5. Ozone sterilization process
principle:
Ozone is partially dissolved in water and can degrade by itself at room temperature to produce a large number of free radicals, the most significant of which are hydroxyl radicals, so it has strong oxidizing properties.
advantage:
Thorough sterilization, no residue, broad-spectrum sterilization, can kill bacterial propagules and spores, viruses, fungi, etc., and can destroy botulinum toxin.
shortcoming:
There is no protective margin for sterilized substances; excessive ozone is a toxic gas that can cause obstacles to the human respiratory system, which requires seal users not to stay in an environment with excessive ozone for too long.
6. Radiation sterilization process
principle:
Irradiated food or organisms will form ions, excited molecules or molecular fragments, and then these products will interact with each other to form compounds that are different from the original substances. On the basis of chemical effects, the irradiated materials or organisms will also A series of biological effects occur, causing the proteins and nucleic acids in pests, insect eggs, and microorganisms to be damaged and lose their vitality, thus ending the erosion, growth and aging process of agricultural products and food, and maintaining stable quality.
advantage:
The radiation has strong penetrating power, sterilizes evenly and thoroughly, can irradiate new products in sealed packages, and can be operated continuously. Suitable for large-scale processing.
shortcoming:
The sterilization effect of irradiation technology is very good, but if the irradiation is not properly controlled, it will change the molecular structure of the food, thus affecting the safety of consumers. Some foods with relatively high water content are not suitable for use and are prone to oxidation and discoloration.
7. Microwave sterilization process
principle:
1). Thermal effect
Under the action of the microwave field, the molecules of the microorganisms in the product produce high-frequency oscillations, producing a thermal effect. The rapid increase in temperature causes changes in the protein structure, thereby losing activity and causing the death of the bacteria, thus achieving the purpose of extending the shelf life.
2). Biological effects
a. Under the action of electromagnetic waves, living organisms produce strong biological responses, causing various physiological, biochemical and functional changes in living organisms.
b. Change the physiologically active substances of microorganisms
c. Cause serious damage to the normal metabolic function of microbial cells, causing microbial cells to stop growing or causing them to die.
d. Reduce water activity and destroy the growth environment of microorganisms
e. Relax, break, and recombine the hydrogen bonds in the DNA and RNA molecular structures of microbial cells, induce gene mutations, chromosomal aberrations, and interrupt the reproductive ability of cells.
Characteristics and advantages of microwave sterilization equipment
1. Short time. Microwaves can produce a thermal effect on products very quickly, thereby killing microorganisms;
2. Good sterilization effect. Microwave simultaneously uses thermal effects and biological effects to perform deep sterilization on the inside and outside of the product, making the sterilization more thorough;
3. The product is of good quality, and microwave sterilization can maintain the color, aroma, taste, physical appearance, and nutritional content of the product to the greatest extent;
4. Environmentally friendly, microwave sterilization will not produce pollution or polluting residues, and will not affect the environment;
5. Convenient and fast, microwaves can penetrate most packaging items, and can sterilize products after packaging, reducing labor intensity and avoiding secondary pollution of products by the environment;
6.Easy operation: By using programmable logic controller, high-definition display and touch screen, the equipment is simple, stable, safe and friendly to operate.
