Condiment sterilization has a coup
A few days ago, Qingdao Quality Supervision Bureau announced the market spot check results of chicken essence, monosodium glutamate, condiments, wheat flour, beer and other foods. In addition to beer, other types of foods were found to be unqualified products, of which 5 batches of problem products were identified . The unqualified items of these condiments were mainly crude fiber, coliform, total number of colonies, ash, moisture, total Nitrogen, protein, etc. (August 30, "Peninsula City")
For the taste-producing manufacturers, when the taste is processed into semi-finished products, it undergoes strict high-temperature drying and other sterilization treatments, but why is it unqualified? It is likely to be in the packaging material storage room, the filling workshop and its circulation space, direct contact with the air, or the employee's own bacteria (metabolism), resulting in secondary pollution, which causes the condiment microbes to exceed the standard and bury the product quality. Hidden dangers. Therefore, the condiment workshop needs to adopt a sterile dust-free processing mode.
After investigation, many enterprises' workshops are old-fashioned houses. For example, the traditional aseptic dust-free processing mode is adopted. The laminar flow is costly, consumes a lot of electricity, and has a large replacement cost, which is not suitable for the popularization of small and medium-sized enterprises. Therefore, low-cost, efficient and safe disinfection and sterilization equipment has become the first choice.
According to market research, compared with other sterilization and sterilization technologies, NICOLER sterilization technology has the advantages of high efficiency, environmental protection, and human-machine synchronization. In recent years, it has been more and more recognized by the industry.
This technology no longer uses the original "high voltage, static, plasma" principle of internal carbonization, but uses the latest NICOLER three-stage bidirectional plasma electrostatic field working principle, which makes the plasma electrostatic field reversed by high frequency signals. The electric effect generates a large amount of plasma. When the plasma is electrostatic field, the negatively charged bacteria are broken down. The killing rate of E. coli is 99.27% within 30 minutes, and the killing rate of natural bacteria is 100% .
Another advantage of this technology is that it can be used in the case of human beings and does not cause harm to the human body. Therefore, it is also called dynamic sterilization technology and is widely used in the packaging, cooling and filling of food enterprises.
Food safety has become a worldwide topic. The inspection of food by the relevant departments is becoming more and more strict. Only by taking into account the details of each possible infection can the safety and quality of condiments be guaranteed and passed the inspection and acceptance.