Low-temperature plasma food processing system and low-temperature plasma food processing method

Abstract

The invention discloses a low-temperature plasma food processing system and a low-temperature plasma food processing method. The low-temperature plasma food processing system comprises a low-temperature plasma generator, a conveying line, an air supply system and a power source; the low-temperature plasma generator is arranged on the upper portion of the conveying line, and the air supply system is connected with the low-temperature plasma generator; the power source is electrically connected with the low-temperature plasma generator, the conveying line and the air supply system; and therefore, the low-temperature plasma is used for sterilizing the food, so that the original appearance, taste, texture and nutritional ingredients of the food can be kept, and the shelf life of the food can be prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-temperature plasma food processing system and a method for processing food with low-temperature plasma for low-temperature sterilization of food without affecting food quality. Background technique [0002] In today's food processing field, there are not many sterilization methods for dry solid food. For food manufacturers, the biggest challenge is how to sterilize food in a safe and efficient way to extend the shelf life of packaged food. At present, the widely used food sterilization methods include: heat sterilization, chemical agent sterilization, radiation sterilization (γ-ray, microwave, infrared, etc.), filter sterilization and sterilization combined with heating and other means. Most of the above-mentioned traditional sterilization methods use different degrees of heating as the leading or auxiliary sterilization treatment, but the high temperature will cause the nut...

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Problems solved by technology

Most of the above-mentioned traditional sterilization methods use different degrees of heating as the leading or auxiliary sterilization treatment, but the high temperature will cause the nutrition loss of the food, even change the taste and texture of the food, and reduce the value of the food; while the chemical agent sterilization method although It is a low-temperature sterilization method, but the chemicals used in it usually have residues in the food, which will affect the taste of the food, and long-term consumption of food processed by this sterilization method will have a negative impact on human health

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