Hygiene is defined as the process of reducing microbes on a clean surface to a safe level. This so-called "safety level" is generally considered to reduce pollutants by nearly 100%. In summary, how is this processing equipment sterilized so that there is no possibility of contaminating food or beverages? Here are some of the most popular cleaning and disinfection techniques used in Milk Processing Plant and beverage processing:
Radiation: This strategy involves the use of ultraviolet light to remove microbes and is becoming an increasingly popular method of sterilization in food processing facilities. In general, just irradiating the processing equipment with UV light for 2 minutes is enough to kill all the microorganisms in contact with them. Although the work speed is very fast, there are some obvious shortcomings in the UV radiation route. First, such equipment is usually quite expensive. Second, ultraviolet light can usually only process a small portion of processing equipment at a time.
Thermal Disinfection: As you may see from the title of a specific tactic, this method of disinfection uses heat. This is because in the right environment, heating is the best way to destroy surface microbes. However, when it comes to heating, there are three main methods that can be used to sterilize food and beverage processing equipment:
Steam: This method uses gaseous heat, just as it is applied to the surface of a processing device – in the right time environment – ​​steam can be an important ally. Typically, the steam needs to be at least 170 degrees Fahrenheit and exposed to the processing equipment for at least 15 minutes for proper disinfection and disinfection. At approximately 200 degrees Fahrenheit, the steam only needs to be exposed to the equipment for approximately 5 minutes. However, one disadvantage of using steam is that known condensation by-products of steam can increase the complexity of cleaning.
Hot water: Liquid heating, like hot water, is also a viable method of disinfection and sterilization for processing equipment. However, in general, hot water must be heated to at least 171 degrees Fahrenheit to effectively eliminate microorganisms, although higher temperatures can be sterilized in less time. Depending on the process, the temperature that must be reached and the time that hot water must be used will vary. Circulatory systems, dishwashers, etc. are commonly used in disinfection equipment that uses hot water. The use of hot water is relatively inexpensive, simple and efficient compared to other thermal sanitization methods. However, as a slower process requiring preheating and cooling time, this can be more time consuming.
Hot Air: The third and final method of applying thermal sanitation is to apply hot air to packaging equipment. Experts agree that hot air must be used at temperatures of 180 degrees Fahrenheit for about 20 minutes.
Chemical disinfection: Last but not least, another “three major” disinfection and disinfection process uses chemicals. Chemicals are an efficient means of eliminating microbes from processing equipment – ​​but only if the conditions are right. For example, in order for the chemical to work properly, the balance of chlorine, iodine and ammonium must be correct. In addition, proper concentrations, temperatures, and contact times are required. For example, when using chemicals for sterilization and sterilization, it is necessary to use an appropriate amount of a specific cleaning agent, to use it under suitable temperature conditions, and to use the appropriate time to fully work. If these criteria are not met, efforts may fail to damage the final food or beverage product through possible contamination.
Cleaning, disinfecting and sterilizing food and Fruit Juice Production Line equipment is not a trivial task. This is an important job that requires dedication and high attention.