts process (mano-thermo-sonication) - Google Patents
Method for the destruction of microorganisms and enzymes: mts process (mano-thermo-sonication) Download PDFInfo
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- WO1993019619A1 WO1993019619A1 PCT/ES1993/000021 ES9300021W WO9319619A1 WO 1993019619 A1 WO1993019619 A1 WO 1993019619A1 ES 9300021 W ES9300021 W ES 9300021W WO 9319619 A1 WO9319619 A1 WO 9319619A1
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- sonication
- microorganisms
- enzymes
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/025—Ultrasonics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
- A23C3/073—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves by sonic or ultrasonic waves
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- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
Definitions
- MTS Process Hand-Thermo-Sonication
- the methods used for the preservation of food and other products are especially directed to prevent or hinder the action of various agents of alteration, being among them the main responsible for most of the cases of alteration, enzymes and microorganisms.
- Sanitation treatments are aimed at the destruction of microorganisms, pathogens for humans, transported by food or other biological fluids.
- the heat treatment is one of the most important methods for the preservation of food and other alterable products in the medium and long term, since, in addition to prolonging the life of the same, it is the only one capable of guaranteeing, 0 for its destructive effect , their health. Therefore, heat treatments are frequently used, as a previous step to their subsequent dehydration or freezing.
- thermo-ultrasonic effect As with the rest of the methods of food preservation is different for each microorganism and enzyme and for the different microenvironmental conditions (pH, aw etc.), by this method it has been achieved, by
- the procedure of this patent consists, in essence, of driving the product under pressure through a receptacle in which it is maintained at the treatment temperature and subjected to an ultrasonic field.
- Fig 1 shows an instrument in which the effect of the method
- the instrument is constituted by:
- a main vessel (A) of 600 ml. capacity which serves as a stable heating element of the assembly, equipped with a heating element (resistance) (1), a temperature sensor (Pt 100) (2) and a stirring shaft (3).
- This element also houses the inoculum injection connections, which is carried out by means of a syringe operated by a solenoid (6) and sampling (7) which is carried out by means of an electrically activated valve, connected to a timer.
- the set of electrical and electronic elements of the installation is regulated by a main module.
- the installation also has other accessory elements such as: a fiber optic detector for the detection of sampling tubes (9) and a fraction collector. (10)
- Fig 2 shows the survival lines (in which the logarithm of the number of survivors is represented against the corresponding treatment times) of a population of Bacillus subtilis subjected to ultrasound (- ⁇ ), to an isothermal heating at 105 S C () already an MTS process to 105 S C with an ultrasonic frequency of 20 Hz, an amplitude of 117 microns and a pressure of 300 KPa. () •
- Fig. 3 shows the thermodestruction lines (constructed representing the logarithms of the decimal reduction times versus the corresponding treatment temperatures) of a population of Bacillus subtilis subjected to different thermal treatments and the corresponding MTS treatments at different temperatures with a frequency of 20 kHz, an amplitude of 117 microns and a pressure of 300kPa.
- Fig 4 shows the relationship between Hand-Thermosonication pressure and decimal reduction times at 105 9 C of Bacillus subtilis.
- Fig 5 shows the relationship between ultrasonic amplitude during different MTS processes (at 20 kHz frequency and 102 e C) and the decimal reduction times of Bacillus subtilis.
- the spore suspensions were obtained by dragging, with sterile distilled water, a superficial culture of B. subtilis in nutrient agar with 1 ppm of manganese after an incubation period of 5 days at 42 S C.
- subtilis subjected to manothermosonication are destroyed following a first-order reaction kinetics (at same as those subjected to a heat treatment) and in our conditions about 10 times faster (fig 2).
- the simultaneous application of pressure, together with that of heat and ultrasound, allows the effect to be maintained at temperatures above the boiling point of water (100 -C) (fig 3), which makes it possible to use them at high temperatures.
- the effectiveness of the MTS process is determined, among other factors by temperature, treatment time, pressure and sonication amplitude (figs 4 and 5).
- the kinetics of the effect follow a well-defined course, which allows the corresponding calculations to be carried out and the MTS processing parameters most precisely defined for each particular objective to be defined.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Epidemiology (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Method for the destruction of microorganisms and enzymes by the combined application of heat and ultrasounds under pressure (MTS) in controlled conditions of pressure, time, temperature and sonication frequency and amplitude. The application of ultrasounds under pressure combined with the thermal processing potentiates synergically the destructing effect on microorganisms and enzymes, thus allowing to reduce the time and/or temperature of processing. The destruction rate of microorganisms and enzymes subjected to the Mano-Thermo-Sonication process follows a kinetics of reaction of first order, making it possible to calculate the sterilisation or hygienization treatments to be applied to obtain a predetermined effect. Once the Mano-Thermo-Sonication chamber has been set with the previously calculated conditions of flow velocity, temperature, pressure and sonication intensity, the product to be treated is impulsed through said chamber.
Description
Título Title
Procedimiento para la destrucción de microorganismos y enzimas: Proceso MTS (Mano-Termo-Sonicación).Procedure for the destruction of microorganisms and enzymes: MTS Process (Hand-Thermo-Sonication).
Sector de la técnica: „ Sector agroalimentario. Higienización y conservación de alimen¬ tos. Sector sanitario.Technical sector: „Agrifood sector. Hygiene and food preservation. Health sector
0 Estado de la Técnica0 State of the Art
Los métodos utilizados para la conservación de los alimentos y otros productos van especialmente dirigidos a impedir o dificultar la acción de diversos agentes de alteración, siendo entre ellos los principales responsables de la mayor parte de 5 los casos de alteración , los enzimas y microorganismos. Los tratamientos de higienización tienen por objeto la destrucción de microorganismos, patógenos para el hombre, vehiculados por los alimentos u otros fluidos biológicos.The methods used for the preservation of food and other products are especially directed to prevent or hinder the action of various agents of alteration, being among them the main responsible for most of the cases of alteration, enzymes and microorganisms. Sanitation treatments are aimed at the destruction of microorganisms, pathogens for humans, transported by food or other biological fluids.
0 En la actualidad, la inmensa mayor parte de los alimentos se conservan o bien controlando el crecimientos microbiano y la actividad enzimatica ( por almacenamiento a bajas temperaturas o por reducción de la actividad de agua ) o bien destruyendo microorganismos y enzimas mediante tratamientos térmicos. 50 At present, the vast majority of food is preserved either by controlling microbial growth and enzymatic activity (by storage at low temperatures or by reducing water activity) or by destroying microorganisms and enzymes through heat treatments. 5
~~
El tratamiento térmico constituye uno de los métodos mas importantes para la conservación de alimentos y otros productos alterables a medio y largo plazo, ya que, además de prolongar la vida útil de los mismos , es el único capaz de garantizar, 0 por su efecto destructor , la salubridad de los mismos .Por ello los tratamientos térmicos se utilizan con frecuencia , como paso previo a su posterior deshidratación o congelación.The heat treatment is one of the most important methods for the preservation of food and other alterable products in the medium and long term, since, in addition to prolonging the life of the same, it is the only one capable of guaranteeing, 0 for its destructive effect , their health. Therefore, heat treatments are frequently used, as a previous step to their subsequent dehydration or freezing.
* Sin embargo, la aplicación del calor a . productos biológicos 5 presenta algunos inconvenientes, como son los efectos secunda- * However, the application of heat a. Biological products 5 has some drawbacks, such as secondary effects.
* rios ( no deseados ) por los que pueden resultar afectados, en ocasiones de forma importante, las características físicas, químicas, organolépticas y el valor nutritivo y/o biológico del
producto . * rivers (unwanted) by which the physical, chemical, organoleptic characteristics and nutritional and / or biological value of product
En la actualidad la Tecnología intenta diseñar nuevos procesos combinando el calor con diversos agentes físicos y/o químicos que permitan acortar los tratamientos hasta ahora empleados, manteniendo su letalidad. Estos intentos han resultado hasta el momento infructuosos, o de escasa eficacia.At present, the Technology tries to design new processes by combining heat with various physical and / or chemical agents that make it possible to shorten the treatments hitherto used, maintaining its lethality. These attempts have so far proved unsuccessful, or of little effectiveness.
DESCRIPCIÓN Es conocido el efecto destructor de los ultrasonidos sobre algunos microorganismos y enzimas. Sin embargo el aprovecha¬ miento de este efecto para la destrucción de los microrganis- mos y enzimas de los alimentos, sensibles a los ultrasonidos, ha resultado imposible ya que los tiempos de tratamiento requeridos encarecen notablemente el producto y afectan muy negativamente a su calidad.DESCRIPTION The destructive effect of ultrasound on some microorganisms and enzymes is known. However, the use of this effect for the destruction of microrganisms and enzymes of foods, sensitive to ultrasound, has proved impossible since the required treatment times significantly increase the product and affect its quality very negatively.
Se ha comprobado que la aplicación simultánea de calor y ultrasonidos aumenta sinérgicamente la eficacia del tratamiento térmico . Sin embargo este efecto disminuye progresivamente a medida que aumenta la temperatura de tratamiento, tendiendo a desaparecer a temperaturas de ebullición. Este fenómeno prácti¬ camente impide su posible aplicación industrial ya que exige tiempos de ultrasonicación excesivamente largos.It has been proven that the simultaneous application of heat and ultrasound synergistically increases the efficiency of the heat treatment. However, this effect decreases progressively as the treatment temperature increases, tending to disappear at boiling temperatures. This phenomenon practically prevents its possible industrial application since it demands excessively long ultrasonication times.
Nuestro proceso, objeto de la presente memoria, reivindica la aplicación simultánea de calor y ultrasonidos bajo presión en condiciones controladas de tiempo y temperatura de tratamiento, y de presión y amplitud y potencia de sonicación.Our process, object of the present report, claims the simultaneous application of heat and ultrasound under pressure under controlled conditions of treatment time and temperature, and of pressure and amplitude and sonication power.
El tratamiento simultáneo de calor-ultrasonidos bajo presión (Mano- Termo-Sonicación) permite manteneí su eficacia sinérgica a cualquier temperatura.Este efecto se obtiene , previsible- mente, por compensar los cambios de tensión de vapor del alimento manteniendo de esta forma la eficacia de los fenómenos de cavitación originada por los ultrasonidos. Con este método se ha hecho posible reducir considerablemente la intensidad de los tratamientos térmicos actualmente en uso con
el consiguiente beneficio para el valor nutritivo y las carac¬ terísticas organolépticas y biológicas de los productos.The simultaneous treatment of heat-ultrasound under pressure (Hand-Thermo-Sonication) allows it to maintain its synergistic efficacy at any temperature. This effect is obtained, predictably, by compensating for changes in the vapor tension of the food, thus maintaining the efficiency of the cavitation phenomena caused by ultrasound. With this method it has become possible to significantly reduce the intensity of the heat treatments currently in use with the consequent benefit for the nutritional value and the organoleptic and biological characteristics of the products.
Al seguir el ritmo de destrucción, tanto de microorganismos 5 como de enzimas sometidos a Mano-Termo-Sonicación, una cinéti¬ ca de reacción de primer orden ( similar al presentado frente r al calor) pueden calcularse con precisión los parámetros de procesado para cada uno de los objetivos concretos.By following the rate of destruction, both of microorganisms 5 and enzymes subjected to Hand-Thermo-Sonication, a first-order reaction kinetics (similar to that presented against heat) can be precisely calculated processing parameters for each One of the specific objectives.
10 Si bien la intensidad del efecto de la termoultrasonicación, al igual que sucede con el resto de los métodos de conserva¬ ción de los alimentos es distinto para cada microorganismo y enzima y para las distintas condiciones microambientales (pH, aw etc.. ) , por este método se ha conseguido, por10 Although the intensity of the thermo-ultrasonic effect, as with the rest of the methods of food preservation is different for each microorganism and enzyme and for the different microenvironmental conditions (pH, aw etc.), by this method it has been achieved, by
15 ejemplo , reducir la termorresistencia de Bacillus subtilis por un factor de al menos 1/10 y la actividad del enzima lipooxigenasa por un factor de 1/100 , aproximadamente .For example, reduce the resistance of Bacillus subtilis by a factor of at least 1/10 and the activity of the enzyme lipoxygenase by a factor of approximately 1/100.
Existe, por consiguiente, la posibilidad de reducir, mediante 20 la MTS , la intensidad de los tratamientos térmicos actual¬ mente empleados, lo cual supone una mejora muy importante en la metodología de la conservación en general y en la de los alimentos y otros fluidos biológicos en particular. Especial¬ mente en aquellos cuya calidad resulta muy perjudicada por los 25 tratamientos térmicos convencionales.There is, therefore, the possibility of reducing, by 20 MTS, the intensity of the heat treatments currently used, which is a very important improvement in the conservation methodology in general and in that of food and other fluids Biological in particular. Especially in those whose quality is greatly affected by the 25 conventional heat treatments.
Si bien la aplicación de este nuevo método exigirá, como es lógico y ha sucedido con el resto de los métodos de conserva¬ ción, el desarrollo de maquinaria e instalaciones adecuadasAlthough the application of this new method will require, as is logical and has happened with the rest of the conservation methods, the development of adequate machinery and facilities
30 a cada alimento o producto en particular, el procedimiento de esta patente consiste , en esencia , en impulsar el producto a presión a través de un receptáculo en el que es mantenido i a la temperatura de tratamiento y sometido a un campo ultra¬ sónico.30 for each particular food or product, the procedure of this patent consists, in essence, of driving the product under pressure through a receptacle in which it is maintained at the treatment temperature and subjected to an ultrasonic field.
,35, 35
Figuras:Figures:
La Fig 1 muestra un instrumento en el que el efecto del métodoFig 1 shows an instrument in which the effect of the method
(MTS) ha podido ser observado, bien entendido que no constituye
la única alternativa y que su inclusión en esta memoria no restringe las aplicaciones de la Mano-Termo-Sonicación. El instrumento esta constituido por:(MTS) has been able to be observed, well understood that it does not constitute the only alternative and that its inclusion in this memory does not restrict the applications of Hand-Thermo-Sonication. The instrument is constituted by:
1) Un vaso principal (A) de 600 mi. de capacidad , que sirve de elemento estable de calentamiento del conjunto , dotado de un elemento de calentamiento ( resistencia ) (1) , un sensor de temperatura (Pt 100) (2) y un eje de agitación (3).1) A main vessel (A) of 600 ml. capacity, which serves as a stable heating element of the assembly, equipped with a heating element (resistance) (1), a temperature sensor (Pt 100) (2) and a stirring shaft (3).
2) Una camarita de tratamiento de 23 mi. de capacidad montada sobre el fondo del vaso principal , que está dotada de un eje con hélice de agitación , conectado mediante un cojinete de fricción hermético al eje de agitación del vaso principal, dos válvulas (4) que permiten el relleno de la cámara de tratamiento al comenzar las experiencias y la reposición del menstruo extraído durante el muestreo , con menstruo del vaso principal y un elemento sensor (Pt 100) que permite medir la temperatura exacta durante el tratamiento (8) .2) A treatment box of 23 ml. of capacity mounted on the bottom of the main vessel, which is equipped with a shaft with stirring propeller, connected by a friction bearing sealed to the axis of agitation of the main vessel, two valves (4) that allow the filling of the treatment chamber at the beginning of the experiences and the replacement of the menstruum extracted during sampling, with menstruation of the main vessel and a sensor element (Pt 100) that allows to measure the exact temperature during the treatment (8).
3) Un elemento roscado al fondo del vaso principal y conectado al fondo de la camarita de tratamiento, que aloja el vastago de sonicación (5) . Este elemento aloja también las conexiones de inyección de inoculo, que se efectúa mediante una jerin¬ guilla accionada por una solenoide (6) y de toma de muestras (7) que se realiza mediante una válvula activada eléctrica¬ mente , conectada a un temporizador.3) A threaded element at the bottom of the main vessel and connected to the bottom of the treatment chamber, which houses the sonication rod (5). This element also houses the inoculum injection connections, which is carried out by means of a syringe operated by a solenoid (6) and sampling (7) which is carried out by means of an electrically activated valve, connected to a timer.
4) El conjunto de elementos eléctricos y electrónicos de la instalación está regulado por un módulo principal. La insta- lación cuenta también con otros elementos accesorios como: un detector de fibra óptica para la detección de los tubos de muestreo (9) y un colector de fracciones. (10) .4) The set of electrical and electronic elements of the installation is regulated by a main module. The installation also has other accessory elements such as: a fiber optic detector for the detection of sampling tubes (9) and a fraction collector. (10)
La Fig 2 muestra las líneas de supervivencia ( en las que se representa el logaritmo del numero de supervivientes frente a los correspondientes tiempos de tratamiento) de una población de Bacillus subtilis sometida a ultrasonidos ( -Φ ) , a un calentamiento isotérmico a 105 SC ( ) y a un proceso MTS a
105 SC con una frecuencia de ultrasonicación 20 Hz, una amplitud de 117 micrones y a una presión de 300 KPa. ( )•Fig 2 shows the survival lines (in which the logarithm of the number of survivors is represented against the corresponding treatment times) of a population of Bacillus subtilis subjected to ultrasound (-Φ), to an isothermal heating at 105 S C () already an MTS process to 105 S C with an ultrasonic frequency of 20 Hz, an amplitude of 117 microns and a pressure of 300 KPa. () •
La Fig 3 muestra las líneas de termodestrucción ( construidas representado los logaritmos de los tiempos de reducción decimal frente a las correspondientes temperaturas de tratamiento ) de una población de Bacillus subtilis sometida a diferentes tratamientos térmicos y los correspondientes tratamientos MTS a distintas temperaturas con una frecuencia de 20 kHz, una amplitud de 117 micrones y una presión de 300kPa.Fig. 3 shows the thermodestruction lines (constructed representing the logarithms of the decimal reduction times versus the corresponding treatment temperatures) of a population of Bacillus subtilis subjected to different thermal treatments and the corresponding MTS treatments at different temperatures with a frequency of 20 kHz, an amplitude of 117 microns and a pressure of 300kPa.
La Fig 4 muestra la relación existente entre presión de Mano- TermoSonicación y tiempos de reducción decimal a 105 9C de Bacillus subtilis.Fig 4 shows the relationship between Hand-Thermosonication pressure and decimal reduction times at 105 9 C of Bacillus subtilis.
La Fig 5 muestra la relación existente entre amplitud de ultrasonicación durante distintos procesos MTS ( a 20 kHz de frecuencia y 102 eC ) y los tiempos de reducción decimal de Bacillus subtilis.Fig 5 shows the relationship between ultrasonic amplitude during different MTS processes (at 20 kHz frequency and 102 e C) and the decimal reduction times of Bacillus subtilis.
Ejemplo:Example:
A continuación se describe una experiencia de inacti¬ vación de Bacillus subtilis variedad niger ( ATCC 9372 ) suspendido en tampón Me. Ilvaine de pH 7.An inactivation experience of Bacillus subtilis niger variety (ATCC 9372) suspended in Me buffer is described below. Ilvaine pH 7.
Las suspensiones de esporas se obtuvieron arrastrando, con agua destilada estéril, un cultivo superficial de B. subtilis en agar nutritivo con 1 p.p.m. de manganeso tras un período de incubación de 5 días a 42 SC.The spore suspensions were obtained by dragging, with sterile distilled water, a superficial culture of B. subtilis in nutrient agar with 1 ppm of manganese after an incubation period of 5 days at 42 S C.
Las determinaciones de termorresistencia y de resistencia a la sonicación y manotermosonicación se realizaron en el instrumen¬ to descrito en la fig 1 inyectando 0.2 mililitros de la suspen¬ sión en la camarita una vez estabilizadas las condiciones de tratamiento (de temperatura, presión, amplitud y frecuencia de sonicación) . A intervalos predeterminados de tiempo se extraían muestras en las que se evaluaba el número de supervivientes.
El recuento de supervivientes se realizó en todos los casos sembrando un volumen conocido de muestra en placas de agar nutritivo tras su incubación a 35 SC durante 48 horas. Los resultados de estos ejemplos indican que el efecto de la aplicación simultánea de ultrasonidos y presión es sinérgico y no meramente aditivo (fig 2) y que los esporas de B. subtilis sometido a manotermosonicación se destruyen siguiendo uno cinética de reacción de primer orden (al igual que los someti¬ dos a un tratamiento térmico) y en nuestras condiciones unas 10 veces mas rápidamente (fig 2). La aplicación simultanea de presión, junto a la del calor y ultrasonidos permite mantener el efecto a temperaturas superiores a la de ebullición del agua (100 -C) (fig 3) lo que posibilita su utilización a elevadas temperaturas.The determinations of heat resistance and resistance to sonication and manothermosonication were performed in the instrument described in fig 1 by injecting 0.2 milliliters of the suspension into the cabin once the treatment conditions (temperature, pressure, amplitude and sonication frequency). At predetermined intervals of time samples were taken in which the number of survivors was evaluated. Survivors were counted in all cases by sowing a known volume of sample in nutrient agar plates after incubation at 35 S C for 48 hours. The results of these examples indicate that the effect of the simultaneous application of ultrasound and pressure is synergistic and not merely additive (fig 2) and that the spores of B. subtilis subjected to manothermosonication are destroyed following a first-order reaction kinetics (at same as those subjected to a heat treatment) and in our conditions about 10 times faster (fig 2). The simultaneous application of pressure, together with that of heat and ultrasound, allows the effect to be maintained at temperatures above the boiling point of water (100 -C) (fig 3), which makes it possible to use them at high temperatures.
La eficacia de los proceso MTS vienen determinados, entre otros factores por la temperatura, el tiempo de tratamiento, la presión y la amplitud de sonicación (figs 4 y 5) . La cinética del efecto sigue un curso bien definido lo que permite efec- tuar los correspondientes cálculos y definir con precisión los parámetro de procesado MTS mas adecuados para cada objetivo particular.
The effectiveness of the MTS process is determined, among other factors by temperature, treatment time, pressure and sonication amplitude (figs 4 and 5). The kinetics of the effect follow a well-defined course, which allows the corresponding calculations to be carried out and the MTS processing parameters most precisely defined for each particular objective to be defined.
Claims
REIVINDICACIONES.CLAIMS.
1- Procedimiento para la destrucción de microorganismos y enzimas, caracterizado por el empleo combinado, bajo presión, del calor y los ultrasonidos (Proceso MTS: Mano-Termo-Sonica¬ ción) en el rango de: 10 a 104 KPa. 30 a 200SC y 18 a 105 KHz.1- Procedure for the destruction of microorganisms and enzymes, characterized by the combined use, under pressure, of heat and ultrasound (MTS Process: Hand-Thermo-Sonication) in the range of: 10 to 10 4 KPa. 30 to 200SC and 18 to 10 5 KHz.
2- Procedimiento para la destrucción de microorganismos y enzimas (Proceso MTS: Mano-Termo-Sonicación) según la reivindi- cación 1, caracterizado por su aplicación a la esterilización de medios biológicos.2- Procedure for the destruction of microorganisms and enzymes (MTS Process: Hand-Thermo-Sonication) according to claim 1, characterized by its application to the sterilization of biological media.
3- Procedimiento para la destrucción de microorganismos y enzimas (Proceso MTS: Mano-Termo-Sonicación) según la reivindi- cación 1, caracterizado por su aplicación a la higienización de medios biológicos.3- Procedure for the destruction of microorganisms and enzymes (MTS Process: Hand-Thermo-Sonication) according to claim 1, characterized by its application to the sanitation of biological means.
4- Procedimiento para la destrucción de microorganismos y enzimas (Proceso MTS: Mano-Termo-Sonicación) según las reivin- dicaciones 1 y 2, caracterizado por su aplicación a la esteri¬ lización de alimentos líquidos y semilíquidos.4- Procedure for the destruction of microorganisms and enzymes (MTS Process: Hand-Thermo-Sonication) according to claims 1 and 2, characterized by its application to the sterilization of liquid and semi-liquid foods.
5- Procedimiento para la destrucción de microorganismos y enzimas (Proceso MTS: Mano-Termo-Sonicación) según las reivin- dicaciones 1 y 3, caracterizado por su aplicación a la pasteu¬ rización de alimentos líquidos y semilíquidos.
5- Procedure for the destruction of microorganisms and enzymes (MTS Process: Hand-Thermo-Sonication) according to claims 1 and 3, characterized by its application to the pasteurization of liquid and semi-liquid foods.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9200686A ES2046944B1 (en) | 1992-03-31 | 1992-03-31 | PROCEDURE FOR THE DESTRUCTION OF MICROORGANISMS AND ENZYMES THROUGH THE COMBINED APPLICATION OF HEAT AND ULTRASONICS UNDER PRESSURE: MTS PROCESS (HAND-THERMO-SONICATION). |
| ESP9200686 | 1992-03-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1993019619A1 true WO1993019619A1 (en) | 1993-10-14 |
Family
ID=8276574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/ES1993/000021 WO1993019619A1 (en) | 1992-03-31 | 1993-03-31 | Method for the destruction of microorganisms and enzymes: mts process (mano-thermo-sonication) |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP0587854A1 (en) |
| ES (1) | ES2046944B1 (en) |
| WO (1) | WO1993019619A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2516665C1 (en) * | 2012-12-03 | 2014-05-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Челябинская государственная агроинженерная академия" | Device for cleaning and disinfection of milk products |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2291051B1 (en) * | 2001-12-14 | 2009-01-16 | Universidad Zaragoza | IMPROVEMENT OF YOGURT TEXTURE THROUGH MANOTERMOSONICATION (MTS) PRIOR TO MILK. |
| ES2231030B1 (en) * | 2003-10-29 | 2006-07-16 | Universidad Politecnica De Cartagena. | THERMRESISTOMETER FOR MEASURING THE HEAT RESISTANCE OF MICROORGANISMS IN TEMPERATURE CONTROLLED CONDITIONS, ABLE TO SIMULATE ISOTHERMAL AND NON-ISOTHERMAL TREATMENT CONDITIONS. |
| ES2366066B1 (en) * | 2009-11-26 | 2012-05-16 | Carlos V�?Zquez Montufo | FILTRATION EQUIPMENT FOR THE FILTERING OF FLUIDS USED OR CONTAMINATED AND FILTERING PROCEDURE FOR FLUIDS USED OR CONTAMINATED. |
| ES2526824B1 (en) | 2012-08-09 | 2016-02-12 | Universidad Miguel Hernández De Elche | Instant vacuum and ultrasonic expansion equipment |
| US20190029292A1 (en) * | 2016-01-15 | 2019-01-31 | The Coca-Cola Company | Continuous high pressure processing of food and beverage products |
| FR3114942B1 (en) * | 2020-10-12 | 2024-03-22 | Algama | Process for obtaining a milk substitute drink based on microalgae by manothermosonication |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4211744A (en) * | 1978-05-24 | 1980-07-08 | Biophysics Research & Consulting Corporation | Process for ultrasonic pasteurization |
| US5026564A (en) * | 1990-07-02 | 1991-06-25 | Hayden Steven M | Apparatus and method for treatment of various liquid or slurry by ultrasonification in conjuction with heat and pressure |
-
1992
- 1992-03-31 ES ES9200686A patent/ES2046944B1/en not_active Expired - Fee Related
-
1993
- 1993-03-31 WO PCT/ES1993/000021 patent/WO1993019619A1/en not_active Application Discontinuation
- 1993-03-31 EP EP19930907871 patent/EP0587854A1/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4211744A (en) * | 1978-05-24 | 1980-07-08 | Biophysics Research & Consulting Corporation | Process for ultrasonic pasteurization |
| US5026564A (en) * | 1990-07-02 | 1991-06-25 | Hayden Steven M | Apparatus and method for treatment of various liquid or slurry by ultrasonification in conjuction with heat and pressure |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2516665C1 (en) * | 2012-12-03 | 2014-05-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Челябинская государственная агроинженерная академия" | Device for cleaning and disinfection of milk products |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2046944A1 (en) | 1994-02-01 |
| ES2046944B1 (en) | 1994-08-16 |
| EP0587854A1 (en) | 1994-03-23 |
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