Sterilizers are specifically designed for laboratories of research institutions at universities and production units to obtain experimental data. Tubular and plate sterilization systems are used for continuous sterilization processes of products such as fruit and vegetable purees, juices, concentrates, milk, fruit-flavored beverages, or similar products.

Sterilizers kill microorganisms on products, packaging containers, packaging materials, packaging aids, and packaged items to reduce them to an acceptable level. They are designed for laboratories of research institutions at universities and production units to obtain experimental data. Tubular and plate sterilization systems are used for continuous sterilization processes of products such as fruit and vegetable purees, juices, concentrates, milk, fruit-flavored beverages, or similar products.

The material is continuously heated to 138–150°C through a tubular heat exchanger and held at this temperature for a certain period (2–4 seconds) to achieve commercial sterility. It is then aseptically packaged into sterile containers in a sterile environment. The entire sterilization process is completed instantaneously at high temperatures, which thoroughly kills microorganisms and spores that cause spoilage and deterioration of the material while largely preserving the original flavor and nutritional components of the food. This strict processing technology and precise equipment handling method effectively prevent secondary contamination of food and significantly extend the shelf life of products. The UHT process preferably uses a straight-tube heat exchanger sterilization system because of its reliable performance under high steam pressure and ultra-high temperature conditions, especially its continuous operation time of more than ten hours, which has gained wider application than plate sterilization systems.