DATA: 2023-02-16 HITS: CLASS: Technical Knowledge
At present, the food sterilization methods in the market mainly include microwave sterilization, pasteurization, irradiation sterilization and high temperature sterilization. What are the differences and suitability of these sterilization methods? Let's talk briefly.
Microwave sterilization is mainly used for jam, bread, etc. The sterilization temperature is 70-80 ° C, but it needs to be stored at a low temperature below 15 ° C, and the shelf life is about 6 months. This sterilization method is suitable for less products, difficult to store, and not conducive to transportation.
Irradiation sterilization is a cold sterilization method to kill microorganism and insect pests in food by χ, β, γ ray or accelerating penetrating force of electron ray. This sterilization method does not generate heat, does not damage appearance, and can be stored at room temperature. However, irradiation sterilization has radiation, so the country is very cautious in approval. General enterprises cannot obtain approval qualification, and the equipment cost is very high. It is only possible for enterprises to apply for irradiation sterilization after they develop to large groups.
Pasteurization and high temperature and high pressure sterilization are common and common sterilization methods. The pasteurization temperature is 61-63 ℃ for 30 minutes, or 71-75 ℃ for 15-20 minutes. This temperature can kill most pathogenic bacteria, but the main cause of corruption is spore. Therefore, packaging methods such as cold storage, freezing and deoxidation are required after pasteurization. It is mainly used for products that are not resistant to high temperature, such as milk, beer, beverage, dairy products and medicines. The shelf life is about 7 days, and can be extended to about 30 if the storage conditions are good.
High-temperature and high pressure sterilization pot sterilization products are the most contacted products. Most vacuum packed products in the supermarket use high-temperature and high pressure sterilization technology. High-temperature sterilization pot increases the water temperature to 130-150 ℃ under the condition of increasing the pressure, and can inactivate 99.9% of bacteria and microbes, including spores. High-temperature and high-pressure sterilization is mainly applicable to cooked food, peanut, zongzi, Ciba and other products not afraid of high temperature. High-temperature sterilization has an inevitable impact on the color and taste of the product, and the taste and color can be balanced through pre-processing. High-temperature sterilization is one of the widely used sterilization methods at present.
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