Ultra-high pressure sterilization of food means that the food material is sealed in an elastic material or placed in a sterile pressure system, and after being subjected to high pressure for a period of time, the sterility requirement is achieved. High pressure leads to the morphological structure of microorganisms, biochemical reactions, gene mechanisms and changes in cell wall membranes, which affect the original physiological activities of microorganisms. A large number of studies have shown that ultra-high pressure can inactivate microorganisms in fruit juice, achieve sterilization effect under different pressures and pressure holding time, and prolong the shelf life of fruit and vegetable juice beverages. Effect of autoclave on the quality of fruit and vegetable juice beverage Since the ultra-high pressure technology only acts on non-covalent bonds, it can ensure that the covalent bonds are intact, so that the microorganisms in the food can be killed at a lower temperature, and the original nutrients, color, taste, etc. of the food materials are better maintained. quality. Effect of autoclave on the color of fruit and vegetable juice The color of the fruit and vegetable juice directly affects the consumer's impression of the product, and is one of the important indicators for evaluating the quality of the fruit and vegetable juice. The study found that compared with traditional heat sterilization, ultra-high pressure treatment can better maintain the color of fruit and vegetable juice, and even improve the color of tomato juice. The red-yellow ratio (a/b value) is more used in commercial trade to evaluate the color of tomato juice, and the higher the a/b value, the more reddish the color. Effect of autoclave on nutrient composition of fruit and vegetable juice Ultra-high pressure will increase the carotenoid content in the juice, which may be due to the ultra-high pressure acting on the cell membrane lipids, and can affect the structure of biomacromolecules such as proteins and carbohydrate polymers, thus affecting most of the Cellular macromolecules, especially proteinaceous carotenoids on the membrane. Effect of autoclave on stability and rheology of fruit and vegetable juice In fruit juice drinks, there are both suspended solids formed by pulp particles, true solutions formed by pectin and protein, and even emulsions and suspended solids formed by lipids. When placed for too long, flocculation and turbidity will occur. Wait. Therefore, the stability of fruit juice is an important quality of commercial juice. In addition, rheology is also an important quality characteristic of fruit and vegetable juices, and plays an important role in the selection of process parameters, quality control, equipment design and sensory properties of juice. The prevalence of E. coli, food safety issues need to attract the attention of food companies, to strengthen the hygiene inspection of products, and autoclave (autoclave) is an indispensable tool. At present, there are many varieties of autoclaves on the market, and there are imported domestic products, and the quality of the products is uneven. The best quality word of mouth in the industry is the Japanese ALP autoclave (Southeast Instrument General Agent). Japan ALP autoclave has the "Import Pressure Vessel Production License", "Import and Export Boiler Pressure Vessel Safety Performance Inspection Certificate" and the pressure gauge and pressure reducing valve on the autoclave, and send it to the local measurement department to obtain the measurement certificate. . Japan ALP autoclave has excellent safety performance, relies on temperature sensor to control temperature, and has a pressure sensor. When the temperature or pressure is abnormal, it will automatically cut off the power supply to ensure safety. Compared with the pressure gauge, the internal pressure is relatively simple. No need for human detection and control, and higher security. For more advanced configuration, you can choose the CLG series autoclave produced by ALP Company of Japan. It has built-in dual temperature and pressure sensors, which can automatically sense the relationship between temperature and pressure to ensure that there will be no pressure abnormality. More sexual. The CL series autoclave of ALP Company of Japan adopts mechanical lock and electronic lock double lock device. If the lock fails or the cover is not covered, the instrument will not start; after the sterilization is completed, the instrument should be reduced to below 80 degrees and At normal pressure, the electronic lock can be opened to prevent accidental burns. At the same time, a good imported autoclave does not directly expose the stainless steel on the inner surface of the metal cavity, but has an insulating coating to prevent electric leakage and injury. Other safety features of the ALP autoclave, such as water shortage protection against dry burn, electrode fault indication, abnormal time indication, etc. ALP autoclave food companies bring safety and health guarantees and escort them. At the same time give consumers peace of mind and health. For more details, please pay attention to the website of Southeast Science and Technology: http:// Angiography Control Syringes,Angiography,angiography system,angiography machine Anesthesia Medical Co., Ltd. , https://www.trustfulmedical.com