With the continuous development of the conditioning food industry, the safety of conditioning food is becoming more and more prominent, and the sterilization technology of conditioning food is very important in the process of food processing. The sterilization methods used in the food industry are mainly thermal sterilization and non-thermal sterilization. The main purpose of heat sterilization is to kill microorganisms that can cause food spoilage during the normal shelf life of the food. It is generally believed that the heat treatment intensity required to achieve sterilization is sufficient to inactivate the enzyme activity in the food product.
Traditional thermal sterilization techniques have been perfected. New thermal sterilization techniques are constantly being discovered and used, such as microwave sterilization and high frequency RF sterilization. Non-thermal sterilization technology is a relatively new technology, there is no clear definition, but its dominant idea is not heating or even heating temperature is very low, so that the food in the processing process to maintain the original freshness and reduce the loss of nutrients. Non-thermal processing technology is actually a general term for a class of technologies, and the common point of this type of technology is that there is no thermal processing technology. In terms of its meaning, in addition to the traditional ultra-high voltage, pulsed electric field, irradiation and other technologies, all walks of life are also very concerned about the technology of microbial-derived biological preservatives.