Low-temperature sterilization generally refers to low-temperature pasteurization / mild heat treatment sterilization, with a temperature usually between 60℃～90℃, without reaching the boiling point of 100℃.
Core Principles
- Destroy microbial structure with moderate temperature At a temperature that does not cook the food or damage its taste and nutrition, it destroys the cell membrane, enzyme system and nucleic acid of bacteria, yeasts and molds, making them lose their ability to reproduce and cause disease.
- Pursue “commercial sterility” rather than “complete sterility” – Kill most pathogenic bacteria (Salmonella, Escherichia coli, Listeria, etc.) – Inhibit the growth of most spoilage bacteria – Retain the original flavor, crispness, color and nutrition of the food
- Cooperate with time control Follow the principle of low temperature + long time: The lower the temperature, the longer the holding time required; The slightly higher the temperature, the shorter the time can be. The purpose is to ensure the sterilization effect without overheating the product.
- Common supporting technologies – Vacuum environment: reduce oxidation and extend shelf life – Sealed pipelines/cavities: avoid secondary pollution – Constant temperature control system: ensure uniform temperature without local overheating
Brief Summary
Low-temperature sterilization equipment uses mild heat of 60–90℃ to kill pathogenic bacteria, slow down spoilage, and achieve freshness preservation and food safety standards, without damaging the quality of the food.