Below, I will explain the characteristics of a sterilizer.
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Summary: Below is an explanation of the characteristics of a sterilizer: In the high-temperature sterilization process of food, the main target of sterilization is Clostridium botulinum, which produces toxins that can cause fatal harm to the human body. It is a heat-resistant anaerobic bacterium. At 121℃ for three minutes, or around 100℃ for six hours, it will lose its biological activity. Of course, the higher the temperature, the shorter the survival time of the pathogen. According to scientific experiments, 121℃ sterilization is advisable. At this temperature, the packaging has good heat resistance, and the food tastes good. When sterilizing at 121℃, the F value of the food center reaches 4, and no Clostridium botulinum will be detected in the food, meeting the requirements of commercial sterility. Therefore, we sterilize meat products.
Below, we will discuss the characteristics of sterilizers:
In the high-temperature sterilization of food, the main target is Clostridium botulinum, which produces toxins that can cause fatal harm to the human body. It is a heat-resistant anaerobic bacterium. At 121℃ for three minutes, or around 100℃ for six hours, it will lose its biological activity. Of course, the higher the temperature, the shorter the survival time of the pathogen. According to scientific experiments, sterilization at 121℃ is preferable. At this temperature, the packaging has good heat resistance, and the food tastes good. When sterilizing at 121℃, the F value of the food center reaches 4, and Clostridium botulinum will not be detected in the food, meeting the requirements of commercial sterility. Therefore, when sterilizing meat products, the temperature is generally controlled around 121℃. Temperatures that are too high will negatively affect the flavor of the food.
1. Hot Water Circulation Sterilization:
When all the food in the sterilizer is submerged in hot water, the heat distribution is uniform.
2. Steam Sterilization:
After the food enters the pot, no water is added first, and the temperature is directly raised by steam. Because there will be cold spots in the air inside the pot during sterilization, the heat distribution is not uniform with this method.
3. Water Spray Sterilization:
In this method, hot water is sprayed onto the food through nozzles or spray pipes. During sterilization, atomized, wavy hot water is sprayed onto the food surface through nozzles installed on both sides or the top of the sterilizer. Therefore, the temperature is uniform without dead angles, and the heating and cooling speed is fast. It can perform thorough, rapid, and stable sterilization of products in the pot, especially suitable for sterilizing soft-packaged foods.
4. Water-Steam Mixed Sterilization:
This sterilization method was introduced from France. It cleverly combines steam and water spray methods. A small amount of water is added to the pot to meet the requirements of circulating spraying, and steam directly enters the pot, achieving short-time, high-efficiency, energy-saving, and environmental protection, suitable for sterilizing special products.
For a food processing plant, high-temperature sterilization of food is very important. It has the following two characteristics:
1. One-time process: High-temperature sterilization must be completed in one go from beginning to end and cannot be interrupted. Food cannot be sterilized repeatedly.
2. Extraction of sterilization effect: The sterilization effect of food cannot be detected with the naked eye after sterilization, and bacterial culture tests require one week, making it impossible to detect the sterilization effect of each batch of food.
Based on the above characteristics, manufacturers are required to:
1. Ensure the uniformity of hygiene throughout the food processing chain, ensuring that the initial bacterial count of each bag of food before packaging is equal, to ensure the effectiveness of the established sterilization formula.
2. They need sterilization equipment with stable performance and accurate temperature control, capable of executing the established sterilization formula with no malfunctions and minimal errors, ensuring the standardization and uniformity of the sterilization effect.
If you need to purchase or wholesale sterilizers, please contact our company.
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