Introduction to Food Sterilization Technology
Release time:
2023/03/20
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Sterilization technology plays a crucial role in food industry production, including ensuring product quality of equipment and increasing the shelf life of goods. With the increasing demand for delicious and nutritious ingredients from customers, more and more food sterilization technologies are being used in food industry production.
Sterilization technology plays a crucial role in food industry production, including ensuring product quality of equipment and increasing the shelf life of goods. With the increasing demand for delicious and nutritious ingredients from customers, more and more food sterilization technologies are being used in food industry production.
1. Heating and sterilization
Microorganisms are organisms with a cellular structure, and heating can cause their proteins to denature until death. The sterilization technology using this basic principle is heating sterilization technology, which mainly includes two methods: dry heat sterilizer and wet heat sterilization.
The three common heating sterilization methods in food production, processing, and storage are: ① ultra-low temperature sterilization, which refers to sterilization methods with a sterilization temperature less than 100 ℃, such as pasteurization High temperature sterilization refers to the sterilization of food at temperatures above 100 ℃, which is crucial for the sterilization of low acidity and alkalinity foods with pH>4.5 High temperature and high pressure instant sterilization, with a sterilization temperature between 135-150 ℃ and insulation time of 2-8 seconds.
2. Physical sterilization
2.1 High pressure sterilization technology
The fluid juice sterilization series refers to the actual sterilization effect achieved by increasing the working pressure of 100-1000MPa on food at room temperature or ultra-low temperature. It is generally believed that its principle is similar to that of heating sterilization. High pressure causes the three-dimensional structure (fourth level structure) of molecular chaperones such as enzymes and proteins in the cells of microorganisms in food ingredients to collapse, degrade and transform, leading to death. High pressure sterilization technology prevents food quality changes and nutrient damage caused by heat treatment processes, and can effectively maintain the original taste and nutritional composition of food.
2.2 Irradiance sterilization technology, also known as electromagnetic wave radiation and cold sterilization
Irradiance refers to the electron line generated by an electron accelerator (0.2MeV~10MeV)（ β Caused by X-rays or radioactive drugs (Cs-137 or Co-60) γ The energy of X-rays is transferred to the irradiated chemicals, and electromagnetic waves radiate onto the irradiated chemicals, causing hydrolysis and arousal, producing oxygen free radicals. According to the standard of manipulating radiation sources, organisms (microorganisms, etc.) suffer irreparable damage and destruction, and pests, larvae, pathogens, etc. are reasonably eliminated.
2.3 UV sterilization
Ultraviolet light is an invisible light with a wavelength range of 136-390nm, which has bactericidal effects at wavelengths of 240-290nm, especially when the absorbance is 253.7nm. When exposed to ultraviolet radiation, Hui organisms can inhibit DNA replication and cell division, leading to injury and even death.
2.4 Membrane filtration and sterilization
Membrane filtration sterilization is the use of physical retention methods to intercept microorganisms in food and achieve bactericidal effects. Therefore, filtration and sterilization only eliminate microorganisms from food or natural environments, which is not easy to cause microorganisms to die. This is both reliable and meets food hygiene requirements, while also beneficial for improving food storage.
2.5 Microwave heating sterilization
Microwave heating sterilization refers to a radio wave with a wavelength of about 1m-10mm, which can eliminate various microorganisms, not only killing bacterial propagators, but also killing them
More news
2023/03/20
Recently, the second wave of the epidemic peak in various regions of the world has swept along with the low temperature, and the virus mutation phenomenon has appeared in the U.K. Although the domestic epidemic situation is much better compared to other countries, the domestic Tianjin, Shanghai and other places, many times in the imported cold-chained food on the outer packaging of the detection of the new coronavirus, and the emergence of the new cases of object-to-human transmission, these phenomena have caused widespread concern in the community. Academician Li Lanjuan has always emphasized that the prevention of imported cases is an important task at present. Adhering to the "People-to-People Prevention" is the strict enforcement standard for inbound epidemic prevention.
2023/03/20
Introduction to Food Sterilization Technology
Sterilization technology plays a crucial role in food industry production, including ensuring product quality of equipment and increasing the shelf life of goods. With the increasing demand for delicious and nutritious ingredients from customers, more and more food sterilization technologies are being used in food industry production.
2023/03/20
The "Pulse Strong Light Sterilization" Technology of Zhongwu Optoelectronic Sterilization
The technical team of Zhongwu Optoelectronics Sterilization, a national level technology enterprise incubator and a incubating enterprise of Zhongwu Science and Technology Park in the national level innovation space, has developed and finalized a pulse strong light sterilization system with independent intellectual property rights through the incubation support of Zhongwu Science and Technology Park. It has become the world's third and the first pulse strong light sterilization system provider in China that integrates independent research and development, production, and sales.
Contact: Manager Zhou
Address: No. 165, West Section of Jingu Middle Road, Yinzhou District, Ningbo City