Milk low-temperature tunnel sterilization equipment/Forest image microwave sterilization equipment/Excellent waterproof and dustproof performance

The degree of pasteurization heat treatment is relatively low, usually heated at a temperature below the boiling point of water, and the heating medium is hot water. Different foods use microwave sterilization for different purposes. Microwave sterilization of certain foods, especially milk, whole eggs, egg whites, and yolks, is mainly aimed at destroying potential pathogens such as Mycobacterium tuberculosis and Salmonella. In addition, most foods such as beer and fruit wine(Wine) and fruit juice are usedThe purpose of microwave sterilization is to extend the shelf life of products from the perspective of microorganisms and enzymes. Generally, food that has undergone microwave sterilization still contains many microorganisms that can grow, usually with thousands of live bacteria per milliliter or gram, which shortens the storage period compared to commercial sterilized products.

Microwave sterilization technology is used for liquid foodIn addition to fruit juice, milk, acidic foods, and canned jam, it also penetrates into other fields, such as using steam treatment to reduce the bacterial count of oysters with shells. Its advantage is that it can process food at lower temperatures and in a shorter period of time, limiting the damage to the color, aroma, taste, and nutritional components of food from prolonged high-temperature processing.It is mainly a sterilization method for milk, which can kill harmful pathogens to health and minimize changes in milk quality. That is to say, based on the heat death curve of highly heat-resistant tuberculosis bacteria and the milk qualityThe principle of the difference in the thermal breakdown curve of cream separation, which is most easily affected by heat, is a method of heating treatment for a long time at low temperature or a short time at high temperature. Among them, heating below 60 ℃ for 30 minutes has long been widely adopted as the standard for low-temperature sterilization worldwide. By using high-temperature treatment, although it may have some impact on the quality of milk, it can enhance the sterilization effect. This method is called high-temperature sterilization, which means heating above 95 ℃ for 20 minutes.Microwave sterilization can also be applied to fermented products in addition to milk. Usually, bagged milk sold in the market is produced using microwave sterilization method. The factory collects fresh milk, which is first subjected to low-temperature treatment, and then sterilized using microwave sterilization method. Bagged milk produced using this method can usually be stored for a longer period of time. Of course, the specific processing and techniques are much more complex, but that's the overall principle.

It should be pointed out that drinking fresh milk(referring to freshly squeezed milk) is actually unsafe because it may contain harmful bacteria to our body. Another point is that,Microwave sterilization is not omnipotent, and milk treated with microwave sterilization still needs to be stored at a lower temperature(usually<4 ℃), otherwise there is still a possibility of deterioration. Therefore, many methods of selling bagged milk in the market are very non-standard.