Large collection of non-thermal sterilization methods for flexible packaging food

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During the non-thermal sterilization process, the temperature of the soft-packaged food does not increase or is very low, which is not only conducive to maintaining the physiological activity of the functional ingredients in the food, but also helping to maintain color, fragrance, taste and nutritional ingredients. Non-thermal sterilization technologies mainly include physical sterilization and chemical sterilization. Non-thermal physical sterilization uses physical means (such as electromagnetic waves, pressure, light, etc.) to sterilize, and chemical sterilization uses chemical reagents to achieve sterilization.

 

1Ultra-high pressure sterilization technology

It refers to placing flexible packaged food sealed in an elastic container in a pressure system with water or other liquid as a pressure transmission medium, and subjected to a pressure treatment of more than 100 MPa to achieve sterilization, enzyme killing, and improved functional characteristics of food.

 

2 High voltage pulse electric field sterilization

It uses the principle of strong electric field pulse dielectric resistance to inhibit food microorganisms. It has the advantages of short processing time, low energy consumption, fast transmission and uniformity. It is expected to be widely used in food sterilization.

 

3 pulse light sterilization

Pulsed light sterilization is a safe (mercury-free), powerful and energy-saving new cold sterilization technology. It is a new processing technology that uses a broad-spectrum "white light" intense flash to kill microorganisms on food and packaging.

 

4 Magnetic sterilization

It is a non-thermal sterilization technology in the experimental development stage. Studies have shown that, with a magnetic strength of 6000, the food is placed between the N pole and the S pole. After continuous swing, without heating, 100% sterilization effect can be achieved without any impact on the composition and flavor of the food. It can be used for beverages, condiments and various packaged solid foods.

 

5 Induction electronic sterilization (irradiation sterilization)

It is the ionizing radiation generated by the linear induction electron accelerator that uses electricity as the energy source to cause the DNA and cells of the microorganisms to change, thereby inactivating and killing harmful microorganisms.

 

6 Semiconductor photocatalytic sterilization

Semiconductor photocatalysis technology is applied to the field of sterilization, especially in the advanced treatment of water. Therefore, by controlling the appropriate photocatalytic conditions, a good sterilization effect can be achieved.

 

7 Ultrasonic sterilization

The interaction of ultrasonic waves on sound transmission media contains huge energy, which can kill and destroy microorganisms in a very short time, and can produce food such as homogenization, aging, and cracking. Molecular substances and other functions have the best effect that other physical sterilization methods can not achieve, thereby improving the quality and keeping the functional components from being destroyed.

 

8 Microwave sterilization

It has the characteristics of strong penetration, energy saving, high heating efficiency, wide application range, etc., and microwave sterilization is easy to control, uniform heating, and the nutritional ingredients, color, aroma and taste of the food are still close to the natural quality of the food after sterilization. Microwave sterilization is currently mainly used for sterilization of meat, fish, soy products, milk, fruit and beer.

 

9 UV sterilization

It is used to irradiate substances with ultraviolet rays, causing changes in the structure of microbial cell nuclear protein molecules on the surface of the object and causing death. It is widely used in the sterilization of air, water and food surfaces, food packaging materials, food processing workshops, equipment, appliances, and workbenches. .

 

10 resistance sterilization

When the current passes through the food, the polar molecules in the food continuously rotate and rub under the high-frequency change of the electrode polarity to generate heat, which can kill the living bacteria.

 

11 Ozone sterilization

Food on flexible packaging It has the advantages of high efficiency, fast, safe and cheap in sterilization

 


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