1. Overview
The pasteurization line is a series of continuously working mechanical equipment specially designed for pasteurization of food and certain beverage products. The method was invented by French microbiologist Louis Pasteur and uses a mild heat treatment process to destroy harmful microorganisms in food while maintaining the original flavor, color and nutritional value of the food as much as possible.

2. Working Principle
Heating module: Heats the product to the set sterilization temperature, usually between 60℃ and 95℃, through a hot water bath, steam or direct heating.
Insulation module: Maintains the product at the sterilization temperature for a period of time to ensure that pathogens are fully inactivated.
Cooling system: Rapidly cools the product to prevent overcooking and extend the shelf life.
Conveying system: The product flows through a continuous conveyor belt or pipe during the sterilization process to ensure uniform heating.

3. Features and Advantages
High efficiency: It can achieve efficient and rapid sterilization and improve production efficiency.
Safety: Ensure food safety by precisely controlling temperature and time parameters.
Maintain quality: While killing harmful microorganisms, preserve the nutritional value and original flavor of food as much as possible.
Adaptability: It can be customized according to different product characteristics and process requirements to meet the sterilization needs of different capacities and packaging forms.
Automation: It is usually used in conjunction with automated production lines to achieve efficient and safe mass production.

4. Application areas
Widely used in the production process of dairy products (such as milk), juice, beverages, pickles, jams, wild vegetables, boiled vegetables, meat packaging products and other perishable foods.