The main application of pasteurization method
Generally speaking, pasteurization machines are operated using the pasteurization method. Among them, pasteurization is mainly applied in heat treatment and other fields.
The degree of heat treatment for pasteurization is relatively low, usually heated at a temperature below the boiling point of water, and the heating medium is hot water. Different foods use pasteurization with different intentions. Pasteurization of certain foods, especially milk, whole eggs, egg whites, and yolks, mainly damages potential pathogens such as tuberculosis and Salmonella. In addition, most foods, such as beer, fruit wine (grape wine), and fruit juice, use pasteurization with the intention of extending the shelf life of the product from the perspective of microorganisms and enzymes. Generally, food that is pasteurized still contains many microorganisms that can grow, with thousands of live bacteria per milliliter or gram, which is shorter than the storage period of commercially sterilized products. Pasteurization technology is not only used for liquid foods (such as fruit juice, milk), acidic foods, and canned jam, but also for other applications. For example, steam treatment can reduce the bacterial count of oysters when processing them with shells. Its advantage is that it can process food at lower temperatures and in a shorter amount of time, maximizing the protection of the color, aroma, taste, and nutrient components of food from long-term 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 principle of the difference between the heat death curve of highly heat-resistant tuberculosis bacteria and the heat damage curve of cream separation that is easily affected by heat in milk, a method of heating treatment is carried out for a long time at low temperature or a short time at high temperature. During this period, the method of heating below 60 ℃ for 30 minutes has long been widely used as the standard for low-temperature sterilization worldwide. Using high-temperature treatment may have some impact on milk quality, but it can enhance the sterilization effect. This method is called high-temperature sterilization, which involves heating at 95 ℃ or above for 20 minutes. The pasteurization method can also be applied to fermented products in addition to milk.
Pasteurization machine
Generally, bagged milk sold in shopping malls is produced using the pasteurization method. The factory collects fresh milk, processes it at low temperatures, and then sterilizes it using pasteurization. The bagged milk produced by this method can generally be stored for a longer period of time. Of course, the detailed processing procedures and processes are much more complicated, but that's the overall principle.
What needs to be pointed out is 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 pasteurization is not omnipotent. Milk treated with pasteurization still needs to be stored at a lower temperature (generally<4 ℃), otherwise there is still a possibility of spoilage. Therefore, many methods of selling bagged milk in shopping malls are very non-standard.
Pasteurized milk is the most commonly consumed type of milk in the world. In countries such as the UK, Australia, the US, and Canada, the consumption of pasteurized milk accounts for over 80% of liquid milk, and the types include fully skimmed, semi skimmed, or full fat. In American shopping malls, the practice is almost full of pasteurized milk, and it comes in large packages (1 liter, 2 liters, 1 gallon). Citizens can buy enough fresh milk to drink for a week at the supermarket once. There are few sterilized pure milk sold in shopping malls, and some small towns cannot buy it from the bottom.
Pasteurized pure fresh milk effectively preserves the nutrients and natural flavor of milk, making it one of the best types of milk. In fact, as long as pasteurized milk is stored at a temperature of around 4 ℃, the reproduction of bacteria is very slow, and the nutrients and flavor of milk can remain unchanged for a few days.
The pasteurization method is used to treat the problem of beer becoming sour. At that time, the French wine industry was facing a headache problem, which was that wine would become sour after being brewed and could not be consumed. And this acidification phenomenon often occurs. Pasteur was invited to discuss this issue. After a long investigation, he found that the culprit causing wine to become sour is lactobacillus. Nutritious wine is almost a paradise for the growth of lactobacilli. Adopting a simple boiling method can kill lactobacilli, but in doing so, the wine will also be spoiled. The Pasteur test uses different temperatures to kill lactobacilli without damaging the wine itself. Finally, Pasteur's research results showed that heating wine at 63.5 ℃ for half an hour can kill lactobacilli in the wine without boiling. This method saved the French wine industry.
Generally speaking, pasteurization machines are operated using the pasteurization method. Among them, pasteurization is mainly applied in heat treatment and other fields.
The degree of heat treatment for pasteurization is relatively low, usually heated at a temperature below the boiling point of water, and the heating medium is hot water. Different foods use pasteurization with different intentions. Pasteurization of certain foods, especially milk, whole eggs, egg whites, and yolks, mainly damages potential pathogens such as tuberculosis and Salmonella. In addition, most foods, such as beer, fruit wine (grape wine), and fruit juice, use pasteurization with the intention of extending the shelf life of the product from the perspective of microorganisms and enzymes. Generally, food that is pasteurized still contains many microorganisms that can grow, with thousands of live bacteria per milliliter or gram, which is shorter than the storage period of commercially sterilized products. Pasteurization technology is not only used for liquid foods (such as fruit juice, milk), acidic foods, and canned jam, but also for other applications. For example, steam treatment can reduce the bacterial count of oysters when processing them with shells. Its advantage is that it can process food at lower temperatures and in a shorter amount of time, maximizing the protection of the color, aroma, taste, and nutrient components of food from long-term 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 principle of the difference between the heat death curve of highly heat-resistant tuberculosis bacteria and the heat damage curve of cream separation that is easily affected by heat in milk, a method of heating treatment is carried out for a long time at low temperature or a short time at high temperature. During this period, the method of heating below 60 ℃ for 30 minutes has long been widely used as the standard for low-temperature sterilization worldwide. Using high-temperature treatment may have some impact on milk quality, but it can enhance the sterilization effect. This method is called high-temperature sterilization, which involves heating at 95 ℃ or above for 20 minutes. The pasteurization method can also be applied to fermented products in addition to milk.
Pasteurization machine
Generally, bagged milk sold in shopping malls is produced using the pasteurization method. The factory collects fresh milk, processes it at low temperatures, and then sterilizes it using pasteurization. The bagged milk produced by this method can generally be stored for a longer period of time. Of course, the detailed processing procedures and processes are much more complicated, but that's the overall principle.
What needs to be pointed out is 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 pasteurization is not omnipotent. Milk treated with pasteurization still needs to be stored at a lower temperature (generally<4 ℃), otherwise there is still a possibility of spoilage. Therefore, many methods of selling bagged milk in shopping malls are very non-standard.
Pasteurized milk is the most commonly consumed type of milk in the world. In countries such as the UK, Australia, the US, and Canada, the consumption of pasteurized milk accounts for over 80% of liquid milk, and the types include fully skimmed, semi skimmed, or full fat. In American shopping malls, the practice is almost full of pasteurized milk, and it comes in large packages (1 liter, 2 liters, 1 gallon). Citizens can buy enough fresh milk to drink for a week at the supermarket once. There are few sterilized pure milk sold in shopping malls, and some small towns cannot buy it from the bottom.
Pasteurized pure fresh milk effectively preserves the nutrients and natural flavor of milk, making it one of the best types of milk. In fact, as long as pasteurized milk is stored at a temperature of around 4 ℃, the reproduction of bacteria is very slow, and the nutrients and flavor of milk can remain unchanged for a few days.
The pasteurization method is used to treat the problem of beer becoming sour. At that time, the French wine industry was facing a headache problem, which was that wine would become sour after being brewed and could not be consumed. And this acidification phenomenon often occurs. Pasteur was invited to discuss this issue. After a long investigation, he found that the culprit causing wine to become sour is lactobacillus. Nutritious wine is almost a paradise for the growth of lactobacilli. Adopting a simple boiling method can kill lactobacilli, but in doing so, the wine will also be spoiled. The Pasteur test uses different temperatures to kill lactobacilli without damaging the wine itself. Finally, Pasteur's research results showed that heating wine at 63.5 ℃ for half an hour can kill lactobacilli in the wine without boiling. This method saved the French wine industry.
keys：Pasteurization machine
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