What is pasteurization equipment in food sterilization systems?

Release Date:

2022-04-08

The operating interface of the food sterilization equipment features 3D animations that illustrate its working principles, offering high operational sensitivity and error‑alert functionality. Food irradiation (or radiation) sterilization employs ionizing radiation of specific wavelengths to disinfect foods—including raw materials—by exposing packaged products to gamma rays emitted by radioactive isotopes such as cobalt‑60 or cesium‑137, or to low‑energy electron beams generated by accelerators. This process delays certain physiological processes in fresh foods, such as germination and ripening, and can also be used for pest control, disinfection, sterilization, and fungal inhibition, thereby extending shelf life and enhancing food quality.

　　 Food sterilization equipment The user interface employs 3D animations to illustrate the device’s operating principles, offering high responsiveness and an error‑alert feature.

　　What is pasteurization equipment in food sterilization systems?

　　Low‑temperature pasteurization, also known as low‑temperature long‑time pasteurization, is a sterilization method that heats food to a temperature below its boiling point—typically between 60 and 82°C—to inactivate the vegetative forms of microorganisms. Typical pasteurization conditions are 62.8°C for 30 minutes or 71.7°C for 15–30 minutes; however, different temperature–time combinations can achieve the same pasteurization effect. Pasteurization deactivates enzymes in food and eliminates heat‑sensitive microorganisms and pathogens. This method is commonly used to treat acidic foods with a pH below 4.5. It does not kill all microorganisms, especially spores, so such products must be stored at low temperatures, with a shelf life of only about three months.

　　Pasteurization, a primary method of food sterilization, mainly includes:

Food sterilization equipment

Food irradiation (or radiation) sterilization employs ionizing radiation of specific wavelengths to disinfect food products, including raw materials. Packaged foods are subjected to irradiation using gamma rays emitted by radioactive isotopes such as cobalt‑60 and cesium‑137, or beta rays produced by low‑energy accelerators. This process can delay certain physiological processes in fresh foods—such as germination and ripening—or inhibit pest control, disinfection, sterilization, and fungal contamination, thereby extending shelf life and enhancing food quality.

　　Radiation sterilization is a cold‑processing method. Because the internal temperature of food does not rise significantly, it readily preserves the food’s aroma and visual quality. With its strong penetrating power, it can eliminate microorganisms and pests within packaged, bulk, liquid, solid, dried, and fresh fruit products, making it particularly well suited for foods that cannot undergo heat treatment, fumigation, or moisture‑based processing.

　　 Food sterilization equipment Radiation sterilization requires substantial investment and specialized equipment to generate radiation (radiation sources), as well as robust safety measures to prevent radiation leakage.

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