首页> 外文会议>World Congress on Ozone and Ultraviolet Technologies >User Experiences with Ozone, Electrolytic Water (Active Water) and UV-C Light (Ventafresh Technology) in Production Processes and for Hygiene Maintenance in a Swiss Sushi Factory
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User Experiences with Ozone, Electrolytic Water (Active Water) and UV-C Light (Ventafresh Technology) in Production Processes and for Hygiene Maintenance in a Swiss Sushi Factory

机译:在瑞士寿司工厂的生产过程中臭氧,电解水(活性水)和UV-C光(Ventafresh技术)的体验

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In a sushi production factory in Vuadens, Switzerland, ozone, ultrasound, electrolyzed water, and UV (185 and 254 nm) radiation are employed to sanitize all production equipment and factory space, including incoming and cooled air, as well as to sanitize the sushi products themselves. Fish, vegetables and rice all are washed with electrolyzed water as ultrasound is applied. Sushi itself is disinfected prior to packaging by fumigation with ozone and UV radiation in a special UV Disinfection Tunnel. Packaging materials (film and trays) are disinfected with gaseous ozone and UV radiation. After sealing of the sushi packages with Modified Atmosphere Packaging (including additional oxygen), UV radiation again is applied in another, longer UV Disinfection Tunnel. This transforms about 12-14% of the oxygen remaining inside the packed tray to ozone, creating an ozone- containing atmosphere. By this Ventafresh technology, the shelf-life of sushi products increases from three to seven days. Plant ambient temperature is maintained at 3ΕC at all times during processing to provide additional improvement in microorganism control.
机译:在Vuadens的寿司生产工厂,瑞士,臭氧,超声波,电解水和紫外线(185和254纳米)辐射用于消毒所有生产设备和工厂空间,包括进入和冷却的空气,以及消毒寿司产品本身。当施加超声波时,均用电解水洗涤鱼类,蔬菜和水稻。在特殊的UV消毒隧道中用臭氧和紫外线辐射熏蒸之前,寿司本身在包装之前消毒。用气态臭氧和紫外线辐射消毒包装材料(薄膜和托盘)。在用改性气氛包装(包括额外氧气)密封寿司包装后,UV辐射再次应用于另一种更长的UV消毒隧道。这将约12-14%的氧气留在涂料托盘内部,以臭氧,产生含臭氧的大气。通过这个Ventafresh技术,寿司产品的保质期从三到七天增加。在加工过程中始终保持植物环境温度在3ε,以提供微生物控制的额外改善。

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