Products Description
The working principle of the pasteurization machine is pasteurization. For various dairy products, beverages or packaged foods, the water temperature in the sterilization tank is controlled between 60-90 degrees Celsius through automatic temperature control, which can not only achieve a sterilization effect, but also better maintain the original quality of the food, thereby achieving a longer shelf life of the food.
After the food is sterilized, the food is quickly cooled by cooling water, and then enters the strong flow air drying equipment to dry the surface of the package, so as to meet the conditions for storage.
Pasteurization is a mild heat treatment method that is mainly used to kill pathogens and spoilage bacteria in food while retaining the nutrients and flavor of the food as much as possible. The working principle of the pasteurizer is to kill bacteria, mold and other microorganisms that may exist in pickled vegetables by heating and keeping them warm. Specifically, the pickled vegetables are first sent to the heating section, heated to a certain temperature by steam or hot water, then enter the insulation section, kept at this temperature for a period of time, and finally enter the cooling section, where they are quickly cooled to room temperature by cold water or cold air.
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