It is well known in beverage processing, beverage machinery
when sterilization is a very important link.
Beverage sterilization with medical and biological sterilization have certain difference.
Beverage sterilization has two meanings: one is asked to kill pathogens, corruption, pollution in destroys enzymes in the food and beverage in the specific environment, such as airtight bottle inside, tank, or other packaging container, have certain storage life;
2 it is to require protection drink as much as possible in the process of sterilization in nutrients and flavour.
So, after sterilization beverage belongs to the commercial asepsis.
Beverage sterilization methods include physical disinfection and chemical disinfection two kinds big.
Chemical make use of hydrogen peroxide sterilization, ethylene oxide, sodium hypochlorite disinfectant, etc.
As a result of chemical sterilization, such as chemical residues, contemporary food sterilization method tends to physical sterilization method.
Physical sterilization method is divided into heat sterilization method and the cold sterilization method.
Heat sterilization method is divided into is heat sterilization method, dry heat sterilization method, microwave sterilization method and the far infrared ray heat sterilization method.
Cold sterilization method is divided into ultraviolet radiation sterilization method, ionizing radiation sterilization method and freezing sterilization method.
In the wet and heat sterilization method, pasteurization, high temperature short time sterilization method and instantaneous ultra high temperature sterilization.
The so-called pasteurized (
Sterilization method is low temperatures over long periods of time, the sterilization temperature below 100 ℃, holding time is 30 min.
High temperature short time sterilization method (
, usually in the sterilization temperature of 100 ℃, such as milk HTST sterilization temperature is 85 ℃, keep more than 15 s.
Instantaneous ultra high temperature sterilization (
, the sterilization temperature above 120 ℃, keep only a few seconds.
HTST and UHT sterilization method, not only high efficiency, and the structure and appearance of the food and nutrition and flavor preservation were compared with other sterilization methods.
are present in just about every facet of modern life.
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