Pasteurization Air-Drying Line
A pasteurization and air-drying line, documented with real photography and full functional copy from the Maikang catalog — the site's first documented Pasteurization equipment, kept strictly separate from Retort Sterilization.
Applications
- — Soft-packaged vegetable products, canned fruit, fruit juice drinks, bird's-nest supplements
- — Second sterilization of low-temperature meat products after packaging
- — Soy-food sterilization, beverage sterilization and vegetable blanching/scalding
What It Does
Lifts material, pasteurizes, cools, drains, air-dries, then packages and moves to cold storage — a lower-temperature, non-pressurized sterilization method distinct from retort (pressurized) sterilization.
Process Position
A sterilization stage for soft-packaged or beverage products that do not require full retort-grade commercial sterility.
Key Features
- — Raw-material elevator, pasteurization machine, cooling machine, vibration drain, parallel or flip air dryer and packaging machine integrated in one flow
- — Explicitly documented as a separate process from the site's Retort Sterilization family — Pasteurization != Retort per site convention
- — Covers food, beverage and pharmaceutical-adjacent applications per the source catalog
Technical Specifications
Evidence tier: catalog. Fields without a confirmed source figure show “Configuration available on request” rather than an invented number.
Available Models
Configuration available on request.
Suitable Food Products
Frequently Asked Questions
Is Pasteurization the same as this site's Retort Sterilization?
No. Pasteurization is a lower-temperature, non-pressurized process suited to soft-packaged and beverage products; Retort Sterilization is a pressurized process for full commercial sterility in cans, jars and pouches. This site documents them as two separate technologies, never one substituted for the other.
Request a Solution
Tell us your product, target capacity and packaging format — we'll come back with a configuration.