JPH03123475A - Batch-type sterilizing equipment - Google Patents
Batch-type sterilizing equipmentInfo
- Publication number
- JPH03123475A JPH03123475A JP25956789A JP25956789A JPH03123475A JP H03123475 A JPH03123475 A JP H03123475A JP 25956789 A JP25956789 A JP 25956789A JP 25956789 A JP25956789 A JP 25956789A JP H03123475 A JPH03123475 A JP H03123475A
- Authority
- JP
- Japan
- Prior art keywords
- steam
- raw material
- tank
- temperature
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000001954 sterilising effect Effects 0.000 title abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000007664 blowing Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 230000000630 rising effect Effects 0.000 abstract 1
- 238000006467 substitution reaction Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 19
- 238000000034 method Methods 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 238000003756 stirring Methods 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 8
- 230000006866 deterioration Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007791 liquid phase Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000010907 mechanical stirring Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 230000003685 thermal hair damage Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はホワイトソースのような高粘度の食品などの殺
菌に使用するバッチ式殺菌装置に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a batch-type sterilizer used for sterilizing highly viscous foods such as white sauce.
包装食品の殺菌は容器外殺菌と容器内殺菌がある。 Sterilization of packaged foods includes sterilization outside the container and sterilization inside the container.
容器外殺菌は食品を充填・密閉した後、オートクレーブ
に入れて加熱する方法でなされている。Sterilization outside the container is done by filling and sealing the food, then placing it in an autoclave and heating it.
この方法では包装の内部の温度むら、即ち包装の壁面付
近と中心付近との温度差が甚だしく、かつ加熱殺菌のた
めの温度履歴は最も熱伝達の遅い包装の中心温度を基準
として設定される必要があるので、包装の壁面付近の食
品は長時間にわたって極めて高い温度にさらされること
になシ、熱感受性の高い、例えばホワイトソースのよう
な食品では、褐変や風味の低下のような好ましくない影
響が現れることがある。In this method, there is a large temperature difference inside the package, that is, a temperature difference between the wall surface and the center of the package, and the temperature history for heat sterilization must be set based on the temperature at the center of the package, where heat transfer is the slowest. Foods near the walls of the package should not be exposed to extremely high temperatures for long periods of time, and foods that are highly sensitive to heat, such as white sauce, may experience undesirable effects such as browning or loss of flavour. may appear.
容器内殺菌は、プレート式熱交換器或いはライン中での
蒸気の混合等の加熱手段を使用した連続式殺菌装置を使
用する方法で行われている。In-container sterilization is carried out by a method using a continuous sterilizer using a heating means such as a plate heat exchanger or steam mixing in a line.
このような方法は高温短時間の処理が可能であって、製
品の品質に与える影響の面では優れている。しかしこれ
はおもに飲料に使用される方法でろって、高粘度の食品
にはプレート式熱交換器を使用することは困難である。This method allows for high temperature and short time processing, and is superior in terms of the effect it has on product quality. However, this method is mainly used for beverages, and it is difficult to use a plate heat exchanger for foods with high viscosity.
このため、掻き取υ式熱交換器を使用せざるを得ないが
、この方式の熱交換器は高価で実施が困難である。For this reason, it is necessary to use a scraped υ type heat exchanger, but this type of heat exchanger is expensive and difficult to implement.
また、ライン中で蒸気と原料を混合する装置も、高粘度
の原料を処理する場合には原料と蒸気が混合しづら〈実
施が困難である。また配管中に吹き込まれた蒸気が直ち
に原料と混合しない場合には、原料の蒸気との接触部分
は殺菌温度以上の温度に暴露されることになシ、これが
短時間であっても、製品の褐変や焦臭の発生等の著しい
熱劣化を発生する場合が多い。Furthermore, when processing high-viscosity raw materials, it is difficult to mix the raw materials and steam with equipment that mixes steam and raw materials in a line (difficult to implement). In addition, if the steam blown into the piping does not immediately mix with the raw material, the parts of the raw material that come into contact with the steam will not be exposed to temperatures above the sterilization temperature, and even if this is for a short time, the product Significant thermal deterioration such as browning and burning odor often occurs.
また、一般に連続式殺菌装置は加熱方法が熱交換器、蒸
気混合方式であるとを問わず、装置内の溜液量が多く、
単一品種の生産量が多くない場合には歩留シが低下する
欠点がある。In addition, in general, continuous sterilizers have a large amount of accumulated liquid in the device, regardless of whether the heating method is a heat exchanger or steam mixing method.
If the production amount of a single variety is not large, there is a drawback that the yield rate decreases.
本発明は高粘度の原料の処理の場合でも圧力損失の問題
が発生しなく、早い昇温か可能であシ、熱劣化の少ない
極めて品質の高い加熱殺菌処理が可能であシ、また多品
種生産の面でも高い稼動率で歩留りの良い運転が可能で
ある新規のバッチ式殺菌装置を提供することを目的とす
るものである。The present invention does not cause the problem of pressure loss even when processing highly viscous raw materials, allows rapid temperature rise, allows extremely high-quality heat sterilization treatment with little thermal deterioration, and allows production of a wide variety of products. The object of the present invention is to provide a new batch-type sterilizer that can be operated with a high operating rate and a good yield in terms of performance.
上記目的を解決するために本発明パッチ式殺菌装置は、
食品原料を収容した密閉槽のヘッドスペースに蒸気を吹
き込む蒸気供給部と、食品原料と蒸気を混合する混合部
と、ヘッドスペースの減圧による蒸発冷却部と、をもつ
ものであシ、また、槽の外周に冷却ジャケットを併せて
もつものである。In order to solve the above object, the patch type sterilizer of the present invention has the following features:
It has a steam supply section that blows steam into the head space of a closed tank containing food raw materials, a mixing section that mixes the food raw materials and steam, and an evaporative cooling section that reduces the pressure of the head space. It also has a cooling jacket around its outer periphery.
第１図に示す第１実施例はψ２５０ｒｒａ、 Ｈ６５０
ｔｔｔｍ。The first embodiment shown in Fig. 1 has a diameter of ψ250rra and a diameter of H650.
tttm.
容量２７１の円筒型コニカル底槽（１）に粘度がＩＣｐ
から３０００ ｃｐのｌθノの原料（２）を入れ、ヘッ
ドスペース（３）に蒸気を吹き込むようにしたものであ
る。A cylindrical conical bottom tank (1) with a capacity of 271 cm has a viscosity of ICp.
A raw material (2) of 3,000 cp of lθ was introduced into the head space (3), and steam was blown into the head space (3).
この場合、蒸気の吸収速度は３０００ （ｋｐ、／ｙ＋
”・ｈｒ＠ａｔｍ）であった。これは蒸気の圧力を（原
料の蒸気圧子ｌ）ｋり／ ｃＡに床った場合、３０〜１
３０℃まで０．０１ ｈｒ （＝３６秒）で昇温できる
ことを意味する。しかも粘度の増加による性能の低下が
殆ど無かった。In this case, the vapor absorption rate is 3000 (kp, /y+
”・hr@atm).This means that when the steam pressure is set to (steam indentation l of raw material) k/cA, it is 30 to 1
This means that the temperature can be raised to 30°C in 0.01 hr (=36 seconds). Moreover, there was almost no deterioration in performance due to increase in viscosity.
第２図に示す第２実施例は機械的攪拌装置（４）による
混合部および冷却ジャケット（５）による冷却部をもつ
ものである。The second embodiment shown in FIG. 2 has a mixing section with a mechanical stirring device (4) and a cooling section with a cooling jacket (5).
尚、図中（６）は蒸気供給部を示すものであって、槽（
１）に取シ付けた温度センサー（力、演算部（温度調節
計）（８）、減圧弁（９）、蒸気流量調節弁ＱＯＩから
構成されている。またαυは蒸発冷却部の排気部分であ
って、切シ替え弁αｚ１排気弁α■、真空ポンプ側から
構成されているものである。この排気部分（１１）は殺
菌温度１ｏｏ°Ｃまで切シ替え弁（１つによって排気管
を排気弁α３側に切シ替え、蒸気を放出させて蒸発冷却
を行い、原料の温度が１００’Ｑ以下もしくは１００℃
よりも僅かに高い温度になるまで冷却されると切り替え
弁（Ｌｚを真空ポンプＩ側に切シ替え、所定の温度にな
るまで槽（１）内を減圧し、蒸発冷却させるようになっ
ている。In addition, (6) in the figure shows the steam supply part, and the tank (
It consists of a temperature sensor (force), a calculation unit (temperature controller) (8), a pressure reducing valve (9), and a steam flow rate control valve QOI attached to the It consists of a switching valve αz1, an exhaust valve α■, and a vacuum pump side.This exhaust part (11) is used to exhaust the exhaust pipe until the sterilization temperature is 10°C. Switch to the valve α3 side to release steam and perform evaporative cooling, so that the temperature of the raw material is below 100'Q or 100℃.
When the tank (1) is cooled to a temperature slightly higher than .
第１実施例において、１３０°Ｃまで加熱した後、排気
弁を開放することによって急速冷却を行った結果、１３
０°Ｃ→１００℃までの冷却に要した時間は約６０秒で
あった。この速度は、原料から放出された水蒸気が排気
管を通過する際の抵抗によって決定されるので排気管を
太くすることによってこの速度を上げることも容易であ
る。しかしこの速度はオートクレーブによって加熱処理
された包装食品を冷却する速度と比較して充分速いので
、熱劣化がはるかに少ない高品質な製品を得ることがで
きる。In the first example, after heating to 130°C, rapid cooling was performed by opening the exhaust valve.
The time required for cooling from 0°C to 100°C was about 60 seconds. This speed is determined by the resistance when the water vapor released from the raw material passes through the exhaust pipe, so it is easy to increase this speed by making the exhaust pipe thicker. However, this speed is sufficiently faster than the cooling speed of packaged foods that have been heat-treated in an autoclave, so it is possible to obtain high-quality products with far less thermal deterioration.
商業生産の場においては、この後の充填に適したさらに
低い温度まで冷却する必要があるが１００℃以下の温度
での製品の熱劣化はほぼ無視できるので、これ以上の冷
却は真空ポンプで吸引することによる蒸発冷却はもちろ
んτあるが、槽のジャケットに冷水を循環することによ
るゆつくシとした冷却も適用できる。In commercial production, it is necessary to cool the product to a lower temperature suitable for subsequent filling, but the thermal deterioration of the product at temperatures below 100°C is almost negligible, so any further cooling is done by suction with a vacuum pump. Of course, there is evaporative cooling by cooling, but slow cooling by circulating cold water through the jacket of the tank can also be applied.
また、原料によっては蒸発冷却によってフレーバーが消
失するものがあシ、このような原料に対しては蒸発冷却
は適用できないので冷却ジャケットによる冷却のみを行
う構成で本発明は実施する。Further, depending on the raw material, the flavor may disappear due to evaporative cooling, and since evaporative cooling cannot be applied to such raw materials, the present invention is implemented with a configuration in which cooling is performed only by a cooling jacket.
次に、上記従来の技術において述べた連続式熱交換器と
上記第１実施例との比較ならびに槽の加熱ジャケットの
みによる加熱と上記第１実施例との比較を記載する。Next, a comparison will be made between the continuous heat exchanger described in the prior art section and the first embodiment, and a comparison between heating using only the heating jacket of the tank and the first embodiment.
Ｏ連続式熱交換器との比較
上記蒸気の吸収速度の値は、ある条件に限って総括伝熱
係数に換算すると１００００〜１０００００ｋｃａ１７
’讐・ｈｒｏＣに相当し、プレート式熱交換器を最も良
い条件（低粘度の原料を使用）で運転した場合の数倍〜
数１０倍である。しかし実際には３０００ｃｐの高い粘
度の原料をプレート式熱交換器で処理することは因難な
ので管式熱交換器或いは掻き取シ式熱交換器を使用する
ことになるが、いずれにせよ熱交換器ではこのような高
粘度の原料を処理する場合には１０００ ｋｃａｌ／ｄ
・ｈｒ・℃程度の性能しか得られない。Comparison with O continuous heat exchanger The value of the above steam absorption rate is 10,000 to 100,000 kca17 when converted to an overall heat transfer coefficient under certain conditions.
Equivalent to HROC, several times higher than when a plate heat exchanger is operated under the best conditions (using low viscosity raw materials)
It is several ten times larger. However, in reality, it is difficult to process raw materials with a high viscosity of 3000 cp using a plate heat exchanger, so a tube heat exchanger or scraped plate heat exchanger is used. 1000 kcal/d when processing such high viscosity raw materials
・Performance of only about hr・℃ can be obtained.
○槽の加熱ジャケットによる加熱との比較同じ条件で加
熱ジャケット付き槽によって原料を加熱することを想定
する。○Comparison with heating using a heating jacket in a tank It is assumed that the raw material is heated under the same conditions using a tank with a heating jacket.
これに使用した槽はφ２５０圏であるので１０Ｊの原料
は、高さ約２００ｒｒａｎに相当する。Since the tank used for this has a diameter of around 250 mm, 10 J of raw material corresponds to a height of about 200 rran.
この場合利用できる伝熱面積は ０．２５ＸπＸ０．２＝０．１５７ （ぜ）となる。In this case, the available heat transfer area is 0.25XπX0.2=0.157 (ze).
加熱ジャケット付き槽に高粘度液を入れ、機械的攪拌を
行い、ジャケットに蒸気を通過させ加熱を行った場合の
総括伝熱係数は５００ｋＣａ１／ぜ・ｈｒ・℃程度であ
る。When a high viscosity liquid is placed in a tank with a heating jacket, mechanically stirred, and heated by passing steam through the jacket, the overall heat transfer coefficient is about 500 kCa1/ze·hr·°C.
この条件で蒸気の温度を（原料温度＋５）℃に維持した
場合、原料を３０”Ｃがら１３０ ’（：に昇温するの
に必要な時間Ｘは
５００Ｘ０．１５７Ｘ５Ｘχ
＝１３０−３０
０
ｘ ＝ ２．５４ （ｈｒ ）
従って、原料の暴露される温度を同じＫした場合、本発
明蒸気吹込式はジャケット加熱の２００〜３００倍の速
度で加熱できることが判る。If the temperature of the steam is maintained at (raw material temperature + 5) °C under these conditions, the time X required to raise the temperature of the raw material from 30'C to 130' (: 500 x 0.157 x 5 .54 (hr) Therefore, it can be seen that when the temperature at which the raw material is exposed is the same K, the steam blowing method of the present invention can heat at a rate 200 to 300 times faster than jacket heating.
このことは本発明蒸気吹込式はジャケット加熱方式と比
較して、 ２００〜３００分の１の熱損傷で同じ熱処
理ができることを示している。This shows that the steam blowing method of the present invention can perform the same heat treatment with 200 to 300 times less thermal damage than the jacket heating method.
蒸気が食品原料に吸収される速度は極めて速いが、当該
食品原料の静止した系でこのような吸収反応を行わせよ
うとする場合には、蒸気中に僅かに含まれる非凝縮性ガ
スが気相側境膜を構成し、また飽和温度まで加熱された
食品原料が液相側境膜を形成し、しかも液相側境膜は原
料が高粘度である場合には分子拡散による減少が殆ど期
待できず、また液相の上方が加熱されるために対流によ
る境膜の減少も起こらない。The rate at which steam is absorbed into food ingredients is extremely fast, but when trying to carry out such an absorption reaction in a stationary system of the food ingredients, a small amount of non-condensable gas contained in the steam must be absorbed into the gas. Food raw materials heated to saturation temperature form a liquid phase boundary film, and if the liquid phase boundary film has a high viscosity, most of the liquid phase side boundary films are expected to be reduced by molecular diffusion. In addition, since the upper part of the liquid phase is heated, the reduction of the boundary film due to convection does not occur.
従って原料は接触面のみが極く短時間の間に飽和温度ま
で加熱された後は蒸気の吸収は停止してしまい、実用で
きる加熱装置とはならない。Therefore, after only the contact surface of the raw material is heated to the saturation temperature in a very short period of time, absorption of steam stops, and the heating device cannot be used for practical purposes.
この問題は液相側境膜を短時間で交換するような攪拌を
行うことによって解決されるが、通常の槽の攪拌のとと
く液相の中央部で攪拌翼を回転させる方法では液側境膜
の交換速度は数秒から数十秒に一回程度であル、結果と
して低い加熱能率しか得られない。またこのような攪拌
方法で高い交換速度を得二二と攪拌速度や攪拌翼を大き
くすると攪拌動力は莫大なものとなシ、また食品原料に
多くの剪断仕事を行うので食品原料の物性が変化する恐
れがある。This problem can be solved by agitation that replaces the liquid phase side membrane in a short time. The membrane exchange rate is approximately once every few seconds to several tens of seconds, resulting in only a low heating efficiency. In addition, when such a stirring method achieves a high exchange rate and the stirring speed and stirring blades are increased, the stirring power becomes enormous, and a lot of shearing work is performed on the food raw materials, which changes the physical properties of the food raw materials. There is a risk that
本発明装置は蒸気の運動エネルギーによる攪拌あるいは
原料の蒸気との接触面のみの機械的攪拌を行うことによ
ってこの問題を解決している。The apparatus of the present invention solves this problem by stirring using the kinetic energy of the steam or by mechanically stirring only the surface of the raw material that comes in contact with the steam.
■まず、蒸気の運動エネルギーよる攪拌の方法法は以下
の通シである。■First, the method of stirring using the kinetic energy of steam is as follows.
混合槽の蒸気流入口は液面に向けて設置されなければな
らない。The steam inlet of the mixing tank must be installed facing the liquid level.
蒸気流量調節弁と排気弁を開放する。これは混合槽のヘ
ッドスペース中の空気を排出するとともに、−時的に高
い蒸気流速を離床するためである。Open the steam flow control valve and exhaust valve. This is to exhaust the air in the headspace of the mixing tank and to - occasionally increase the steam flow rate.
ｗ期の高い蒸気流速によって原料の表面が混合されると
、境膜の交換とともに接触面積の拡大の効果が得られ、
蒸気の吸収速度はきわめて高いものとなり、蒸気の流入
速度はますます加速されるようになる。このような状態
が得られたならば排気弁を絞り、流出する蒸気量を減少
しても、その後は蒸気の吸収速度が大きいために高い流
入蒸気流速が維持されるので燃料費の節約のために排気
弁を絞ることが望ましい。しかし排気弁を完全に閉止す
ると蒸気に含まれる酸素、窒素等の非凝縮性ガスがヘッ
ドスペース中で濃縮され、蒸気の吸収を阻害するので排
気弁は僅かに開いておく方が良い結果が得られる。When the surface of the raw materials is mixed due to the high steam flow rate during the W period, the effect of expanding the contact area as well as exchanging the boundary film is obtained.
The rate of absorption of steam becomes extremely high, and the rate of inflow of steam becomes increasingly accelerated. Once this condition is achieved, even if the exhaust valve is throttled to reduce the amount of steam flowing out, the high steam absorption rate will maintain a high incoming steam flow rate, resulting in fuel cost savings. It is desirable to throttle the exhaust valve. However, if the exhaust valve is completely closed, non-condensable gases such as oxygen and nitrogen contained in the steam will condense in the headspace, inhibiting the absorption of steam, so it is better to leave the exhaust valve slightly open for better results. It will be done.
蒸気の流入口は１個或いは複数個でもよく、複数の場合
には蒸気の流入抵抗が少ないのでよシ高い加熱能率が得
られる。ただしこの場合は原料の温度がヘッドスペース
の飽和蒸気の温度に近付くと幾分蒸気の吸収速度が減少
し、その結果蒸気の流入速度が低下して攪拌が不十分に
なシやすいため、加熱末期には一部の、流入口を閉止し
、残った流入口の蒸気流速を高く離床することによって
良い攪拌状態が得られる。The number of steam inlets may be one or more, and in the case of multiple steam inlets, higher heating efficiency can be obtained because the steam inflow resistance is lower. However, in this case, when the temperature of the raw material approaches the temperature of saturated steam in the headspace, the absorption rate of steam decreases somewhat, resulting in a decrease in the rate of steam inflow, which tends to result in insufficient stirring. Good agitation can be obtained by closing part of the inlet and leaving the remaining inlet at a high steam flow rate.
また、混合槽が大型で蒸気流入口から原料表面までの距
離が大きい場合には蒸気の供給管を槽内部まで延長し、
蒸気の放出点から原料表面までの距離を小さくすること
によって良い攪拌状態が得られる。In addition, if the mixing tank is large and the distance from the steam inlet to the raw material surface is long, the steam supply pipe can be extended to the inside of the tank.
Good stirring conditions can be obtained by reducing the distance from the steam release point to the raw material surface.
原料の温度が所定の殺菌温度に到達した後は蒸気流量調
節弁を閉止し、所定の殺菌温度作詩時間このままの状態
を維持する。After the temperature of the raw material reaches a predetermined sterilization temperature, the steam flow rate control valve is closed, and this state is maintained for a predetermined sterilization temperature period.
殺菌温度作詩時間経過後は排気弁を開放し、殺菌された
原料を蒸発冷却する。After the sterilization temperature period has elapsed, the exhaust valve is opened and the sterilized raw material is evaporated and cooled.
原料の大気圧下での沸点以下に冷却する場合には真空ポ
ンプで槽内をさらに減圧するか、もしくは混合槽のジャ
ケットに冷却水を循環して冷却を行う。When cooling the raw materials to below the boiling point at atmospheric pressure, the pressure inside the tank is further reduced using a vacuum pump, or cooling water is circulated through the jacket of the mixing tank.
０次に、機械的攪拌の方法は以下の通シである。Next, the method of mechanical stirring is as follows.
攪拌翼はパドル型もしくは傾斜パドルが望ましい。或い
は傾斜パドル型攪拌翼の末端を下方にひねった形の攪拌
翼を使用すると液面の外周付近で原料が下方に押し込ま
れるので液が共同シしても液面がすシばち状にならず、
もつとも良い結果が得られる。The stirring blade is preferably a paddle type or an inclined paddle. Alternatively, if you use a stirring blade with the end of an inclined paddle type stirring blade twisted downward, the raw material will be pushed downward near the outer periphery of the liquid surface, so even if the liquid is mixed together, the liquid level will not be sloppy. figure,
However, good results can be obtained.
このような攪拌翼を僅かに原料の表面に接触するように
設置し、攪拌翼を回転させると同時に蒸気流量調節弁、
及び排気弁を開放する。これは■と同じくヘッドスペー
ス中の空気を排出するためである。Such a stirring blade is installed so as to slightly contact the surface of the raw material, and at the same time as the stirring blade is rotated, the steam flow rate control valve is
and open the exhaust valve. This is to exhaust the air in the head space, similar to ■.
空気の排出が終わると排気弁を絞シ、流出する蒸気量を
減少させる。Once the air has been exhausted, the exhaust valve is closed to reduce the amount of steam flowing out.
後の操作は■と同様である。The subsequent operations are the same as in ■.
機械的攪拌を採用する場合には高流速の蒸気が直接に原
料表面に衝突しないように蒸気流入口の先に当だシ板を
設置すると、原料の飛沫化の程度が少ないので■よυも
さらに均一な加熱処理が行えるという利点がある。When using mechanical stirring, it is recommended to install a baffle plate at the end of the steam inlet to prevent the high-velocity steam from colliding directly with the surface of the raw material, as this will reduce the amount of material splashing. Furthermore, there is an advantage that uniform heat treatment can be performed.
また■、■ともに原料全体の循環を行うような攪拌機を
併用すると温度の均一性が高まシ、製品品質も向上する
。In addition, if a stirrer is used to circulate the entire raw material for both (1) and (2), the temperature will be more uniform and the quality of the product will also be improved.
なお、■、■の攪拌方式を併用すると最も高い加熱性能
が得られる。Note that the highest heating performance can be obtained when the stirring methods (1) and (2) are used together.
本発明は上記のような構成であるので、バッチ方式によ
る処理手段を行うことが可能であシ、高粘度の原料の処
理の場合でも圧力損失の問題を発生せず、なおかつライ
ン中で蒸気と混合を行う方法と比較して蒸気と原料の接
触面積が極めて広くとれるために原料と接触する蒸気圧
力、即ち蒸気温度は殆ど殺菌温度と等しくとも充分に早
い昇温か可能であり、熱劣化の少ない極めて品質の高い
加熱殺菌処理を可能とするものであシ２、また連続式の
殺菌装置のように、原料の処理に先立って装置の殺菌を
行う等の必要がないので、多品種生産の場面でも高い稼
動率で歩留シの良い運転ができる利点があシ、更に請求
項１の装置、請求項２の装置または請求項３の装置は上
記したように加熱性能、冷却性能において微妙に異って
いるので、被処理原料の種類によシ使い分けて各々それ
なシの効果を得ることができるが、中でも請求項３の装
置は蒸発冷却を適用できない原料〜たとえば蒸発冷却に
よってフレーバーが消失してしまう原料の処理に好適で
ある。Since the present invention has the above-mentioned configuration, it is possible to carry out batch processing, and there is no problem of pressure loss even when processing high viscosity raw materials, and there is no problem with steam in the line. Compared to the method of mixing, the contact area between the steam and the raw material is extremely large, so even though the steam pressure in contact with the raw material, that is, the steam temperature, is almost equal to the sterilization temperature, it is possible to raise the temperature sufficiently quickly, and there is little thermal deterioration. It enables heat sterilization treatment of extremely high quality2, and unlike continuous sterilization equipment, there is no need to sterilize the equipment before processing raw materials, making it ideal for high-mix production. However, it has the advantage of being able to operate with a high operating rate and good yield, and furthermore, the apparatus of claim 1, the apparatus of claim 2, or the apparatus of claim 3 have slight differences in heating performance and cooling performance, as described above. Therefore, it is possible to obtain different effects depending on the type of raw material to be treated. However, in particular, the apparatus of claim 3 is suitable for raw materials to which evaporative cooling cannot be applied - for example, when the flavor disappears due to evaporative cooling. It is suitable for processing raw materials that will otherwise be used.
【図面の簡単な説明】
第１図は本発明の第１実施例を示す概略図、第２図は同
じく第２笑施例を示す概略図である。
（１）・・・槽、（２）・・・原料、（３）・・・ヘッ
ドスペース、 （４）・・・機械的攪拌装置、（５）・
・・冷却ジャケット、（６）・・・蒸気供給部、（７）
・・・温度センサー、（８）・・・演算部（温度調節計
） 、 ［９）・・・減圧弁、〔Ｑ・・・蒸気流量調節
弁、αυ・・・排気部分、圓・・・切シ替え弁、ａ３・
・・排気弁、Ｉ・・・真空ポンプ、霞・・・掻取羽根、
αｅ・・・当シ板。BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing a first embodiment of the present invention, and FIG. 2 is a schematic diagram showing a second embodiment. (1)...tank, (2)...raw material, (3)...head space, (4)...mechanical stirring device, (5)...
...Cooling jacket, (6)...Steam supply section, (7)
...Temperature sensor, (8)...Calculation unit (temperature controller), [9)...Pressure reducing valve, [Q...Steam flow rate control valve, αυ...Exhaust part, circle... Switching valve, A3・
...exhaust valve, I...vacuum pump, haze...scraping blade,
αe...This board.
Claims (1)
を吹き込む蒸気供給部と、食品原料と蒸気を混合する混
合部と、ヘッドスペースの減圧による蒸発冷却部と、を
もつことを特徴とするバッチ式殺菌装置。 ２、槽の外周に冷却ジャケットをもつことを特徴とする
請求項１記載のバッチ式殺菌装置。 ３、蒸発冷却部の代りに槽の外周に冷却ジャケットをも
つことを特徴とする請求項１記載のバツチ式殺菌装置。[Claims] 1. A steam supply unit that blows steam into the head space of a closed tank containing food raw materials, a mixing unit that mixes the food raw materials and steam, and an evaporative cooling unit that reduces the pressure of the head space. A batch type sterilizer characterized by: 2. The batch type sterilizer according to claim 1, further comprising a cooling jacket around the outer periphery of the tank. 3. The batch type sterilizer according to claim 1, further comprising a cooling jacket around the outer periphery of the tank instead of the evaporative cooling section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1259567A JP2567709B2 (en) | 1989-10-04 | 1989-10-04 | Batch type sterilizer for high viscosity fluid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1259567A JP2567709B2 (en) | 1989-10-04 | 1989-10-04 | Batch type sterilizer for high viscosity fluid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03123475A true JPH03123475A (en) | 1991-05-27 |
| JP2567709B2 JP2567709B2 (en) | 1996-12-25 |
Family
ID=17335920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1259567A Expired - Fee Related JP2567709B2 (en) | 1989-10-04 | 1989-10-04 | Batch type sterilizer for high viscosity fluid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2567709B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016096784A (en) * | 2014-11-21 | 2016-05-30 | 株式会社イズミフードマシナリ | Sterilization apparatus, sterilization method, and product manufacturing method |
| KR20170026369A (en) * | 2014-06-26 | 2017-03-08 | 지이 헬스케어 에이에스 | Lipid sterilisation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS521084A (en) * | 1975-04-25 | 1977-01-06 | Heinz Co H J | Method and apparatus for heat treating granular material |
| JPS5722678A (en) * | 1980-06-06 | 1982-02-05 | Hoechst Ag | Continuous treatment of nutrition liquid by passing heat |
-
1989
- 1989-10-04 JP JP1259567A patent/JP2567709B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS521084A (en) * | 1975-04-25 | 1977-01-06 | Heinz Co H J | Method and apparatus for heat treating granular material |
| JPS5722678A (en) * | 1980-06-06 | 1982-02-05 | Hoechst Ag | Continuous treatment of nutrition liquid by passing heat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170026369A (en) * | 2014-06-26 | 2017-03-08 | 지이 헬스케어 에이에스 | Lipid sterilisation method |
| JP2017519012A (en) * | 2014-06-26 | 2017-07-13 | ジーイー・ヘルスケア・アクスイェ・セルスカプ | Lipid sterilization method |
| US10888631B2 (en) | 2014-06-26 | 2021-01-12 | Ge Healthcare As | Lipid sterilization method |
| JP2016096784A (en) * | 2014-11-21 | 2016-05-30 | 株式会社イズミフードマシナリ | Sterilization apparatus, sterilization method, and product manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2567709B2 (en) | 1996-12-25 |
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