Food Sterilization

Sterilization is a very important link in food processing, which directly affects the quality and shelf life of food. The method of sterilization in the food industry is usually thermal sterilization. The main purpose of thermal sterilization is to kill the microorganisms that can cause spoilage within the normal shelf life of food.

High pressure steam sterilizer mainly uses saturated steam as heating medium and saturated steam as sterilization medium; Adopting the air elimination method of mechanical forced pulsating vacuum, the air in the inner chamber is forcibly emptied after repeated vacuumization and repeated injection of steam alternately, completely eliminating the cold point of the sterilization chamber, making the air exclusion amount reach more than 99%, completely eliminating the temperature “dead Angle” and “small loading effect”, ensuring the thorough sterilization effect.

Sterilization means are to kill microorganisms, so as to achieve the purpose of prolonging the storage time of products. But in the process we want to keep as good characteristics of food as possible, such as taste, nutrition. The ideal sterilization effect can be achieved only by choosing appropriate high-pressure steam sterilization equipment.