The application prospect of food dynamic air sterilization machine is beautiful

The total number of food colonies exceeds the standard, and the safety and quality issues such as mildew during the product shelf life often plague small and medium-sized food companies. To protect food quality and improve market competitiveness, small and medium-sized food companies can use dynamic air sterilizers; this kind of dynamic sterilizing equipment can be switched on when the workers are on work, continuous sterilization is not allowed in the process, and the workers are turned off after work. Disinfection of the food processing environment by the era of static sterilization such as ozone, ultraviolet rays, and drug spraying has led to the NICOLER era of dynamic sterilization, and there is a vast market development space in the food industry.

According to Ms. Mao Shan, a manager of Shanghai Kangjiu Disinfection Technology Co., Ltd., which specializes in food sterilization technology research and equipment manufacturing, food consumption has shifted from the demand of quantity to the pursuit of quality. In this transformation process, there is a situation that deserves special attention. Most of the enterprises that promote the development of the food industry in China are small and medium-sized food enterprises. Many SMEs have directly weakened their product competitiveness due to their backward concepts, technologies and equipment. If they cannot upgrade their processing equipment and food safety production technologies in time, they will certainly be eliminated by the market.

There are many reasons for food mold deterioration. An important reason is that the hygiene quality of the air, desktop, and walls in processing and packaging workshops (collectively referred to as production workshops) is unqualified. High-temperature heating and other methods can effectively kill bacteria and other microorganisms in foods and improve the quality of food hygiene; however, many foods that have been sterilized at high temperatures will soon suffer from problems of microorganisms exceeding the standards and mildew and deterioration. According to Ms. Mao Shan’s analysis, The main reason is that in the cooling and packaging process, food is contaminated by microorganisms such as air.

In order to reduce the environmental pollution in the food workshop, the workshop must be effectively sterilized. However, many small and medium-sized food companies have thin profits and limited funds, so it is impossible to use expensive disinfection equipment. It is understood that many small and medium food processing companies do not have the ability to build standard clean production workshops. The traditional standard cleanroom must be equipped with an initial, medium and high-efficiency filtration and purification ventilation system, equipped with a central air-conditioning system; even if it is reformed, the future maintenance cost is also a heavy burden for meager profit enterprises. And most of the small and medium-sized enterprises' workshops are old-fashioned and do not meet the transformation conditions.

Therefore, in order to avoid microbial contamination of food, small and medium-sized food companies do not need to use space-sterilized sterilization equipment with reasonable cost and excellent performance; and dynamic air sterilizer is a good space disinfection equipment. Companies such as Shanghai Kangjiu Disinfection Technology Co., Ltd. and other disinfection equipment companies have developed a low-cost "economical dynamic air sterilization machine" suitable for use by small and medium-sized food companies. It is reported that the principle of sterilizing and purifying the dynamic air sterilizer is: using the NICOLER three-stage bi-directional plasma cavity sterilization principle, the sterilizing process is: through a special pulse signal makes the NICOLER cavity generation back effect, generate a large number of plasma. Under the action of a negative pressure fan, contaminated air is drawn into the chamber, and the negatively charged bacteria are broken down. The entire sterilization process takes only 0.1 second. After the secondary sterilization and filtration of components such as drug-impregnated activated carbon, the controlled environment is maintained. In the "sterile clean" standard. Since the person can work in the workshop at the same time when disinfecting the workshop, the sterilization technology can also be referred to as a "dynamic food disinfector." Recently, this equipment has gradually been used for important aspects such as cooling, packaging and filling of food companies.

The price of the economical dynamic air sterilizer is not high, but the disinfection effect is good and the application prospects are good. Follow-up test data shows that after a dynamic air sterilizer with an air flow rate of 2500 cubic meters/hour was opened in a 50 square meter inner packaging room or a cold area, the air sedimentation bacteria in the workshop was ≤15 CFU/dot • 30 minutes in the air. Plankton bacteria ≤ 800 / cubic meters, air cleanliness ≥ 300,000 level, you can achieve "edge work, edge disinfection," the concept of synchronization, is a real sense of the low-cost "sterile clean room." This kind of sterilizing machine has been tested many times in the old factories of high-temperature, high-humidity, high-dust, and high-odor food enterprises in Beijing, Jiangsu, and Henan, and the disinfection effect is good. It has been used in the disinfection and disinfection of small and medium-sized food companies. Broad market space.