The so-called aseptic packaging technology refers to a packaging technology or a sterile packaging method in which aseptic foods are packaged in sterile containers in a sterile environment. Aseptically packaged foods can preserve foods for a long period of time to prevent food from becoming rotten and spoiled. It is the most widely used technology for food packaging. Industrially sterile means that the number of non-pathogenic bacteria per gram of food is less than 10. As long as no non-pathogenic bacteria in the food are prevented from multiplying, the food may not be degraded if it is circulated under normal temperature and chilled or frozen conditions to preserve the food. The proliferation of bacteria is related not only to temperature, but also to the amount of water activity. The so-called water activity refers to the water vapor pressure of certain foods at a certain temperature as P, and the saturated vapor pressure at this temperature is P0, the P/P0 ratio is the water activity of the food. Table 1 shows the minimum water activity required for the propagation of various microorganisms.
General pathogenic bacteria can be completely eliminated by pasteurization (ie: 85° C., 80 min), while yeasts and molds require temperatures above 100° C., but they do not become pathogenic and exist in various corrupted meats. Meat and meat products, such as botulinum in sausages, are the most dangerous bacteria in meat foods. Their type A bacteria have strong spore heat resistance and toxicity. Even if they are 1/106 into the human body, they can cause poisoning. It is found in spoiled raw meats and processed meats. After poisoning, the mortality rate is quite high. The heat-resisting performance of this botulinum type A strain is as follows:
100°C 330min Death 105°C 100min Death 110°C 33min Death 115°C 10min Death 120°C 4min Death This is why high temperature cooking sterilization of meat food must use 120°C·30min, but not meat food high temperature cooking bag, only 100% °C · 30min sterilization conditions.
Aseptic packaging includes: (1) sterilization and sterilization of packaging materials, sterilization; (2) sterilization of packaging contents; (3) sterilization of packaging environment. The packaging materials, foods, and the environment can be sterilized and sterilized. Alternatively, the food can be placed in a packaging container and sterilized together with the packaging material. The packaging process of the high-temperature cooking bag is to vacuum-load the food, and then carry out high-temperature cooking and sterilization treatment together with the package, so that the food and packaging materials meet the aseptic requirements. The milk dairy liquid packaging bags, on the other hand, use different methods to sterilize food and packaging materials, and then package them in a sterile room. Table 2 shows various sterilization methods for aseptic packaging materials.
In addition to the sterilization methods listed in Table 2, sterilization of foodstuffs is mostly carried out using the heat of food preparation, and it can also be sterilized by infrared heating with a wavelength of 0.75 to 1000 μm.
Package sterilization method is described as follows:
1. Ultraviolet sterilizing method The gamma ray sterilizing method is an electromagnetic wave in a position between γ-rays and visible light. The wavelength range of various electromagnetic waves is as shown above:
The near-infrared light has a wavelength of 0.75 to 3.0 μm, the far-infrared light has a wavelength of 3.0 to 10000 μm, and the ultraviolet light has a wavelength of 0.4 to 0.015 μm. Among the above-mentioned ultraviolet rays, ultraviolet rays having a 254-nm wavelength have the strongest bactericidal power and are widely known as bactericidal lines, and are widely used for sterilization in hospitals, food factories, pharmaceutical factories, and packaging plants. The high-performance 1Kw power ultraviolet sterilizer produced by BBC Company of Switzerland can have a UV intensity of 1cm2200mW. The general E. coli and other pathogens need only 50mW/cm2 of UV light intensity, 1 second, and mortality rate. Up to 99.99%. Therefore, there is enough capacity to destroy all bacteria and microwave energy to cause vibrated friction of the irradiated molecules, thereby generating heat, which is a kind of heat sterilization line. The bactericidal effect varies with the type of microorganism, physiological state, number of bacteria, amount of illumination, composition of ambient gas, and temperature. Increasing the temperature during the irradiation is beneficial to the improvement of the bactericidal effect. For example, the heating and the irradiation of the radiation and the heating after the irradiation of the reticle may significantly increase the sterilization effect. (To be continued)
General pathogenic bacteria can be completely eliminated by pasteurization (ie: 85° C., 80 min), while yeasts and molds require temperatures above 100° C., but they do not become pathogenic and exist in various corrupted meats. Meat and meat products, such as botulinum in sausages, are the most dangerous bacteria in meat foods. Their type A bacteria have strong spore heat resistance and toxicity. Even if they are 1/106 into the human body, they can cause poisoning. It is found in spoiled raw meats and processed meats. After poisoning, the mortality rate is quite high. The heat-resisting performance of this botulinum type A strain is as follows:
100°C 330min Death 105°C 100min Death 110°C 33min Death 115°C 10min Death 120°C 4min Death This is why high temperature cooking sterilization of meat food must use 120°C·30min, but not meat food high temperature cooking bag, only 100% °C · 30min sterilization conditions.
Aseptic packaging includes: (1) sterilization and sterilization of packaging materials, sterilization; (2) sterilization of packaging contents; (3) sterilization of packaging environment. The packaging materials, foods, and the environment can be sterilized and sterilized. Alternatively, the food can be placed in a packaging container and sterilized together with the packaging material. The packaging process of the high-temperature cooking bag is to vacuum-load the food, and then carry out high-temperature cooking and sterilization treatment together with the package, so that the food and packaging materials meet the aseptic requirements. The milk dairy liquid packaging bags, on the other hand, use different methods to sterilize food and packaging materials, and then package them in a sterile room. Table 2 shows various sterilization methods for aseptic packaging materials.
In addition to the sterilization methods listed in Table 2, sterilization of foodstuffs is mostly carried out using the heat of food preparation, and it can also be sterilized by infrared heating with a wavelength of 0.75 to 1000 μm.
Package sterilization method is described as follows:
1. Ultraviolet sterilizing method The gamma ray sterilizing method is an electromagnetic wave in a position between γ-rays and visible light. The wavelength range of various electromagnetic waves is as shown above:
The near-infrared light has a wavelength of 0.75 to 3.0 μm, the far-infrared light has a wavelength of 3.0 to 10000 μm, and the ultraviolet light has a wavelength of 0.4 to 0.015 μm. Among the above-mentioned ultraviolet rays, ultraviolet rays having a 254-nm wavelength have the strongest bactericidal power and are widely known as bactericidal lines, and are widely used for sterilization in hospitals, food factories, pharmaceutical factories, and packaging plants. The high-performance 1Kw power ultraviolet sterilizer produced by BBC Company of Switzerland can have a UV intensity of 1cm2200mW. The general E. coli and other pathogens need only 50mW/cm2 of UV light intensity, 1 second, and mortality rate. Up to 99.99%. Therefore, there is enough capacity to destroy all bacteria and microwave energy to cause vibrated friction of the irradiated molecules, thereby generating heat, which is a kind of heat sterilization line. The bactericidal effect varies with the type of microorganism, physiological state, number of bacteria, amount of illumination, composition of ambient gas, and temperature. Increasing the temperature during the irradiation is beneficial to the improvement of the bactericidal effect. For example, the heating and the irradiation of the radiation and the heating after the irradiation of the reticle may significantly increase the sterilization effect. (To be continued)
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