Structure and function of ultra-high pressure sterilization equipment

 

In recent years, the market for healthy beverages has continued to heat up, especially wolfberry beverages with high nutritional value. However, how to maintain the freshness and nutritional content of beverages over a long shelf life is a big challenge. This article will introduce in detail a new solution - ultra-high pressure sterilization equipment, and its application in continuous and fully automatic wolfberry beverages and fresh fruits and vegetables preservation.

 

1. Understanding ultra-high pressure sterilization technology

 

Ultra-high pressure sterilization technology is an advanced non-thermal treatment technology. It achieves the purpose of sterilization by applying a high pressure of several thousand megapascals (MPa) to the treated materials to inhibit the growth of microorganisms and destroy the activity of enzymes. Compared with traditional thermal sterilization methods, this physical method can maintain the fresh state, nutritional content and flavor of beverages and fruits and vegetables.

 

1. Technical principle: The cell wall and membrane of microorganisms are destroyed by isostatic pressure, making them unable to survive. At the same time, the hydration reaction under pressure can effectively inhibit the activity of enzymes and reduce the possibility of product deterioration.

 

2. Outstanding advantages: Maintain the natural color, aroma and taste of the ingredients, unlike high temperature sterilization, which will cause partial loss of nutrients. Ultra-high pressure treatment can also retain the functional ingredients of food, such as antioxidants and vitamins, which can enhance the health properties of beverages.

 

2. Structure and function of ultra-high pressure sterilization equipment

 

Ultra-high pressure sterilization equipment consists of multiple parts, including high-pressure cylinder, booster system, control system and transmission system. Its main function is to provide a stable and controllable high-pressure environment for materials.

 

1. High-pressure cylinder: equipped with advanced alloy steel, durable and able to withstand high pressure, ensuring the safety and stability of the processing process.

 

2. Boosting system: A hydraulic pump is used to transfer pressure to the processing chamber, and the pressure can be accurately controlled to meet the requirements of materials of different types and states.

 

3. Automatic control system: By setting parameters such as pressure and holding time, the whole process does not require human intervention, and continuous production is achieved to improve productivity.

 

4. Transmission system: Including feeding and discharging devices, ensuring continuous and fully automatic operation, suitable for the design requirements of large-scale production lines.

 

3. Advantages of wolfberry beverage production

 

Wolfberry contains a variety of bioactive ingredients, such as wolfberry polysaccharides, amino acids and natural pigments, which have extremely high nutritional value. Therefore, how to maintain the stability of these active ingredients during the production process is the key to success. And ultra-high pressure sterilization equipment provides an ideal solution.

 

1. Keep nutrients intact: Ultra-high pressure treatment can be completed at room temperature, and nutrients such as wolfberry polysaccharides and vitamin C in beverages can be maintained with minimal damage.

 

2. Improve product safety: Effectively kill pathogenic bacteria and bacteria, extend the shelf life of products, and ensure the health of consumers.

 

3. Improve flavor retention: Compared with traditional thermal processing, the flavor and taste are more intact, catering to consumers' dual pursuit of health and deliciousness.

 

4. Expand the application of fresh fruit and vegetable preservation

 

In addition to wolfberry beverages, ultra-high pressure sterilization equipment has also performed well in other fields such as fresh fruits and vegetables. Many fresh fruits and vegetables will deteriorate quickly after picking, and conventional preservation methods have more or less nutrient loss or chemical residue problems.

 

1. Widely applicable fruit and vegetable varieties: such as citrus, berries, green leafy vegetables, etc. Ultra-high pressure treatment can retain the natural color and taste of fruits and vegetables to the greatest extent.

 

2. Reduce the use of chemical preservatives: Traditional preservation methods often rely on chemical preservatives, while the physical method of ultra-high pressure sterilization can minimize the risk of chemical residues and is more in line with the modern healthy life concept.

 

3. Extend the storage and sales period: Pressure treatment can not only maintain the appearance and taste of the product, but also greatly extend the storage period and improve the market circulation efficiency.

 

V. Market prospects and challenges

 

In an economic environment with growing market demand, the application prospects of ultra-high pressure sterilization equipment in the food industry are widely optimistic. However, this technology also faces certain challenges in promotion.

 

1. High cost of equipment investment: Although ultra-high pressure sterilization has obvious advantages, the equipment and maintenance costs are high, which is difficult for small enterprises to bear.

 

2. Technical training needs: Equipment operation and parameter adjustment require specialized technicians, and enterprises need to provide corresponding training for employees.

 

3. Insufficient consumer awareness: Although this technology has many advantages, consumers are not aware of ultra-high pressure technology, which requires market education and publicity.

 

In summary, through the application of ultra-high pressure sterilization technology, the fully automated production line can not only improve product quality, but also meet consumers' expectations for natural and safe food. In the future, with the advancement of technology and the popularization of the market, it will play a role in a wider range of food fields and contribute to human health diet.