The pasteurizer body is made of high-quality stainless steel, and the sterilization temperature and speed can be adjusted according to user needs. The pasteurizer has the characteristics of stable operation, low noise, high strength of stainless steel mesh belt, small elasticity, not easy to deform, easy to maintain and so on.
The pasteurizer is widely used in the sterilization process of milk, beer, canned food, etc. So what is the principle of the pasteurizer? Let me introduce to you below.
The principle of the pasteurizer is pasteurization, which is a disinfection method that uses a lower temperature to kill germs and maintain a constant flavor of nutrients in items. Generally, the suitable temperature for microbial growth is 28℃-37℃. If the temperature is too high, the bacteria will die. Within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction. But the temperature is too high and the bacteria will die.
Different bacteria have different suitable growth temperature and heat and cold tolerance. Pasteurization actually uses the characteristics of pathogens that are not very heat-resistant, and treats them with appropriate temperature and holding time to kill them all. However, after pasteurization, a small part of harmless or beneficial, more heat-resistant bacteria or bacterial spores are still retained, which is more conducive to protecting the freshness and original flavor of the milk.
Post time: May-06-2022