Study On Process Optimization Of Pilot Scale Preparation And Application Of Detergent-sanitizer Of Fresh Eggs

Research group has developed a detergent-sanitizer of fresh eggs recipe and preparation process, as applied to industrial production of clean eggs, the paper prepared detergent-sanitizer of fresh eggs were based on laboratory conditions, to study identified the preparation process parameters of pilot scale production of detergent-sanitizer, On the physical and chemical properties were determined of pilot product, and conduct a pilot-scale comparative test under the effect of application, finally, to make a preliminary technical and economic analysis of pilot scale production, and study out the first draft of product quality standards. The main contents and results of research are:1. Use a100L frequency dispersion machine for pilot production of detergent sanitizer of fresh eggs, preparation optimum parameters of detergent-sanitizer were: stirring speed1400rpm, stirring time25.0min, stirring temperature65℃. Pilot products and small scale products were propinquity in performance index, hence, the use of pilot condition to for preparation detergent-sanitizer of fresh eggs is feasibility, and provide a reference for the industrial production.2. With the increase of concentration of the detergent solution, the surface tension from73.12mN/m lower to29.54mN/m, more significant changes in solution surface tension (P<0.05). A fixed concentration of0.02%, with the increasing temperature of the solution, the surface tension of the solution overall declining trend (P<0.05), the surface tension of solution were interrelated system temperature. With the increase of concentration of the detergent solution, the residual amount of hard water solution showed a rapid decrease (P<0.05), the200mg/L down to97mg/L, when the concentration was0.1%, the hardness of the water can be reduced totally. With the increase of temperature from10℃to40℃, the hardness is extremely significant (P<0.05). At50℃, the residual hardness reaches a minimum value50.44mg/L, then as the temperature increases, the hardness did not change significantly (P>0.05). Then determined the foam properties of detergent solutions in different concentrations, when the concentration from0.02%to0.06%, the foam height have a significant change (P＜0.05), The foam height from15.10mm up to27.63mm, but then foam height from0.06%to0.1%with the increased of concentration, the foam height did not change significantly (P>0.05). Concentration from0.02%to0.04%, the defoaming time from27.00min increased to32.33min, but the defoaming time were not significant (P>0.05). The rheological properties of the detergent shows that the detergent as a shear-thinning pseudoplastic fluid. Shear rate conditions, damage to the internal structure of the detergent, the crosslinking between the material decreases and causes the viscosity decreased.3. The washing process conditions were investigated on eggshell color, eggshell strength, eggshell surface microorganisms. By way of the modify of immersion time, making duck egg fully immersed in the solution, and make eggshell have a sufficient contact time with chlorine, improve the efficiency to kill pathogenic microorganisms and killing effect, but also makes the dirt of surface of shell can full contact with various surfactants in solution, the shell washing is very easy to wash off stains, so as to improve the cleanliness. Washing temperature is rising, the function of chlorine detergent composition has been totally play, when the temperature reaches40℃, after cleaning, the chroma of duck egg reached the maximum, and then leveled off. When the concentration was4.0%, the surface colony of the shell had a minimum value eggshell strength decreases gradually weak,△E was stabilized. When the pH is more than11.0, the cleaning liquid on the microorganisms are obvious. After testing, the pH of test solution was10.5, when pH value was8.0-10.0, little change in color when the pH value was5.0to12.0, the eggshell color difference Max. Finally, screenec out the best washing process parameters:fluid concentration of4.0%, soaking temperature does not exceed40℃, soaking time3.0min, washing liquid pH10.0to12.0.4. Temperature and time appropriate to extend were conducive to duck egg washing and post-storage. Cleaning effect on the visual point of view, higher temperature and longer soaking time group have best cleaning effect, the greater the number of clean eggs after cleaning. Meanwhile, the different treatment methods on eggshell quality of view, the treatment has little effect on eggshell strength, eggshell strength compared with the control group did not change significantly (P>0.05), there are certain groups of eggshell thickness changes, especially when the soaking temperature exceeds40℃, soaking time than4.0min, the eggshell thickness was significantly (P＜0.05). By soaking temperature and soaking time as a variable single factor treatment shows that fixed the washing liquid concentration of4.0%, while soaking temperature30℃, soaking time3.0min-4.0min, the best indicators of freshness of duck egg, especially in Haugh Unit and Weight Loss Rate indicators showed the best effect, even higher than untreated.5. Finally, study on10t detergent-sanitizer in annual for production capacity and estimation and selection of processing equipment. By the preliminary technical and economic analysis showed that production projects of detergent-sanitizer had a low investment, high-profit and a short payback period. Therefore, the development of detergent-sanitizer in addition to the process conditions on the feasibility, but also economically feasible.