Humans have been fighting inexorably with the bacteria that cause food spoilage: From the early simple air drying method to the current UHT, HTST, ultraviolet sterilization and other advanced packaging sterilization methods, no doubt, human beings are always active in this struggle. And winners.
With the rapid development of the production of packaged foods, the sterilization technology of energy-saving, safe, reliable, effective and low-cost packaged foods have been developed and applied one after another, which has greatly promoted the production and development of packaged foods.
First, radiation sterilization technology <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Radiation sterilization technology is the use of radiation isotope cobalt 60, yttrium 157 production of γ-ray or low- In countries such as Canada, Israel, France, and Japan, cobalt 60 is widely used. The powerful gamma rays it emits can completely destroy the genetic factors of bacteria and completely destroy their vitality. When high doses are used, almost any bacteria can be eliminated.
Irradiation is completely sterilized: The sealed packaged food is irradiated with 2500-5000 kilorads, which can cause all the pathogenic microorganisms of the damaged food to die out to achieve the purpose of product disinfection. Adding salt and sodium tripolyphosphate to the food before irradiation can reduce the moisture loss of the food and enhance the ability of rays to kill bacteria. The beef, chicken, ham, pork, sausages, fish, and shrimps that have been treated with the irradiation complete sterilization method can be stored at room temperature (21° C. to 38° C.) for more than 2 years, and the color and flavor are still good.
Irradiation Sterilization and sterilization: doses of 100 to 1000 kilorads can effectively limit the growth of organisms and debilitating microorganisms that are detrimental to the health of the public, and it is also effective in removing salmonella that are extremely harmful to protein-rich foods such as meat, dairy products, and egg products. With 500,000 rads, it can be reduced by hundreds of millions of times, and it can also kill Salmonella deep inside frozen foods. More than 20 countries around the world have approved the use of radiation-sterilized foods for human consumption, such as chicken, pork, fresh fish, mushrooms, spices, potatoes, rice, onions, and wheat. Irradiated food is safe and reliable. After more than 40 years of practice by experts from various countries in the world, it has been proved that irradiated food has never been found to have radioactive material residues and can maintain its original quality and color and flavor. In the United States, irradiated foods have been brought into space, and astronauts have proved to be harmless to the body after eating. The advantage of long-term preservation of irradiated foods is that they can be kept fresh for a few years, killing bacteria, inhibiting and delaying the metabolism of the food itself, and eliminating the root causes of food deterioration. Irradiation of food data can save a lot of energy. Any food can only be stored in ordinary packaging with the irradiation method, which saves a lot of materials such as can making, freezing and refrigerating, and energy. Irradiation preservation can replace some refrigerators.
2. Ultraviolet Irradiation <br> Ultraviolet radiation is the use of ultraviolet light to kill the DNA of the target microorganism to chemically change the pyrimidine dimers to destroy the genetic factors and lose reproductive ability or death. The sterilization effect is the strongest at 250-260 nm. The powerful UV lamp developed abroad has an irradiation intensity of 200mw/cm2. It is a high-performance UV device and is safe and effective for sterilization of packaging materials.
Solid surface sterilizer: The packaged food is sent into the irradiation track through a conveyor belt, sterilized with a sterilization lamp, and then sent out with a conveyor belt, suitable for plastic film packaging foods, requiring packaging materials with good light transmittance Ethylene or polypropylene plastic film.
Liquid sterilizers: They can be divided into two types: liquids that flow on one side, bactericidal lamps on one side, external exposures that externally radiate, and internal irradiators that let water and liquids flow inside. The bactericidal effect can reach zero from the initial concentration of 105/ml after irradiation.
Ultraviolet sterilization requires little or no addition of bactericides and preservatives. It is more energy efficient and less costly than heat treatment and filter sterilization methods. It is easy to maintain, safe and reliable to use, and does not damage food flavors and luster after sterilization. It is widely used. . The United States has successively developed a series of products. UV lamps that emit dozens of times more than the past have been put into practical use and have been gradually used for transmission. Ultraviolet sterilization, such as with heating, hydrogen peroxide, hot citric acid solution, ethanol, ultrasound and other treatment methods, the effect is better.
Third, microwave sterilization <br> Microwave sterilization is the use of microwave vibration of water molecules, the use of molecular friction heat sterilization. It is characterized by the use of plastic packaging materials for foods with poor thermal conductivity and foods that are easily degraded due to heating. They can be pasteurized and sterilized from the food center within a short period of time under packaging and can prevent secondary contamination. After the Soviet Union packaged bread was microwaved, it remained fresh and sweet within three weeks. Microwave sterilization is only applicable to heat-labile microorganisms such as molds, yeasts, and E. coli. However, for foods with low moisture content attached to the back of foods, and microorganisms without moisture or induced small plastics or glass, the temperature cannot be fully increased. The effect is not significant.
The microwave heating method has two types, an oven or a tube type, and the latter is applied to a treatment liquid, and the liquid is heated by flowing through a glass tube that is oblique to the catheter.
Fourth, sterile packaging technology <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Aseptic packaging technology is a sterile, sterile, sterile food that is filled into a previously sterilized container and sealed for long-term storage In the past ten years, aseptic filling has progressed from fluids to solids, and packaging materials have moved from metal cans to packaging materials. Aseptic packaging technology has developed rapidly in Europe, America, Japan, and is widely used in milk-based dairy products, juices, puddings, and meats. Processing foods such as vegetables, vegetable juices, broths, cool drinks and coffee drinks, soy milk and other fields.
Aseptic packaging has a lot of advantages: less changes in product flavor, tissue color, loss of nutrient components, and thermal denaturation of proteins, no fat deposition and gravy separation of aseptically packaged meat products, and better preservation of original taste and flavor, aseptic The packaged juice is easy to keep, fresh and practical. Aseptic packaging has low requirements on the strength of packaging containers, and the material can be thin. It can be made of cardboard, plastic, aluminum and other materials. In particular, the low-container cost is low, the weight is light, there is no metal dissolution, it is disposable, and the handling is simple. 70% of U.S. drinking milk is packed in paper. Aseptic packaging also has the advantages of saving energy and being suitable for mass production.
Aseptic packaging systems include the sterilization of food and the aseptic filling and sealing of two major departments. Food sterilization usually uses high-temperature short-time sterilization process (HTST method) and ultra-high temperature instant sterilization (UHT), composite film made of heat-resistant plastic film and aluminum foil, can greatly shorten the sterilization time. Sterilization of soft packaging materials used for aseptic filling and packaging generally uses ultraviolet sterilization, radiation sterilization and hydrogen peroxide solution impregnation, spraying, hot air drying, or sterilization with gas germicides.
The typical aseptic packaging device in the world includes the aseptic canning of Dole Inc. in the United States, which is used for fluids, colloids, and foods containing solids in metal cans, such as various puddings, condensed milk, paste-like foods, yoghurt fresh milk, and the like. The aseptic filling equipment consists of four parts: empty can, sterilizing, filling, sterilizing and sealing the can. When the empty cans are sterilized at 210°C-220°C for 45 seconds and enter the sterile room, the sterile water is sprayed from the lower part to cool the empty cans. Generally, the tanker can be used for continuous canning. Japan's MM aseptic filling device is to sterilize the styrene plastic film with hydrogen peroxide, heat the formed film and press it into a ring-shaped container, automatically fill it with a fixed amount, and send the aluminum foil that has been sterilized by hydrogen peroxide, seal it with a sealing mold, and cut off the film. For pudding, jam, ice cream, milk, juice and other aseptic filling.
In the process of aseptic packaging, in addition to the sterilization and sterilization of packaging materials and packaged foods, the whole operations of the workshop, working machinery, and air must be cleaned and sterilized, and the microbiologically controlled production management and circulation management must be thoroughly implemented.
Fifth, other packaging food sterilization technology <br> foreign packaging food product development competition is fierce, and developed a more applicable new sterilization technology. For example, the flame sterilizing method that enables direct heating of cans with gas flame during high speed rotation can accelerate heat conduction and prevent non-uniform heating. It is effective for canned foods and retort pouches; there is no need for sterilization of packaging materials, and food processing equipment is simple. The unique method of sterilizing liquid foods; the use of superheated steam to sterilize dried foods by air-disinfecting method will not make the raw materials damp like saturated steam, and it has good effect on grains and powdery foods.
With the rapid development of the production of packaged foods, the sterilization technology of energy-saving, safe, reliable, effective and low-cost packaged foods have been developed and applied one after another, which has greatly promoted the production and development of packaged foods.
First, radiation sterilization technology <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Radiation sterilization technology is the use of radiation isotope cobalt 60, yttrium 157 production of γ-ray or low- In countries such as Canada, Israel, France, and Japan, cobalt 60 is widely used. The powerful gamma rays it emits can completely destroy the genetic factors of bacteria and completely destroy their vitality. When high doses are used, almost any bacteria can be eliminated.
Irradiation is completely sterilized: The sealed packaged food is irradiated with 2500-5000 kilorads, which can cause all the pathogenic microorganisms of the damaged food to die out to achieve the purpose of product disinfection. Adding salt and sodium tripolyphosphate to the food before irradiation can reduce the moisture loss of the food and enhance the ability of rays to kill bacteria. The beef, chicken, ham, pork, sausages, fish, and shrimps that have been treated with the irradiation complete sterilization method can be stored at room temperature (21° C. to 38° C.) for more than 2 years, and the color and flavor are still good.
Irradiation Sterilization and sterilization: doses of 100 to 1000 kilorads can effectively limit the growth of organisms and debilitating microorganisms that are detrimental to the health of the public, and it is also effective in removing salmonella that are extremely harmful to protein-rich foods such as meat, dairy products, and egg products. With 500,000 rads, it can be reduced by hundreds of millions of times, and it can also kill Salmonella deep inside frozen foods. More than 20 countries around the world have approved the use of radiation-sterilized foods for human consumption, such as chicken, pork, fresh fish, mushrooms, spices, potatoes, rice, onions, and wheat. Irradiated food is safe and reliable. After more than 40 years of practice by experts from various countries in the world, it has been proved that irradiated food has never been found to have radioactive material residues and can maintain its original quality and color and flavor. In the United States, irradiated foods have been brought into space, and astronauts have proved to be harmless to the body after eating. The advantage of long-term preservation of irradiated foods is that they can be kept fresh for a few years, killing bacteria, inhibiting and delaying the metabolism of the food itself, and eliminating the root causes of food deterioration. Irradiation of food data can save a lot of energy. Any food can only be stored in ordinary packaging with the irradiation method, which saves a lot of materials such as can making, freezing and refrigerating, and energy. Irradiation preservation can replace some refrigerators.
2. Ultraviolet Irradiation <br> Ultraviolet radiation is the use of ultraviolet light to kill the DNA of the target microorganism to chemically change the pyrimidine dimers to destroy the genetic factors and lose reproductive ability or death. The sterilization effect is the strongest at 250-260 nm. The powerful UV lamp developed abroad has an irradiation intensity of 200mw/cm2. It is a high-performance UV device and is safe and effective for sterilization of packaging materials.
Solid surface sterilizer: The packaged food is sent into the irradiation track through a conveyor belt, sterilized with a sterilization lamp, and then sent out with a conveyor belt, suitable for plastic film packaging foods, requiring packaging materials with good light transmittance Ethylene or polypropylene plastic film.
Liquid sterilizers: They can be divided into two types: liquids that flow on one side, bactericidal lamps on one side, external exposures that externally radiate, and internal irradiators that let water and liquids flow inside. The bactericidal effect can reach zero from the initial concentration of 105/ml after irradiation.
Ultraviolet sterilization requires little or no addition of bactericides and preservatives. It is more energy efficient and less costly than heat treatment and filter sterilization methods. It is easy to maintain, safe and reliable to use, and does not damage food flavors and luster after sterilization. It is widely used. . The United States has successively developed a series of products. UV lamps that emit dozens of times more than the past have been put into practical use and have been gradually used for transmission. Ultraviolet sterilization, such as with heating, hydrogen peroxide, hot citric acid solution, ethanol, ultrasound and other treatment methods, the effect is better.
Third, microwave sterilization <br> Microwave sterilization is the use of microwave vibration of water molecules, the use of molecular friction heat sterilization. It is characterized by the use of plastic packaging materials for foods with poor thermal conductivity and foods that are easily degraded due to heating. They can be pasteurized and sterilized from the food center within a short period of time under packaging and can prevent secondary contamination. After the Soviet Union packaged bread was microwaved, it remained fresh and sweet within three weeks. Microwave sterilization is only applicable to heat-labile microorganisms such as molds, yeasts, and E. coli. However, for foods with low moisture content attached to the back of foods, and microorganisms without moisture or induced small plastics or glass, the temperature cannot be fully increased. The effect is not significant.
The microwave heating method has two types, an oven or a tube type, and the latter is applied to a treatment liquid, and the liquid is heated by flowing through a glass tube that is oblique to the catheter.
Fourth, sterile packaging technology <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Aseptic packaging technology is a sterile, sterile, sterile food that is filled into a previously sterilized container and sealed for long-term storage In the past ten years, aseptic filling has progressed from fluids to solids, and packaging materials have moved from metal cans to packaging materials. Aseptic packaging technology has developed rapidly in Europe, America, Japan, and is widely used in milk-based dairy products, juices, puddings, and meats. Processing foods such as vegetables, vegetable juices, broths, cool drinks and coffee drinks, soy milk and other fields.
Aseptic packaging has a lot of advantages: less changes in product flavor, tissue color, loss of nutrient components, and thermal denaturation of proteins, no fat deposition and gravy separation of aseptically packaged meat products, and better preservation of original taste and flavor, aseptic The packaged juice is easy to keep, fresh and practical. Aseptic packaging has low requirements on the strength of packaging containers, and the material can be thin. It can be made of cardboard, plastic, aluminum and other materials. In particular, the low-container cost is low, the weight is light, there is no metal dissolution, it is disposable, and the handling is simple. 70% of U.S. drinking milk is packed in paper. Aseptic packaging also has the advantages of saving energy and being suitable for mass production.
Aseptic packaging systems include the sterilization of food and the aseptic filling and sealing of two major departments. Food sterilization usually uses high-temperature short-time sterilization process (HTST method) and ultra-high temperature instant sterilization (UHT), composite film made of heat-resistant plastic film and aluminum foil, can greatly shorten the sterilization time. Sterilization of soft packaging materials used for aseptic filling and packaging generally uses ultraviolet sterilization, radiation sterilization and hydrogen peroxide solution impregnation, spraying, hot air drying, or sterilization with gas germicides.
The typical aseptic packaging device in the world includes the aseptic canning of Dole Inc. in the United States, which is used for fluids, colloids, and foods containing solids in metal cans, such as various puddings, condensed milk, paste-like foods, yoghurt fresh milk, and the like. The aseptic filling equipment consists of four parts: empty can, sterilizing, filling, sterilizing and sealing the can. When the empty cans are sterilized at 210°C-220°C for 45 seconds and enter the sterile room, the sterile water is sprayed from the lower part to cool the empty cans. Generally, the tanker can be used for continuous canning. Japan's MM aseptic filling device is to sterilize the styrene plastic film with hydrogen peroxide, heat the formed film and press it into a ring-shaped container, automatically fill it with a fixed amount, and send the aluminum foil that has been sterilized by hydrogen peroxide, seal it with a sealing mold, and cut off the film. For pudding, jam, ice cream, milk, juice and other aseptic filling.
In the process of aseptic packaging, in addition to the sterilization and sterilization of packaging materials and packaged foods, the whole operations of the workshop, working machinery, and air must be cleaned and sterilized, and the microbiologically controlled production management and circulation management must be thoroughly implemented.
Fifth, other packaging food sterilization technology <br> foreign packaging food product development competition is fierce, and developed a more applicable new sterilization technology. For example, the flame sterilizing method that enables direct heating of cans with gas flame during high speed rotation can accelerate heat conduction and prevent non-uniform heating. It is effective for canned foods and retort pouches; there is no need for sterilization of packaging materials, and food processing equipment is simple. The unique method of sterilizing liquid foods; the use of superheated steam to sterilize dried foods by air-disinfecting method will not make the raw materials damp like saturated steam, and it has good effect on grains and powdery foods.
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