Views: 0 Author: Site Editor Publish Time: 2025-06-20 Origin: Site
Food production and processing workshops and packaging rooms all have high hygiene requirements.
Especially for fresh food, since there is no final heating and disinfection process, microbial contamination
in the production workshop is an important factor affecting food quality.
In the past, food processing enterprises mostly used ultraviolet rays to sterilize factories and food.
Ultraviolet rays sterilize through light wave radiation.
Only when the intensity of the radiation is sufficient and the position can be reached by the rays can the sterilization effect be achieved.
Therefore, the use of ultraviolet rays for sterilization is prone to dead corners where sterilization cannot be achieved.
In addition, ultraviolet sterilization is also easily affected by humidity.
When the indoor relative humidity is greater than 60%, its sterilization effect drops sharply.
Ozone is a gas with good diffusibility and is suitable for space sterilization. Moreover,
ozone converts into oxygen after disinfection, leaving no harmful residues and causing no secondary pollution. For this reason,
ozone, with its unique advantages in the sterilization process, is gradually replacing traditional sterilization methods.
Ozone water can also be used to soak and rinse pipelines, production equipment and containers in food factories,
thereby achieving the effect of disinfection and sterilization.
