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The method of cold sterilization of materials mainly refers to ultraviolet and microwave sterilization. Ultra-high temperature sterilization refers to a process in which dairy products or other foods are processed under the conditions of temperature and time of 135-150° C. and 2-8 seconds, respectively.
It has many advantages. It can maintain the quality of food and nutritional value while killing microorganisms in the product. Now it has been widely used in milk, fruit juice and juice drinks, soy milk, tea, wine, mineral water and other products. produce.
For the UHT sterilized material with steamed taste, it can be sterilized by high-temperature short-term sterilization at a temperature of 70-75°C and a time of 15-20s. This method can better maintain the nutrition and flavor of the product. Its typical application is the sterilization of dairy products and the sterilization of some vegetable products.
Packaging products and sterility
Sterilization of food materials is divided into heat sterilization and cold bacteria. Sterilization of food aseptically packaged materials has so far been mainly heat sterilization, which is divided into two types: ultra-high temperature sterilization and high temperature short-term sterilization.