Beverage sterilization equipment What is the application?

　　Conventional water sterilization methods include dilution and ultraviolet irradiation. If the water is intended for potable use, it is typically subjected to reverse osmosis to remove impurities, followed by UV disinfection. For small‑scale applications (less than 10 t/h), chlorine dioxide or ozone may be used for disinfection. In industrial settings, sodium chlorate or sodium hypochlorite are commonly employed; carbon dioxide or ozone can also be utilized. So, what are the applications of beverage sterilization equipment?

　　What are the applications of beverage sterilization equipment?

　　1. The purchased chlorine is stored in cylinders and dosed into the system. Sodium hypochlorite, produced by electrolyzing salt (or seawater), can be directly introduced into the process water without the need for additional specialized equipment.

　　2. Beverage sterilization and ozone-based antibody sterilization technologies: Ozone is generated by purifying air using a high-pressure discharge device. Currently, there are small- and medium-sized ozone generators available for sterilizing water supply systems or air-conditioning cooling water systems. They are also suitable for treating reverse osmosis equipment. Excess ozone can be removed through activated carbon adsorption. Chlorine dioxide can be produced from sodium chloride, and chlorine‑dioxide‑based beverage sterilization equipment is widely used in both drinking water and industrial cooling‑water treatment. Sodium chloride is an explosive substance and should be handled with caution.

　　3. The sterilization technology employed in beverage sterilization equipment utilizes a plate heat exchanger, a novel type of heat exchanger composed of a series of stainless steel plates with a distinctive corrugated profile. Thin rectangular channels are formed between the plates, through which heat is transferred. Plate heat exchangers are ideally suited for heat exchange between liquid–liquid and liquid–gas systems.

　　4. Beverage sterilization equipment: Dry-heat sterilization involves high temperatures at a relative humidity below 20%. Dry-heat disinfection and sterilization are conducted using air as the heat-transfer medium, resulting in a relatively slow heat-exchange process.

　　Dry sterilization is one of the methods used to kill microorganisms in beverages at high temperatures.

　　What is a specialized beverage sterilization device?

　　1. Beverage sterilization equipment operates at a relatively low level of thermal processing. Typically, heating is carried out at temperatures below the boiling point of water, with hot water serving as the heating medium. Different foods require different basic sterilization protocols; certain products—especially milk, whole eggs, egg whites, and egg yolks—demand specific treatment regimes. The advantage of beverage sterilization equipment lies in its ability to process food quickly at moderate temperatures, thereby preserving the product’s color, aroma, flavor, and nutritional content that would otherwise be compromised by higher temperatures and prolonged exposure.

　　2. Beverage sterilization equipment operates at a relatively low level of thermal treatment. Typically, heating is carried out at temperatures below the boiling point of water, with hot water serving as the heating medium. Different foods undergo basic sterilization for various purposes; certain products—especially milk, whole eggs, egg whites, and egg yolks—are subjected to sterilization to eliminate potential pathogenic bacteria. The advantage of beverage sterilization equipment is that it can process food quickly at moderate temperatures, thereby preserving the food’s color, aroma, flavor, and nutritional content compared to higher temperatures and prolonged heat treatments.

　　3. The tank walls are equipped with advanced honeycomb‑plate evaporators to transfer heat and directly refrigerate the milk.

　　4. The imported expansion valve and solenoid valve are equipped with reliable mid-point protectors, preventing compressor burnout due to overload or system failure.

　　5. All grooves are made of stainless steel and are equipped with nozzles, automatic rotation, as well as pressing and automatic stirring mechanisms.

　　6. The insulation layer is made of polyurethane foam, providing excellent thermal insulation. The yogurt processing equipment features a dual‑filter system, also known as a dual‑mode switching filter. It consists of two parallel stainless‑steel filters and boasts a novel, well‑designed structure, superior sealing performance, robust circulation capacity, and ease of operation. This versatile filtration unit offers broad applicability and strong adaptability. In particular, its side leakage is minimal, ensuring precise filtration accuracy, while the filter bags can be quickly replaced, virtually eliminating material waste and reducing operating costs.

　　7. The preheating tank of the beverage sterilization equipment is made of imported stainless steel; it features mechanical polishing for a high surface finish. Its connecting pipes and other fittings incorporate rounded transitions, eliminating dead ends and facilitating easy cleaning. Polyurethane insulation is used throughout, providing excellent thermal performance. Additionally, the unit can be equipped with a cleaning ball, a high-speed shear head, a liquid-level indicator, an air breather, a manhole, and a digital thermometer.

　　8. Beverage sterilization equipment The average machine equipment employs a stainless-steel system that effectively homogenizes microbial samples by evenly dispersing microorganisms across the sample surface. Samples are packaged in single-use sterile homogenization bags. The system features gentle homogenization, causes no damage, requires no heating, and eliminates the need for sterilization or dishwashing, thereby meeting the demands for rapid, accurate results and high reproducibility.