This technology sterilizes liquid by flowing it through a channel between a dimpled rotating body and its surrounding cover, then rotating the body to induce cavitation within the dimples. The liquid is processed as it passes through three sequential sterilization channels along the front, side, and rear of the rotating body before being discharged.
Liquid foods like milk are typically processed via heat sterilization. Low-temperature long-time pasteurization often fails to eliminate all bacteria, resulting in a short shelf life, while high-temperature short-time pasteurization causes deposits on plate heat exchangers, leading to performance degradation and nutrient loss. Ultra-high temperature processing kills microorganisms completely but destroys flavor, taste, and nutrients, creating a need for a more efficient sterilization method that addresses these drawbacks.
This technology uses the energy from collapsing cavitation bubbles to destroy microorganisms. By controlling the temperature difference between the inlet and outlet, as well as the discharge temperature, it eliminates E. coli, Staphylococcus aureus, Listeria, and Salmonella within two seconds. With no heat exchange surfaces, it minimizes deposit issues and allows for easy scaling for continuous processing. It is suitable for beverage lines, liquid sauce production, and small-scale dairy facilities, preserving the original flavor and nutrients of liquid foods without high-heat treatment.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the development of high-efficiency sterilization equipment for milk through direct heating.
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