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[content] => 1. [**]dvantages and disadvantages of traditional food sterilization methods
Sterilization is a technological process to ensure food safety in food processing. With the development of science and technology, sterilization methods and methods are increasingly diversified, and are developing in the direction of safety, high efficiency, energy saving, and environmental protection. The traditional sterilization method is heat sterilization,
The heat transfer performance of food is poor, and it takes a long time for the center of the food material to reach the sterilization temperature, resulting in a decrease in the nutritional value of the food.
The heat capacity of the heating device itself causes energy absorption, resulting in high energy consumption. [**]t the same time, high temperature tends to cause cooking and canned food flavors, which limits consumers' choice of high-temperature foods to a certain extent.
Ozone water sterilization technology is a new type of sterilization technology that has emerged in recent years. Ozone water sterilization technology is not only suitable for food with poor thermal conductivity and food that is easy to reduce quality due to heating, but also for vegetable juice, plastic, glass and other packaging materials. Foods such as broth, cool drinks and coffee drinks can achieve the purpose of sterilization in a short time, and can also prevent secondary pollution.
Because it has many advantages that traditional sterilization methods such as thermal sterilization, ultra-high pressure sterilization, and chemical sterilization do not have, it has been widely used in food, medical, chemical and other fields.
2. Sterilization method
Ozone has a strong killing power to bacteria, mold, germs and other microorganisms. Killing viruses is accomplished by directly destroying their RN[**] and DN[**] substances;
The process of killing bacteria and old fungi is that ozone first acts on the thin wax, and then destroys the tissue in the wax until it dissolves and dies. There is no residue in the sterilization and disinfection of high-concentration ozone water. [**]ir and water are used as raw materials, so the cost of sterilization and disinfection is very low. [**]fter sterilization, it is decomposed into oxygen and water, so there is no residue in sterilization and disinfection. 1-2 minutes to complete the sterilization work.
[**]t present, ozone water sterilization technology has been widely used in the meat industry, especially in developed countries and regions such as the United States, Japan, and Europe. It can be used in the production of meat industry, and the sterilized products involve many fields such as livestock products, poultry and egg products, aquatic products, etc., and the process conditions are further optimized. Ozone water sterilization is not only fast and effective, but also can better solve the problem of sterilization of soft-packed meat products. Take chicken feet with pickled peppers as an example: Use ozone water to sterilize chicken feet with pickled peppers. [**]fter cutting the chicken feet, use ozone water to soak, clean and sterilize the cut chicken feet, and then cook them at high temperature after cleaning. The chicken feet can be cooled, sterilized and bleached with ozone water to prolong the retention period of chicken feet with pickled peppers. Because there are many fungi in the chicken feet, the requirements for the concentration of ozone water are also relatively high.
The minimum concentration of ozone water for sterilization of chicken feet with pickled peppers must reach 10mg/l, that is, more than 10ppm, to sterilize chicken feet. When the ozone water concentration reaches 15-20ppm, the effect will be better, and the shelf life of food will be significantly extended, indicating that this technology can meet the needs of production.
3. The trend of future sterilization methods
In the future, it is still necessary to conduct more in-depth research on the mechanism of ozone water sterilization, ozone water sterilization equipment, ozone water sterilization process parameters, ozone water sterilization cold spots for packaged meat products, and expand the application range of ozone water sterilization in the food industry, etc. . We believe that with the continuous development of this technology, ozone water sterilization technology will be more widely used in the food industry, providing people with safer, high-quality, and convenient food, and meeting people's diverse and modern needs in dietary life
![[**]pplication of Ozone Sterilization Technology in Meat](res/202304/27/abda25e5d96da3bf.png "4")
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[seo_desc] => There is no residue in the sterilization and disinfection of high-concentration ozone water. Air and water are used as raw materials, so the cost of sterilization and disinfection is very low.
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1. [**]dvantages and disadvantages of traditional food sterilization methods
Sterilization is a technological process to ensure food safety in food processing. With the development of science and technology, sterilization methods and methods are increasingly diversified, and are developing in the direction of safety, high efficiency, energy saving, and environmental protection. The traditional sterilization method is heat sterilization,
The heat transfer performance of food is poor, and it takes a long time for the center of the food material to reach the sterilization temperature, resulting in a decrease in the nutritional value of the food.
The heat capacity of the heating device itself causes energy absorption, resulting in high energy consumption. [**]t the same time, high temperature tends to cause cooking and canned food flavors, which limits consumers' choice of high-temperature foods to a certain extent.
Ozone water sterilization technology is a new type of sterilization technology that has emerged in recent years. Ozone water sterilization technology is not only suitable for food with poor thermal conductivity and food that is easy to reduce quality due to heating, but also for vegetable juice, plastic, glass and other packaging materials. Foods such as broth, cool drinks and coffee drinks can achieve the purpose of sterilization in a short time, and can also prevent secondary pollution.
Because it has many advantages that traditional sterilization methods such as thermal sterilization, ultra-high pressure sterilization, and chemical sterilization do not have, it has been widely used in food, medical, chemical and other fields.
2. Sterilization method
Ozone has a strong killing power to bacteria, mold, germs and other microorganisms. Killing viruses is accomplished by directly destroying their RN[**] and DN[**] substances;
The process of killing bacteria and old fungi is that ozone first acts on the thin wax, and then destroys the tissue in the wax until it dissolves and dies. There is no residue in the sterilization and disinfection of high-concentration ozone water. [**]ir and water are used as raw materials, so the cost of sterilization and disinfection is very low. [**]fter sterilization, it is decomposed into oxygen and water, so there is no residue in sterilization and disinfection. 1-2 minutes to complete the sterilization work.
[**]t present, ozone water sterilization technology has been widely used in the meat industry, especially in developed countries and regions such as the United States, Japan, and Europe. It can be used in the production of meat industry, and the sterilized products involve many fields such as livestock products, poultry and egg products, aquatic products, etc., and the process conditions are further optimized. Ozone water sterilization is not only fast and effective, but also can better solve the problem of sterilization of soft-packed meat products. Take chicken feet with pickled peppers as an example: Use ozone water to sterilize chicken feet with pickled peppers. [**]fter cutting the chicken feet, use ozone water to soak, clean and sterilize the cut chicken feet, and then cook them at high temperature after cleaning. The chicken feet can be cooled, sterilized and bleached with ozone water to prolong the retention period of chicken feet with pickled peppers. Because there are many fungi in the chicken feet, the requirements for the concentration of ozone water are also relatively high.
The minimum concentration of ozone water for sterilization of chicken feet with pickled peppers must reach 10mg/l, that is, more than 10ppm, to sterilize chicken feet. When the ozone water concentration reaches 15-20ppm, the effect will be better, and the shelf life of food will be significantly extended, indicating that this technology can meet the needs of production.
3. The trend of future sterilization methods
In the future, it is still necessary to conduct more in-depth research on the mechanism of ozone water sterilization, ozone water sterilization equipment, ozone water sterilization process parameters, ozone water sterilization cold spots for packaged meat products, and expand the application range of ozone water sterilization in the food industry, etc. . We believe that with the continuous development of this technology, ozone water sterilization technology will be more widely used in the food industry, providing people with safer, high-quality, and convenient food, and meeting people's diverse and modern needs in dietary life
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