Beverage sterilization equipment is primarily used in the food and pharmaceutical industries for drying and sterilization. It is suitable for sterilizing beverages, vacuum‑packed peanuts, chicken wings, chicken thighs, dried pork, dried tofu, dried fruits, chili sauce, and more. Features of food sterilization machines: low‑temperature sterilization preserves nutrients and traditional flavors; microwave energy penetrates the internal structure of food, operating at a frequency of 2.45 GHz with 2.45 billion oscillations per second. By leveraging both thermal and non‑thermal effects, it effectively eliminates microorganisms, achieving the desired level of disinfection and sterilization at relatively low temperatures and within shorter processing times compared to conventional heat‑based methods.

There are two main types of equipment commonly used in beverage sterilization: tubular heat exchanger sterilizers and milk sterilizers, among others. Please continue reading.

I. Classification of Tubular Heat Exchanger Sterilizers

The automatic tubular heat exchanger sterilizer is equipped with a computer‑controlled PLC system that manages the entire production process according to preset process parameters. It also features a built-in CIP cleaning program for automated self‑cleaning.

The semi‑automatic tubular heat exchanger sterilizer is equipped with the following: the entire operational process is under semi‑automatic control. Operators can use the control panel to manage each pump, valve, and recirculation flow. A temperature‑control PID system ensures that the sterilization temperature is maintained. The sterilization temperature is continuously recorded on a video recorder.

II. Main Applications of Tubular Heat Exchangers in Beverage Sterilization Equipment

1. Because the economic‑management sterilization machine subjects the raw materials to a very short heating time within the equipment after sterilization, it results in minimal nutrient loss.

2. Used for the instantaneous sterilization and pasteurization of liquid materials such as fresh milk, fruit juice, beverages, yogurt, fresh milk, popsicles, ice cream mixtures, light soy sauce, soy milk, condensed milk, alcoholic drinks, and liquid pharmaceuticals.

3. It can also be used for the sterilization of liquid materials.

4. When used in conjunction with a homogenizer and its auxiliary equipment, it can also be employed for the sterilization of low-viscosity materials.

III. Key Components of the Tubular Heat Exchanger Sterilizer

This generator set primarily comprises a material handling system, a high-temperature hot-water system, a vacuum degassing system (optional), a high-pressure homogenization system (optional), a CIP cleaning system, an autoclaving and aseptic testing system (optional), as well as control technology. The heating‑tube configurations of tubular and plate‑type sterilizers differ from one another.

IV. Characteristics of Tubular Heat Exchanger Sterilizers

1. Wide viscosity range; suitable for use across a pH range of 1 to 14, applicable to the production of fresh milk, pasteurized milk, yogurt, colored milk, fruit juices, beverages, baijiu, ice cream, fermented dairy products, long-life milk, applesauce, and various sauce-based products.

2. The sterilization machine features either fully automatic or semi-automatic computer control, with operation via a touch‑screen LCD display.

3. Instantly resolves issues while preserving most of the product’s flavor;

4. PID temperature control system; sterilization temperature is continuously recorded in real time on the dashcam.