There are two main types of beverage sterilization methods for Juice 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 method.
The 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:
(1) 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 exchanger.
(2) 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.
(3) 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.
Shanghai Jimei Food Machinery Co., Ltd. provides a variety of sterilization options for Juice Processing Plant. Our equipment is also very advanced. We believe that we will never let you down.