Classification of Sterilization Technologies for Beverage Sterilization Equipment

Release Date:

2022-07-18

Because beverage sterilization equipment is widely used, it finds extensive application in the food and beverage industry as well. What are some common disinfection methods? Dry‑heat sterilization is one of the high‑temperature techniques employed by beverage sterilization equipment to eliminate microorganisms. Typically, the temperature is very high—either through direct flame heating or by using hot air at 160–180°C.

　　Because Beverage sterilization equipment It has a wide range of applications, and therefore is widely used in the food and beverage industry as well. What are the common disinfection methods?

　　Several commonly used sterilization technologies for food and beverage processing are outlined below:

　　I. Ultraviolet Sterilization Technology for Beverage Sterilization Equipment

Beverage sterilization equipment

　　Conventional water disinfection typically involves chemical dosing and ultraviolet inactivation. For example, purified water widely used for drinking is produced by reverse osmosis to remove salts, followed by UV sterilization. For small‑volume applications (less than 10 t/h), chlorine dioxide or ozone may be employed for disinfection. In industrial settings, chlorine or sodium hypochlorite are commonly used; chlorine dioxide or ozone can also be utilized. Commercially purchased chlorine is stored in steel cylinders and dosed using a chlorinator. Sodium hypochlorite generated by electrolysis of salt (or seawater) can be introduced into treated water without the need for dedicated dosing equipment.

　　II. Ozone Sterilization Technology for Beverage Sterilization Equipment

　　Ozone is produced by high‑voltage discharge devices for air purification. Currently, small and medium‑sized ozone generators are used to disinfect water supply systems and air‑conditioning cooling water systems, and they are also suitable for inactivation treatment in reverse osmosis units. Excess ozone can be removed by adsorption on activated carbon. Chlorine dioxide can be manufactured from sodium chlorate, and chlorine‑dioxide‑based disinfection equipment is widely employed in drinking‑water treatment and industrial cooling‑water treatment. Sodium chlorate is an explosive substance and should be handled with extreme caution.

　　III. Beverage Sterilization Equipment: Pasteurization Technology

　　A plate heat exchanger is a novel type of heat exchanger composed of a series of stainless steel plates with a corrugated profile. Thin rectangular channels are formed between the plates, through which heat transfer occurs. Plate heat exchangers are ideal for liquid–liquid and liquid–gas heat exchange applications.

　　IV. Mechanism of Dry-Heat Sterilization in Beverage Sterilization Equipment

　　Dry heat refers to high temperatures with relative humidity below 20%. Dry‑heat sterilization relies on heat conduction through air, resulting in a relatively slow heat‑transfer process. Typically, under dry‑heat conditions of 80–100°C, vegetative forms can be killed within one hour, while spores require two hours at 160–170°C.

　　Dry heat sterilization is Beverage sterilization equipment One method of eliminating microorganisms at high temperatures. Typically, the temperature is very high, such as direct flame heating, or treatment with hot air at 160–180°C.

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