Application of Plasma Air Purification Technology in Food Pr
Author: Li Deng environmental protection
According to research by the International Institute of Refrigeration, food spoilage in the world accounts for 45% of annual production due to various reasons. Biological factors are the main cause of food spoilage, and bacteria, molds, etc. are the main microorganisms that spoil food. Fruits, leafy vegetables, fish, meat and other foods will be spoiled in about 2 days at room temperature.
Lideng environmental plasma air purification equipment can quickly kill harmful microorganisms in the air of food processing workshops and food storage, such as viruses, bacteria, molds, fungi, settle dust in the air and eliminate odor molecules in the air, while maximizing It reduces the natural evaporation of moisture in the air, effectively improves the freshness and preservation period of the food, and makes the food difficult to deteriorate and mold, thereby ensuring the quality and safety of the food. In the preservation and storage process, due to the large optimization of air quality, the temperature of the chilled air inside the storage chamber can be appropriately increased, so that the power consumption of the air conditioner can be obviously saved by about 35%.
External causes: First, the pollution of food by microorganisms. After the microorganisms have contaminated the food, these microorganisms will survive on the food and rapidly multiply under the conditions of appropriate conditions. In the process of its reproduction, it is necessary to continuously decompose foods to take in nutrients and self-existing energy, so that the nutrients in the food can be degraded under the action of microorganisms, and some complex biochemical reactions are carried out, which changes the sensory traits of food. . At the same time, microorganisms are constantly undergoing metabolism during their survival, and some of their metabolites are toxic. This completely makes the food lose its edible value.
The second is environmental reasons. Another important external cause of food storage temperature, moderate, and spoilage of food.
Temperature; because most microorganisms are difficult to survive or slow down and stop breeding at high temperature and low temperature, they can no longer decompose food. The most suitable temperature for the survival of most microorganisms is between 30 °C and 40 °C, so food can be kept fresh for a short period of time below 0 °C, and food can be preserved for several years without corruption at temperatures below minus 24 °C. However, when the ambient temperature exceeds 40 ° C, most microorganisms are also difficult to survive, or slow down, stop their reproduction. Most microorganisms are killed when the ambient temperature is above 65 °C. Therefore, the food treated with high temperature can be extended for a long period of time. humidity. In addition, all microorganisms, like other organisms, cannot survive without water, and if the water content in the environment is extremely low, the microorganisms cannot survive. Therefore, dried foods can be stored for a long period of time, such as dried sea cucumbers and fungus.
At present, due to the lack of attention to air in the environment among various food processing companies in China, there are numerous food poisoning and resource mildews.
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