Development of the Food Sterilization Equipment by Oxygen-Nitrogen Gas Hybrid Pressurization System
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- Muramoto Yoshihisa
- Shikoku Kakoki Co., Ltd.
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- Tamura Katsuhiro
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Arao Toshiaki
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Suzuki Yoshihisa
- Department of Chemical Science and Technology, Faculty of Engineering, The University of Tokushima
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- Iwahashi Hitoshi
- Human Stress Signal Research Center, National Institute of Advanced Industrial Science and Technology (AIST)
Bibliographic Information
- Other Title
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- 酸素・窒素ガスハイブリッド加圧食品殺菌装置の開発
Description
Microbial spoilage, including fermentation and oxidation is particularly an important factor that influences the quality of foods. In previous studies we showed that sudachi (sour citrus fruit) juice could be sterilized with oxygen gas pressurization at 10 MPa and 50°C without loss of its flavor and color. Furthermore, we reported a method to remove the dissolved oxygen in sudachi juice with nitrogen gas pressurization. However, all these results were obtained using a small-scale batch process (500 ml or less in capacity). In this research, we designed a new commercial scale food processing apparatus for the sudachi juice based on the above findings. This device consists of two parts: a sterilization part with oxygen gas pressurization and a dissolved oxygen removal part with nitrogen gas pressurization, and it has a big advantage that a large amount of sudachi juice can be treated continuously at the flow rates up to 40 L/h. Using this apparatus, the sudachi juice was sterilized under similar operation conditions (50°C and 10 MPa for 1 minute) to those of the small-scale batch system. Although the performance of dissolved oxygen removal and the quality conservation of the juice (such as flavor and color) is under investigation now, the facility and production costs are expected to be apparently less than those of high-pressure processing (liquid pressure). Because, our treatments can be completed in a short time at relatively low pressures using “oxygen-nitrogen hybrid pressurization system”. We consider further improvements of the apparatus and hope that the practical application of the method can be realized in food industry in the near future.
Journal
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- High Pressure Bioscience and Biotechnology
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High Pressure Bioscience and Biotechnology 2 (1), 101-108, 2008
Japanese Research Group of High Pressure Bioscience and Biotechnology
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Details 詳細情報について
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- CRID
- 1390001205286464384
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- NII Article ID
- 130004503871
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- ISSN
- 18821723
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed