圆盘制曲设备高效清洗消毒技术的研究

Study on High-efficient Cleaning and Disinfection Technique of Disc Koji-making Equipment

圆盘是一种新兴的酱油制曲设备,圆盘制曲相对传统的固定床制曲具有明显的质量和技术优势。由于制曲圆盘结构复杂、面积较大、控制元件多、材料精密,其清洗和消毒面临着较多的问题。文章研究了清洗方法,清洗、消毒剂的种类和浓度等因素对圆盘制曲设备清洗消毒效果的影响,并对消毒剂的金属腐蚀性进行了研究。结果表明:圆盘制曲设备采用高压水及碱性无泡清洗剂清洗,300mg/L的二氧化氯消毒,可达到较好的清洗消毒效果,并且清洗消毒过程对设备基本无腐蚀,可延长设备的使用寿命。

The disc is a new kind of equipment for soy sauce koji-making, which possesses obvious quality and technological advantages compared with the traditional fixed-bed koji-making. However, the cleaning and disinfection of equipment faces many problems because of its complex structure, large area, multiple control components and precise materials. In this paper, effects of cleaning methods, kinds and concentration of the cleaning agents and disinfectants on the cleaning and disinfection effect of disc koji-making equipment are researched, and the metal corrosion of disinfectants is also ex- plored. Results show that the equipment could achieve better cleaning and disinfection effect when using high-pressure water and foamless alkaline cleaning agent, and 300 mg/L of dioxide chlorine. The cleaning process is without corrosion to the equipment essentially, which could extend the working life of equipment.