Double Lumen Endobronchial Tube Double Lumen PVC Endobronchial Tube with FDA&ISO Certificate Double Lumen Endobronchial Tube,Disposable Silicone Tube,Dlt Silicone,Pvc Double Lumen Endobronchail Cannula Hangzhou Trifanz Medical Device Co., Ltd , https://www.cfzmeds.com
Bread is a delicious, nutritious and convenient food that is produced and consumed throughout the country. Excessive preservatives in bread will not only adversely affect food safety, but also affect the production and operation of food enterprises, which will reduce the brand reputation of enterprises.
Bread is rich in nutrients and has a high moisture content. It is a food that is easy to mold and deteriorate. In order to inhibit the growth of microorganisms and prevent mold on the bread, some food companies use food preservatives illegally in bread, resulting in unqualified product quality. So, how to prevent the problem of excessive bread preservatives?
Mr. Zhou, a scientific and technical personnel at the Shanghai Kangjiu Disinfection Technology Center, which specializes in the development of baking and sterilizing technology, believes that in order to eliminate the problem of excessive bread preservatives, various effective measures must be taken: one is to scientifically set the production process; the other is to use food antiseptic correctly. Third, the use of dynamic disinfection technology and other advanced food disinfection technology, the food workshop sterilization, to prevent microbial contamination of food, reduce the use of food preservatives, thereby ensuring food safety and quality.
Bread is a kind of food made from flour, white sugar, edible oil, eggs, water, yeast, etc., which is processed by surface coating, fermentation, shaping and baking.
The main points of operation for producing bread are as follows -
1. Use flour, edible oil, eggs, yeast, etc. with normal appearance, no odor, no impurities, as raw materials for bread production.
2. Put all kinds of raw and auxiliary materials into the dough machine in accordance with the requirements of the process, and beat them evenly.
3. Fermentation plays an important role in the bread making process: it produces carbon dioxide gas, promotes the expansion of dough volume; forms a loose porous structure; promotes the formation of bread aroma and taste; decomposes macromolecular components into small molecular substances, improves digestion and absorption. rate.
The fermentation method is divided into a primary fermentation method and a secondary fermentation method.
4. The fermented dough is made into a shape of raw breadboard, which is a shaping operation.
5. The raw bread slab is allowed to stand for a while, then sent to the oven for baking at a suitable temperature and time.
6. Remove the baked bread from the oven and send it to the cooling workshop in time for cooling with cool air.
7. Put the cooled bread into the packaging workshop in time, and use the composite plastic packaging bag with good sealing performance and meeting the health and safety standards to package and seal the bread.
8. Inspection. The packaged bread is tested for sensory, microbiological, heavy metals, etc., and the qualified products are stored as finished products, stored in the warehouse, and sold.
There is a high-temperature baking process in the bread production process. In this process, bacteria, molds, etc. have been killed, and the bread has completely met the requirements of commercial sterility. However, during the shelf life, baked goods such as bread and other baked goods have repeatedly experienced mildew and deterioration.
Mr. Zhou, a member of Shanghai Kangjiu Disinfection Technology Center, believes that the main cause of moldy deterioration of bread is that mold contaminates bread, raw materials and production environment. In the food production process, mold will contaminate bread, cakes and other foods in different ways. The following are some common ways of pollution -
1. The food production staff's hands, feet, face, clothes, pants, shoes, etc. are very dirty and contain a lot of microorganisms such as mold and bacteria. These parts of the worker's body parts and articles can cause contamination of the bread if they come into contact with the bread.
2. The packaging containers such as packaging bags and packaging boxes used to package bread are contaminated with a large amount of mold.
3. The production equipment and production tools are not clean and contain a lot of mold.
4. The sanitary environment of the workshop is poor, the air is dirty, and the ceiling, walls, ground and other parts are dirty and contain more mold.
5. The front and back processes are cross-contaminated, and the mold in the materials in the previous process contaminates the materials in the subsequent process.
In order to prevent mold contamination of bread and other foods and improve food safety and quality, a variety of targeted measures should be taken: 1. Clean and disinfect the head, hands and feet of the production personnel and the clothes and hats worn. 2. The dual-nuclear ozone sterilization equipment is used to sterilize the equipment, tools and packaging containers used in the bread production process. 3. Develop a reasonable process to avoid cross-contamination between the previous and subsequent processes. 4. Using dynamic disinfection technology to sterilize and cool the bread and packaging workshop.
Bread is rich in protein, carbohydrates, fats, amino acids, minerals and other nutrients, and has a high moisture content, which is easy to infect microorganisms and spoilage. From the perspective of health and safety, bread is a high-risk food.
Among the many factors that threaten the safety and quality of food, poor sanitary conditions and high mold content are an important factor. When the sanitary quality of the workshop is very poor, the mold in the workshop will adhere to the surface of the food such as bread waiting for packaging, resulting in excessive microorganisms such as mold. After being packaged, the bread contaminated with excess mold is prone to safety and quality problems of microbial growth and mildew and deterioration of molds and the like during the shelf life.
Mr. Zhou Legis of Shanghai Kangjiu Disinfection Technology Center believes that improving the hygienic quality of the air in the bread production workshop can effectively improve the safety and quality of bread and other foods. In order to prevent the secondary contamination of the bread in the cooling, packaging and other links, the food dynamic disinfection technology and the food dynamic disinfection machine can be used to sterilize the air in the food workshop. The NICOLER sterilizer is an advanced food dynamic disinfection machine.
NICOLER disinfection technology refers to a disinfection method in which the human-machine can be synchronized in the same field. When disinfecting the air, the worker does not need to leave the disinfection site and has no harm to the human body, so it is called dynamic disinfection technology. The dynamic disinfection equipment is developed by dynamic disinfection technology. The disinfection process is: through the high-voltage direct current pulse, the plasma electrostatic field produces a reverse electric effect and generates a large amount of plasma. Under the action of the negative pressure fan, the air contaminated by microorganisms in the food workshop such as bread is pumped into the sterilizer. When the plasma is electrostatic field, microorganisms such as negatively charged bacteria are broken down and combined with components such as drug-impregnated activated carbon. Perform secondary disinfection filtration. The treated clean air flows quickly and in large quantities, keeping the controlled environment such as the food workshop in a hygienic and clean state.
NICOLER food dynamic disinfection machine is an advanced disinfection equipment, which is harmless to the human body. It is mainly used for synchronous dynamic disinfection of food production workshops, halogen vegetable processing rooms, food and beverage consumption places, etc. under the condition of some people working. It is used in the storage, processing, cooling and packaging of warehouses of some large food enterprises, which effectively improves the hygienic quality of bread and other foods, prolongs the shelf life of these foods, and effectively preserves the good flavor of the food.
In the bread production process, dynamic disinfection technology is adopted to reduce the amount of food preservatives while improving the environmental sanitation quality, thereby avoiding the problem of excessive preservatives in bread.
With the improvement of residents' living standards, the improvement of bread quality and the increase of bread varieties, China's bread industry will have a big improvement in terms of production, production technology, quality improvement and automation control. In this process, once food safety and quality problems such as mold and deterioration occur, it will seriously affect the development of the bread industry. Therefore, food hygiene and safety control is particularly important. For food disinfection technology research and development institutions such as dynamic disinfection technology, It is a good development opportunity.
(For more information on food sterilization, please click on the professional website http://)
Made of non-toxic medical-grade PVC, transparent, soft and smooth.
Flat design of balloon section can seal effectively and reduce oppression.
With ventilation transition connector, unilateral ventilation can be more convenient.
Description:
A double-lumen Endotracheal tube is a type of endotracheal tube which is used in tracheal intubation during thoracic surgery and other medical conditions to achieve selective, one-sided ventilation of either the right or the left lung.
There are several conditions that may make one-sided lung ventilation necessary. Absolute indications include separation of the right from the left lung to avoid spillage of blood or pus from an infected or bleeding side to the unaffected side. Relative indications include the collapse of one lung and the selective ventilation of the remaining lung in order to facilitate exposure of the anatomical structures to be operated on in thoracic surgeries.
Construction:
Consist of PVC tube, cuff, inflation lumen.
How to prevent the problem of excessive bread preservatives?
The Beijing Food and Drug Administration recently announced information on 17 kinds of foods that were laid off. Among them, three kinds of bread produced by a well-known bakery food company in Beijing were found to contain excessive preservatives, including staple bread, Hong Kong-style loaves, and Hong Kong-style Fragrant milk bread.