1) Ultraviolet sterilization
After packaging food or drinks, aluminum foil bags can also achieve the purpose of sterilization by irradiation of high efficiency ultraviolet light (note: This plastic bag should be able to transmit ultraviolet light). In the use of this method, depending on the size of the bag, the number of contents, and determine the intensity and time of ultraviolet radiation.
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2) Cooking sterilization (also known as pressurized high temperature sterilization)
This method is mainly used for some low-acid (pH≥ 4.6) foods, such as meat, fish, poultry, milk, eggs, and most vegetables. Sterilization temperature is higher than 100~C, generally 121 ° C or 134 ° C. The method used is to put the aluminum foil bag (cooking bag) into a high-pressure closed container and heat it with steam or pressurized water. According to the different conditions of the cooking bag in sterilization, it can be divided into static heating sterilization and rotary heating sterilization. Pressurized high temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization according to the different heating medium used. At present, it is widely used for saturated steam sterilization, because the cost is reasonable and the humidity control is convenient.
3) Hot pack sterilization
This is a sterilization method that heats the food or drink to 80 ~ 90 ° C, puts it into a hot aluminum foil bag while it is hot, seals it, and stores it at high temperature or at a certain temperature. This treatment method is mainly used for acidic liquid foods (fruit or vegetable juices).
4) Pasteurization
The sterilization method applies pasteurization, a method commonly used in the beer industry. In fact, in 1860, the French Pasteur used experiments to prove that the application of low temperature sterilization in the food industry (after 60℃ heating and maintenance of a certain period of time) can kill microorganisms. This is a kind of atmospheric low temperature sterilization method, which is mostly used for acidic foods or beverages such as fruits, juices, pickled foods and acid products with pH≤ 4.6, because these products have a certain acidity, which is not conducive to microbial growth. At present, the temperature of pasteurization in the food and beverage industry is not so strict as that required by the beer industry, generally between 70-90 ° C.
Aluminum foil box want to sterilization, it is best to use high temperature sterilization, the aluminum foil box is baked on the fire, so that it can play a sterilization role, and if you feel that the surface is relatively black or more stains, through high temperature can also be a good way to remove these stains.
Hot bag sterilization: Generally heating the food to 80 ° C to 90 ° C, and then directly into the aluminum foil bag sealed while hot, high temperature maintenance, generally used for acidic liquid food.
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Cooking sterilization method: used for meat, eggs, milk and other foods, the aluminum foil packaging bag is placed in a high-pressure sealed container with steam or pressurized water to heat to 12 ° C or 134 ° C, this method is more used.
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Ultraviolet sterilization: through ultraviolet irradiation to achieve the purpose of sterilization, reasonable setting of ultraviolet irradiation time and irradiation intensity