Pasteurization is the process of heating a liquid to 80 ° C and then maintaining it for 20-30 minutes to kill the mixed bacteria and spores in the liquid. Using pasteurization method, the packaging products, vegetables or filled foods are automatically adjusted by temperature, and the hot water in the sterilization tank is controlled between 80-90 °C, so that the sterilization effect can be obtained, and the nutrients such as protein can be ensured. Do not move within the range of large temperature difference, maintain the original quality of the food, achieve no preservative additives to the food, and extend the shelf life, the principle of the pickled pepper shooter pasteurization machine, thus ensuring people's life and health, while also sterilizing After the food is cooled by the cooling water, and the surface of the package is blown dry with strong wind and packaged into the warehouse, the food storage period can be extended. principle: The pasteurization line machine is made of high quality SUS304 stainless steel. The sterilization temperature and speed can be set according to the process requirements. The pasteurization line runs smoothly and has low noise. The stainless steel mesh belt has high strength, small stretchability, is not easily deformed, and is easy to maintain. The pasteurization line completely solves the problem of "sterilization with various types of low temperature meat products, ham sausage sterilization, sausage sterilization, canned fruit canned, juice beverage sterilization, vegetable juice " caused by low degree of automation during sterilization. Beverage sterilization, pickled vegetables sterilization, pickle sterilization, salted vegetable sterilization, pickled vegetable sterilization, paste sterilization, large root sterilization, kimchi sterilization, mustard sterilization, mountain vegetable sterilization, jam sterilization , jelly sterilization, soy product sterilization, yoghurt sterilization, dairy sterilization, canned sterilization and other vacuum flexible packaging foods, hose soft bottle packaging, glass bottled pickles, pickles, jams, canned packaging Sterilization. The pasteurization machine is also suitable for the process of blanching or boiling of fruits and vegetables and other special fruits and vegetables. Strengthening the randomness " strengthen the " consistency " and greatly improve the success rate of sterilization. Advantages: Pasteurization machine is suitable for sterilization of soft-packed vegetable products, secondary sterilization after packaging of low-temperature meat products , and also for sterilization of bottled food, sterilization of beverages and blanching of vegetables. The pasteurization machine is made of high quality SUS304 stainless steel. The sterilization temperature and speed can be set according to the process requirements. The pasteurization machine runs smoothly and has low noise. The stainless steel mesh belt has high strength, small stretchability, is not easy to be deformed, and is easy to maintain. It completely solves the "consistency" caused by the low degree of automation in the sterilization process, strengthens the "consistency", and greatly improves the success rate of sterilization. The pasteurization machine is newly designed based on the absorption and digestion of foreign prototypes. It is pre-cooled by circulating hot water sterilization cycle warm water, and then sprayed with cooling water to cool the three-stage treatment. The pasteurization machine has the advantages of automatic sterilization temperature control and stepless adjustment of sterilization time. It can be widely used in the sterilization and cooling of various bottled, canned acidic juice drinks , electrolyte drinks , alcohol, condiments and other products. heating Haloxylon Ammodendron Medical Equipment Co., Ltd. , https://www.haloxylonhospital.com
It is within a certain temperature range, the lower the temperature, the slower the reproduction of bacteria; the higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperatures and heat and cold resistance. Pasteurization is actually the use of the original body is not very heat-resistant characteristics, treated with appropriate temperature and holding time, all kill it. However, after pasteurization, a small number of harmless or beneficial, heat-resistant bacteria or bacterial spores remain. Therefore, pasteurized milk should be stored at a temperature of about 4 °C and can only be stored for 3 to 10 days, up to 16 days.