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Sterilization Equipment in Food Packaging Workshops Becomes the “Guardian” of Food

Release time：2015-05-11

Food safety is a systems engineering endeavor that requires the coordinated integration of manual disinfection and automated mechanical sterilization to ensure hygiene throughout the food packaging process. To draw an analogy with a common cold remedy like “White Plus Black,” during the day one can employ dynamic food sterilization units and cleanroom dynamic sterilization modules, while at night ultraviolet light and ozone are used—this dual approach effectively controls secondary microbial contamination of food by airborne pathogens!

Sterilization equipment is a critical component in the food packaging industry, designed to eliminate microorganisms on products, packaging containers, packaging materials, and packaged units, reducing their levels to within acceptable limits. Sterilization machines are used in continuous processing applications for fruit and vegetable purees, raw juices, concentrated juices, milk, fruit juice beverages, and similar products. The primary drive components of sterilization equipment include feed pumps, which ensure the smooth conveyance of process materials. The accompanying pumps used in these systems offer high operational efficiency, low energy consumption, and reduced maintenance costs.

Aseptic packaging encompasses the treatment of packaging materials, the aseptic processing of the food contents, and the aseptic conditioning of the packaging environment. Currently, the most commonly used methods for treating packaging materials include gamma irradiation and ultraviolet irradiation, which can be regarded as the two principal tools driving the move toward aseptic food packaging.

Food Packaging Workshop Equipment Becoming the “Guardian” of Food

1. The biocides used must exhibit strong antimicrobial activity, be non-corrosive to equipment, not generate harmful by-products during the disinfection process, and leave minimal residues in packaging materials.

Currently, the most commonly used disinfectant is hydrogen peroxide, often referred to as “hydrogen peroxide solution.” The disinfecting efficacy of hydrogen peroxide is dependent on both its concentration and temperature: the higher the concentration and the higher the temperature, the more effective it is at killing microorganisms. For disinfection purposes, a hydrogen peroxide solution with a concentration of 25% to 30% is typically employed, at a temperature of 60 to 65°C. When using hydrogen peroxide for disinfection, it should be combined with heat treatment, because heating causes the hydrogen peroxide to evaporate from the material’s surface, thereby enhancing its disinfecting effectiveness.

Sterilization of packaging containers using hydrogen peroxide involves either immersing the containers in a hydrogen peroxide solution or directly spraying the solution onto their surfaces, followed by thermal irradiation. This process ensures that any residual hydrogen peroxide on the containers is completely evaporated and decomposed into harmless water vapor and oxygen under the action of hot air.

2. In general, the effectiveness of ultraviolet radiation is related to its wavelength, irradiance, and exposure duration; it is most effective at wavelengths between approximately 250 and 360 nanometers.

The primary mechanism by which ultraviolet light inactivates microorganisms is the induction of chemical reactions in cellular nucleic acids upon UV exposure, leading to metabolic disruption and loss of proliferative capacity. UV sterilization is a widely used method for aseptic or clean packaging, offering advantages such as no residual chemical residues, simple application, and low cost. However, compared with hydrogen peroxide, its antimicrobial efficacy is relatively limited, and it is generally recommended to be used in combination with other sterilization methods.

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