En esta Monografia se trata el tema de la utilizacion del cloro y sus compuestos como medio de alcanzar los requisitos sanitarios que deben cumplir las aguas utilizadas en la industria alimentaria. Se explica la terminologia empleada en cloracion asi como la quimica del cloro en el agua y su comportamiento en funcion de Ph y temperatura. Se ejemplifican distintos sistemas de cloracion y finalmente se hace referencia a un posible programa de control de la cloracion en planta y a metodos analiticos para la evaluacion del cloro activo.

En esta Monografia se trata el tema de la utilizacion del cloro y sus compuestos como medio de alcanzar los requisitos sanitarios que deben cumplir las aguas utilizadas en la industria alimentaria. Se explica la terminologia empleada en cloracion asi como la quimica del cloro en el agua y su comportamiento en funcion de Ph y temperatura. Se ejemplifican distintos sistemas de cloracion y finalmente se hace referencia a un posible programa de control de la cloracion en planta y a metodos analiticos para la evaluacion del cloro activo.

Recently, several reports about sterilization effect of electrolyzed water have been published. The electrolyzed water is expected as one of attractive application for sanitation of fresh food, however, to install this electrolyzed water, we have to clear the potential of the microorganism control for real food. In this paper, we try to reveal the mechanism of the microorganism control, and also try to check the food quality change during the treatment. Therefore, to evaluate the effect of the electrolyzed water, we examined the several test for making sterilization mechanism clear and observed microorganism behavior on food surface. At first, for the purpose of making sterilization effects clear in vitro condition, we did microorganism test with several injection ratio and number. Then, we studied the effects of catalase on the enumeration of stressed Escherichia coli cells after acidic electrolyzed water treatment. Moreover, we studied sterilization effect of acidic electrolyzed water for E. coli on an agar block on the assumption as one of food model. In addition, we studied sterilization effects for sliced raw tuna as one sample of food surface treatment. The change in the quality of food surface was observed by scanning electron microscope, color meter and so on. Sterilization effects are dependent the condition of injection ratio and mixing numbers. These results suggest that it is important to keep available chlorine concentration for keeping the potential to the microorganisms' control. The increasing of E. coli number with the addition of catalase was suggested that the weak concentration of electrolyzed water gave the injured microbes. The Observation of cultivated E. coli behavior on agar block showed the microorganism behavior. Acidic electrolyzed water sterilizes microorganisms on sliced raw tuna, however, after treatment, the color change of surface of tuna and the protein denaturation were observed. These results suggest that when the electrolyzed water treatment is applied to control the microorganism on surface, the effect against food surface must be considered.

Strong acidic electrolyzed water (SAcEW) is generated by using a diaphragm type electrolytic cell and adding a small amount of salt solution to the tap water. The acidity of this water causes chloride ions, as the major factor in sterilization process, to form hypochlorous acid. Therefore, it is said that the sterilization time with SAcEW is shorter than with sodium hypochlorite generally used for food sterilization. After being registered as a food additive (2002) in Japan, SAcEW began to be used for washing food in food processing facilities in order to improve the food sterilization level. In this research, the possibility of an enhanced sterilization effect of SAcEW generated by a water electrolyzer was evaluated by adding physical washing methods (ultrasonic, stream overflow, bubbling) and pre-washing with strong alkaline electrolyzed water (SAlEW) which is generated at the same time. As a result, the combination with pre-washing with SAlEW was found to be less effective than washing with SAcEW only when comparing the same washing time. As for the supplementation of physical washing methods, the stream type was found most effective. In addition, comparison between the sodium hypochlorite treatments (200 mg/L, soaked for 5 minutes) recommended by the Japanese Ministry of Health, Labor and Welfare for raw food materials and the SAcEW treatment for 10-30 seconds suggested equivalent sterilization effects on raw food materials.

There has been developed a two-stage method for cooling jars with preserved food after sterilization. The first stage comprises cooling preserves up to t 75-80 deg. C in the air flow, the air velocities being 2.75, 3.7, 4.8, and 5.8 m/sec. The time of cooling reduced as the air velocity increases to be 11, 9, 8.5 and 8 min, respectively. The average speed of cooling gradually increases from 1.82 deg. C/min to 2.5 deg. C/min. The second stage comprises continuing cooling to apply a water film of 60-65 deg. C to the jar surface at 5-10 sec interval. During the process a jar is with a certain frequency is overturned down from the bottom to the cap. The average speed of cooling product is 3.33 deg. C/min at cooling air velocity of 2.75 m/sec and it is gradually increasing to reach 5.4 deg. C/min. Experimentally range of optimum cooling air velocities has been determined to be 4.8-5.8 m/sec, cooling time being decreased by 0.6 min only. A mathematical model has been has been developed describing the two-stage air and water vaporizing cooling time of stewed fruit jars depending on some factors. Relative error in comparing target values with experimental values did not exceed 8%. The developed method is recommended to be used at food canning industry enterprises and for designing continuously operating devices. | Разработан двухэтапный способ охлаждения банок с консервированными продуктами после стерилизации. На первом этапе (до t 75-80 град. С) охлаждение консервов производят в потоке атмосферного воздуха при различных скоростях охлаждающего воздуха – 2,75; 3,7; 4,8 и 5,8 м/с. Продолжительность охлаждения с увеличением скорости охлаждающего воздуха снижается и составляет соответственно 11,0; 9,0; 8,5 и 8,0 мин. При этом средняя скорость охлаждения продукта постепенно увеличивается с 1,82 град. С/м до 2,5 град. С/мин. На втором этапе охлаждение продолжается с нанесением на поверхность банки водяной пленки температурой 60-65 град. С с интервалом 5-10 с, при этом в процессе охлаждения банку с определенной частотой переворачивают с донышка на крышку. Средняя скорость охлаждения продукта составляет 3,33 град. С/мин при скорости охлаждающего воздуха 2,75 м/с и постепенно увеличивается, достигая 5,4 град. С/мин. Экспериментально определен интервал оптимальных скоростей охлаждающего воздуха (4,8-5,8 м/с), при котором продолжительность процесса охлаждения сокращается всего на 0,6 мин. Составлена математическая модель, описывающая продолжительность двухэтапного воздушно-водоиспарительного охлаждения банок с компотами в зависимости от ряда факторов. Относительная погрешность при сопоставлении расчетных значений с опытными не превышала 8%. Разработанный способ рекомендуется для применения на предприятиях консервной промышленности и при проектировании аппаратов непрерывного действия.