What is the principle of Haier pasteurization? Is it really better than the mainstream ultraviolet+ozone?

Haier lightwave pasteurization cabinet also has two disinfection technologies, in which the disinfection time of broadband lightwave pasteurization is shortened to 10 minute, which is 50 minutes shorter than the ozone disinfection time required by the current national standard, while the disinfection time of ultraviolet C wave pasteurization is 30 minutes, which is also 30 minutes shorter than the national standard. Therefore, this disinfection cabinet is called the fastest disinfection cabinet in the industry.

Using ultraviolet C wave and Pasteur temperature to sterilize, no ozone is produced and tableware is not damaged, and the disinfection effect reaches 99.99999%.

classify

pasteurization

There are two common pasteurization methods in the world:

1 Heat the milk to 62-65℃ and keep the temperature for 30 minutes. This method is rarely used in Guangdong. The method can kill various growth pathogens in milk, and the sterilization efficiency can reach 97.3%-99.9%. After disinfection, only some thermophilic bacteria, thermotolerant bacteria and spores remain, but most of these bacteria are lactic acid bacteria, which are not only harmless to people, but also beneficial to health.

2. Heat the milk to 75-90℃ and keep the temperature 15- 16 seconds. The sterilization time is shorter and the working efficiency is higher. But the basic principle of sterilization is that it can kill pathogenic bacteria. If the temperature is too high, more nutrients will be lost. The high temperature disinfection temperature of pasteurization method is 63-85℃;

High temperature antivirus

High-temperature disinfection: the so-called high-temperature disinfection, also known as aseptic disinfection, generally kills bacteria by raising the temperature above 120℃ under high pressure and high temperature. The difference between pasteurization and high-temperature disinfection is that pasteurization only kills more than 90% harmful bacteria in milk, while retaining most beneficial bacteria.

High temperature disinfection is to kill all bacteria, whether intentionally or unintentionally. Usually milk powder and most kinds of "milk", "fruit milk" and "fresh milk" are sterilized.