The working principle of the pasteurization machine is within a certain temperature range, the lower the temperature, the slower the bacteria multiply; the higher the temperature, the faster the bacteria multiply. But if the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperature and heat and cold resistance. In fact, pasteurization is to use the characteristics of pathogens that are not very heat-resistant, and treat them with appropriate temperature and holding time to kill them all. However, after pasteurization, a small part of harmless or beneficial, relatively heat-resistant bacteria remains Bacteria or bacterial spores.
In the process of continuous development of the pasteurizer, some technologies are also constantly improving. There are two heating and cooling principles: compressor and water cycle. In contrast, water cycle is more efficient than compressor, and retains the original taste of milk, gradually replacing Compressor pasteurization machines and water circulation pasteurization machines are available in the market in miniature, simple, luxury, cabinet, yogurt and fresh milk all-in-one machines, etc. With the continuous development of pasteurization technology, pasteurization The types of sterilizers are also increasing.