Products Description
High-temperature sterilization is a method of sterilization that involves heating a product to 115-135°C in a closed system, holding it for a few seconds, and then rapidly cooling it to room temperature. Combining ultra-high temperature (UHT) sterilization technology with aseptic packaging technology, the product is packaged in a sterile environment after UHT sterilization, effectively controlling the total microbial count and significantly extending the shelf life of food. Furthermore, due to the very short sterilization duration, it maximizes the preservation of the product’s nutrients and flavor. Different heat exchange methods are used for sterilization, including high-temperature instantaneous sterilization, plate sterilization, and UHT tubular sterilization.
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Technical parameter
This equipment is suitable for the instantaneous sterilization of liquids such as fresh milk, fruit juice, beverages, popsicles and ice cream base, soy sauce, soy milk, condensed milk, and alcoholic beverages. Both the inlet and outlet of this equipment use three-way valves, and the flow rate can be adjusted as needed, ensuring reliable operation.
