What are the advanced sterilization techniques and equipment
Then the temperature will immediately decline, while part of the water will become water vapor escape, which is the so-called "flash" technology in the dairy industry applications.
Milk, which in turn leads to the addition of moisture into the product, which is not allowed in the dairy industry.However, in this case the milk is actually at a temperature of about 140 ° C and the pressure is about three atmospheres; once the pressure is released,
(UHT) sterilization process.As a result of the use of high temperature and high pressure water vapor and low temperature milk direct contact with the milk in the rapid temperature sterilization at the same time, inevitably part of the water vapor is also condensed to the
In the 1950s, European dairy research workers began to use the original method of processing canned food (120 ℃, 15 minutes, see Table 1), manufacturing "keep sterilization" milk caused by serious damage to milk nutrition
