JPS6047634A - Method for sterilizing and preventing degradation of fruit - Google Patents

Abstract

PURPOSE:To sterlize the surface of a fruit without lowering the freshness, and improve the preservability of the fruit, by heating the outer surface rapidly at a specific temperature for a short time to exterminate the bacteria attached to the surface, and then quickly cooling the fruit without delay. CONSTITUTION:The fruits 4 are if necessary put into a container having a number of perforations at the bottom, and introduced into the hot block 1 with the net conveyor 10. The fruits are heated with the shower of hot water 11 of about 52-57 deg.C ejected from above and below the conveyor 10 to exterminate the bacteria attached to the surface of the fruist 10. The fruits are transferred to the cooling block 2 and cooled quickly by the shower of chilled water of about 0- 10 deg.C ejected from above and below the conveyor 10. The cooled fruits are sent to the draining block 3, chilled air is blasted from the blower 15 to the carrying surface of the conveyor 10 to remove the droplets attached to the surface of the fruits 4, and finally, the fruits are delivered through the delivery port 5.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention collects fruits and vegetables and treats them in a sorting or low-temperature storage facility to eliminate pathogenic bacteria and other microorganisms adhering to the surface of the fruits and vegetables to prevent spoilage. It also concerns a method for improving shelf life and storage properties.

Traditionally, peaches, cantaloupe, and other fruits and vegetables are harvested by producers, carefully handled, placed in a container such as a plastic container or wooden box, and brought to a collection/shipment area or fruit sorting area.
Products are sorted by grade and shipped to the market in packaging.
After shipment, products often spoil during the distribution process, such as on the market or at retail stores, for several days. This rotten fruit is often seen in fruits, but the symptoms are not seen at the time of shipment and quality control is not possible.
．． I was flying.

That is, even if the product is of good quality and does not spoil, it cannot be sold profitably in the market because the price is determined based on the past rate of spoilage. On the other hand, there was also a drawback for the consumers, such as complaints that the fruits they bought were quickly lost.

For the reasons mentioned above, fruits such as peaches and cantaloupes (although they are soft and very delicious) have had the disadvantage of being avoided as fruits that are susceptible to 1.S.

In addition, in recent years, low-temperature storage has become popular in order to temporarily store fruits that are harvested in a concentrated manner, control the amount of shipments, prevent collapse, and extend the sales period. It has the disadvantage of being prone to spoilage and rapid spoilage when taken out of cold storage.

Traditionally, the causes of these rotten fruits have been bruising impressions that occur during the fruit sorting process in the fruit harvesting facility and damage to cargo during the product shipping and transportation route, and various improvement measures have been implemented, but rotten fruit have not yet been able to prevent this from occurring.

Based on this, we focused on the possibility that the cause of rot may be caused by something other than the above, that is, it may be due to disease bacteria or slag, etc., and investigated the presence or absence of disease bacteria and symptoms (hereinafter referred to as rot disease bacteria). As a result of a comparative test of those that stuck and those that did not, it was found that those that did stick had a very high rate of decomposition, and those that did not stick did not rot. In particular, peach blight occurs as a result, and the peach does not show any signs of disease at the time of harvest, but it often rots in the market or retail store after being shipped, so it cannot be checked at the time of shipment. The same is true for cantaloupe shaft mold, epidermal mold, etc.

Conventionally, pest control measures have been taken for fruit grown in &4, but no measures have been taken to sterilize fruits that are eaten raw after harvest.

The present invention is a product that prevents the above-mentioned diseases and spoilage after shipping or low-temperature storage, improves shelf life (long shelf life), improves shelf life (improves yield), improves product value, and earns consumer trust. It was made for the purpose of being shipped as a.

It is generally known that the spoilage of food spoilage bacteria can be prevented by heat sterilization.

However, the freshness of the above-mentioned fruits and vegetables, raw food, and raw beef is also important for taste. In other words, heating and preserving the freshness of raw food have emerged as incompatible. In particular, fruits grown in Japan are less hard and softer than fruits with 17' kernels (there is a general perception that they are easier to see).

The present invention is based on the results of various experiments conducted to resolve this contradiction, and it was discovered that heating under certain conditions maintains the freshness of raw food without reducing its freshness. It is something.

In other words, even if the rotting bacteria are not completely sterilized, 4Qk pji
It was developed based on the fact that it would not rot without L, and it was invented after experiments showed that heat was effective in sterilizing spoilage bacteria.

The gist of the present invention is to rapidly heat sterilize fruits and vegetables (hereinafter referred to as fruits) to the depths where the epidermis of the fruit is affected by rotting bacteria attached to the surface, and then freeze or freeze the fruit. This is a method to prevent spoilage by rapidly cooling and restoring the fruit to its internal temperature at a low temperature that will not cause the fruit to rot.
In this case, the cooling time does not adversely affect the fruit even if the fruit is cooled for a long time after restoration, but rather has the effect of not accelerating (controlling) the ripening speed and contributes to storage stability.

In the present invention, from the time a large quantity of fruits are received at a prefectural shipping site or a fruit sorting site until they are packed, packaged, and shipped, the fruits are sequentially delivered either in a container or as individual pieces. Using a storage device (retention device) that accommodates (temporary storage) on a first-in, first-out basis, the device is separated from the inlet side to the outlet side into a heating block, a cooling block, and a drainer if necessary, and transferred between the inlet and each block. The aisles and exits are insulated from heat with insulating curtains, and the heating block is equipped with a device that extremely quickly heats only the outer surface of the fruit's skin to an appropriate temperature range within an appropriate amount of time without affecting the stale contents. The cooling block rapidly cools the fruit that has been heated in the heating block, and the fruit freezes for an appropriate amount of time until it returns to the temperature before heating (surface body temperature) by 1 u, so that the fruit is not harmed by low temperature 11'). To provide a method which sterilizes fruits and prevents them from rotting by making the fruits relatively large in volume and equipped with a cooling bath at a low temperature within a range, and further passing through multiple draining steps to dry the fruits if necessary. It is.

The hot bathing method in the above heating block includes one type of hot water shower,
An immersion method using a hot water tank, a saturated steam bath method, etc. can be used. Furthermore, a chlorine-based disinfectant such as sodium hypochlorite, which is used as an additive for food and a disinfectant for tap water, may be added to the hot bath or hot water tank to improve the sterilization effect. can.

The cooling bath method using the cooling block may include a cold shower method, an immersion method using a cold water tank, and a cold temperature method using cold air. If the temperature is cold due to cold air, it can also be used as a multi-step draining process. When using the shower or immersion method, multiple draining steps are provided as the next step.

The transfer speed in each block is variable so that the processing time (residence time) can be controlled, and the processing time can be adjusted depending on the item.

Although the sterilization process of the present invention can be carried out in a single facility without any connection with other facilities, it is also possible to perform the sterilization process in a facility that is provided in conjunction with a cold storage or pre-cooling facility, or in connection with a fruit sorting facility. You can also do it.

When related to low-temperature storage or pre-cooling facilities, it is used as a pre-process, and when installed in relation to fruit sorting facilities, sterilization equipment is installed in the pre-processing process of fruit sorting, and sorting and sorting is used as a subsequent process. In some cases, a sterilization device is installed.

If sorting is to be carried out in a later process, a storage tank is provided in the fruit distribution section of the sorting machine, and the fruits are directly discharged into the tank and temporarily stored, and a predetermined amount is taken out and transferred to the sterilization process. In addition, it can be packed and packaged immediately after sterilization and can be stored at low cost! ! , -A storage or pre-cooling device.

When the sterilization device of the present invention has a relatively long (large) installation space, a hot water shower can be carried out using a simple linear conveyance line. 1 or form a heating block consisting of a saturated steam chamber, then a cold shower or cold water immersion bath, and a cooling block consisting of a cold air blowing chamber, and if necessary, a blower etc. It is sufficient to use an apparatus in which a drain block is formed and the entire body is transported by a series of conveying devices while being sterilized.

If the installation space is small, a device may be used that temporarily stores fruits three-dimensionally in heating, cooling, and draining blocks either above or below, and sequentially delivers them on a first-in, first-out basis.

The drawings showing embodiments of the present invention will be explained below.

Fig. 1 is a flowchart showing the outline of the present invention, and shows cases in which fruits are transported individually one by one, and in a plastic container, a wooden box, or a plastic container with numerous holes in the bottom. In some cases, the product may be transported while still in a certain container.

The planar type of transfer means consists of a single conveyor using a net conveyor etc. from the infeed section through the heating block, cooling block, and draining block to the discharging section (Figure 2), and there are two cases in which each block is conveyed separately. The equipment is relocated and transported (Fig. 3). In the three-dimensional system, containers are placed on carts (frames) and circulated in multiple stages for each block.
In some cases (FIG. 4), containers are transferred within each block by a combination of stacking, unloading, and forward sliding (not shown).

The hot bathing method in a heating block is as shown in Figure 1, but the current size, installation space size, delivery method,
Any suitable method is used in consideration of various conditions such as the means of transportation.

In the heating block, a hot bath is carried out at a temperature of about 40°C to 65°C for a period of about 5 minutes or less, and in the cooling block, a cold bath is carried out at a temperature of about 10°C or less for about 10 minutes to 20 minutes. It goes without saying that the temperature and time of hot bathing and cold bathing will vary depending on the transfer method, hot bathing, cold bathing method, and type of fruit, but in the case of peaches,
It is preferable to take a hot bath for about 2 minutes at a temperature of 2°C to 57°C and a cold bath for about 15 minutes at a tg:rrq of 0°C to 5°C.

In addition, the sterilization effect can be clearly improved by adding a salt-purple disinfectant such as sodium hypochlorite to the hot bath. 3) Since the X element is evaporated by heat, it does not remain on the outer surface of the fruit.

It is preferable that the entire outer surface of the fruit is warmed quickly and in a short period of time, and the temperature of the fruit is immediately warmed before the heating reaches the back side of the fruit's epidermis, that is, the pulp. Make sure it doesn't rise.

For example, if you put your hand momentarily in a flame and then immediately put it in water, the downy hair will burn, but the skin of your hand will become slightly colder.

The draining block is a process for removing water droplets adhering to the surface of the fruit, and any method may be used as long as it removes water without damaging the fruit. In general, the body temperature of fruits is several degrees lower than the outside temperature, and the water droplets attached to the fruit's surface have a low temperature that is below the humidity of the body that feeds on the fruit's body temperature. It won't dry unless you blow it with j- air. That is, it is necessary to blow air with moisture absorption ability. Therefore, the blowing of cold air here refers to the blowing of air capable of absorbing moisture, and it is sufficient if the air has an absolute humidity or less at a temperature equal to the body temperature near the surface of the fruit.

Generally, for the purpose of imparting low-temperature storage properties, it is preferable to drain the fruit using cold air at a temperature below the surface temperature of the fruit.

Below, FIGS. 2 to 4 will be explained. 1 is a heating block, 2 is a cooling block, 3 is a draining block, and the inlet 6 leading from the fruit feeding section 4 to the feeding section 5, the transfer passages 7 and 8 between each block, and the outlet 9 are insulated. Curtains are installed to block heat.

Various heat blocking means including air curtains are used for the heat insulating curtain.

Fig. 2 shows a system in which a single net conveyor 10 is used as the transport means from the feeding section 4 to the feeding section 5, and the fruits can be transferred in bulk or in a container. You can also do it. 11 is a hot water shower device -Sb heating block 1
Inside, warm water at 52°C to 57°C or hot water to which sodium hypochlorite has been added is sprayed onto the conveying surface of the net conveyor 10 and the back surface of the conveyed object upward from below the conveyor to heat it by rf♡. 12 is a hot water receptacle, and it will be used as water as it is, but V (
・The facility VC can decide whether to collect and recycle the waste at 7jA441°.

13 is a cold water shower device, and inside the cooling block 2 there are V distributions If:t8re,7vj, similar to the above-mentioned hot water shower device.
The fruit heated in the heat block 1 is given a cold bath by spraying cold water at 0°C to IO°C. 14 is a cold water receiver and is just 1
You can choose whether to use the water as public water or to collect and recycle it by filtering it. 15 is the cold air blower "1" and the water cutter Shiralock 3
Air is blown against the conveying surface of the net conveyor 1 ( ) to remove water droplets stuck to the surface of the fruit. 16 is a water receptacle. The draining device of this draining block 3 is equipped with other facilities (drying unit 4 used for citrus ripening). It goes without saying that each block 192.3 is surrounded by an insulator, and the hot water receiver 12 and cold water receiver 14 are also insulated to reduce heat loss. Of course.

FIG. 3 shows a type of hot bath and cold bath by immersion, and 17 is a hot water immersion tank which is heated and kept warm so as to maintain the water temperature at 52°C to 57°C. Reference numeral 18 is a holding conveyor that presses and immerses the fruits that are fed in bulk from the feeding section 4 under the water surface, and uses a net conveyor etc. to hold the fruits half submerged under the water surface and transfer them while holding the fruits underwater. . Reference numeral 19 is a lifting conveyor that pulls up the fruits from the water at the outlet side of the hot water dipping tank 17 and puts them into the cold water dipping tank 20 provided in the cooling block 2 for the next step.

The cold water immersion tank 20 is cooled to maintain the water temperature at about θ°C to 10°C. Reference numeral 21 is a holding conveyor that transfers the fruits while submerging them under the water surface, and is similar to the holding conveyor 18. Reference numerals 22 and 23 are overflow ports, and it is optional whether the overflow water, both hot water and cold water, is used as waste water or filtered and recycled. Reference numeral 24 denotes a draining conveyor, and a net conveyor is used.The driven side is plunged into the cold water soaking tank 20, and the fruits are pulled out of the cold water and tilted so as to be lifted by 4" from the point where they emerge from the cold water soaking tank 20. The draining block 3 is extended horizontally to the delivery part 5 via a warp.

The draining block 3 is a cold air blower ('') 15 as shown in Figure 2.
Remove water droplets from the fruit.

FIG. 4 shows an example in which the transfer means is of a three-dimensional type, which is suitable for processing a large amount with a small installation area.

25 is a multi-stage circulation conveyor device that transports and circulates in each block in multiple stages.
6 are installed in large numbers at regular intervals.

This multi-stage circulating conveyor device 25
Those shown in Publication No. 3 and Japanese Patent Publication No. 54-4209R can be used. 27iJ: This is a hot water shower device installed in each question of the trolley 26 that is transferred in multiple stages within the heating block 1, and the temperature is 52° C. to 57° C. Spray hot water at ℃ to bathe the fruits in the container. As mentioned above, the trolley and the container have water holes in the bottom surface in the form of a drainboard or a net. 28 is a cold water shower device that sprays cold water at a temperature of about 0°C to 10°C to rapidly cool the fruits in the container and give them a cold bath. In the draining block, water droplets adhering to the surface of the fruit in the container are removed by the cold air blower 15, and the fruit is air-dried and sent out, as in the other illustrated examples.

As described above, the present invention involves rapidly heating the outer surface of the fruit at a temperature of 45° C. to 65° C., preferably 52° C. to 57° C., for a short period of time, and then immediately cooling it rapidly at a low temperature (approximately OC to 10° C.). Because the fruit is bathed in a cold bath, microorganisms such as pathogenic bacteria and mold that have adhered to the outer surface of the fruit are killed, and rotting pathogens do not multiply, preventing the fruits from rotting between the time they are shipped, the market, and the time they are consumed. This makes it possible to gain the trust of the market and consumers, and at the same time improve the yield from shipping to consumption.

In addition, the rot prevention treatment of the present invention finishes the process by bathing in a cold bath at a low temperature and draining water, so the body temperature of the fruit is lowered and the fruit is prevented from ripening (overripening due to progress in ripeness). ! It has the effect of controlling j'. That is, a low temperature storage effect can be obtained.

Furthermore, since the fruit is bathed (or showered) in hot or cold water, it has the effect of washing the fruit, and has the effect of increasing the product side i (1rj), showing that the fruit is clean and juicy and fresh.

Furthermore, since sterilized products do not spoil even if stored for a long time in I'H'r (low-temperature storage), uneven harvesting can be absorbed into storage 1 and scheduled shipments can be made to reduce the price. In other words, the product can be stored at the peak of interest and sold at an advantageous price when the market price is the same.

Furthermore, when used in combination with a rapid production facility, the use of hydrohandling has the effect of preventing damage caused by fruit rolling.

[Brief explanation of the drawing]

Each of the drawings shows an embodiment of the method of the present invention. Figure 1 is a flowchart showing an overview of the invention, and Figure 2 is a planar method for loading and unloading using one conveyor. Figure T:+'H3 is an explanatory diagram of a method of processing by providing a transfer means for each block, ε:;4
The figure is an explanatory diagram of the processing method in three-dimensional form (1'4). 1...Heating block 2...Cooling block 3...
Draining block 4...Infeed section 5...Output section 6...Input lower...Heating, transfer passage between cooling blocks 8...Cooling,
Transfer passage between draining blocks 9...Exit 1o...Net conveyor 11...Hot water shower device j1 12...Hot water receiver 13...Cold water shower device 14
... Cold water receiver 15 ... Cold air blower 16 ... Water receiver 17 ... Hot water immersion tank 18 ... Presser conveyor
19... Salvage conveyor 20... Cold water immersion tank 2
1... Holder conveyor 22... Hot water overflow port 23... Cold water overflow port 24... Drainer 91fi feed conveyor 25... Multi-stage circulation conveyor device 26... Cart 27... Hot water shower device 28.・
・Cold shower device

Claims (1)

[Claims] (1) After rapidly heating the outer surface of the fruit to be fed at a predetermined temperature and bathing it for a short time to sterilize bacteria attached to the surface,
A method for sterilizing and preventing spoilage of fruit, which is characterized by immediately rapidly cooling the fruit and placing it in a cold bath until it reaches the body temperature before processing or lower, thereby preventing spoilage due to the proliferation of bacteria. (2) The fruits to be fed are transferred sequentially to a heating block, a cooling block, and a draining block, and are quickly heated to a predetermined temperature in the heating block, bathed for a short time, and then rapidly cooled in a cooling block to reach a predetermined body temperature. , or a method for sterilizing and preventing spoilage of fruits, characterized by subjecting them to a cold bath until they reach a body temperature below this, and then blowing cold air at a temperature below the body temperature of the fruit in a drainer block, draining and drying the fruits, and sending them out one after another. . (3) As a means of rapidly heating the outer surface of the fruit to a predetermined temperature, use either a hot water shower, a hot water immersion bath, or a saturated steam bath at a predetermined temperature for a short time, followed by rapid cooling immediately after. A method of correcting body temperature at or below a prescribed body temperature using either a cold shower, a cold water immersion bath, or a cold air chamber that blows cold air. (4) Immediately after adding a chlorine-based disinfectant such as sodium hypochlorite to the warm water of a hot water soaking tank, using a hot shower that quickly heats the outer surface of the fruit to a predetermined temperature; (5) Cool the fruit using rapid cooling means until it reaches a predetermined body temperature or lower. ” A heating block, a cooling block,
Draining blocks are configured and transferred sequentially, and each block is subjected to hot and cold baths at a predetermined temperature for a predetermined time, and the drained fruits are fed to a fruit sorting machine, sorted and sorted by grade class, and packed. A method for sterilizing and preventing spoilage of fruits that requires wrapping for a length of 9 meters. (6) In the fruit sorting facility, a storage tank is installed in the fruit sorting section of the fruit sorting machine to temporarily store the fruits that have been sorted into classes, and between this section and the packing and packaging section, the fruit is sorted into categories from the storage tank. It consists of a means for taking out and transferring a predetermined amount of fruits, a heating block, a cooling block, and a draining block, and the fruit that is taken out in a fixed amount and transferred from a storage water tank is subjected to a hot or cold bath at a predetermined temperature for a predetermined time, and then drained. The product is characterized by being shipped or stored after being packed and sent out, placed in a designated container and placed in a pre-cooled storage, or packed and packaged.