The working principle of the equipment:
Ultra-high temperature sterilization (aseptic type) is a device specially designed for long-term preservation of neutral liquid materials,
the basic principle is that the material is heated to 138-150 degrees Celsius through a tube or tubular heat exchanger a continuous flow state.
It is kept at this temperature for a certain time (2-4 seconds) to reach the commercial asepsis level. The whole sterilization process will completely
kill microorganisms and spores that can cause material corruption anddeterioration in an instant at high temperature. At the same time, the original flavor and nutrients of the food are greatly preserved. This strict processing
technology and treatment method of equipment effectively prevent the secondary contamination
of food and greatly extend the shelf life of products. When the material is acidic (pH≤4.2), the sterilization temperature can be reduced to 95 ~ 115℃
and the sterilization process can be maintained for 15 ~ 120 seconds. In order to ensure the sterility
of the system, it is necessary to sterilize the system at 130 ° C for 30 minutes in advance. Once the quenching temperature falls below the minimum set
by the process, the aseptic system environment becomes contaminated and the system needs to be sterilized again
Advantages of tube sterilizer
The tube sterilizer can be used for heat treatment of various liquid foods and beverages, and has the following advantages compared with other types of sterilizer:
· High thermal efficiency. Up to 90% heat recovery efficiency;
· The temperature difference between the heating medium and the material is small, and the heat exchange tube uses a corrugated pipe, which has high heat
exchange efficiency and less scaling, and increases the working time of the sterilization machine.
· High degree of automation, the whole process from CIP cleaning of equipment, equipment self-sterilization to material sterilization can be automatically controlled and recorded.
· Accurate and reliable sterilization temperature control, steam pressure, flow, material flow, etc. are strictly automatic control.
· The inner wall of the material pipe adopts advanced technology for polishing and automatic welding, the pipe design realizes completely automatic cleaning,
and the whole process of equipment self-sterilization ensures the sterility of the system.
· System safety, system accessories are selected with good performance and reliability products, steam, hot water, materials and other pressure protection measures and alarm systems.
· The UHT tube sterilizer preferably adopts a row heat exchanger or sleeve heat exchange sterilization system, because of its reliable working performance at higher temperatures,
especially the continuous working time can be up to more than 10 hours
than the plate sterilization system is more widely used.
· System reliability, the main components such as material pump, hot water pump, all kinds of valves, electrical components and execution components of the control system are
the world's best
· Own CIP system.
Ultra high temperature sterilization machine (sterile type) reference process
Milk sterilization process :
5℃-70℃ homogenization →135-140℃ holding for 4 seconds →25℃
Energy consumption parameters (based on processing 1000L/H):
Steam consumption :≤50kg/h
Steam supply pressure :≥6.0bar
Ice water consumption :10 kkcal/h
Ice water :2:1(≤7℃)
Plant protein beverage sterilization process :
30∽65℃-70℃ homogenization -138∽140℃ maintain 4∽10 seconds →25℃
Energy consumption parameters (based on processing 1000L/):
Steam consumption :≤ 50kg/h
Steam supply pressure :≥4.0bar
Ice-water energy consumption :30∽32kkcal/h
Ice water :3:1
Tower water :4:1
Tea beverage, juice beverage sterilization process:
25±5 ° C →65∽75 ° C degassing, homogenization →138∽140 ° C Maintain 4∽30 seconds →25 ° C
Energy consumption parameters (based on processing 1000Lhh):
Steam consumption :≤ 70kg/h
Steam supply pressure :≥6.0bar
Ice water consumption :15 kkcal/h
Ice water :3:1(≤7℃)
Tower water :2:1(≤ 32℃)
Sterilization process of fresh fruit juice beverage (pH≤4.2) :
5-25℃→65-75℃ Degassing, homogenization →95℃ holding 60-120 seconds →25℃
5-25℃-65∽75℃ Degassing, homogenization -105℃ hold for 30 seconds →25℃
5-25℃→85-75℃ degassing, homogenization at -115℃ for 15 seconds →25℃
Energy consumption parameters (based on processing 1000Lh):
Steam consumption :70kg/h
Steam supply pressure :≥ 6.0bar
Ice water consumption :15 kkcal/h
Ice water :3:1(≤7℃)
Tower water :2:1(≤32℃)