Many food processing segments of effective sterilization, but shortly after leaving the factory, spoilage problems still occur in the hard baked pastry food, this problem occurs frequently, which made a lot of food employees confused.
Specialized in food sterilization technology research and development and equipment manufacturing Mr. Jinda Hai Hai Kang Environmental Protection Technology Co. manager for a long time: to improve air quality health after sterilization workplace, which can effectively prevent the secondary microbial contamination of food, prevent food moldy problem happened.
In food production, a problem that is difficult to control microbial secondary pollution. High-temperature microwave heating or sterilization, can effectively kill bacteria and other microorganisms in food; but many foods treated at high temperature in the factory soon after, still appeared excessive microbial, moldy problem. Mr. Jinda Hai believes that the main cause of this problem is in the cooling and packaging sectors, the food was airborne microorganisms secondary pollution. Because, when the raw material is processed into semi-finished products, after high-temperature sterilization or microwave, spoilage microorganisms and other basic kill. But many food treated at high temperature in the cooling and packaging sectors, or in direct contact with the air in the workshop; the workshop if the air contains more microorganisms, these microbes will be attached to the surface of the food, contaminated food again, in the future will lead to food the deterioration during storage.
To prevent food suffer secondary microbial contamination, many companies adopted measures to sterilize the air of workplace, such as the use of ultraviolet light, chemical fumigation and ozone sterilization; but even so, some food in the warranty period or moldy. Mr. Jinda Hai Hai Kang long Environmental Protection Technology Co. Manager Analysis: This is due to ultraviolet disinfection, chemical fumigation, ozone sterilization methods have some limitations, sterilization can not be sustained in the dynamic case: 1, many food companies are in pre-production with ultraviolet rays, chemicals or ozone sterilization workshop, but due to these types of substances have on human health hazards, so in the workers to operate, should stop using; therefore, it was disinfected under the state in a broken state. Dynamic disinfection refers to a man-machine job in the same field: disinfection equipment and the same at a workshop at the same time workers to operate, the use of space disinfection equipment sterilization. 2. Due to the dynamic disinfection can not, therefore, in the production process, when the disinfection is not to be killed, that part of the microorganism was stunned just will multiply rapidly, the number of microbes will rapidly increase. 3. laminar flow alone can not sterilized, and often can not clean up the pipeline, resulting in the number of microorganisms in the pipeline often exceeded. In the end, so to speed up food spoilage.
For the food packaging process vulnerable in dirty air pollution, spoilage problems ensue, the long Kang Environmental Protection Technology Co. successfully developed the "NICOLER dynamic food sterilization machine" - this is the first real domestic food business sense specific dynamic disinfection equipment. It is reported that food dynamic air sterilization machine using the latest NICOLER three bidirectional plasma electrostatic field works, disinfection process: by making the high voltage DC pulse plasma electrostatic field reverse electric effect, generating a large number of plasma. Under negative pressure fan, air pollution air being drawn into the machine, the negatively charged bacteria through plasma electrostatic field is decomposed break, the new mechanism is repeated three times to complete in order to ensure the sterilization effect, and then the combination drug impregnated activated carbon and other components secondary sterilizing filter, clean air after processing a large number of fast circulation, the controlled environment is maintained at "sterile clean" standard. Because at the time of sterilization workshop, people can simultaneously work in the workshop, so this kind of sterilization machine called "NICOLER sterilization machine."
According to some food user application data showed that: 21 square meters of packaging occasionally open a bottling plant food dynamic air sterilization machine for 60 minutes, the workshop air settlement bacteria ≤15 CFU / dish • 30 min ≤ bacteria floating in the air 800 / cubic meter of air cleanliness ≥ 30 Wan stage equipment life of 15 years, only invested 55 yuan / sets, to achieve "while working, disinfection," the concept of synchronization, a low-cost true sense the "sterile clean room" so it can keep food processing plant in a clean state.
Food safety is a common problem facing countries in the world, food safety is a business imperative. "NICOLER Food dynamic air sterilization machine" to bring new development for the food industry; Only through the use of advanced air disinfection technology in order to retard food spoilage, in order to further protect the health of consumers, promote their healthy development.