一种基于趋肤效应的香辛料热杀菌技术装备

为实现固体物料的流态化输送，设计了一套密封式杀菌腔，腔内安装带有刮板的螺旋输送器，输送器由高频低压电源加热；物料在腔内由输送器向前推送并加热，实现连续喂料和杀菌。杀菌腔内通入少量干热蒸汽辅助加热并带走物料加热产生的多余水分。杀菌后的合格物料进入快冷单元，物料温度降低到室温后直接包装。整个杀菌环节在封闭的空间进行，可实现各关键控制点参数测量。经初步试验，当辣椒粉杀菌量为1 000 kg/h时，菌落总数可在10 000 CFU/g以下。

A New Spices Heat Sterilization Technology and Equipment based on Skin Effect

To achieve the fluidized transport of solid materials, a set of sealed sterilization cavity was designed. The spiral conveyor with scraper was installed in the intra-cavity, and the conveyor was heated by the high-frequency low-voltage power. The spice in the intra-cavity was pushed forward by the conveyor to realize the continuous feeding and sterilization. A small amount of hot dry-steam was pumped into the sterilization cavity to auxiliarly heat and take excess moisture away from the heated spice. After the stage of sterilization process, the qualified spice was transformed into the fast cooling cell to lower down the temperature, and until to the rooms temperature, then was packaged directly. The overall sterilization processes were conducted in a closed space, which realized the parameters measurement in every critical control point (CCP). By the preliminary experiment, when the amount of chili powder sterilization was 1 000 kg/h, the total number of colonies could be controlled under 10 000 CFU/g.