There are two sterilization methods in the beverage production line. The first is chemical sterilization which uses sterilizing agents such as hydrogen peroxide, ethylene oxide, and sodium hypochlorite. However, due to the influence of chemical residues in chemical sterilization, contemporary video sterilization methods tend to be physical sterilization methods. Today we will focus on understanding the physical sterilization methods, so that everyone has a more detailed understanding of the beverage production process. Physical sterilization methods can be divided into: heat sterilization and cold sterilization. heat sterilization is divided into moist heat sterilization, dry heat sterilization, microwave sterilization and far infrared heat sterilization. cold sterilization method is divided into ultraviolet radiation sterilization method, ionizing radiation sterilization method and freezing sterilization method. In the moist heat sterilization method, there are pasteurization method, high temperature short-time sterilization method and ultra-high temperature instantaneous sterilization method. The so-called pasteurization method is a low-temperature long-term sterilization method. The sterilization temperature is lower than 100°C and the holding time is 30 minutes. The sterilization temperature of brewing equipment Factory high-temperature short-time sterilization is generally below 100°C. For example, the HTST sterilization temperature of milk is 85°C and it is maintained for more than 15 seconds. Ultra-high temperature instantaneous sterilization method, the sterilization temperature is above 120 ℃, and it is only maintained for a few seconds. HTST (High Temperature Short Time Sterilization) and UHT (Ultra High Temperature Instantaneous Sterilization) sterilization methods are not only efficient, but also the structure and appearance of food and the preservation of nutrition and flavor are better than other sterilization methods.
