UV Sterilization Incorporated with Spraying Process for Liquid Foods

农产品和食品的质量和安全问题备受关注。杀菌是保持食品质量和安全的最有效的过程。在一些灭菌过程中，紫外线（UV）照射是已知的简单，经济和安全的灭菌过程。然而，紫外线对材料的透过率低，紫外线照射仅限于食品或容器表面、水和环境空气的灭菌。本研究旨在将具有多种优点的紫外线照射应用于涉及着色和饮食的液体食品。即确定了紫外线辐照和杀菌的特性以及它们之间的关系。提出了对液体食品进行喷雾处理以提高紫外线表观透过率的设想，构建了喷雾式紫外线杀菌系统。阐明了喷雾压力与杀菌率的关系，为系统的开发提供了基础数据。 ...更多信息 主要研究结果如下：1.受试液体食品的紫外透过率随材料浓度的增加呈指数下降.液体食品的光程长度与紫外透过率的关系符合指数函数关系.通过紫外光照射下微生物的生长曲线得到的存活率与液体食品的光程长度呈线性关系.紫外线透过率和紫外线灭菌成活率在对数-对数截面纸上与两条直线相关.从理论上证实了喷雾压力的增加会减小喷雾液体食品的粒度。喷雾压力与紫外线杀菌率的关系取决于液体食品的特性.紫外线灯的功率越大，照射时间或喷涂面积越长，系统的适用性就越大。

There is a great concern on quality and security of agricultural products and foods. Sterilization is the most effective process to maintain food quality and security. Among some sterilization processes, ultra violet (UV) irradiation is known to be easy, economical and safe sterilization process. However the transmissivity of UV to material is low, UV irradiation has been limited to the sterilization of food or container surface, water and ambient air. This research aimed to apply the UV irradiation with several advantages to liquid foods that involved colorings and diets. Namely the characteristics of UV irradiation and sterilization were determined as well as the relation between them. An idea to spray the liquid foods was proposed to increase the apparent UV transmissivity and UV sterilization system with spraying process was constructed. The relation between the spraying pressure and the sterilization ratio was elucidated to have fundamental data for the development of the system. … More The obtained results ware summarized as follows :1. The UV transmissivity for the subject liquid foods decreased exponentially with the increase in the concentration of the materials.2. The relationships between the optical path length and UV transmissivity for the liquid foods were correlated with the exponential function.3. The survival ratios obtained by the microbial growth curves under the UV irradiation showed the linear relationship with the optical path length of the liquid foods.4. The UV transmissivity and the survival ratio by UV sterilization had relations with two straight lines on the Log-Log section paper.5. The increase in spraying pressure was theoretically confirmed to decrease the particle size of the sprayed liquid foods.6. The relationship between the spraying pressure and the UV sterilization ratio depended on the characteristics of liquid foods.7. UV lamps with higher power and extension of irradiation time or spraying area would increase the applicability of the system Less