Pasteurization tankIt is a device that uses low-temperature sterilization technology to effectively kill pathogenic bacteria and retain nutrients in food by controlling temperature and time. It is widely used in the sterilization treatment of dairy products, fruit juice, pickled vegetables, low-temperature meat products and other foods.

Pasteurization tankAdvantages:

Preserving nutrition and flavor: Low temperature heating avoids damage to heat sensitive components caused by high temperatures.

Extend shelf life: Kill the main pathogenic bacteria while allowing some harmless bacteria to survive, maintaining the natural properties of the food.

Mature technology and low cost: The equipment is simple, suitable for small and medium-sized food enterprises, and the maintenance cost is low.

In line with the trend of clean labels: no chemical additives or radiation residues, high consumer acceptance.

Disadvantages:

Unable to achieve 'commercial sterility': residual heat-resistant bacteria may still reproduce and need to be stored throughout the cold chain to prevent spoilage.

Shorter shelf life: Compared to ultra-high temperature sterilization (UHT), the shelf life of pasteurized milk is only 1/10 of the latter.

Limited applicability to some foods: high acid foods (such as lemon juice) have strong antibacterial properties and may not require pasteurization; High fat foods such as butter may cause fat oxidation due to heating.

High energy consumption: requires continuous heating and cooling, with higher energy consumption than technologies such as high-pressure processing (HPP).

Operation points:

Set sterilization temperature and time according to food type and process requirements.

Ensure smooth operation of the conveying system and avoid material accumulation or jamming.

Regularly check the temperature controller and sensors to ensure accurate temperature control.