The important role of sterilization equipment in the food processing industry

Road food sterilization equipment, which is a very important part of the food processing process, most of the safety and unsafeness we usually eat depends on whether the sterilization technology meets the requirements. In the production process, the food is usually high temperature, dry, and pasteurized. Conventional techniques such as sterilization, freezing, and preservatives are used to achieve insecticidal sterilization and preservation of foods, and cold sterilization techniques are relatively common. Because the physical sterilization conditions are easy to control, the external environment is less affected. Because the temperature of the food in the sterilization process does not rise or rise very low, it is beneficial to maintain the physiological activity of the functional components of the food, and is beneficial to maintain color, fragrance and taste. And nutrients, so the use of cold sterilization technology is very necessary.

First, ultra high pressure sterilization technology

The basic principle of ultra-high pressure sterilization The ultra-high pressure treatment of food, the basic principle is to use the lethal effect of pressure on microorganisms. High pressure leads to changes in the morphological structure, biochemical reactions, gene mechanisms and cell wall membranes of microorganisms, which affects the original physiological activities of microorganisms, and even destroys or irreversibly changes the original functions. The ultra-high pressure process is a purely physical process with instantaneous compression, uniform action and safe operation. No chemical additives, no heating and at normal or low temperature, the process is simplified, energy is saved, and there is no “three wastes” pollution.

Second, radiation sterilization technology

The basic principle of radiation sterilization technology Food radiation sterilization is the use of x-ray, ^ ray or electron ray to irradiate food, by damaging the genetic material in the organism's cells. Destroy its metabolism. The cell tissue is killed to achieve sterilization and prolong the food storage period. Radiation sterilization technology does not require the addition of additives, and has strong penetrating power, which does not damage the appearance of the food and protects the original shape of the food. And irradiated food will not leave any residue, does not pollute the environment, can improve the quality of food hygiene and contribute to environmental protection.

Third, microwave sterilization technology

Simply speaking, microwave sterilization is the result of a combination of microwave thermal effects and non-thermal effects. The thermal effect of microwaves mainly plays a role in rapid temperature sterilization: instead of thermal effects, proteins and physiologically active substances in microorganisms are used to mutate and lose vitality or death. This technology has a short processing time and has little effect on the nutritional content and flavor of food. In the 1960s, foreign countries began to use microwave sterilization technology in the food industry.

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