Disinfection of production equipment and pipelines
Dilute the food grade hydrogen peroxide by 30-50 times with water, rinse the equipment with the diluent and soak the pipeline for 20-30 minutes, and then release the disinfectant, no need to rinse with water.
Sterilize packaging containers
Soak the container with a food-grade hydrogen peroxide solution diluted 35-100 times for 20-30 minutes, or pressurize the container for 10-30 seconds, and then release the disinfectant without washing with water.
Disinfection of the production space
After diluting food grade hydrogen peroxide and water in a ratio of 1:100, spraying the disinfectant solution in the air with a sprayer can disinfect the production space, which is beneficial for food companies to produce and manage in accordance with GMP and HACCP standards.
Disinfection of personnel
The solution obtained by diluting food grade hydrogen peroxide 50-100 times can disinfect thehands and feet of workers. To sterilize different occasions and different items, different methods and different concentrations of disinfectant can be used according to the actual situation, which can not only achieve the ideal sterilization effect, but also reduce the cost of use. Use food-grade hydrogen peroxide for disinfection. Common methods include spraying, washing, spraying, soaking, and wiping sassafras.
5. Sterilization of aseptic packaging of dairy products
There are two main types of food-grade hydrogen peroxide sterilization systems for dairy products: one is to heat the food-grade hydrogen peroxide to a certain temperature, and then sterilize the packaging boxes or packaging materials. This kind of sterilization is generally carried out in a hydrogen peroxide tank. The other is to evenly coat or spray food-grade hydrogen peroxide on the surface of the packaging material, and then evaporate the hydrogen peroxide through electric heating or radiation or hot air heating to complete the sterilization process. The actual sterilization process is carried out during the heating and evaporation of hydrogen peroxide. Since the boiling point of water is lower than that of hydrogen peroxide, the sterilization is done in high temperature, high concentration hydrogen peroxide and in a short time. Milk is very sensitive to bacteria, but because the milk itself is sterilized by ultra-high temperature, its packaging can be stored at room temperature for a long time after being thoroughly sterilized by hydrogen peroxide.
