1707 食品粉末の連続打撃殺菌法の有効性に関する研究(J22-2 衝撃の産業利用,J22 産業化および安全のための新技術)

概要

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The sterilization for fungi and bacteria in some kinds of dry powder foods is limited to use because of heat sensitivity of them. The sterilization method using Impulsive load or shock waves has the capability to sterilize without heating and has been developed in our laboratory. Higher shock pressure can achieve more assured extinction, but has some problems such as the degradation of foods or the hardness of the treatment. The choice of energy sources is one of points to make the method come up to the industrial level. Safety and easiness are also important factors to develop the practical system. In this paper, as an instance of the weaken limit of shock sterilization, the powder was impacted by mechanical hammers and the efficiency of sterilization was studied. It was found that the iterative impacts showed the effect although the efficiency was insensibly low at one hit.
一般社団法人日本機械学会の論文
2006-09-15