Detailed explanation of sterilization technology in food processing
Published by: qhqgs Release time: 2023-09-14 10:44 Number of readings:0
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Source: Ganyun 18879770142

In our daily life, food processing sterilization is a very important link。Sterilization refers to the process of killing microorganisms (such as bacteria, viruses, etc.) to ensure food quality and safety。However, knowledge about how food is killed is not widely known。Next, this article will give you a detailed explanation of the commonly used food sterilization methods。

1. Heat treatment sterilization

Heat treatment sterilization is the most widely used sterilization method in food processing。This method can kill bacteria quickly, without destroying the nutritional content and taste of food。According to the different sterilization temperature, heat treatment sterilization is divided into the following types:

(1) High temperature treatment: the temperature is higher than 120 ° C, which can quickly and completely eliminate microorganisms。In actual food processing, high temperature treatment is often used for beverages, juices, canned food, etc。

(2) Low temperature treatment: the temperature is between 50℃-80℃, which can retain the nutritional content and flavor of the food, suitable for dairy products, aquatic products, etc。

(3) ultraviolet sterilization: ultraviolet can kill microorganisms, but its sterilization effect is not as good as high temperature treatment and low temperature treatment。


2. Chemical sterilization

Chemical sterilization refers to the addition of chemical reagents to kill and disinfect bacteria。Commonly used chemical fungicides are sodium hypochlorite, peracetic acid and so on。

Sodium hypochlorite is a kind of disinfectant widely used in food processing。Its bactericidal effect is excellent, easy to use。However, it is necessary to pay attention to the concentration and processing time when using sodium hypochlorite to avoid harm to food。

Peracetic acid is a colorless, odorless liquid that is often used to disinfect raw foods (such as vegetables)。The use of peracetic acid requires attention to its volatility, and it needs to be thoroughly cleaned after use。

3. Radiation sterilization

Radiation sterilization refers to sterilization by electron beam or X-ray。Radiation sterilization can not only kill bacteria quickly, but also has no effect on the nutritional composition and quality of food。Radiation sterilization is often used in meat, aquatic products, etc。

However, radiation sterilization is also controversial。Although it can kill microorganisms, it can not completely remove the toxins produced by microorganisms。Therefore, many people have doubts about radiation sterilization。

In our daily lives, we can also reduce the risk of bacterial infection with a few tips:

1. Raw or undercooked foods should be avoided。

2. For opened food, should be eaten as soon as possible。Bacteria may be produced in food stored for a long time, which is harmful to human health。

3. Food should be thoroughly washed and disinfected before processing and consumption。

4. For stainless steel or easily corroded kitchen utensils, utensils, should be regularly disinfected。

In general, food sterilization is a key step in ensuring food quality and safety。Through scientific sterilization methods and correct use methods, we can ensure the quality and taste of food, while preventing damage caused by microbial infections。

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