Products Description
Pasteurization, also known as low-temperature sterilization, is a sterilization method that uses low temperatures to kill germs while maintaining the flavor of the nutritional products in the items. It is defined as a heat treatment method that needs to kill various pathogens.
Through precise temperature and time control, the pasteurizer can achieve efficient and thorough sterilization effects, significantly reduce the content of microorganisms in food, and meet international food safety standards. At the same time, with the advancement of technology, modern pasteurizers have also achieved remarkable results in improving sterilization efficiency, such as shortening processing time and increasing production capacity.
In the field of food processing, especially in the production of liquid food, ensuring the safety of the product is of vital importance. As a gentle heat treatment method, pasteurizers can effectively eliminate or reduce harmful organisms in food while maintaining the quality and nutrition of food. The working principle of pasteurizers is based on pasteurization, which is to kill or reduce microorganisms such as bacteria, yeast and mold by heating the juice to a certain temperature and maintaining it for a period of time, and then cooling it rapidly.
This process is usually carried out in a pipeline heat exchanger, ensuring the continuity and efficiency of the process. The temperature and time of pasteurization vary depending on the product, but for juice drinks, it is usually between 60°C and 95°C, and the duration ranges from a few seconds to a few minutes.
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