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Dehydrated vegetable wholesalers introduce that when making dehydrated vegetables, an important step is sterilization and disinfection. The commonly used methods for vegetable sterilization and disinfection include the following:

1. Sterilization technology: Hydrogen peroxide is a highly sterilizing agent that has a broad-spectrum sterilization effect on microorganisms. Its sterilization effect is related to the concentration and temperature of hydrogen peroxide, and the higher the concentration and temperature, the better its sterilization effect. At room temperature, the sterilization effect of hydrogen peroxide is weak. Hydrogen peroxide is usually used for sterilization of packaging containers and auxiliary equipment. When using hydrogen peroxide for sterilization, its concentration is generally controlled at 25% to 30%, and the temperature is 60 ℃ to 65 ℃.

2. Ultrasonic sterilization technology: Ultrasound is a sound wave with a frequency greater than 10kHz. Ultrasound, like ordinary sound waves, belongs to the category of longitudinal waves. The interaction between ultrasound and sound transmitting media contains enormous energy, which rapidly alternates between compression and expansion when encountering materials. This energy is sufficient to kill and destroy microorganisms in a very short period of time, and can also have various effects on food, such as homogenization, aging, and cracking of macromolecular substances.

3. Ultra high pressure sterilization technology: Ultra high pressure treatment has some advantages that heat treatment and other processing methods do not have. It can maintain the original flavor, nutritional value, and color of food (such as meat), and kill common yeast, Escherichia coli, Staphylococcus, etc. in food to achieve sterilization purposes.

4. Irradiation sterilization technology: irradiation is the use of χ、β、γ X-rays or accelerated electron rays (the most common being Co60 and Cs137) γ A cold sterilization and disinfection method that uses radiation to penetrate food in order to kill microorganisms and pests in the food.

5. Superheated steam sterilization technology: also known as dry heat sterilization. High temperature superheated steam is used for sterilization, that is, superheated steam with a temperature of 130 ° C to 160 ° C is sprayed onto the items to be sterilized, and the sterilization operation can be completed in a few seconds. Currently, superheated steam sterilization technology is only applicable to the sterilization of heat-resistant food packaging containers (such as metal products, glass products, etc.).

6. Ultra high temperature instant sterilization: Ultra high temperature instant sterilization is the process of heating food to a high temperature (above 130 degrees Celsius) in an instant to achieve sterilization. It can be divided into two methods: direct heating and indirect heating.

7. Pasteurization: The sterilization conditions are 61 ° C to 63 ° C/30 minutes, or 72 ° C to 75 ° C/15 minutes to 20 minutes. Pasteurization technology involves filling and sealing food in packaging containers, and maintaining a temperature below 100 degrees Celsius for a certain period of time to kill bacteria inside the packaging containers. Pasteurization can kill most pathogenic bacteria, but its ability to kill non pathogenic spoilage bacteria and their spores is insufficient.