Application of sterilization technology in fruit processing production line
April 15, 2022
Microwave sterilization technology of fruit processing production line: when microwave acts in the medium, polar molecules such as water, protein, carbohydrate, and fat will vibrate violently under the action of alternating electric field, thereby generating heat and friction. This is the medium induction of microwave. heating effect. This thermal effect also leads to modification or inactivation of molecular structures of proteins and nucleic acids in microorganisms, and high-frequency electric fields also change membrane potential and polar molecular structures. All of these have a destructive effect on microorganisms and therefore have a bactericidal effect. Microwave sterilization has the advantages of short processing time, easy continuous production, no effect on original flavor and nutrients, and good permeability, which can be sterilized after packaging.
High-pressure sterilization technology of fruit processing production line: The so-called high-pressure sterilization refers to the process of putting the fruit into a liquid medium, like heating, and pressurizing it for a period of time to kill the microorganisms in the fruit. High pressure sterilization is generally considered to be the inactivation of bacteria by the collapse and denaturation of the three-dimensional structure (quaternary structure) of proteins under the action of high pressure. The influence of high pressure, especially the shear force, causes the biofilm to rupture, thereby affecting the life activities of the organism, or even stopping, so as to achieve the effect of sterilization and insecticidal. High-pressure sterilization avoids various disadvantages that affect the quality of fruit caused by heat treatment, and maintains the original flavor, color and nutritional value of the fruit. Due to the instantaneous compression process of the liquid medium, the operation is safe, the sterilization is uniform, there is no pollution, and the energy consumption is lower than that of the heating method, which reduces environmental pollution.
High-voltage pulsed electric field sterilization technology for fruit processing production lines: The main principle that high-voltage pulse technology is applied to fruit sterilization is based on the difference in cell structure and electrical properties in the juice system. When the juice is placed in an electric field as a dielectric, the cell membranes of the microorganisms in the fruit are damaged by the electric field under the strong electric field, causing irreparable perforation or rupture, destroying the cell tissue, and causing the inactivation of the microorganisms. The pulse can effectively sterilize the fruit, and the double square wave is better. This technology is a new type of room temperature non-heating sterilization technology. When determining the method, factors such as field strength, sterilization time, pH value of the fruit and bacterial species should be considered. At present, the technology is still in the research and development stage in the laboratory. After further maturity, it is likely to make up for the shortcomings of traditional sterilization and juice technology and bring about a revolution.
Pulse strong light sterilization technology for fruit processing production line: Pulse strong light sterilization is a technology that uses strong white light flash for sterilization. The system mainly includes a power supply unit and a lamp unit. The power supply unit provides energy for the inert gas lamp, and the release time of the lamp is only A few hundred microseconds, intense light pulses with wavelengths ranging from ultraviolet to near-infrared have a spectrum similar to sunlight. But it is thousands to tens of thousands times stronger than sunlight. Since only the surface of the fruit is treated, it has little effect on the nutrients of the fruit, and the pulsed light has a lethal effect on most microorganisms. It has a strong lethal effect on Bacillus subtilis, Escherichia coli and yeast. The activity of the protease in solution was also significantly inactivated. Pulsed light sterilization has little effect on the conductivity of the bacterial suspension, resulting in a change in potential. The reason and the effect on the microbial morphology need further study.
Sterilization technology is an important factor that affects whether food can be stored for a long time, and it also plays an important role in promoting the development of food enterprises. If you want to know more about the sterilization knowledge of fruit processing production lines, please call Gofun!