UV-C ultraviolet light for the food surface
Sunlight simulation method can quickly and effectively remove mold and sterilization and prolong the shelf life.
When ultraviolet light is absorbed by bacteria or viruses, it will destroy DNA and make them lose their ability to proliferate. In terms of sterilization results, it is the same as heating or treating with chemicals. But without heating, ultraviolet sterilization will not destroy the nutrients and the natural flavor of food. DNA molecules damaged by ultraviolet rays will be decomposed when they enter the human body, so they will not produce harmful substances. Therefore, the food treated with ultraviolet light not only has no safety problems, but also can effectively prevent mildew and sterilization.
When UV light is absorbed by bacteria or viruses, it destroys the DNA so that they lose their ability to proliferate. In terms of sterilization results, it's the same as heating or treating with chemicals. However, UV does not heat and does not destroy nutrients - because DNA is not a nutrient in food, and those molecules that the body needs are not destroyed. In addition, it will not destroy the natural flavor of the food. Chemical fungicides or preservatives, after all, introduce new substances, and sometimes bring some "off flavors". The DNA molecules that are damaged by UV light will be broken down when they enter the body, and no harmful substances will be produced. Therefore, despite the carcinogenic ability of UV light, food treated with UV light is not a safety problem.
The sterilization effect of various sterilization techniques can be affected by the physical and chemical properties of the food. For example, in heat or autoclaving, temperature, pH and pressure can have a significant impact. In UV sterilization, these factors are less important. The key to UV sterilization is the ability of the UV light to reach the bacteria, so penetration is key. Factors such as the composition, solids content, and color of the food can affect the absorption of UVC and thus the thickness it penetrates, which has a big impact on the sterilization effect. If the food is uniform and transparent, the penetration of UVC is good and the sterilization effect will be good; conversely, if the food is cloudy, then UVC will be scattered and the energy in the penetration will be reduced and the sterilization effect will be poor.
