Kiwo pasteurizationya zafafa ruwada 65 zu98℃kuma yana kula da wannan zafin jiki na minti 30 bayan saurin sanyaya zuwa 4-5℃. Tunda inda kwayoyin cutar ke kashewa bai kai 68 ba℃kuma ƙasa da 30min, ƙwayoyin cuta masu haɗari da galibimarasa lafiyac kwayoyin cuta;sannan zafi mai zafi da sanyi kuma na iya kashe kwayoyin cutar.
Ana amfani da pasteurizer na kiwo don kashe ƙwayoyin cuta gaba ɗaya a cikin giyan gwangwani, giya, madarar jaka, ruwan 'ya'yan itace, abin sha da sauran ruwaye, wanda kuma hanya ce ta disinfection na yau da kullun a duk faɗin duniya. Duk da haka, bayan an yi pasteurized, ƙaramin ɓangaren marasa lahani ko amfani, ƙarin ƙwayoyin cuta masu tsayayya da zafi ko ƙwayoyin cuta har yanzu ana adana su, don haka ya kamata a adana madarar pasteurized a kusan 4.℃, kuma za'a iya adana shi kawai na kwanaki 3 zuwa 10, har zuwa kwanaki 16. A halin yanzu, akwai manyan hanyoyi guda biyu na duniya na pasteurized disinfection: daya shine zafi madara zuwa 62 zuwa 65.℃na minti 30. Yin amfani da wannan hanya, zai iya kashe kowane nau'i na ƙwayoyin cuta masu tasowa a cikin madara, kuma ingancin haifuwa zai iya kaiwa 97.3% ~ 99.9%.Bayan maganin kashe kwayoyin cuta, wasu kwayoyin cutar thermophilic kawai, kwayoyin cuta masu jurewa zafi da spores.Yawancin wadannan kwayoyin cuta sune kwayoyin lactic acid, wadanda ba kawai cutarwa ga mutane ba amma suna da amfani ga lafiya. Hanya na biyu shine dumama madara zuwa 75 ~ 90.℃na 15 zuwa 16 seconds, tare da guntupasteurization lokaci da ƙarin ingantaccen aiki.Ainihin ka'idarpasteurization shine don kashe ƙwayoyin cuta, zafin jiki ya yi yawa zai sami ƙarin asarar abinci mai gina jiki.
Daban da bututunpasteurizer don kayan kiwo, WINLEEpasteurizer na kunshe da madara, giya, abin sha, da sauransu. Bayanpasteurization za a iya sanye shi da injin sanyaya don kwantar da samfurin da sauri da kuma kula da dandanoof samfurin kanta.
Lokacin aikawa: Fabrairu-17-2022