• Categories:IR Applications & News
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• Time of issue:2024-03-21
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(Summary description)Infrared heating technology, as an efficient and environmentally friendly new sterilization technology, has been widely used in sterilization work in the food industry.Infrared heating technology can not only effectively kill pathogenic bacteria, but also maintain food quality.At the same time, infrared heating technology has low cost and combined other sterilization methods with infrared heating.

Instant food

For ready-to-eat foods, the most effective sterilization method is thermal sterilization.Ready-to-eat foods are fully cooked.During post-processing, insufficiently sterilized surfaces will come into contact with the production line, so they can easily be infected with pathogenic bacteria before packaging.These pathogenic bacteria basically occur on the surface of ready-to-eat foods, and effective surface sterilization technology can solve this problem.At present, infrared heating technology has been widely used in the sterilization of ready-to-eat food.During the application process, it can also be combined with hot water immersion for joint sterilization, but sterilization needs to be carried out before food packaging.


Powder food

Powdered food, like edible spices, has a very low water content.Although sterilization is not required in most cases, if the storage conditions do not meet the requirements, it will also cause the powdered food to deteriorate.At present, most sterilization methods are aimed at foods with high moisture content, and there are relatively few sterilization technologies applied to dry foods such as powdered foods.Choosing the appropriate heat flow density and water activity can minimize the number of contaminated bacteria while ensuring quality. Infrared heating can provide fast powerful energy without any contact. 

liquid food

Milk is the most common liquid food. From the current point of view, the commonly used sterilization method for liquid food is to use tubular or plate heat exchangers for sterilization. The heat is transferred to the liquid food through the stainless steel wall. However, if the viscosity of the liquid food is relatively high and the stainless steel wall is scaled, it will lead to bacterial contamination and affect the quality of the food. Therefore, in order to ensure the sterilization effect of liquid food, keeping the sterilization equipment clean is a prerequisite. But this also means that it takes a lot of time and produces a large amount of acid-base wastewater, seriously polluting the environment. Therefore, it is necessary to find a new equipment that not only saves time and effort, but also meets environmental protection requirements. Research believes that infrared heating technology is an ideal choice. Relevant scholars used infrared heating technology to conduct a sterilization test on Staphylococcus aureus in milk. The milk was treated at 619°C for 4 minutes. When the milk volume was 3 mL and 5 mL, all Staphylococcus aureus could be eliminated. Live, the bacterial flora dropped by 40%. It has been proven by a large amount of practice that infrared heating technology has simple equipment, high efficiency, and meets environmental protection requirements, minimizing damage to the ecological environment.