Many foods are effectively sterilized at the processing stage, but corruption problems still occur shortly after leaving the factory. This problem often occurs in high-temperature baked pastry foods, which is confusing for many food workers.

Mr. Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in R&D and equipment manufacturing of food sterilization technology, believes that improving the air quality of workplaces after sterilization can effectively prevent microbial contamination of food and prevent food from mildew and deterioration. The problem occurred.

One of the most difficult issues to control in food production is the problem of secondary microbial contamination. High-temperature heating or microwave sterilization can effectively kill bacteria and other microorganisms in food; however, many high-temperature processed cakes and other foods still have problems of excessive microbial and mildew deterioration soon after leaving the factory. Mr. Zhou believes that the main reason for this problem is that the food is polluted by microorganisms in the air during cooling and packaging. Because the raw materials are processed into semi-finished products, after high temperature or microwave sterilization, spoilage microorganisms and the like are basically killed. However, many high-temperature processed foods are in direct contact with the air in the workshop during cooling and packaging. If the air in the workshop contains more microorganisms, these microorganisms will adhere to the surface of the food and contaminate the food again, which will lead to food in the future. Deterioration during storage.

In order to prevent food from being contaminated by microbial pollution, many companies have adopted measures to disinfect the air in the workshop, such as ultraviolet light, chemical fumigation and ozone sterilization; but even so, some foods are mildewed during the shelf life. Mr. Zhou, General Manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd. analyzed: This is because UV disinfection, chemical fumigation, ozone sterilization and other methods have certain limitations, and can not continue to sterilize under dynamic conditions: 1. Many food enterprises before production UV disinfection, chemical agents or ozone will be used to sterilize the workshop. However, since these substances are harmful to human health, they should be stopped during the operation of the workers; therefore, they cannot be continuously disinfected in a state of human state, resulting in interruption of disinfection. . Dynamic disinfection refers to a way of man-machine operation in the same field: a person and a disinfection device (or disinfectant) are in the same workshop, and the disinfection equipment (or disinfectant) is used to disinfect the space while the worker is operating. 2. Since it cannot be dynamically disinfected, in the production process, the part of the microorganism that is not killed during the disinfection, but is only stunned, will rapidly multiply, and the number of microorganisms will increase rapidly. 3. Laminar flow purification cannot be sterilized alone, and the pipeline cannot be cleaned from time to time, resulting in the number of microorganisms in the pipeline often exceeding the standard.

Excessive microbial standards are an important cause of unqualified food hygiene. The resulting food poisoning accidents are not only bad, but also bring reputation and economic losses to food companies, and also cause harm to consumers' health. In fact, as long as the air quality of the two aspects of cooling and packaging is controlled, the problem of secondary pollution of microorganisms can be effectively prevented.

In the production of cakes, in order to solve the problem of secondary pollution of microorganisms and improve the hygienic quality of foods, food dynamic air sterilizers can be used in food processing and packaging workshops.

It is reported that the food dynamic air disinfection machine adopts the working principle of bipolar plasma electrostatic field. The disinfection process is: using high-voltage direct current pulse to make the plasma electrostatic field produce a reverse electric effect, generate a large amount of plasma, and decompose and break down the negatively charged bacteria, and then combine The drug-impregnated activated carbon, electrostatic network, photocatalyst device and other components are subjected to secondary sterilization filtration, and the treated clean air is rapidly circulated and flowed rapidly, so that the controlled environment is kept in a "sterile dust-free" standard. Food dynamic air disinfection machine is an advanced disinfection equipment, which does not cause any harm to the human body. It is mainly used for synchronous dynamic disinfection in the case of some people working. In recent years, this equipment has also been gradually used in the processing of some large food enterprises. Packaging link.

Food safety is a common problem faced by countries all over the world. It is the unshirkable responsibility of enterprises to ensure food safety. Food dynamic air disinfection machine brings new development to the pastry industry; enterprises can only produce health and safety foods by adopting advanced anti-fouling technology and equipment, in order to further protect consumers' health and promote their healthy development.