What are the main functions of ultra-high pressure food sterilization and preservation equipment?

      Ultra-high pressure food sterilization belongs to non-thermal processing technology, compared with thermal processing, there are extremely advantages, specific advantages Sichuan Lineng ultra-high pressure equipment limited will make a specific introduction:

1. No dead ends, killing harmful microorganisms;

2. It can achieve the effect of sterilization and enzyme killing at room temperature or lower temperature, compared with traditional heat treatment, ** reduce the loss and deterioration of food nutrients, color, aroma and taste caused by high temperature and high heat treatment;

3. Due to the fast pressure transmission speed and uniform pressure transmission, there is no pressure gradient, ultra-high pressure treatment is not affected by the size and shape of food, so that the ultra-high pressure treatment process is relatively simple;

4. The energy consumption is less, and only the hydraulic high-pressure pump needs to be pressurized in the step-up stage, and the constant pressure and step-down stage do not need to input energy.

5. The equipment is simple, safe and reliable.

      Sichuan Lineng Ultra-High Voltage Equipment Co., Ltd can design bedroom and vertical ultra-high pressure food sterilization and preservation equipment with different specifications and parameters according to customer requirements to meet the specific needs

       of different users The scope of use of ultra-high pressure food sterilization and preservation equipment includes: juice, milk, wine, fruits, vegetables, pickles, sea cucumbers, abalone, oysters, scallops, clams, squid, meat products, egg products, rice, starch, etc