Pasteurization is achieved through heat treatment to eliminate various pathogenic bacteria, with up to 90% of the sterilization results. Although there may be residual bacteria, they are not enough to cause disease. On the contrary, they are still beneficial to human health and essential for participating in human life activities.
The effectiveness of a pasteurizer does not require particularly high temperatures, so it is also known as a low-temperature sterilizer, which alone demonstrates one of its energy-saving advantages. The food production line can be equipped with a pasteurizer, coupled with a monitoring system and other components, to fully achieve automated production management and ensure sterilization.
Untreated products from the pasteurizer are filled into containers, sealed with lids, and then transported by conveyor belts into the interior of the authentic pasteurizer. In various temperature zones of the pasteurizer, the temperature of the pasteurizer products is finely regulated. When passing through the tunnel, the container is sprayed with water of different temperatures, namely the heating stage, sterilization stage, and cooling stage.
The gradual heating at the front end and gradual cooling at the back end of the pasteurizer are very important. The pasteurizer not only avoids the loss of flavor caused by overheating, but also prevents bottle breakage due to sudden changes in container thermal stress.
Food industry specific pasteurizers are involved in every step of the process, such as packaging or canning food, using temperature for processing. The pasteurization method allows food to be stored for a longer period of time without the need for chemical treatment, and also restores the nutritional value of food. It does not pose a negative threat to health and hygiene. In addition, in order to extend the shelf life of food, after pasteurization, it can also be cooled with cooling water and dried by strong winds before packaging, which can be stored for a longer time. The core advantage is that the nutrition that consumers value will not be greatly discounted with pasteurization.
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