There are generally seven kinds of food sterilization methods, namely microwave sterilization, gene sterilization, electron beam sterilization, magnetic sterilization, resistance heating sterilization, pasteurization and ultra-high temperature instantaneous sterilization. Resistance heating sterilization: using resistance heating device, current passes through food, and the heat generated by resistance achieves sterilization effect. Pasteurization: The food is packaged and put into a packaging container, and then the temperature is kept below 100℃, and the bacteria inside can be killed after a period of time.

First of all, there are several ways to disinfect food.

1, microwave sterilization

Let the microwave energy be evenly distributed on the food, heat it to 72-85℃ and keep it for a few minutes, and then put the food into the storage room with the temperature of only 65438 05℃, which is mainly aimed at Pasteurella, suitable for packaged bread slices, jams, sausages and other foods, and the shelf life is more than 6 months.

2. Gene sterilization

Mainly for Pseudomonas aeruginosa. Principle: A gene was isolated from Pseudomonas aeruginosa, and a substance was specially made, which was responsible for transmitting information in bacteria and preventing bacteria from forming biofilm aggregates.

3, electron beam sterilization

The electron source/incandescent filament is heated in vacuum, and the cathode generates electrons. Then, when the electrons pass through the vacuum electric field, the speed is accelerated and the penetration is enhanced, thus achieving the sterilization effect.

4, magnetic sterilization

The magnetic field intensity of 0.6 tex is used, and then the food is placed at the north and south poles of the magnetic field, and the direction of the magnetic force is changed by continuous shaking to achieve the purpose of sterilization.

5, resistance heating sterilization

Using the resistance heating device, the current passes through the food, and the heat generated by the resistance achieves the sterilization effect. It is mainly suitable for fruit sterilization and food processing, and its shelf life is above 1 year.

6. Pasteurization

After packaging the food, put it into a packaging container, and then keep the temperature below 100℃ for a certain period of time to kill the bacteria inside (61-63℃ for 30 minutes, 72-75℃ 15-20 minutes). It is mainly suitable for the sterilization of citrus and apple juice drinks and foods.

7, ultra-high temperature instantaneous sterilization

It is divided into direct heating and indirect heating. Direct heating is to spray food with high-pressure steam, so that the food quickly reaches 140- 160℃ for a few seconds, then remove water in a vacuum chamber, and finally cool it to room temperature with sterile cooling liquid. Indirect heating uses plate heat exchanger, tube heat exchanger and scraper heat exchanger for sterilization according to the viscosity and particle size of food.

Second, how many kinds of food sterilization equipment are there?

1, high-voltage electric field sterilization equipment: sterilization is carried out by using the dielectric resistance crushing principle of strong electric field pulse.

2. Inductive electronic sterilization equipment: electrons accelerate the impact on the heavy metal lead plate, and then the lead plate generates strong rays of broadband electron spectrum for sterilization.

3. Microwave sterilization equipment: using microwaves to penetrate the inside of food and kill bacteria through thermal and non-thermal effects.

4.X-ray sterilization filling and packaging machine: pre-sterilize food with X-rays.

5. Infrared sterilization and packaging machine: It consists of packaging machine and channel infrared shrinkage machine. According to the shape and size of food, heat-shrinkable film with corresponding thickness and color can be selected for radiation sterilization.