Food sterilization methods in food factories?

1. Ultra-high pressure sterilization technology: Ultra-high pressure sterilization of food (high hydrostatic pressure sterilization) refers to packaging food raw materials in a certain way, putting them into liquid media (generally edible oil, glycerol and oil-water emulsion), and acting for a certain time under the pressure of 100 ~ 1000 MPa to make them meet the sterilization requirements.

2. Low-temperature sterilization: Low-temperature sterilization is a heating method used to partially kill microorganisms in food.

3. Pasteurization: Pasteurization refers to a relatively low temperature heat treatment method, which is generally carried out at a temperature below the boiling point of water.

4. Ultra-high temperature instantaneous sterilization: UHT sterilization for short. Generally, the heating temperature is 125 ~ 150℃, and the heating time is 2 ~ 8 s. The sterilization process that the products meet the requirements of commercial sterility after heating is called UHT sterilization. 5. Microwave sterilization: Microwave sterilization is to make microorganisms in food lose their vitality or die after microwave treatment, thus achieving the purpose of prolonging the shelf life. 6. Ultraviolet sterilization: The sterilization function of ultraviolet ray is to promote the degeneration of cytoplasm. 7. Ozone sterilization: ozone is partially soluble in water, which can degrade itself at room temperature to produce a large number of free radicals, most notably hydroxyl radicals, so it has the characteristics of strong oxidation.