{"id":4120,"date":"2020-01-21T11:44:50","date_gmt":"2020-01-21T03:44:50","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=4120"},"modified":"2023-09-01T16:00:56","modified_gmt":"2023-09-01T08:00:56","slug":"can-uv-sterilized-foods-be-eaten","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/de\/can-uv-sterilized-foods-be-eaten\/","title":{"rendered":"K\u00f6nnen UV-sterilisierte Lebensmittel gegessen werden?"},"content":{"rendered":"
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Ultraviolette Strahlen k\u00f6nnen Bakterien abt\u00f6ten und haben eine gewisse karzinogene F\u00e4higkeit. K\u00f6nnen also die mit dem UV-Sterilisator<\/a> behandelten Lebensmittel gegessen werden?<\/p>

Ultraviolett ist elektromagnetische Strahlung mit einer Wellenl\u00e4nge zwischen 10 nm und 400 nm. In der Praxis wird jedoch allgemein eine Wellenl\u00e4nge \u00fcber 100 Nanometer verwendet. UVA mit einer Wellenl\u00e4nge zwischen 315 und 409 Nanometern br\u00e4unt die Haut. UVB mit einer Wellenl\u00e4nge von 280 bis 315 Nanometern kann die Haut verbrennen und das Risiko f\u00fcr Hautkrebs erh\u00f6hen. UVC mit einer Wellenl\u00e4nge von 200 bis 280 nm kann Bakterien und Viren effektiv abt\u00f6ten. Ultraviolette Strahlen mit einer Wellenl\u00e4nge zwischen 100 und 200 Nanometern werden vom Sauerstoff in der Luft absorbiert. Daher verwendet die traditionelle UV-Sterilisation eine Wellenl\u00e4nge von 254 Nanometern.<\/p>

When UV rays are absorbed by bacteria or viruses, they can damage DNA and make them lose their ability to proliferate. In terms of sterilization results, it is the same as heating or treating with chemicals. However, the method of sterilization by ultraviolet rays does not destroy the nutritional components without heating. Because DNA is not a nutrient for food and those molecules that the body needs are not destroyed. In addition, it does not destroy the natural flavor of the food. After all, chemical fungicides or preservatives introduce new substances, and sometimes bring some “odors”. The DNA molecules destroyed by ultraviolet rays will be decomposed into the human body without generating harmful substances.<\/p>

\"Ultraviolet
Ultraviolett-Spektrum<\/figcaption><\/figure>

Daher haben Lebensmittel, die mit ultraviolettem Licht behandelt werden, trotz der karzinogenen F\u00e4higkeit der ultravioletten Strahlen keine Sicherheitsprobleme.<\/p>

Any food processing method will have a certain degree of “damage” to the food. Compared with the most conventional heating, the damage of UV treatment is much smaller. For some foods that want to stay “natural”, such as fruit juice, it has a great advantage.<\/p>

Die UV-Sterilisationsf\u00e4higkeit h\u00e4ngt nicht nur von der Wellenl\u00e4nge ab, sondern auch von der Energie, der die Lebensmittel ausgesetzt sind. Je niedriger die Energie, desto schlechter ist die Sterilisationseffekt. Bei der gew\u00e4hlten Wellenl\u00e4nge von 254 nm zeigen der Sterilisationseffekt und die Energiedichte eine gestreckte S-Form.<\/p>

Ultraviolet sterilization is difficult to achieve such as complete killing by heating or chemical sterilants. Decreasing 4 logarithms is usually used as the “sterilization standard”, that is, one in 10,000 bacteria survive. The pasteurization of fresh milk-processed at 72 degrees Celsius for 15 seconds-usually decreases by 5 logarithms, meaning that at most only one in 100,000 bacteria survive. In the case of ultra-high temperature sterilization of milk at room temperature, the reduced logarithmic value is more than 12 and almost no bacteria can survive.<\/p>

\"UV
UV-Desinfektion Saft<\/figcaption><\/figure>

Different microorganisms have different sensitivities to ultraviolet rays, some of which will be killed in large quantities at lower energy intensities, while others require higher energy. Taking the reduction of 4 logarithmic values as a standard, some of the bacteria detected in the study only required tens of joules per square meter of energy, while others required more than 300 joules per square meter. We don’t know which bacteria are present in the food, and how many of them are, so we always target the most tenacious one and destroy the others by the way. Therefore, the energy intensity for UV sterilization needs to be above 400 Joules per square meter.<\/p>

Derzeit gibt es drei Hauptanwendungen von UV-Sterilisation<\/a> in der Lebensmittelindustrie:<\/p>

Der erste ist die Desinfektion von Lebensmittelbeh\u00e4ltern oder -produktionsanlagen. Bei Beh\u00e4ltern oder Anlagen verbleiben Mikroorganismen immer auf der Oberfl\u00e4che, und der schwache Punkt der schlechten UV-Penetration ist irrelevant. Die Vorteile des Nicht-Erhitzens und der Einf\u00fchrung anderer Substanzen (einschlie\u00dflich Wasser) werden voll ausgenutzt.<\/p>

The second is the pretreatment of food processing water. Compared with the “chemical means” of adding chlorine or chloride, UV sterilization without the introduction of chemicals can avoid the risks of sterilization by-products and the odor caused by germicides.<\/p>

Third, at present, the main food that is directly sterilized by ultraviolet is fruit juice. The flavor of fruit juice can be easily changed by heating, so “non-thermal processing” is attractive in fruit juice production. The name of the fungicide makes consumers dislike it, so UV sterilization that does not change the flavor and does not introduce “chemical ingredients” has a great use.<\/p>

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Ultraviolet rays can kill bacteria and have a certain carcinogenic ability. So, can the food processed by the UV sterilizer be eaten? Ultraviolet is defined as electromagnetic radiation with a wavelength between 10 nm and 400 nm. However, in practical applications, the wavelength used is generally above 100 nanometers. UVA with a wavelength between 315 […]<\/p>\n","protected":false},"author":1,"featured_media":4122,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[3080],"class_list":["post-4120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-sterilization"],"views":1,"_links":{"self":[{"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/posts\/4120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/comments?post=4120"}],"version-history":[{"count":0,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/posts\/4120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/media\/4122"}],"wp:attachment":[{"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/media?parent=4120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/categories?post=4120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/de\/wp-json\/wp\/v2\/tags?post=4120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}