NICOLER disinfection technology helps moon cake production

At the beginning of September in the golden autumn, a small number of food manufacturers have had mildew in the moon cakes produced in August. The moon cakes after high temperature baking have basically reached the level of commercial asepsis. Corruption and deterioration will still occur shortly after leaving the factory. This makes many food workers feel confused.

Thousands of years of historical precipitation have made the production process of mooncakes the most mature technology model. While diversifying products, it has failed to effectively prevent the total number of colonies from exceeding the standard and resulting in shorter shelf life. According to Mr. Jin Dahai, the manager of Shanghai Kangjiu Disinfection Technology Co., Ltd., which specializes in food sterilization technology research and development and equipment manufacturing, the main reason for this problem is the secondary pollution of food in the air by cooling air and packaging. Because raw materials are processed into semi-finished products, after high-temperature baking, the corrupted microorganisms are basically killed to the commercial sterility standard. When the product flows to the cooling and packaging process, it is still in direct contact with the air in the workshop; if the workshop air With more microorganisms, these microorganisms will adhere to the surface of the food and contaminate the food again, posing a hidden danger for the rapid moldy of the food in the future storage.

In order to prevent the mooncakes from being contaminated by microorganisms, many food companies have taken measures to disinfect the air in the workshops, such as using ultraviolet rays, ozone, or chemical sprays; however, some moon cakes are mildewed in the shelf life. Mr. Jin Dahai, Manager of Shanghai Kangjiu Disinfection Technology Co., Ltd. analyzed: This is due to the limitations of UV, chemical fumigation, and ozone sterilization methods. It is a static sterilization technology that cannot be continuously sterilized under dynamic (someone) conditions: 1. With UV, Chemical agents or ozone sterilize the workshop, which is harmful to human health. Therefore, when the workers are operating, they should stop using them. Therefore, continuous dynamic disinfection cannot be achieved in the presence of people, leading to the interruption of disinfection. 2, in the absence of any disinfection facilities, the rapid proliferation of bacteria and bacteria (metabolism) on the human body, causing the air environment has accumulated a lot of pollutants, and always threaten the health and safety of food.

The so-called "dynamic disinfection" refers to the simultaneous operation of the human-robot field with a disinfection method: when the air is disinfected, the personnel do not need to leave the disinfection site, and the sterilization does not cause any harm to the human body at the same time. This kind of disinfection method is called dynamic disinfection; It is a successful practice of human beings to defeat natural organisms through science and technology, so it is also called NICOLER disinfection technology.

It is reported that Shanghai Kangjiu Disinfection Technology Co., Ltd. recently announced the use of NICOLER disinfection technology to launch food sterilization machine - this is the first real sense of the food industry-specific dynamic sterilization equipment. According to the characteristics of high temperature, high humidity, and high odor of the food shop, the latest NICOLER three-level bi-directional plasma electrostatic field working principle is adopted. The sterilization process is as follows: the high-voltage direct current pulse causes the plasma electrostatic field to generate the reverse electricity effect and generate a large amount of plasma. . Under the influence of the negative pressure fan, contaminated air in the air is drawn into the machine, and the negatively charged bacteria are broken down through the plasma electrostatic field. The new mechanism is repeated three times to ensure the disinfection effect, and then the components such as the drug impregnated activated carbon are combined. Secondary disinfection and filtration, a large number of treated clean air circulating rapidly, keeping the controlled environment in the “sterile clean” standard. Since people can work in the workshop at the same time when disinfecting the workshop, this type of sterilizer is called "NICOLER sterilizer." The machine is an advanced disinfection equipment that does not harm the human body and is mainly used for synchronous dynamic sterilization in the case of work. In recent years, this equipment is also widely used for packaging, cooling and irrigation of large-scale food companies. Loading links.

Repeated tests showed that after 60 minutes of opening a NICOLER 2000 sterilizer in an inner packing room or filling plant of 45 square meters, the air deposition bacteria in the workshop were 15 CFU/dish for 30 minutes and 800 bacteria/cubic meters of airborne bacteria were present. The cleanliness of 300,000 grades, equipment life is 15 years, power consumption is 200w/h, only need to invest 16000 yuan / Taiwan, you can achieve "edge work, edge disinfection" synchronization concept, is a real sense of low cost The "sterile clean room" so that it can always keep the food processing plant clean.

Food safety is a common problem faced by all countries in the world. Safeguarding food safety is an unshirkable responsibility of the company. Only by adopting advanced NICOLER disinfection technology and equipment can enterprises produce safe and safe foods, so as to further protect the health of consumers and promote their healthy development.