Pasteurization, The Difference Between Pasteurization and High Temperature Sterilization

Pasteurized disinfectant is a chlorine-containing disinfectant, the main component is sodium hypochlorite, suitable for disinfection of various surfaces and the environment, because pasteurized disinfectant has a certain corrosive, so before use to dilute, can be placed in the sprayer, spray disinfection of the room, can also be used to wipe the ground for disinfection.

Principles of pasteurization

It is a highly effective disinfectant based on sodium hypochlorite, and the main component is sodium hypochlorite (NaClO). Colorless or light yellow liquid with an effective chlorine content of 5.5-6.5%. NaClO has bleaching properties, and the bleaching principle is that NaClO hydrolysis produces HClO (hypochlorous acid) with bleaching properties. HClO is a weak acid, less acidic than carbonic acid. However, it has strong oxidation, which can oxidize the reducible substances and denature them, so that it can play the role of disinfection. CO2 (carbon dioxide) in the air dissolved in NaClO solution can react with NaClO to obtain bleaching HClO.

Precautions for the use of pasteurized disinfectant

1. Pasteurized disinfectant has a certain irritating and corrosive, must be diluted before use. The general dilution concentration is two-thousandths to five-thousandths, that is, 1,000 milliliters of water with 2 to 5 milliliters of pasteurized disinfectant. The soaking time is 10 to 30 minutes. Sterilized items should be fully submerged in water, after disinfection should be washed with clean water before use.

2. Pasteurized disinfectant bleaching effect and corrosion is strong, it is best not to be used for disinfection of clothing, must be used when the concentration should be low, immersion time should not be too long.

3. Pasteurized disinfectant is a chlorine-containing disinfectant, and chlorine is a volatile gas, so the container of disinfectant must be covered, otherwise it can not achieve the disinfection effect.

4. Do not mix pasteurized disinfectant with other detergents or disinfectants, because it will increase the concentration of chlorine in the air and cause chlorine poisoning.

5. To distinguish the concept of disinfection and detoxification, if there are other food or drug poisoning, remember not to use pasteurized disinfectant as an antidote, should seek medical attention in time.

6. Pasteurized disinfectant should be placed out of reach of children to avoid misuse.

7. Vegetables, fruits and other food is best not to use pasteurization disinfectant disinfection.

8. Pasteurized disinfectant is generally valid for 1 year, we should pay attention to the production date when buying and using, placed too long its effective chlorine content decreases and affects the disinfection effect.

9. If light-colored clothes are dyed, they can also be bleached with pasteurized disinfectant.

10. Topical disinfectant, not oral, placed in children's inaccessible places.

11. This product has corrosion effect on metal and bleaching effect on fabric. Use with caution.

12. This product is irritating to the skin, should wear gloves when using, avoid contact with the skin.

13. Wool, linen, nylon, leather and silk are prohibited.

14. this product should be used now, one-time use, do not dilute with hot water above 50°.

15. This product should be stored under 25° away from light.

16. It is best to wear gloves when using.

The difference between pasteurization and high temperature sterilization

1. The sterilization temperature and time are different: pasteurized milk uses a lower sterilization temperature; Ultra-high temperature sterilized milk is sterilized above 135 degrees for several seconds.

2. Different flavor: pasteurized milk taste fresh, close to fresh milk; Uht milk has a cooked or steamed taste.

3. Different nutrition: Pasteurized milk has less nutritional damage; Uht milk has more nutritional damage, mainly micronutrients such as vitamins, but there is no big difference in the main nutrients such as protein, fat and lactose.

4. Storage conditions and shelf life: Pasteurized milk is stored at 2 to 8 ° C for 3 to 10 days; Uht milk can be stored for 3 to 6 months at room temperature, and UHT milk can also be stored for 1.5 months in bags.

5. Different consumption: pasteurized milk is the main consumption type; Uht milk is minor or less consumed.

Pasteurization, also known as low temperature disinfection method, cold sterilization method, is a use of low temperature can kill bacteria and keep the nutrients in the product flavor unchanged disinfection method, specifically, the use of relatively low temperature (generally 60-82℃) in the specified time to heat the food products, in order to achieve the purpose of sterilization. It is a way to talk about coal saving flower cracking and then the method can achieve the purpose of disinfection without damaging the food instrument and only regulate the quality of the product.

High temperature sterilization, generally used above 135℃ sterilization for a few seconds, belongs to the traditional sterilization mode, high pressure, high temperature sterilization, requiring packaging materials to have a high partition and a certain resistance to cooking strength, from the nutrient content, high temperature sterilization due to high temperature, nutrients will destroy more than pasteurization, The destruction is mainly vitamins and other micronutrients, other proteins, fats and so on are not much different.

Source: Xianji network

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