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Different Sterilization Methods For Juice Production Line
Adaugat pe 11/01/2019 03:29:23 de chirtyjimei
are two main types of beverage sterilization methods for
Production Line
physical sterilization and chemical sterilization. The chemical sterilization
method uses a bactericide such as hydrogen peroxide, ethylene oxide or sodium
hypochlorite. Due to the influence of chemical residues in chemical
sterilization, contemporary food sterilization methods tend to be physically
sterilized. The physical sterilization method is divided into a heat
sterilization method and a cold sterilization method. The heat sterilization
method is further divided into a heat sterilization method, a dry heat
sterilization method, a microwave sterilization method, and a far infrared heat
sterilization method. The cold sterilization method is divided into an
ultraviolet radiation sterilization method, an ionizing radiation sterilization
method, and a freeze sterilization method. Among the moist heat sterilization
methods, there are pasteurization method, high-temperature short-time
sterilization method, and ultra-high temperature instantaneous sterilization

so-called pasteurization is a low-temperature long-time sterilization method,
the sterilization temperature is lower than 100 C, and the holding time is 30
min. High temperature short-time sterilization (HTST), sterilization temperature
is generally 100 C, such as milk HTST sterilization temperature is 85 C,
maintained for more than 15s. Ultra-high temperature instantaneous sterilization
(UHT), sterilization temperature above 120 C, only for a few seconds. HTST and
UHT sterilization methods are not only efficient, but also the structure and
appearance of food and the preservation of nutrition and flavor are better than
other sterilization methods. According to the sterilization method of the juice
beverage production line, there are many types of beverage sterilization
equipment, and there are three types of the classification of the materials to
be processed:

Sterilization equipment for fluid beverages Fluid beverages refer to unpackaged
dairy products, juices and other materials. The sterilization equipment for
handling such materials has direct and indirect methods. Directly, steam is
directly injected into the material for sterilization. The indirect type is to
sterilize the beverage by heat exchange with a plate and a tube heat

Sterilization equipment for canned beverages Beverages such as canned beverages
and bottled beverages have packaging containers. The sterilization equipment for
handling such materials can be divided into atmospheric pressure sterilization
equipment and pressure sterilization equipment according to different
sterilization temperatures. The sterilization temperature of the atmospheric
pressure sterilization equipment is below 100 C, and is used for sterilization
of beverage products with a pH value of less than 4.5. Canned sterilization
equipment designed with the pasteurization principle belongs to this category.
The pressure sterilization equipment is generally carried out in a closed
apparatus, the pressure is greater than 0.1 MPa, and the temperature is usually
about 120 C. Atmospheric pressure and pressure sterilization equipment can also
be divided into batch type and continuous type in operation. According to the
different heat sources used in the sterilization equipment, it can be divided
into direct steam heating sterilization equipment, water heating sterilization
equipment, flame continuous sterilization machine and the like.

Physical sterilization equipment using electromagnetic waves This type of
sterilization equipment is heat-sterilized by using physical radiation such as
microwave, far infrared, ultraviolet light, etc. It is a sterilization equipment
with development prospects.

Jimei Food Machinery Co., Ltd. provides a variety of sterilization options for
Processing Plant
Our equipment is also very advanced. We believe that we will never let you

Tag-uri: Juice Production Line,milk powder making machine,Juice Processing Plant

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