Research And Device Development Of Steam Sterilization Technology For Food Powder And Particle

In this study,steam sterilization technology was used to study the bactericidal effect of common fungi in three common pathogenic bacteria:Escherichia coli,Salmonella,Staphylococcus aureus and food materials.The contents of 10 kinds of food powder and granule were selected as the research object of corn flour,corn residue,corn grain,soybean,red bean,peanut,star anise,pepper,cumin powder and chili powder.The bactericidal effect of powder and granule materials in the above agricultural products was studied by steam sterilization technique.At the same time,the bactericidal effect of atmospheric pressure treatment(control)and pressure treatment was studied.According to the national standard for the detection of bacteria and mold methods.The optimum treatment conditions were investigated by using single factor experiment.The research results show that the optimum sterilization conditions of the three kinds of bacteria were treated at 95? and 0.15 MPa for 5 min and the optimum sterilization conditions of the mold were 170?C and 0.15 MPa for 3 min.Determination of the degree of gelatinization of the material,the results show that under the condition of 95 ?,corn flour and corn residue and other high starch content,small particles of the higher degree of gelatinization,respectively,42.9%and 36.4%.Corn gluten,soybeans,red beans and peanuts such as skin surface protection or low starch content,large particles of the material paste degree is low,respectively,6.7%,25.0%,13.3%,8.3%.The gelatinization degree of spices such as octagonal,pepper,cumin powder and chili powder were basically O.And then choose the four kinds of spices for the mold sterilization research object,the gelatinization degree is still 0 under 170? treatment conditions.The results show that the steam sterilization technology has a certain effect on the physical and chemical properties of the powdery material with high starch content,and has little effect on the low starch content material or the material with skin protection.The GCMS-QP2010 Ultral instrument was used to study the changes of volatile components before and after treatment.It was found that the content of volatile components in spices decreased with the increase of steam sterilization temperature.The microstructural changes of bacteria,mold and 10 kinds of food powder were observed by scanning electron microscope.The results show that the steam and pressure puffing treatment will make the surface structure dry,fold,loose,or even fragmentation.Finally,the initial design of the volume 1000 L sterilization device was carried out,and the equipment design sketch of the device was drawn.