Pasteurizer
A pasteurizer is an industrial machine that eliminates disease-causing (pathogenic) microorganisms in liquid foods through heat treatment and extends the product’s shelf life. Named after Louis Pasteur, who developed this method, these devices aim to ensure food safety while preserving the product’s nutritional value and natural flavor.
Basic Operating Principle
Pasteurizers generally operate according to the following three-stage cycle:
Heating: The product (e.g., milk) is rapidly heated to a specific target temperature, such as 72°C–75°C.
Holding: The heated product is held in a section called the "holding tube" for the duration required to kill bacteria (typically 15–20 seconds).
Rapid Cooling: After the holding phase, the product is rapidly cooled to approximately 4°C–5°C to preserve its freshness.
Pasteurizers generally operate according to the following three-stage cycle:
Heating: The product (e.g., milk) is rapidly heated to a specific target temperature, such as 72°C–75°C.
Holding: The heated product is held in a section called the "holding tube" for the duration required to kill bacteria (typically 15–20 seconds).
Rapid Cooling: After the holding phase, the product is rapidly cooled to approximately 4°C–5°C to preserve its freshness.