Beverage bottle caps are UV sterilized. Microbes are irradiated with ultraviolet light, and their proteins and nucleic acids absorb the energy of the ultraviolet spectrum, causing protein denaturation and microbial death. In beverage filling production equipment, the capping machine conveys bottle caps for the capping machine. The upper part of the storage bin of the conveyor or the upper part of the conveyor belt is equipped with ultraviolet germicidal lamps. Bottle caps are irradiated with ultraviolet rays during transportation, and the parts irradiated with ultraviolet rays have better sterilization effect. Due to the poor transmittance of the bottle cap, the ultraviolet rays cannot penetrate the bottle cap and irradiate the other side of the bottle cap, resulting in that the bottle cap is only partially sterilized and the sterilization surface is incomplete.
The lid of this drink is sprayed with hot water to kill the bacteria. Pasteurization is one of the most traditional food preservation methods. If the microorganisms are heated to a certain temperature, physiologically active substances (such as enzyme proteins, nuclear proteins, DNA, etc.) in the cells will be denatured and inactivated, thereby losing their activity and dying. Depending on the type of microorganism, the physiological state of the cell, and the concentration of the cell, the heating temperature and sterilization time of the microorganism are also significantly different. For the killing of specific species, increasing the sterilization temperature can shorten the heating time, and lowering the temperature requires extending the heating time. If the temperature is too low, some heat-resistant varieties cannot achieve the sterilization effect. Hot water spray sterilization is the use of nozzles to spray multiple directions on the thermos cap to sterilize, and at the same time eliminate the dust on the inner and outer surface of the bottle cap. In this method of production, the bottle cap channels of the bottle caps are moved in the same direction, and channels are provided at the upper and lower portions of the plurality of nozzle groups. The nozzle sprays and flushes the beverage bottle cap with hot water in multiple directions, the hot water temperature is the sterilization temperature, and the spray rinse time is the sterilization time.