What kind of food machinery is promising(part.2)

8. Convenient food processing equipment
With the rapid pace of modern life and the flourishing of tourism, convenience food reflects the characteristics of The Times and a development trend of food industry. Not only non-staple food, snack food to achieve convenience, but also to facilitate the staple food, such as convenient noodles, convenient rice, convenient porridge, convenient dumplings and eastern traditional convenience food, therefore, the food industry needs a large number of convenience food processing equipment.
9. Food cold sterilization equipment
The traditional high temperature sterilization method is easy to destroy the original flavor and vitamin C of food, so that the enzyme characteristics will be changed. Coolpure's cold sterilization method was approved by the U.S. Food and Drug Administration (FDA) in July 1995. This method is suitable for sterilization of liquid or pumpable food by short time high voltage pulse. Microorganisms in ash liquids and sticky foods. At present, the industrial production equipment which can handle 3000~10000L per hour has entered the use stage. Another cold sterilization technique is high-pressure sterilization. The pressure is as high as 100~200MPa. The technology can extend the shelf life of avocado in plastic bags from 8 to 10 days to 30 to 45 days. In recent years, Japan has applied the high-pressure technology to fruit yogurt, fruit desserts, jams, fruit juices, sausages and fish products.
In addition, ultrasonic sterilization equipment has been widely used in the United States, Japan, Europe and other developed countries, the device uses the strong cavitation effect generated by shaped energy ultrasonic, can effectively destroy the small volume of microbial cell wall, prolong the freshness period, and does not damage the original flavor of food.

10. Supercritical extraction equipment
Supercritical fluid extraction equipment uses certain gases in the supercritical fluid state, which is slightly higher than the critical temperature of a substance and close to the critical point, so that the active components in natural raw materials can be continuously extracted into the supercritical fluid. The equipment can be widely used in the extraction and processing of natural food pigments, spices, fragrances, oils, medicinal plants and animals and Chinese herbs. The equipment has the characteristics of low temperature extraction and inert gas protection, the extract does not contain the residual components of organic solvents, to maintain the natural extraction, does not pollute the environment.

11. Ultrasonic homogenizer refining equipment
It is impossible for the traditional high-pressure homogenizer to further refine the material by continuing to increase the pressure. The ordinary ultrasonic homogenizer is not ideal for the crushing effect of fibrous structure and fat ball. At present, the United States has successfully developed a new generation of concentrated energy type ultrasonic homogenizer, using a single acoustic head power of 150W, it is said that the size of the solid in fruit juice drinks refined to 0. 1~0. 5μm, and unlike the high pressure homogenizer because of temperature change material characteristics.
12. Ultrafiltration separation equipment
The development of membrane separation equipment, such as microfiltration, ultrafiltration and reverse osmosis, has provided a very effective processing method for engineered food. According to the molecular weight of the separated solution substance, the corresponding separation membrane material or membrane with corresponding pore size is used, and different membrane components are used to push through the pressure without destroying the nutrients and flavor substances. It can complete the separation, purification, sterilization, turbidity removal, concentration process, and change the texture of the product. In particular, bio-type hollow fiber ultrafiltration devices have been used in the concentration of active ingredients in food and the treatment of waste water in food factories.
13. Vacuum equipment
Vacuum equipment has great potential in food industry. At present, the food industry generally uses vacuum concentration, vacuum packaging, vacuum nitrogen-filled packaging, vacuum paste packaging, vacuum drying, vacuum frying, vacuum fumigation, vacuum conveying, vacuum impregnation, vacuum cooling and other technologies.

Jinan DAYI Machinery Technology Co., Ltd. is located in the beautiful city of Jinan. The company has been engaged in the research and development of food production line machinery and production technology for a long time, the company's standard production technology, the operation concept of automatic control, and the focus on the development of stable and reliable production equipment. The company's designers have long-term experience in design, development, debugging and production, and have responsible on-site engineering personnel engaged in production and debugging work, and can provide you with standardized design, production, and debugging processes.