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Application of ozone generator in storage of dried fruit food

During the storage of dried fruit food, especially in the mildewed season, the temperature and relative humidity of the closed warehouse are greatly increased, and the CO2 content is significantly increased. The reason is that the starch in the food is converted into maltose, maltose generates glucose under the action of enzymes, and glucose is decomposed into CO2 and H2O by microorganisms. In order to make the dried fruits pass the summer completely and prevent them from deterioration and aging during storage, according to the reasons for the deterioration of dried fruits, the current storage methods of dried fruits in China are as follows: filling carbon dioxide with oxygen, enriching nitrogen with oxygen vacuum, cooling by cold air, fumigation with chemical reagents, irradiation, etc.

These methods have been studied and applied in the production scale experiment. These methods have achieved a certain effect on insecticidal mold and preservation. But these methods have their own characteristics. However, there are still some problems which need to be further improved. For example, when carbon dioxide is filled with oxygen, it is easy to form carbonic acid in humid environment, which has corrosive effect on some food and affects the flavor and quality of food. Oxygen free vacuum nitrogen enrichment overcomes the problem of food corrosion caused by carbonic acid, but it is easy to cause food necrosis and affect the quality of food. Under anaerobic conditions, some anaerobic microorganisms can still reproduce, which can only inhibit the aerobic microorganisms without killing them. Once the oxygen supply is restored, the environment temperature and humidity reach the appropriate living conditions, they will reproduce again, causing fever and mildew. The method of freezing low temperature and cold air cooling is certainly safer than ordinary warehouse in mildewy season. However, when it is moved to normal temperature warehouse, the dew on the food surface caused by temperature difference will increase the activity of mould due to the increase of local moisture, which will create conditions for fever and mildew, accelerate the propagation of mold and promote the deterioration of food. The chemicals commonly used in chemical preservation are aluminum phosphide, sulfur dioxide, carbon dioxide, etc. Although they have the effect of insecticidal and antimycotic effects, the above chemicals have different degrees of residual toxicity and corrode contaminated food.

Ozone is a strong fungicide and an unstable gas. It is easy to decompose and has no residual toxicity after decomposition. The dry ozonized air has its own unique characteristics for food sterilization and insect control. In addition, the present method has the advantages of low cost, low cost and low cost.

Ozone generator Advantages of dry fruit storage

Using low concentration ozone to store dried fruit has remarkable effect on mildew prevention and pest control through three stages of mould season, summer season and early autumn, and has the function of keeping fresh.

Ozone storage of dried fruit, no residue, no secondary pollution.

Ozone storage of dried fruit has no effect on sugar and moisture content.

Ozone storage of dried fruit, the warehouse requirements are not high, storage costs are low.

Ozone method can solve the problem of freezing water on the surface of food and accelerate the mildew of food once it is stored in cold storage. The residual effect of food can be maintained for a long time after it is put out of the warehouse

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