Reduction in the Time Required for Sterilization by Use of a Novel Sterilizer with Rotary Vibrators

概要

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A novel steam/air sterilizer with rotary vibrators was developed with the aim of promoting heat transfer and the effective sterilization of foods. To evaluate the effects of the sterilizer, experiments designed to examine heat transfer, sterilization effects, and the formation of browing substances were carried out. In the experiments designed to examine heat transfer using various media with different viscosities, the values of the heat penetration factor, f_h, for a sterilizer with vibration were about 30% lower than those for a sterilizer without vibration for all media tested. The times required for sterilization in the sterilizer with vibration could also be reduced by 70% for all media tested, as compared with those in the sterilizer without vibration. The rate of the formation of browning substances was enhanced by heat treatment with vibration. However, when we compared the absorbance of heat-treated solutions after the times required for equivalent sterilization in the sterilizer with and without vibration, we found that the absorbance of heat-treated solutions from the sterilizer with vibration was lower than that of heat-treated solutions from the sterilizer without vibration. Therefore, it was concluded that the browning reaction was suppressed by the vibration.
公益社団法人日本生物工学会の論文
1993-10-25