Keep the flavor of nutrients in items unchanged
Pasteurization, also known as low-temperature sterilization, cold sterilization，is a disinfection method that uses a lower temperature to kill germs and keep the flavor of nutrients in items unchanged. It is now commonly used to define the various methods of heat required to kill pathogens. It is used thoroughly to kill pathogens in a liquid beer, wine, milk, serum albumin, etc., is now the world-wide methods of sterilization.
Kill pathogens in a liquid beer, wine, milk, serum albumin, etc.
Within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperature and heat and cold tolerance. Pasteurization is actually the use of pathogens that are not very heat-resistant, and treatment with appropriate temperature and holding time to kill them all. The pasteurization process is divided into three steps: preheating, sterilizing and cooling. Most factories at home and abroad use pasteurization, the tunnel-type spray pasteurizer is a frequently used sterilization equipment.