Pasteurization is a method of sterilizing a liquid by heating it to kill off harmful bacteria, and the taste of the liquid itself is not affected.Pasteurization became widespread in the late 19th century.When milk passes through a heating device, harmful microbes are eliminated, thus extending the storage period of milk.Pasteurization is a hybrid material heating to 68 ~ 70 ℃, and 30 min after rapid cooling to keep the temperature of 4-5 ℃.Because general bacteria death point of temperature below 68 ℃ and the time for 30 min, to mix raw materials after this treatment, can kill the pathogenic bacteria and the vast majority of the pathogenic bacteria;The mixture cools suddenly after heating, and sharp changes in heat and cold can also cause bacterial death.Pasteurization heat treatment degree is relatively low, generally under the temperature of water boiling point heating, the heating medium is hot water.Different food use pasteurized, pasteurization technology for liquid food (fruit juice, milk), acid, canned food and jam thereof is spreading into other areas, such as when handling shell oyster steam treatment can reduce the oyster bacteria count.Its advantage is to treat food at lower temperature, shorter time, and to maximize the color, aroma, taste and nutritional components of food from the damage of high temperature long-term treatment.Below, shandong zhucheng meichuan machinery co., LTD. Analyzes the sterilization methods applied in pasteurization machine for you:

1. Sterilization and storage technology

The biological effect of pulsed discharge in liquid medium sterilization, sterilization equipment generally by pulse discharge power supply energy and sterilization of liquid materials directly sterilization room two parts composition, working principle: when the pulse discharge sterilization, put liquid material as the dielectric in the sterilization room inside two electrode gap or continuous through the sterilization room two electrode gap, when the two electrodes combined with a certain intensity and frequency of pulse electric field, have the very strong biological effect in the liquid material to kill the bacteria.

2. Ultra-high temperature sterilization

With the progress of technology, people also use ultra high temperature sterilization (UHT instantaneous sterilization, ultra high temperature higher than 100 ℃, but the heating time is short, small damage to nutrients) to deal with milk.Milk that has been treated like this has a longer shelf life.Most of the milk we see in cartons is this way.

3. Electrolytic sterilization

In conductive solution, because in the electrodes and the solution interface on the exchange of electronic caused by REDOX reaction, the reaction of this technology points two kinds, one is in under the action of external power, one is no external power but by the outside world of light, heat, or other forms of energy.

4. Ac sterilization

Generally refers to the liquid materials in fruit and vegetable juice class through hundreds of Hertz under low-frequency alternating current (ac) to kill the method of microbial bacteria, including an extension method of use, the heating effect of the use of alternating current (ac), also called a resistance heating technology, it is the use of continuous flow of conducting liquid resistance heating for heating, in order to achieve sterilization purposes.

5. Laser sterilization

Laser is a kind of electromagnetic wave, is also a kind of energy flow (photons), use when it works in some organisms produce special biological effect, chemical reaction, heat effect and electronic effect, pressure effect, biological stimulation effect) of the working principle of sterilization.

6. Pulse strong light sterilization

The technology of intense white flash is used for sterilization. It is commonly used for surface sterilization of food and can extend the shelf life of pre-packaged food of transparent materials.

7. Microwave sterilization

The heating effect of the microwave energy: in a certain intensity under the action of microwave field, insects and bacteria in food experience by molecular polarization, absorption of microwave energy to heat up, making it the protein denaturation, lose their biological activity.The thermal effect of microwave mainly plays the role of rapid heating and sterilization.

Non-thermal effect of microwave energy: high frequency electric field also changes the membrane potential and polar molecular structure.Causes the protein and the physiological active substance in the microorganism to produce the variation, and loses the vitality or dies.It plays a special role in sterilization which is not available in physical sterilization.