New atmosphere sterilization is a new technology suitable for processing various fresh convenience foods or semi-finished products, developed to address the shortcomings of conventional methods such as vacuum packaging, high temperature and high pressure sterilization, etc. that are currently commonly used.
It can perfectly preserve the original color, flavor, taste, shape and nutritional components of cooked food.

Equipment Features

A. Without using any preservatives, the original color, flavor, taste, shape and nutritional components of cooked food can be perfectly preserved by adopting a mild sterilization method of sterilization treatment of raw materials, nitrogen packaging and multi-stage heating.
B. New atmosphere food can be stored, transported and sold at room temperature, with a shelf life of 6-12 months. This not only solves the quality deterioration problem of high temperature and high pressure, vacuum packaged food, but also overcomes the shortcomings of short shelf life and high cost in the circulation field of refrigerated and frozen food.
C. This technology is not only suitable for processing products sold over long distances, but can also be used for catering for groups such as schools, troops and hospitals.

Working principle

Pretreatment: During the pretreatment process, sterilization treatment is carried out. Generally speaking, there are about 105-106 bacteria per gram of raw materials, which can be reduced to 10-12 after sterilization treatment. Such sterilization treatment can greatly reduce and shorten the temperature and time of the final sterilization, so that the thermal damage to the food is limited to a minimum.

Gas replacement packaging: The pretreated food raw materials and sauces are packed in high-barrier packaging bags or boxes for gas (nitrogen) replacement packaging, and then sealed. There are three ways of gas replacement, one of which is to vacuum first and then inject nitrogen, and the replacement rate can generally reach more than 99%.

Conditioning sterilization: The new gas conditioning sterilizer adopts a mild sterilization method of wave-shaped hot water spray, uniform heating, multi-stage heating, and two-stage rapid cooling. The multi-stage heating sterilization process is to shorten the temperature difference between the surface and the center of the food. The first stage is the preheating period, the second stage is the conditioning and flavoring period, and the third stage adopts the bimodal system method, which is the sterilization period. The temperature and duration of each stage of sterilization depend on the type of food and the requirements of preparation. The high temperature range of the third stage of multi-stage temperature rise sterilization is narrow, which improves the thermal damage to food caused by high temperature and high pressure (steam) sterilization pots due to one-time heating and long high temperature and high pressure time, as well as the disadvantages of distillation odor and burnt odor.