Description
The sterilization or pasteurization is the thermic process of heating and cooling food products in order to increase their preservation compared to the fresh product. This is obtained by running the product through heat exchangers which can be tubular, with scraped surface or with plates (made of overlapping metal plates, on which runs on one side the liquid to be treated, on the other side a heated fluid). New technologies allow users to precisely adjust the temperature and the time of exposure, leading to treatments at higher temperatures for a limited period. These systems vary according to the product and must be sized accordingly to the temperatures and flow rates.
Products Commonly Pasteurized:
- Beer
- Low alcoholic beverages
- Wines
- Canned food
- Dairy products
- Eggs
- Milk
- Juices
- Syrups
- Vinegar
- Water
- Nuts
