In daily life, whether in the supermarket or the cake shop, it is not difficult to see the presence of sandwich food. Floss bread, butter cookies, brownie, crispy ice cream... These complex foods in the “heart†have a good taste, but few people understand the potential safety hazards behind the delicious food. Food stuffing is an important type of food material that can be widely used in baked goods, frozen foods and other products. However, due to the rich nutrition and high moisture content of such foods, it is also prone to hygienic quality issues such as the total number of colonies and molds exceeding the standards, thus threatening food safety. In recent days, news of the discovery of live crickets in Dove Sandwich Chocolate has aroused the attention of consumers. In fact, there have been a number of well-known chocolate factories fall into the "worm door" in 2011, "Ferreiro" Hazelnut wafer chocolate wriggles appear worms, "Golden Emperor" Nuts chocolate eggs found in insects and eggs. News about the deterioration of sandwich bread has also been repeated in newspapers. In 2012, the “Jin Feng Cheng Xiang†sausage sandwich was exposed to mold. In the same year, the Shanghai Consumer Protection Committee spotted that there was an squid egg salad bread and two types of spicy floss. The microbiological indicators in bread exceed the specified value. Food experts say that the greatest possibility is that they are not completely sterilized during the production process. In addition, environmental health conditions in the packaging process are unqualified, and eggs may also enter. Once the temperature is in line with the growth of the eggs, it will become paralyzed. Due to the high moisture content and rich nutrient content, fillings are prone to microbiological problems. In the filling production process, although the high temperature of the shoveling process can be sterilized, the microorganisms in the environment can easily be contaminated with the filling during the cooling process. With the decrease of the temperature, the microorganisms will enter the filling after cooling, and the microorganisms will enter the package. In the final product. Although some companies use vacuum packaging, they can extend the shelf life of fillings to a certain extent. However, due to the presence of insufficient vacuum, incomplete sterilization, and high levels of environmental microbiological factors, it is easy to cause fillings to bulge and deteriorate. Guangdong Province, in the sampling of moon cakes and fillings in 2009, found that more than half of unqualified moon cake fillings exceeded the total number of colonies. Others were excessive levels of sulphur dioxide and preservatives such as sorbic acid and sodium dehydroacetate. Excessive standards. It can be seen that microorganisms exceeding the standard are a major quality issue for fillings. Another quality problem of fillings, especially fruit and vegetable fillings, is the browning of products. This is due to the presence of various organic components and biological enzymes in fruits and vegetables. During storage, it is prone to enzymatic browning, which affects the appearance of the product. . Mr. Zhou believes that to protect the quality of food fillings, the air should be disinfected and sterilized in the food processing process to control the spread of microorganisms and prevent secondary pollution of bacteria entering the fillings. Especially in the process of filling materials exposed to the air in the process, such as cooling, packaging, etc. is the second time the filling is particularly serious links. For enterprises in the production process, strict adherence to the use of ultraviolet disinfection, chemical fumigation and ozone and other static sterilization methods, there are still problems of microorganisms exceeding the standard. According to Mr. Zhou Li, a food expert, this is due to the limitations of the static disinfection method, which cannot be dynamically killed in a human environment, a large number of pollutants accumulated in the air environment, and spontaneous bacterial (metabolism) infections in the employees. It is recommended that NICOLER dynamic air disinfection be used to protect product safety during product exposure to air and reduce the possibility of secondary contamination. The so-called "dynamic disinfection" refers to a kind of disinfection of the human-robot field operations: For the air disinfection personnel do not need to leave the disinfection site, there is no any side effects, this disinfection method called dynamic disinfection. Zhou Li introduced that the food dynamic disinfection technology uses the latest NICOLER generation cavity to form a three-level bidirectional plasma electrostatic field, and the special pulse signal makes the NICOLER cavity generate a reverse electricity effect, generate a large number of sterilization factors, and break down and break the polluted air. The negatively charged bacteria and the combination of drugs impregnated activated carbon and other components are used for secondary sterilizing filtration. Under the action of the circulating wind, a large number of plasmas rapidly cover the surfaces of pipes, tools and other objects, inhibiting bacterial growth and reproduction, and not only killing. The harmful germs and bacteria in the air can effectively kill the employees' own bacteria (metabolism) and keep the controlled environment “sterile and dust-freeâ€. In recent years, this equipment has also been widely used for packaging, cooling and filling of some large food companies. Sterilization and sterilization in the food processing process is the guarantee for the production of safe and hygienic products. The static disinfection method and dynamic disinfection method are used in combination to complement each other. There is no doubt that double insurance is provided for food safety and the healthy development of food production enterprises is promoted. Non Standard Bolts,wheel bolt,hex head shoulder bolt,hex bolt Ruian Chaoyang Standard Parts Co., Ltd. , https://www.cybzj.com