Cleaning in place with onsite‐generated electrolysed oxidizing water for water‐saving disinfection in breweries

The use of acid electrolysed water (AcEW) is a relatively new sanitizing technique for brewery equipment. Experiments showed that a 30% AcEW (a free chlorine concentration of above 17 mg/L) was a sufficient and effective alternative to conventional sanitizers such as peracetic acid (2%). On the basis of the results of industrial‐scale clean‐in‐place tests, an effective AcEW‐based clean‐in‐place procedure, which requires only 10 min of cleaning and does not require final water rinsing after sanitation, was established for the bright beer tank. Copyright © 2013 The Institute of Brewing & Distilling     

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg^?1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.     

Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water

A three‐factor, three‐by‐three‐by‐two‐level factorial designs were used for studying the effects of air pressure, sprayer orifice size and electrostatic charge of a spray gun on pH, oxidation‐reduction potential (ORP), electric conductivity and residual chlorine of electrolysed oxidizing (EO) waters with either low (9 mg L^?1) or high concentration (88 mg L^?1) of chlorine. Results indicated that a smaller orifice produced higher reduction in ORP and chlorine concentration than larger orifices. Electrostatic charge, in general, did not cause a significant reduction in chlorine concentration. High air pressure spray retained more chlorine and gave a higher ORP than low air pressure. EO water with high initial chlorine concentration achieved at least a 3–4 log₁₀ CFU mL^?1 reduction in Listeria monocytogenes populations when sprayed with the spray gun, while spraying with a commercial backpack sprayer or a poly‐tank sprayer eliminated Listeria population (9.4 log₁₀ CFU mL^?1 reductions) completely. These results demonstrated that although spraying reduced the chlorine in EO water by 20–97%, application of EO water through spraying has potential for reducing bacteria in food‐processing operations.     

超声处理技术在肉类工业中的应用研究进展

文章综述了超声波技术对鲜肉品质特性的影响,以及辅助超声处理对肉类加工单元操作效果的影响,探讨可能出现的负面效果,并展望超声在肉类工业应用中的发展前景。     

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2‐(N‐morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L^?1, and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL^?1). With factorial design and anova analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores’ inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L^?1 ACC or 200 MPa HPP + SAEW with 44 mg L^?1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL^?1, respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.     

Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro

Two anthocyanin extracts from purple sweet potato (PSP) were prepared by means of microwave baking (MB) and acidified electrolysed water (AEW) or 95% ethanol. The extraction yield in AEW (pH 3.0) was up to 35.0% nearly 2.5 times higher than in ethanol. When pH ≤ 3.0, the lower the pH values of the extracts in solution were, the darker the red extracts were. Total flavonoids, phenolic and monomeric anthocyanin contents in AEW extract were 132.13, 64.52 and 102.31 mg g^?1, respectively, whose values were the similar to or slightly lower than those in ethanol extract. On the contrary, its total sugar content (61.31 mg g^?1) was nearly five times higher than that of the ethanol extract. In vitro assay indicated that the scavenging capability of DPPH free radicals of AEW extracts (IC₅₀ = 12.0 μg mL^?1) was stronger than that of the ethanolic ones. The reducing power and inhibiting lipid peroxidation of the two extracts were similar. Thus, the new extraction of MB‐AEW described here was not only simple and low in cost, but also had much higher extraction yield. The anthocyanin extracts with a strong antioxidation and a stable red colour could be widely used as food colouring additives and anti‐ageing health foods.     

浅谈低压泡沫清洗消毒技术在肉类工业中的应用

简要介绍了低压泡沫清洗消毒技术的原理及特点,分析了其在肉类加工工业中的使用方法和优势。     

我国生猪屠宰和肉制品加工行业变革与发展趋势分析

人口增长、收入提高、城市化以及饮食习惯的改变等给生猪屠宰和肉制品加工行业快速发展带来了很多机会,在肉制品行业巨大的市场空间和近年来冷鲜肉的发展趋势下,养殖、屠宰业不断走向集中,行业整合趋势明显,行业竞争日趋激烈,渠道和资金成为致胜的关键。     

热水反渗透膜在饮料行业的应用

通过对热水反渗透膜的主要特征、膜元件的技术参数特征、配套设备定位清洗（Cleaning in Place,CIP）CIP系统、膜自身清洗等方面的介绍,阐明热水反渗透膜和热水反渗透膜配套设备的特点即耐高温、可彻底清洗、能经受各种在线CIP清洗。实验证明在饮料行业中,使用热水反渗透膜系统不仅可以保证原水预处理系统出水水质符合卫生要求,而且可以完全避免普通反渗透系统由于支路多、盲管长等因素导致的系统自身滋生细菌、无法彻底清洗的问题,也解决了反渗透系统在微生物污染后无法彻底恢复的问题。     

超声波技术在油脂工业中的应用

综述了超声波技术在油脂提取、油脂精炼、油脂深加工和油脂检测中的应用,并指出了存在的问题。     

超声技术在食品工业中的研究进展

超声技术在食品工业中的应用可分为两类:检测超声技术和功率超声技术。检测超声技术为一非破坏性检测技术,可以用来分析检测食品体系中的组成、质构、流变学性质等物化性质。功率超声主要用于食品的物理和化学改性,如活化酶、促进乳化、加速结晶、嫩化肉和有效成分的快速提取等。     

老汤精粉在食品工业中的应用

综述了老汤的形成、加工方法、特点、调味机理及在食品工业中的应用、展望了其应用前景。     

Decontamination of knives used in the meat industry: effect of different water temperature and treatment time combinations on the reduction of bacterial numbers on knife surfaces

Previous regulations in Australia and internationally required that knives used during the slaughter and dressing of carcasses be sanitized by brief submersion in water at 82 degrees C. Many current international regulations allow science-based equivalent alternative procedures to be used. However, limited time-temperature data are available on the response of bacteria to hot-water treatment on knives. The present study was undertaken to determine the effect of combinations of time and temperature ranging from 1 to 60 s and 60 to 82 degrees C on the disinfection of knives artificially contaminated with Escherichia coli and Listeria monocytogenes. In addition, the effect of a prerinse at 40 degrees C on the disinfection of artificially contaminated knives treated under the same controlled conditions as above was established. The experiments, which were carried out with knives in a meat matrix at each of 42 time and temperature combinations, with and without the prerinse, were performed in a laboratory water bath. Bacterial reductions were established by plate counts from the knife blade before and after immersion. Mean log reductions were subjected to statistical analysis, and basic models were generated from the results. The results demonstrated that dipping knives in water for shorter times at higher temperatures, for example, 82 degrees C for 1 s, or longer times at lower temperatures can produce equivalent inactivation of bacteria. Prerinsing knives at 40 degrees C increases the performance of the subsequent dipping step. Models produced from the data in this study can be used to predict suitable combinations of time and temperature to achieve a desired bacterial reduction.     

纳他霉素的研究现状及其在肉类工业中的应用

纳他霉素是一种高效生物防腐剂。介绍了纳他霉素的理化性质,抑菌特点,作用机理及安全性等特征。综述了其在肉类工业中的应用现状,并对其应用前景进行了展望。     

酸性氧化电位水应用于乳品消毒工艺的探讨

介绍了酸性氧化电位水的生成及灭菌机理，探讨了乳制品行业传统CIP清洗消毒方法与酸性氧化电位水消毒方法的区别，描述了2种消毒方法的具体步骤，并对经济成本进行分析。     

Response surface modelling for cleaning and disinfecting materials used in milking systems with electrolysed oxidizing water

Electrolysed oxidizing (EO) water is produced by passing a DC current through a weak sodium chloride solution, resulting in alkaline and acidic EO water. The goal of this research was to determine whether EO water could be used as an acceptable cleaning and disinfecting agent for materials used in pipeline milking systems. Small pieces of materials commonly used in milking systems were soiled using raw milk inoculated with a cocktail of four bacterial cultures similar to those commonly found in raw milk, and then cleaned by soaking in alkaline EO water followed by soaking in acidic EO water at various treatment times and temperatures. Effective treatment time and temperature combinations were determined by response surface design for a temperature range of 25–60°C and a time range of 5–20 min. Treated materials were evaluated by aerobic plate counts and ATP bioluminescence to assess the disinfecting and cleaning effectiveness of EO water. Most of the treatments at 60°C and several treatments at lower temperatures successfully removed all detectable bacteria and ATP. Overall, the results of this study indicated that EO water has the potential to be used as a cleaning and disinfecting agent for materials used in milking systems.