How to use sterile bags.bag in box Vendor

The sterilization of sterile bag materials can be divided into thermal sterilization, cold sterilization, comprehensive sterilization, etc. Up to now, the sterilization of food packaging materials mainly involves thermal sterilization, which can be divided into low-temperature sterilization, high-temperature short-term sterilization, and ultra-high temperature short-term sterilization. The main sterilization media include Superheated steam, saturated steam, dry hot steam, moist hot air, etc; The cold sterilization methods of materials mainly refer to ultraviolet sterilization, radiation sterilization, microwave sterilization, etc. Comprehensive sterilization refers to the simultaneous use of two or more sterilization methods to improve sterilization effectiveness and shorten sterilization time. The basic principle of thermal sterilization is based on the temperature at which food quality and nutritional components are not damaged and the death of microorganisms due to heat.

The main basis for selecting food sterilization temperature is the type and content of bacteria in the food, the pH value of the material, thermal sensitivity, and susceptibility to oxidation. The microorganism of concern in food is Clostridium, which grows in an anaerobic environment and is more valued than ordinary bacteria that cause food spoilage. Pollution caused by botulinum toxin spores is fatal and does not show dangerous signs, such as the smell and taste of spoilage. Relatively speaking, foods with high acidity are less susceptible to contamination by microorganisms such as Clostridium. Clostridium sp. does not grow in media with a pH value ≤ 4.6, and therefore, the size of the pH value is also the main factor determining the sterilization temperature of the material.

Using a heat exchanger, the material is instantly heated to nearly 100 ℃ and then rapidly cooled to room temperature. This method takes a short time and has a good effect, which is beneficial for product quality assurance. It is mainly used to kill yeast, mold, lactic acid bacteria, etc. The pH value of acidic food is between 3.7 and 4.5, and pathogenic bacteria in the food are not easy to grow, but spoilage bacteria can grow. Generally, ultra-high temperature instantaneous sterilization or high-temperature short-term sterilization are used. Low acid food can be converted into acid food by adding acid or fermentation, so as to reduce sterilization requirements and improve shelf life. This method is used to treat Tomato juice, cheese, etc. in food

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