Ultra-high temperature sterilizer (non-sterile)
Ultra-high temperature instantaneous sterilization is widely used in most products, including milk, tea drinks, juice drinks, vegetable protein drinks and so on.
Under ultra-high temperature conditions, the tube sterilization machine reflects its unique advantages, no rubber pad, and high heat transfer efficiency under high humidity and high flow rate. High pressure capacity, ultra-long continuous production capacity,
the release of its strengths and weaknesses. Of course, under the conditions of large production and large flow, the use of tubular sterilizers to treat pasteurized or high-temperature instantaneous sterilization products can also reflect the advantages of its
ultra-long continuous production capacity.
The basic concept of ultra-high temperature sterilization: under the condition of holding temperature at 121℃ for 30 minutes, liquid materials can reach a sterile state. At a temperature of 130 ° C for 4 seconds, minimum sterility conditions can be maintained.
In order to better ensure the pure environment of the system, the system can also be sterilized at 130 ° C for 30 minutes.
Typical sterilization process:
Process parameters :≤60℃ feed →121℃ hold for 10-30 seconds
High temperature hot filling :90℃ discharge, medium temperature hot filling 65℃ discharge, normal temperature filling 25℃ discharge, low temperature filling 5℃ discharge
Select discharge temperature according to different filling environment
Energy consumption parameters (based on processing 1000L/h):
Class type | High temperature filling 90℃ | Medium temperature filling 65℃ | Normal temperature filling 25℃ | Low temperature filling 5℃ |
Steam consumption (kg/h) | ≤170 | ≤120 | 80 | 80 |
Steam supply pressure | ≥4.5bar | ≥4.5bar | ≥4.5bar | ≥4.5bar |
Tower water (≤32℃) | 0∽4times | 0∽4times | 0∽4times | 0∽4times |
Ice water (≤7℃） | —— | —— | 3 | 3 |
Ice-water energy consumption(kcal/h) | —— | —— | 15 | 15 |
Applications in the field of concentrated drying:
Parameters of material pretreatment before concentration :5∽30 ° C -70±5 ° C homogeneous →120-130 ° C Hold 5∽10 seconds →70±5 ° C
Application of sterilization machine in condiment industry:
· In the condiment industry, plate or tube sterilizers are also widely used to treat condiments containing salt such as sour vinegar, soy sauce, bad brine, etc., as well as sticky bean paste meat sauce, sweet flour sauce, hot sauce and so on.
· Based on the particularity of the condiment industry and its basic characteristics, the products all contain salt. For 304, 316 stainless steel have a strong corrosion effect, so it is not suitable for use. The company adopts 254SMO advanced
stainless steel imported from Sweden, salt tolerance concentration ≤20%, which comes from the products of Otokumpu Company.
For vinegar sterilization:
Process parameters: Filling at normal temperature -- heating to 98∽119 ° C at normal temperature for 15-30 seconds cooling to ≤40 ° C
High temperature filling -- heating to 98∽119 ° C at room temperature for 15-30 seconds cooling to ≤90 ° C
Energy consumption parameters (based on processing 1000L/):
Steam consumption: room temperature filling ≤ 30kg/h high temperature filling ≤ 130kg/h
Steam supply pressure :≥4bar
Cooling water: No need
For soy sauce sterilization:
Raw material pretreatment:
Heat at room temperature to 119℃, keep for 15-30 seconds and cool to ≤40℃
Room temperature filling:
Heat at room temperature to 121-135℃ and keep for 15-5 seconds to cool to ≤40℃
High temperature filling:
From room temperature heating to 98∽119 ° C Hold 15∽30 seconds cooling to ≤90 ° C
Energy consumption parameters (based on processing 1000L/h):
Swallow steam consumption: room temperature filling 20-30kgh high temperature filling 130kg/h
Steam supply pressure :≥4bar
Cooling water: No need
For bean paste sterilization:
· Process parameters: Heated to 110℃ at 50℃ and cooled to 40℃ for 90 seconds
Energy consumption parameters (based on processing 1000L):
Steam consumption :≤130kgh
Cooling water: 3 times (≤ 32℃)
Steam supply pressure :≥3.0bar
For bolognese pasteurization:
Process parameters :50∽60℃ heating to 130℃ Maintain 5∽30 seconds cooling to 75∽85℃
Energy consumption parameters (based on processing 1000L/h):
Cooling water :3 times (≤ 32℃) cooling reserve
Steam consumption :≤ 60kg/h
Steam supply pressure: ≥5.0bar
For hot sauce sterilization:
Process parameters :50-60℃ heating to 105-120℃ keep 5-30 seconds cooling to 45℃
Energy consumption parameters (based on processing 1000L/H):
Cooling water :4≥ times (≤32℃)
Steam consumption :≤50kg/
Steam supply pressure :≥4.0bar
For jam, fruit puree sterilization
15∽25 ° C Heating to 90 ° C Hold for 30 seconds to hot fill
Energy consumption parameters (based on processing 1000L/h):
Swallow steam consumption :≤165kgh
Steam supply pressure :≥3bar