"Relying on the mountains to eat the mountains, relying on the sea to eat the sea", from ancient times to the present, Chinese people have maintained this eating habit. With the development of technology, food is no longer limited to time, space, and region, but can be quickly transported to various regions. In the end, it flows to consumers' meals. For some fresh ingredients, how does this keep their freshness? This involves the food cold chain!
Current status of food cold chain disinfection and sterilization methods
When talking about the food cold chain, I have to mention the current cold chain technology.
Heat killer
Since the standard configuration of the cold chain system is low temperature, this method is not suitable for the cold chain system:
Chemical agent
It will produce chemicals harmful to the human body and cannot be used in the field of food sterilization:
Oxygen sterilization
Because auscine itself is harmful to the human body, it needs to be carried out under unmanned conditions, and the sterilization time is long, but the cold chain system is closed and requires human hands, so it is not applicable.
Radiation sterilization
The stakes of various situations can be seen that these methods of disinfection and sterilization have limitations. How to solve these problems? Make food safety more effective? At this time, UV sterilization technology has entered the eyes of the industry. Comparison of UVC LED and UV Mercury Lamp, Ultraviolet sterilization has a history of more than one hundred years. Since it has no pungent odor during sterilization and does not produce any chemical residues, it can effectively eliminate pathogens. Now it is widely used in air, water, food surfaces, and food packaging. Sterilization of materials, food processing workshops, equipment, utensils, and workbenches. At present, UV sterilization technology is mainly in two forms: ultraviolet mercury lamp and UVCLED. However, the 185nm UV mercury lamp contains ozone and has no dead angle disinfection, which will affect the human respiratory tract.
There is undoubtedly a greater risk of disinfection schemes for living organisms that contain mercury. (Current UVCLED can't do large-area elimination work, so the amount of field is not as good as mercury lamp)
The characteristics of reliability, coupled with the formal entry into force of the "Minamata Convention", are currently widely used in small and medium power markets such as white goods, portable surface sterilization, and static and dynamic water treatment.
UVCLED sterilization while maintaining food freshness.
The safety and convenience of UVCLED are understood and accepted by more and more consumers. I believe that UVCLED is widely used.
Product operators don’t have to worry about slow sales. Consumers can also enjoy food without worrying about food health and safety.
