The pasteurization production line is currently one of the ideal sterilization equipment, mainly used as a sterilization method for milk, which can kill harmful pathogens to health and minimize changes in milk quality. That is to say, based on the principle of the difference between the heat death curve of tuberculosis bacteria with strong heat resistance and the heat damage curve of cream separation that is easily affected by heat in milk, a method of heating treatment is carried out for a long time at low temperature or a short time at high temperature. It is made of stainless steel processing and can control the water temperature of various packaged or canned foods in the sterilization tank to between 85 ° C and 90 ° C. It can not only achieve sterilization effect, but also ensure that protein and other nutrients do not fluctuate and change within a large temperature difference range, maintaining the original quality, taste, color, etc. of the food, achieving no preservatives added to the food, which is beneficial to consumer health, especially extending the shelf life and storage period.

Main principles

Within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; The higher the temperature, the faster the reproduction. But if the temperature is too high, bacteria will die. Different bacteria have different suitable growth temperatures and heat and cold resistance abilities. Pasteurization is actually the process of using the characteristic of pathogens that are not very heat-resistant, and treating them with appropriate temperature and insulation time to completely kill them. However, after pasteurization, a small amount of harmless or beneficial, heat-resistant bacteria or bacterial spores are still retained. Therefore, pasteurized milk should be stored at a temperature of around 4 ℃ and can only be stored for 3-10 days, an additional 16 days.