What is used for sterilization equipment in food factories? What are the food sterilization equipmen

The disinfection of dining utensils and food utensils containers should advocate thermal disinfection, and the specific methods are:

1. Boiling disinfection: boiling disinfection is the most commonly used disinfection method that is both safe and economical, does not require special equipment, does not have the problem of drug residues, and can be done in small and medium-sized restaurants, as long as there is a special disinfection stove. When disinfection, put the washed tableware and food utensils container into water and boil (100) for 3-5 minutes.

When boiling, items must be fully submerged in water.

2. Steam disinfection: Steam disinfection has the same effect as boiling disinfection, and is suitable for large food production and business units with boilers such as hotels and restaurants. During disinfection, the washed tableware and food utensils containers are placed on the side of the plate and placed in the steam cabinet for disinfection, or the dishes can be directly put into the steam cabinet for disinfection, so as to avoid the water accumulation in the sterilized tableware and containers and ensure the disinfection effect.

When disinfection, the door of the disinfection cabinet should be closed tightly, the steam should be fully opened, and the temperature in the steam disinfection cabinet should rise to 100 for more than 10 minutes. A thermometer should be installed outside the steamer to show the temperature inside the steamer, and the steamer should be well sealed, otherwise the disinfection effect will be affected. There are also units that do not use a fixed steam disinfection cabinet, and the steam pipe is directly connected for disinfection, which has the advantage of being removable, but this disinfection method has poor sealing, easy to leak steam, and the disinfection effect is not good.

3. Dry heat disinfection: The disinfection facilities of dry heat disinfection are mostly far-infrared disinfection cabinets, which are simple to operate, and are generally used for the disinfection of some small dining utensils and food utensils containers in restaurants and processing enterprises. Dry heat disinfection is to put the washed dining utensils and work utensils containers into the far-infrared disinfection cabinet, close the cabinet door, start the power switch, wait for the temperature in the cabinet to rise to 120, and the effect will automatically stop for 15-20 minutes, and then when the temperature of the sterilized items cools down to below 40, take out the items and store them in the cleaning cabinet for later use.

Note: (1) Containers of dining utensils and food utensils must be cleaned, otherwise the residues and other organic substances remaining on the surface of the articles will be carbonized at high temperatures, and they will not be easy to remove if they are attached to them, which will affect the sensory and disinfection effect.

2) The containers of dining utensils and work utensils that need to be sterilized should be placed in the disinfection cabinet at one time and go through a disinfection procedure. In the process of disinfection, the disinfection cabinet door cannot be opened and closed arbitrarily, and the containers of dining utensils and work utensils can be put in or taken at any time.

4. Drug disinfection: It is mainly suitable for some dining utensils and work utensils containers that cannot be sterilized by heat. At present, most of the commonly used disinfectants are chlorine-containing preparations, such as "84 disinfectant".

It is required to have a special disinfection pool (barrel) and drug measuring tools. The disinfection pool (barrel) should be clearly marked to indicate its use, and a fixed water scale should be marked on the outer wall. Strictly follow the potion ratio to 1:

The ratio of 200 (500 ml of disinfectant mixed with 200 kg of water) requires accurate measurement and dispensing. When disinfection, the tableware should be completely submerged in the disinfectant, and the action time must be maintained for more than 5 minutes, and the lid should be added so that the disinfection effect can be achieved.

Food mushroom equipment should have ultraviolet lamps. Ultraviolet disinfection rejection, kitchen, etc.

Food sterilization equipment includes: autoclave, pasteurization, high temperature sterilization, ultraviolet sterilization, ozone sterilization, irradiation sterilization, microwave sterilization.

1. Short time and fast speed.

Conventional thermal sterilization is the transfer of heat from the surface of food to the inside by means of heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is a microwave can directly interact with microorganisms such as food and its bacteria, and the thermal effect and non-thermal effect work together to achieve rapid temperature sterilization, the processing time is greatly shortened, and the sterilization effect of various materials is generally 3-5 minutes.

2. Low temperature sterilization to maintain nutrients and traditional flavor.

Microwave sterilization is a special thermal and non-thermal effect sterilization, compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at a relatively low temperature and in a short time. Practice shows that the general sterilization temperature can achieve the effect at 75-80, in addition, microwave treatment of food can retain more nutrients and color, aroma, taste, jujube dust shape and other flavors, and has a puffing effect. For example, the vitamin C retention of vegetables in conventional heat treatment is 46-50%, while that of microwave treatment is 60-90%, and the vitamin A retention of pig liver in conventional heating is 58%, while that of microwave heating is 84%.

3. Save energy.

Conventional thermal sterilization often has heat loss in the environment and equipment, while microwave is directly treated on food, so there is no additional heat loss. In addition, the conversion efficiency of its electrical energy to microwave energy is 70-80%, compared with the other side, which can generally save 30-50% of electricity.

4. Both the surface and the interior are carried out at the same time.

Conventional thermal sterilization starts from the surface of the material and then transmits it to the interior through heat conduction. There is a temperature difference between the inside and outside. In order to maintain the flavor of food and shorten the processing time, the inside of the food often does not reach enough temperature to affect the sterilization effect.

Because the microwave has a penetrating effect, when the food is treated as a whole, the surface and the inside are affected at the same time, so the disinfection and sterilization are uniform

5. Easy to control.

Microwave food sterilization treatment, the equipment can be used immediately, there is no thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power can be continuously adjusted from zero to the rated power, and the transmission speed can be continuously adjusted from zero, which is easy to control.

6. The equipment is simple and the technology is advanced.

Tunnel microwave cold surface sterilization equipment: microwave insecticide sterilization is to make the microorganisms in the food, at the same time by the microwave thermal effect and non-thermal effect of the joint action, so that the protein and physiological activity substances in the body mutate, resulting in the growth and development of microorganisms delayed and die, to achieve the purpose of food sterilization and preservation, tunnel microwave low-temperature sterilization equipment low-temperature sterilization equipment to retain nutrients.

Food sterilization equipment includes high-voltage electric field sterilization equipment and induction electronic sterilization equipment.

1. High-voltage electric field sterilization equipment: This technology uses the dielectric resistance breaking principle of strong electric field pulse to inhibit microorganisms. Some manufacturers in France and the United States have used this new technology of strong electric field to kill cells in food processing, which can avoid protein denaturation and vitamin destruction caused by heating method.

2. Inductive infiltration activated electronic sterilization equipment: the electric spectrum irradiation technology generated by the electron accelerator with electricity as the energy source can lead to changes in microbial cells, and then passivate and kill harmful microorganisms. This new technology is to accelerate the electrons to hit the heavy metal lead plate.

The lead plate produces strong rays with a broadband electronic energy spectrum, so it has a high sterilization energy and is more convenient to use.

Features of food sterilization equipment

1. Selective heating: because water molecules absorb microwaves best, the cluster is better than the part with high water content, and the microwave power is absorbed more than the part with low water content. This is the characteristic of selective heating, which can be used to achieve the purpose of uniform heating and uniform sterilization.

2. Energy saving and high efficiency: microwave is directly acting on the material, so there is no additional heat loss, the air in the furnace and the corresponding container will not be heated, so the thermal efficiency is high, the production environment is also significantly improved, and the power can be saved by 30% compared with far-infrared heating.

3. Short time and high efficiency: microwave heating sterilization is a process that makes the heated object itself a heating element and does not require heat conduction. Microwave penetrates the inside and outside of the object from all directions, and at the same time makes the object achieve uniform heating and sterilization in a very short time, which greatly shortens the drying and sterilization time, so as to improve the yield.

What kind of disinfection equipment is good for food factory workshop? What is sterilized for food processing equipment? The places that need to be disinfected and sterilized in the food production workshop include air disinfection in the production workshop, ground disinfection, machinery and equipment in the food workshop, employee work clothes, work shoes, food packaging materials, production raw materials, pipelines, containers, production water and sewage treatment.

Safe, efficient and convenient food factory workshop disinfection equipment process is, of course, the food factory ozone generator! This kind of equipment is a kind of preparation of ozone, bacteria, fungi, pathogenic microorganisms, protozoa, mold, etc., with deodorization, decolorization, disinfection, degradation of COD and other functions!

The food factory ozone generator is a correct and safe disinfection and sterilization equipment suitable for food factories, pharmaceutical factories and other fields. Sterilization has no residue, no secondary pollution, and no toxic by-products! Powerful broad-spectrum bactericidal effect on pathogenic bacteria, biofilms, algae, yeast, fungi and viruses.

The sterilization speed of the ozone generator in the food factory is very fast, for some germs, it is almost instantaneous, and the report surface, the very low concentration in the water body for 5 minutes is enough to kill E. coli, and the effect is higher than 100 times the effect compared with ordinary hydrogen oxide.

Food Factory Ozone Generator Features:

It supports long-term continuous work, integrated installation, small footprint, large ozone output, adjustable concentration, easy to move and operate, and supports directional customization.

Summary. Hello: There are generally 7 kinds of food sterilization methods, namely microwave sterilization, gene sterilization, electron ray sterilization, magnetic sterilization, resistance heating sterilization, pasteurization, and ultra-high temperature instantaneous sterilization.

Resistance heating sterilization: The resistance heating device is used to let the current pass through the food, and the heat generated by the resistance can achieve the sterilization effect. Pasteurization:

Wrap and fill the food in a container and keep it at a temperature below 100 degrees Celsius to kill the bacteria inside. Hope it helps.

Hello. Hello: There are generally 7 kinds of food sterilization methods, which are microwave sterilization, gene sterilization, electron ray sterilization, magnetic sterilization, resistance heating sterilization, pasteurization, and ultra-high temperature instantaneous sterilization.

Resistance heating sterilization: The resistance heating device is used to let the current pass through the food, and the heat generated by the resistance can achieve the sterilization effect. Bactericidal sterilization:

Wrap and fill the food in a container and keep it at a temperature below 100 degrees Celsius to kill the bacteria inside. Hope it helps.