Application of pasteurization machine
As a sterilization method for milk, it can not only kill pathogenic bacteria harmful to health but also make milk quality change as little as possible. That is, according to the principle of difference between the thermal lethal curve of tuberculosis, which is highly resistant to high temperature, and the thermal destruction curve of cream separation, which is most easily affected by heat in milk, it is a kind of heat treatment at low temperature for a long time or at high temperature for a short time. method. Among them, heating below 60°C for 30 minutes, as a standard for low-temperature sterilization, has been widely used in the world. Using high temperature treatment, although it has some influence on milk quality, can enhance the sterilization effect. This method is called high temperature sterilization (sterilization), that is, heating above 95°C for 20 minutes. In addition to milk, pasteurization can also be applied to fermented products, food sterilization after vacuum packaging, etc.