A direct injection sterilizer is a type of equipment used to achieve complete sterilization of various products, including liquids, semi-liquids, and viscous materials. It is commonly used in industries such as food and beverage, pharmaceuticals, and cosmetics.
Unlike pasteurization, which aims to reduce the number of bacteria and pathogens in a product, direct injection sterilization ensures complete elimination of all microorganisms, including bacteria, viruses, and spores. This process helps to extend the shelf life of the product and eliminate the risk of contamination.
The direct injection sterilizer works by injecting steam or hot water directly into the product. The high temperature and pressure achieved effectively kill all microorganisms present in the material. The sterilization cycle consists of heating, holding, and cooling phases to ensure proper treatment of the product.
Direct injection sterilizers often have precise temperature and pressure control systems to ensure the desired sterilization parameters are met. They may also include agitation mechanisms to ensure uniform heat distribution throughout the product.
These sterilizers can be designed in different sizes and configurations to accommodate a wide range of production volumes. They are typically made from stainless steel, which is easy to clean and maintain, ensuring hygienic operation and preventing contamination.
Direct injection sterilizers are commonly used for sterilizing liquid products such as juices, sauces, soups, creams, and pharmaceutical formulations. They are highly efficient and offer a reliable method for achieving complete sterilization, meeting the stringent quality and safety requirements of various industries.
Application
Compared to traditional indirect heating methods (such as plate or tubular heat exchanger), direct heating sterilizer rapidly heats the product by directly mixing it with steam, followed by rapid cooling through flash evaporation after the holding period. This significantly reduces the heating time for product , comparable to pasteurization in preserving active nutrients and flavor substances.
The ultra-high temperature used in direct heating greatly enhances sterilization efficiency and significantly extends the shelf life of dairy products. This benefits dairy companies by allowing them to expand their sales radius and increase market share.
Direct Heating Sterilizer is applicable to low-temperature fresh milk, soy milk, heat-sensitive products and certain products that are not compatible with traditional sterilization methods.
Combining direct injection and infusion sterilization methods into one system enables a more flexible production mode, allowing for the switching of different processing techniques according to production needs to meet diverse heat treatment requirements.
Low-temperature products (INF low-temperature fresh milk)
Sterilization at 143-158℃-->0.09s holding-->Flash evaporation-->Homogenization at 65℃-->Discharge at 1-4℃
Ambient temperature products (whipping cream, coconut milk)
Sterilization at 135-142℃-->4/6s holding-->Flash evaporation-->Homogenization at 82℃-->Discharge at 10-25℃
Heat-sensitive products (oat milk)
Sterilization at 115-140℃-->5/10/15/30/60s holding-->Flash evaporation-->Homogenization at 85℃-->Discharge at 60-70℃
