摘要
超高温瞬时灭菌技术是20世纪食品行业突破性技术,目前,超高温瞬时灭菌技术作为一种高效的杀菌技术受到食品生产企业的青睐,已广泛应用在乳品、果蔬汁类饮料、乳酸菌类饮料等食品生产中。现通过将超高温瞬时灭菌设备升温灭菌系统加热方式改变、灭菌系统循环方式、设备平衡缸的排空工艺等进行技术改造,达到降低物料损失同时节约水、电、蒸汽以及提高设备利用效率的目的。以能力为6.5吨/小时的超高温瞬时灭菌设备为例,经实际验证单台设备改造后每年可降低物料和能耗损失约82万元人民币。
Ultra - high temperature instant sterilization technology is a breakthrough technology in the food industry in the 20th century. At present, ultra-high temperature instant sterilization technology is favored by food manufacturers as an efficient sterilization technology and has been widely used in food production such as dairy products, fruit and vegetable juice drinks and lactic acid bacteria drinks. By changing the heating mode of the heating sterilization system, the circulation mode of the sterilization system and the emptying process of the equipment balance cylinder of the ultra-high temperature instantaneous sterilization equipment, the purpose of reducing material loss and saving water, electricity and steam and improving the utilization efficiency of the equipment is achieved. Taking the ultra-high temperature instantaneous sterilization equipment with a capacity of 6.5 tons / hour as an example, the actual verificationshows that the material and energy consumption loss can be reduced by about 820,000 yuan per year after the modification of a single equipment.
出处
《中国食品工业》
2018年第10期60-63,共4页
China Food Industry
关键词
超高温
瞬时灭菌
技术改造
节能降耗
ultra-high temperature
instantaneous sterilization
technology transformation
energy saving and consumption reduction
