Sterilization and sterilization: In order to ensure the safety of fruit juice and extend its shelf life, fruit juice must undergo sterilization treatment. Common sterilization methods include thermal sterilization (high-temperature short-term HTST or ultra-high temperature instantaneous UHT) and non thermal sterilization (such as ultraviolet sterilization, high-pressure treatment HPP)
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Sterilization and sterilization: In order to ensure the safety of fruit juice and extend its shelf life, fruit juice must undergo sterilization treatment. Common sterilization methods include thermal sterilization (high-temperature short-term HTST or ultra-high temperature instantaneous UHT) and non thermal sterilization (such as ultraviolet sterilization, high-pressure treatment HPP)