Application of dynamic disinfection and sterilization in food processing and cooling There are a lot of foods on the market, people can choose what they love. Nowadays, people's life is getting faster and faster. Time is money. Cooking a delicious dish in the kitchen seems to have become a luxury. People are coming. The more you choose convenience foods or packaged foods, go home to open the bag and eat it, or eat it a little, you can eat it, which greatly shortens the cooking time, convenient and delicious. However, as people choose more convenience foods and packaged foods, there are always some troublesome safety problems. At the same time, people ignore the food safety problem. After all, from the processing and production of the packaged food to the consumer's hands, it has to go through a long process, and it will inevitably lead to more or less safety problems, such as air leakage, overdue, incomplete sterilization of production links, etc. Foods have deteriorated and people eat them, which can cause food poisoning and cause harm to the body. Which is the most prone to security problems? It is the process of food processing, and the most prone to food safety problems during the processing is the cooling process. Most convenience foods and bagged foods need to be cooled, such as cooked food, pasta, small packaged foods, snack foods, and so on. After the food is heated, it enters the cooling process, is processed at a low temperature, and then packaged. During the high-temperature processing, bacteria are not easy to breed, most bacteria are killed, and the food is in a relatively safe environment. However, once it enters the cooling process, the bacteria in the air are again on the food as the temperature decreases. Breeding, the total number of colonies increases rapidly. If the disinfection and sterilization methods are improperly selected, it is easy to cause safety problems and cause serious consequences. The way of chemical addition has been strictly controlled by the state, the use of preservatives has strict standards, and the addition of preservatives can not achieve stereoscopic sterilization, bacteria in the air can not be eliminated. Traditional static sterilization methods are not well suited for dynamic production processes, especially during cooling. The emergence of dynamic sterilization technology has made up for this problem. It has been very popular in food production and processing enterprises. The dynamic sterilization and disinfection technology can be applied to many parts of the food processing process, especially in the cooling process. The disinfection and disinfection is caused by special pulse signals to make NICOLER happen. The cavity produces a reverse electrical effect that generates a large amount of plasma. Under the action of the negative pressure fan, the polluted air is pumped into the cavity, and the negatively charged bacteria are broken down. The entire sterilization process takes only 0.1 seconds, and then the drug is impregnated with activated carbon and other components for secondary sterilization and filtration, and the controlled environment is maintained. In the "sterile dust free" standard. Since the person can work in the workshop at the same time when disinfecting the workshop, the sterilization technology is called "food dynamic sterilization machine", and has a good effect on re-contamination of food. Sterilization and disinfection of the cooling process in food processing is the key to food production and processing enterprises. Dynamic sterilization and disinfection technology provides food companies with newer and more efficient options. Â