Pasteurizers

The process of pasteurization was named after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.

The heating of every particle of food and beverage products to a specific temperature for a specified period of time without allowing recontamination of that food product during the heat treatment process.

Purpose There are two distinct purposes for the process of pasteurization:

- Public Health Aspect - to make food and beverage products safe for human consumption by destroying all bacteria that may be harmful to health (pathogens)

- Keeping Quality Aspect - to improve the keeping quality of products. Pasteurization can destroy some undesirable enzymes and many spoilage bacteria. For example, Milk shelf life can be 7, 10, 14 or up to 16 days.

We design and manufacture a wide range of customized batch and continuous pasteurizers according to client production requirement and product type