Spiral pasteurization chambers
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Dairy industry
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New
Pasteurization in spiral chambers is a process in which a product (mainly in liquid form) is subjected to a single heating at a certain temperature and time period. Based on the type and type of food products, as well as the temperature and duration of stay in the chamber, there are 4 types of pasteurization: 1) Long-term pasteurization at a temperature of 63–65 ° C for 30–40 minutes. 2) Short pasteurization at a temperature of 85–90 ° C for 0.5–1 minutes. 3) Instant pasteurization (at a temperature of 98 ° C for several seconds). 4) Ultra-pasteurization by heating the product for several seconds to a temperature above 100 °.
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