How does a pasteurizer work, what is pasteurization?

The principle of sterilization is 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 optimal growth temperatures and ability to tolerate heat and cold.

Pasteurization is actually to take advantage of the characteristics of pathogens that are not very heat-resistant, treat them with appropriate temperature and holding time, and kill them all.

There is a wide variety of pasteurization procedures in use today. The "low temperature and long time" process is an intermittent process that is only used by small dairies today to produce some cheese products. "High temperature short time" processing is a "flow" process, usually carried out in a plate heat exchanger, and is now widely used in the production of drinking milk.

Milk pasteurization method was invented by the Frenchman Pasteur in 1865, and was improved by later generations to completely kill pathogens in beer, wine, milk, serum albumin and other liquids, and is also a milk sterilization method commonly used in the world. Pasteurized fresh milk preserves the nutrition and natural flavor of milk, and is the best of all milk varieties.

However, after pasteurization, a small part of harmless or beneficial, heat-resistant bacteria or bacterial spores are still preserved, so the pasteurized milk should be stored about 4, and can only be stored for 3 10 days, at most 16 days.

At present, there are two main methods of pasteurization in the world: one is to heat the milk to 62 65 and keep it for 30 minutes. Using this method, it can kill various growth types of pathogenic bacteria in milk, and the sterilization efficiency can be reached, and only part of the thermophilic bacteria, heat-resistant bacteria and spores remain after disinfection, and most of these bacteria are lactic acid bacteria, which are not only harmless to people but beneficial to health.

The second method is to heat the milk to 75 90 and keep it warm for 15 16 seconds, which has a shorter sterilization time and higher work efficiency. The basic principle of sterilization is that the pathogenic bacteria can be killed, and if the temperature is too high, there will be more nutrient loss.

Pasteurization:

Using a lower temperature (generally at 60 82), within the specified time, the food is heated to achieve the purpose of killing microbial nutrients, which is a method that can achieve the purpose of disinfection without damaging the quality of food. It was invented by the French microbiologist Pasteur. The degree of pasteurization heat treatment is relatively low, and it is generally heated at a temperature lower than the boiling point of water, and the heating medium is hot water.

Short-term high-temperature sterilization to minimize damage to nutrients.

Pasteurization is to use the characteristics of pathogens that are not heat-resistant, and treat them with appropriate temperature and holding time to kill bacteria. Pasteurization is mainly a sterilization method for milk, which can not only kill pathogenic bacteria that are harmful to health, but also minimize changes in milk quality.

After pasteurization, the milk retains a small portion of harmless or beneficial, heat-resistant bacteria or bacterial spores.

Pasteurization does not kill all bacteria, it only reduces the number of pathogenic bacteria to a level that does not cause harm to consumers.

Pasteurization gets its name from Louis Pasteur. In 1862, Pasteur invented the pasteurization method that could kill the germs in milk without affecting the taste of the milk.

Pasteurized milk should be stored at a temperature of about 4 and can only be stored for 3 10 days, up to 16 days.

Heat the sterilized item to between degrees Celsius for 30 minutes. Due to the low temperature reached by pasteurization, it cannot be sterilized. However, it can kill pathogenic microorganisms such as brucella, tuberculosis bacillus, dysentery bacillus, typhoid bacillus, etc., and can reduce the total number of bacteria by 90 95, so it can reduce the spread of diseases and prolong the use time of items.

Since it is not sterilized at a high temperature, it is less likely to destroy the nutrients of the food. And it's simple. In rural households, it can be used to disinfect milk, human milk for infants and young children, synthetic food, soy sauce and other condiments.

Pasteurization is a disinfection method that uses heat below 100 degrees Celsius to kill microorganisms, which was invented by the German microbiologist Pasteur in 1863, and is still widely used in the disinfection of milk, human milk and infant synthetic food at home and abroad.

If the sterilization method of 100 degrees Celsius is used, the bioactive substances in the raw milk will be destroyed, and the vitamins and proteins in the raw milk will also be lost.

Pasteurization is a sterilization method that kills some of the germs in milk without affecting the taste of the milk. Pasteurization takes advantage of the fact that pathogens are not heat-resistant, and treats them with appropriate temperature and holding time to kill them all. Pasteurization cannot kill all bacteria, it can only reduce the number of pathogenic bacteria to a level that will not cause harm to consumers.

In addition to dairy products, pasteurization can also be applied to fermented products. <

Pasteurization is a sterilization method that kills some of the germs in milk without affecting the taste of the milk. Pasteurization takes advantage of the fact that pathogens are not heat-resistant, and treats them with appropriate temperature and holding time to kill them all. Pasteurization cannot kill all bacteria, it can only reduce the number of pathogenic bacteria to a level that will not cause harm to consumers.

In addition to dairy products, pasteurization can also be applied to fermented products.