Pasteurization Injin Tsarin Features Pasteurization Injin masana'antu

An yi na'urar sterilization ta SUS304 bakin karfe, ana iya saita zafin jiki da saurin sterilization bisa ga buƙatun aiki. Na'urar pasteurizing tana aiki daidai, ƙananan amo, ƙarfin bakin karfe na cibiyar sadarwa, ƙananan ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙarancin ƙaranc Warware "randomness" da aka haifar da a cikin sterilization tsari saboda low madadin sarrafa kansa karfafa "daidaito", da rawar barbecue pasteurizing sanyaya inji, sosai inganta sterilization nasara kudin.

Pasteurization na'ura ruwa line ya yi amfani da pasteurization tsari, dace da low zafin jiki sterilization na marinated abinci, low zafin jiki nama kayayyakin, soya madara kayayyakin, jelly da sauran abinci da abin sha. Tsarin tsari: bactericide-sanyaya-tsaftacewa-bushewa, za a iya sanya bactericide curve rikodin sa ido samar da tsari, cimma atomatik high inganci, aminci tsabtace samar da manufa. Conveyor, bactericidal inji, sanyaya da iska (bushewa) bushewa dukan tsari ci gaba da aiki, ta atomatik sarrafawa.Pasteurization inji dace da m kunshin kayan lambu, low zafin jiki nama kayayyakin, daidaitawa madara, hutu abinci, tinned, gilashi kwalba, marinated abinci, kayan kwalliya kunshin da kuma jelly da sauran kayayyakin don ci gaba da kashe da 100 ° C low zafin jiki (tukunyar ruwa) sterilization da sanyaya.

Babban siffofin na'urar pasteurizing:

1, dukan injin da aka yi da SUS304 bakin karfe, cika abinci lafiya tsabtace bukatun;

2, bactericidal zafin jiki daidai, samfurin inganci m;

3, kayan aiki amfani da shigo da gudun daidaitawa, conveyor belt mataki gudun daidaito;

4, pasteurizing sanyaya inji aiki, ceton aiki, inganta inganci;

5, bayan sarrafawa samfurin kiyaye asali mai gina jiki, dandano da launi da kyau;

6, kayan aiki key sassa amfani da shigo da kayayyakin, gudu da aminci da daidaito, salted kayan lambu pasteurizing sanyaya rawar, inganci abin dogaro;

7, daban-daban kayan jigilar cibiyar sadarwa belts ne na zaɓi, kayan aiki size ne musamman bisa ga samarwa da sauran bukatun.

Pasteurization sanyaya aiki

Hanyar pasteurization ta samo asali ne daga ƙoƙarin Pasteur don magance matsalar acidification na giya. A lokacin, ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin ginshiƙin gin Kuma wannan canjin acid yana faruwa sau da yawa. An gayyatar Pastor ya yi nazarin wannan batun. Bayan dogon lura, ya gano cewa mai laifi da ke sa giya ya zama acid shine lactic acid ganjun. Giya mai wadataccen abinci mai gina jiki kawai ita ce jannata don girma na ganjun mai lactic acid. Hanyar dafa mai sauƙi tana kawar da lactic acid ganjun, duk da haka, giya ma tana dafa. Pasteur ya yi kokarin yin amfani da zafin jiki daban-daban don kawar da lactic acid ganjun ba tare da lalata giya kanta ba. Bayan haka, sakamakon binciken Pasteur ya nuna cewa idan aka dumama giya a zafin jiki na digiri 50 zuwa 60 na Celsius na rabin sa'a, za a iya kawar da ganjun da spores na lactic acid a cikin giya ba tare da dafafawa ba. Wannan hanyar ta ceci masana'antar giya ta Faransa. Ana kuma kiran wannan hanyar sterilization "pasteurization". Daga baya an yi amfani da shi sosai a cikin kayayyakin abinci, abin sha, kayan madara da sauransu.