Ultrasonic Sterilization

Ultrasonic sterilization is suitable for liquid foods such as fruit and vegetable juice drinks, wine, milk, mineral water, soy sauce and so on. Compared with the traditional high-temperature heat disinfection process, ultrasonic disinfection does not change the color, aroma, and taste of the food, nor destroy the food components. And its ultrasonic cavitation can improve the coagulation of bacteria, make the bacteria lose or die, and achieve the purpose of disinfection.

Ultrasonic Sterilization - Ultrasonic Homogenization - Cheersonic

The main principle of ultrasonic disinfection is that the cavitation effect produced by ultrasonic waves strongly oscillates the contents of microbial cells, so as to achieve a strong killing and destruction of bacteria, germs and other microorganisms.

At present, ultrasonic disinfection mainly focuses on Salmonella, Escherichia coli, Listeria, Bacillus subtilis and other microorganisms. Compared with traditional sterilization methods, ultrasonic disinfection has achieved the best results, is fast, the equipment is more mature and easy to operate, does not harm the human body, and does not damage the goods.