Food sterilization method

                                                    2017-07-24 focus number:

                                                    For a food processor, a food poisoning incident can cost millions of dollars in marketing dollars in fines and legal costs alone. And the use of radiation sterilization method, no doubt on the environment and operators will have adverse effects. For this reason, food science experts put forward a new technology to replace the radiation sterilization.

                                                    Dr. Charles Seth of the National Center for Food Safety Technology recently published several examples of bacteria-free food handling. For example, about six tons of pressure is applied to each square centimeter of meat to sterilize it. The result was the same taste, little changed, and a better colour than before.

                                                    Even so, high-pressure processing has its drawbacks. Although this method can make the bacteria completely extinct, but because of the processing into some of the terrible virus may not be able to kill all. And the high voltage equipment required for this method must be a huge device, so it is difficult to popularize.

                                                      

                                                      

                                                    He also told the public about techniques such as pasteurizing fresh orange juice at temperatures of 30 degrees Celsius. This technique USES a pulsed electric field, so the taste of the beverage does not change during sterilization. Traditionally, pasteurization at a temperature of about 90 degrees Celsius causes the juice to lose its original freshness.

                                                    Professor Dette Rafsa, a food scientist at the University of Minnesota, recently developed a special test paper that can tell the state and quality of food at a glance. It can be attached to a food to instantly show exactly when the food was made and how many days it can be stored at how many temperatures. If the food is damaged or harmful, the color on the test paper will turn to a thick gray


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