Product is heated to the sterilization temperature required (such as 137-140°C or 85-121°C) while it flowing through a tubular or plate heat exchanger, then maintained at this temperature for a certain time (4-5s or 15-22s) to reduce microorganisms or reach commercial sterility. The entire sterilization process is instantly completed at high temperatures, thoroughly killing microorganisms and spores that could cause spoilage and deterioration, while greatly preserving the original flavor and nutritional content of the food. This rigorous processing technique and precise handling method effectively prevent secondary contamination of food, significantly extending product shelf life. Both tubular sterilization system and plate sterilization system can be used for continuous sterilization processes of fruit and vegetable pulps, natural juices, concentrate juices, milk, fruit juice drinks, and other similar products.