The hottest food packaging sterilization new techn

New food packaging and sterilization technology makes food safer

in recent years, energy saving, safe and reliable, good effect Christodouleas, a low-cost sterilization technology for packaged food, said: "We also found that the sterile environment inside the bubble has been developed and applied one after another, which has greatly promoted the production and development of packaged food.

irradiation sterilization technology

irradiation sterilization technology is to irradiate packaged food by using T-rays generated by the radioactive isotopes cobalt 60 and cesium 157 or d-rays emitted by low-energy accelerators. Canada, Israel, France, Japan and other countries generally use the radioactive substance cobalt 60, which emits Powerful r-rays can completely destroy the genetic factors of bacteria and their physiological activities. When using high doses, almost any bacteria can be destroyed

complete sterilization by irradiation: irradiating the sealed food at 2500 ~ 5000 kilorads can kill all pathogenic microorganisms that damage the food, so as to achieve the purpose of commodity disinfection. Before radiation, salt and sodium triphosphate can be added to food, which can reduce the water loss of food and enhance the killing ability of radiation to bacteria. The beef, chicken, ham, pork, sausage, fish and shrimp treated by irradiation complete sterilization can be stored at room temperature (21 ℃ ~ 38 ℃) for more than 2 years, and can maintain good color, flavor and taste

irradiation disinfection and sterilization: the dose of 100 ~ 1000 kilorads can effectively limit the growth of organisms and destructive microorganisms that are harmful to public health, effectively remove Salmonella that is very harmful to high protein foods (such as meat, dairy products, egg products), and kill Salmonella in the depths of frozen food. Irradiated food is safe and reliable. Irradiated food has never been found to have radioactive material residues, which can maintain its original quality, color and flavor. The advantage of irradiated food is that it has a long storage period. One irradiation can keep fresh for several years, which not only kills bacteria, but also inhibits and delays the metabolism of the food itself, eliminating the root cause of food deterioration. A lot of energy can be saved after irradiation sterilization. After any food is sterilized by irradiation, it can be stored only in ordinary packaging, which saves a lot of materials and energy such as canning, freezing and refrigeration. Radiation preservation can replace some refrigerators

ultraviolet irradiation: ultraviolet irradiation uses ultraviolet rays to kill the DNA of target microorganisms, causing chemical changes to form pyrimidine dimers, so as to destroy genetic factors and lose reproductive ability or death. The sterilization effect is the strongest at 250rim ~ 260rim. The powerful UV lamp developed abroad, with an irradiation intensity of 200MW/cm, is a high-performance UV device. It is safe and effective for sterilization of packaging materials

solid surface sterilizer: the packaged food is sent into the irradiation track through the conveyor belt, sterilized with a sterilization lamp, and then sent out by the conveyor belt. It is applicable to the food packed with plastic film, and the packaging material is required to use polyethylene or polypropylene plastic film with good light penetration

ultraviolet sterilization liquid sterilizer: it can be divided into two types, including external irradiation type for external irradiation and internal irradiation type for water and liquid to flow from the inside. After irradiation, the bactericidal effect can reach zero bacterial concentration from the initial bacterial concentration

the United States has successively developed a series of products, and ultraviolet rays with radiation dozens of times larger than in the past have been put into practice and can be gradually used for transmission. Ultraviolet sterilization is better if it is combined with heating, hydrogen peroxide, hot citric acid solution, ethanol, ultrasound and other treatment methods

microwave sterilization

microwave sterilization is to use microwave to vibrate water molecules and use the friction heat generated by molecules for sterilization. It is suitable for foods with poor heat conduction and foods that are easy to degrade their quality due to heating. It is also suitable for vegetables juice, broth, cool drinks, coffee drinks and other foods packaged in plastics. It can be heated and sterilized from the food center in a short time under the original packaging condition, and it can also prevent secondary pollution. Microwave sterilization is only applicable to molds, yeasts, Escherichia coli and other heat-resistant microorganisms, but for food with low moisture content attached to the back of food and microorganisms on plastic or glass without moisture and small induction, the effect is not significant because the temperature cannot be fully increased. There are two kinds of microwave heating methods: oven or tube type. The latter is used to treat liquid, which is heated through a glass tube obliquely penetrating the tube

aseptic packaging technology

aseptic packaging technology is a packaging technology that sterilized and cooled aseptic food is filled into pre sterilized containers in a sterile state and sealed for long-term storage

Hexcel company recently provided all carbon insulation material testing machines for A350 XWB. Based on the electronic universal testing machine, fiber composite board. In the past 10 years, aseptic canning has developed from fluid to solid, and packaging materials have moved from metal cans to packaging materials. Aseptic packaging technology has developed rapidly in Europe, America, Japan and other countries, and is widely used in milk based dairy products, fruit juice The proportion of plastic packaging in the total output value of the packaging industry in the pudding market has exceeded 30%, including meat, yogurt, fresh milk, etc. Aseptic canning equipment consists of four parts: sterilization of empty cans, filling, sterilization of tank covers, and sealing of cans. When the empty cans enter the sterile room after sterilization at 210 ℃ ~ 220 ℃ for 45s, sterile water is sprayed from the lower part to cool the empty cans. Generally, trough flow canning machine is used for continuous canning

the MM aseptic filling device in Japan is to sterilize the styrene plastic film with hydrogen peroxide, heat the forming film and punch it into a circular container, automatically fill it quantitatively, seal it with a sealing film, and cut off the blanking film, which is used for aseptic filling of pudding, jam, ice cream, milk, fruit juice, etc

in the process of aseptic packaging, in addition to the sterilization of packaging materials and packaged food, the whole operation of workshops, working machinery and air should be clean and sterile, so as to thoroughly realize the production management and circulation management of microbial control. Aseptic packaging system includes food sterilization and aseptic filling and sealing. Food sterilization usually adopts high-temperature short-time sterilization (HTST method) and ultra-high temperature instant sterilization (UHT). 70% of milk consumed in the United States is packaged in paper, which can be discarded after use and is easy to handle

typical aseptic packaging devices in the world include aseptic canning of American Dole company, which is used for fluid, colloid and food containing solids in metal can packaging, such as a variety of pudding, condensed milk and sauce like food

reprinted from: China Packaging News