Application of Ozone Water Sterilization Technology in Meat Products
Advantages and disadvantages of traditional food sterilization
Sterilization is an important process in food processing to ensure food safety. With the development of science and technology, the means and methods of sterilization are increasingly diverse, and are developing towards the safe, efficient, energy saving, environmental protection. Traditional sterilization methods are thermal sterilization, and food as a result of general poor heat transfer performance, it needs a long time for the food material center to achieve sterilization temperature, resulting in the decrease of nutritional value of food. In addition, the heating device heat capacity caused by energy absorption leads to high energy consumption. At the same time, the high temperature make the food taste warmed-over and canned flavor, taste, which limits consumers’ choices of high-temperature processed food in a certain extent. Ozone sterilization technology is a new sterilization technology rose in recent years. Ozone water sterilization technology is not only suitable for food with poor heat conduction and perishables due to heating, but can also be applied to plastics, glass and other packaging materials of vegetable juice, broth, soft drinks and coffee drinks food. It can achieve sterilization in a short period of time, and prevent the secondary pollution. Because it has many advantages such as thermal sterilization, ultra high pressure sterilization, chemical sterilization that other traditional sterilization methods do not possess, it has been widely used in the food, medical, chemical and other fields.
Best sterilization method
Ozone has a strong killing force for bacteria, mold, bacteria and other microorganisms. It is through direct damage to the RNA and DNA to kill the virus. As for killing bacteria and old fungi, ozone acts first on the thin wax and then destroys the wax in the organization until dissolved death.
Using high concentration ozone water for disinfection has no residue. Using air and water as raw materials, the cost of sterilization and disinfection is very low. After sterilization, it is decomposed into oxygen and water, so there is no residue. It only needs 1-2 minutes to complete sterilization.
At present, ozone water sterilization technology has been widely used in the meat industry, especially in the United States, Japan, Europe and other developed countries and regions. It can be used for the meat industry production, sterilization products involving many fields of livestock products, egg products, aquatic products, such as, and process conditions was further optimized. Ozone water sterilization is not only fast and effective, but also can better solve the problem of soft packaging meat products. Sets pickle chicken legs as an example, after cutting the chicken feet, soak them in ozone water for sterilization. Then cook them at high temperature. Afterwards, use ozone water for cooling, disinfection and bleach to extend the retention period of pickle chicken legs. Owing to the fact that there contains many fungi in pickle chicken feet, requirements for ozone water concentration are higher. The minimum requirements for ozone water concentration is 10mg / L that is more than 10 ppm to achieve bactericidal effect.