At present, food sterilization mainly includes high temperature sterilization, irradiation sterilization, ozone sterilization, microwave sterilization and so on. However, the requirements for exporting food are very strict, and it is not allowed to export food sterilized by irradiation or microwave, because there is no certification of whether there is any radiation left in the food. However, ozone sterilization is unstable. Most food manufacturers are generally used for air sterilization. High temperature sterilization of sterilization pot is a safer way of sterilization at present. It is the sterilization requirement of using high pressure to increase the temperature of water or steam. It is suitable for food, pharmaceutical, chemical and other occasions.
Steam sterilizer
1. Pour water into the sterilizer and put food in it. Food needs to be put in order
2. Use the boiler to heat {you can choose either electric heating or heat-transfer oil heating or natural gas heating, which can be chosen according to your own convenience), water out steam, steam rising evenly to sterilize the food. Steam sterilizes food from bottom to top.
3. Rise to 121 ° C after heating for heat preservation. Each kind of food is different, so the holding time is different.
Matters needing attention
Remember that steam sterilization is only suitable for regular articles, otherwise the sterilization is not complete due to uneven temperature, and the shelf life will be reduced.
For safety, we must find the manufacturer with pressure vessel certificate to purchase