Pasteurization Tunnel Or Retort?

Tunnel sterilization: a combination of efficiency and precision

Tunnel pasteurizer with its efficient sterilization process and precise temperature control system, occupies a pivotal position in the dairy industry. The machine is mainly composed of a chain-plate conveyor belt, a heating section and a cooling section, enabling continuous sterilization operations. At work, the sterilizer converts the set PU value into the actual control temperature curve through the temperature controller to accurately control the temperature change in each temperature zone. Driven by the main drive motor, the product goes through the step-by-step heating preheating, sterilization and cooling cooling process, which not only achieves the sterilization effect, but also maintains the flavor characteristics of the food.

The tunnel sterilizer is highly adaptable and can handle a variety of packaged products, including bottled juices and beverages. In the sterilization process, hot water is heated by the steam nozzle, pumped to the nozzle by the circulation, and sprayed on the product after uniform atomization, while the cooling water is cooled by normal temperature water to ensure that the product is quickly cooled to room temperature after sterilization. In addition, the tunnel sterilizer is also equipped with safety interlocking devices and pressure gauges and other safety devices to ensure the safety of the production process. The selection of equipment should consider factors such as production demand, product characteristics and production scale to achieve the best sterilization effect and economic benefits.

Retort: A strong backing for diversified sterilization

As another mainstream pasteurization equipment, the sterilizer occupies a place in the field of food processing with its unique working principle and diversified classification. The sterilizer is mainly composed of pot body, pot cover, opening device, locking wedge, safety interlock device, etc. The pot body layer is made of acid-resistant and heat-resistant Austenitic stainless steel to ensure the durability and hygiene standards of the equipment. The working principle of the sterilizer is mainly to use steam as a heat source, through heating the food in the pot to achieve the temperature required for sterilization, and maintain a certain time to achieve the sterilization effect.

In terms of classification, according to the different control methods, the retort can be divided into manual control type, electrical semi-automatic control type, computer semi-automatic control type and computer fully automatic control type. These different types of autoclaves differ in the degree of automation and control accuracy to adapt to different levels of production needs. In addition, according to the different sterilization methods, the sterilizer is divided into hot water circulating sterilization, steam sterilization and water spraying sterilization, etc., in order to meet the sterilization requirements of different products.

The sterilization retort is widely used in the field of application, not only plays a role in the processing of dairy products, but also widely used in the sterilization of food such as cans, beverages, meat products. To select the right sterilizer, it is necessary to consider the characteristics of the product, the production scale and the required sterilization temperature and time, so as to ensure the sterilization effect and improve production efficiency and economic benefits.