一种基于趋肤效应的香辛料热杀菌技术装备  

A New Spices Heat Sterilization Technology and Equipment based on Skin Effect

作　　者：蔡健荣[1] 杨军义[1] 庄晓波 蒋祥 陶意[1] 孙力[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏晨丰机电设备制造有限公司,江苏常州213300

出　　处：《中国农业科技导报》2015年第5期63-67,共5页Journal of Agricultural Science and Technology

基　　金：江苏省高校自然科学研究重大项目(15KJA550001)资助

摘　　要：为实现固体物料的流态化输送,设计了一套密封式杀菌腔,腔内安装带有刮板的螺旋输送器,输送器由高频低压电源加热;物料在腔内由输送器向前推送并加热,实现连续喂料和杀菌。杀菌腔内通入少量干热蒸汽辅助加热并带走物料加热产生的多余水分。杀菌后的合格物料进入快冷单元,物料温度降低到室温后直接包装。整个杀菌环节在封闭的空间进行,可实现各关键控制点参数测量。经初步试验,当辣椒粉杀菌量为1 000 kg/h时,菌落总数可在10 000 CFU/g以下。To achieve the fluidized transport of solid materials,a set of sealed sterilization cavity was designed. The spiral conveyor with scraper was installed in the intra-cavity,and the conveyor was heated by the high-frequency lowvoltage power. The spice in the intra-cavity was pushed forward by the conveyor to realize the continuous feeding and sterilization. A small amount of hot dry-steam was pumped into the sterilization cavity to auxiliarly heat and take excess moisture away from the heated spice. After the stage of sterilization process, the qualified spice was transformed into the fast cooling cell to lower down the temperature,and until to the room＇s temperature,then was packaged directly. The overall sterilization processes were conducted in a closed space,which realized the parameter＇s measurement in every critical control point（ CCP）. By the preliminary experiment,when the amount of chili powder sterilization was 1 000 kg / h,the total number of colonies could be controlled under 10 000 CFU / g.

关 键 词：香辛料 杀菌技术 趋肤效应 

分 类 号：TS202.3[轻工技术与工程—食品科学]