Defu bus sterilization cooling special removable plate heat exchangers

Bus sterilizing milk cooling special DFM removable plate cold row Tel:? 18305346630 QQ: 848071990 Taobao shop: Populus Tianshan Taobao link: http: //defuhuanreqi.taobao.com pasteurization degree of heat treatment is relatively low, generally less than water heating at boiling temperature, the heating medium is hot water. Different food uses pasteurization, has a different purpose. Certain foods, especially milk, whole egg, egg white and yolk, pasteurized mainly destroy pathogens that may be present, such as tuberculosis and salmonella. In addition, most of the food, such as beer, wine (wine) and juice using pasteurization was designed from the perspective of microorganisms and enzymes to extend the shelf life of the product. General pasteurized foods still contain many microorganisms can grow, usually per milliliter or in thousands of viable bacteria per gram, than commercial sterilization products storage period has been shortened. Pasteurization technology except for liquid food (fruit juice, milk), acidic foods and canned jams endures, but also to other areas of infiltration, such as when dealing with oyster shell steam treatment method reduces the number of bacteria oysters. Its advantage is that at a lower temperature than the processing of food in a short time, maximize the food color, smell, taste and nutrition from destruction long high temperature treatment is mainly a milk sterilization, either kill pathogens harmful to health but also make less milk quality changes occur as much as possible. One that is based on the high-temperature heat TB highly lethal curve and milk quality is the most susceptible to heat cream separation principle difference in thermal destruction curve at low temperature for a long time or a short time at a high temperature heat treatment Methods. Among them, at below 60 ℃ heated for 30 minutes the way, as a standard low-temperature sterilization, as early as the world widely used. High temperature treatment, although somewhat influence on milk quality, but can enhance the sterilization effect, this method is called high-temperature sterilization (sterilization), which is heated at above 95 ℃ 20 minutes. In addition to pasteurization of milk, fermented products can also be used. Typically, bags of milk on the market is the use of pasteurization produced. Factories taken to fresh milk, the first low-temperature process, then sterilized by pasteurization. Bags produced by this method is usually milk can be stored for a long time. Of course, the specific processes and process much more complex, but the general principle is. (A plate heat exchanger manufacturers only)