As a kind of crop, corn has certain edible value and medicinal value. There are many kinds of corn. We often buy waxy corn and sweet corn on the market. The taste of these two kinds of corn is different because of their different varieties and different production processes and sterilization methods. The sterilization process requirements of waxy corn are relatively not very strict, so it can be directly put into the sterilization pot for sterilization, while the sterilization process requirements of sweet corn are relatively strict, which requires a fast heating speed, and after sterilization, the cooling speed should be fast, so as to keep the corn from discoloring from the appearance, so that consumers have the desire to buy.
There are three ways of sterilization:
1. Hot water circulation sterilization: during sterilization, all the food in the pot is soaked in hot water, and the heat distribution is relatively uniform in this way. 　　
2. Steam sterilization: after the food is put into the pot, it is not to add water first, but directly into the steam to heat up. Because there is a cold point in the air in the pot during the sterilization process, the heat distribution in this way is not the most uniform. 　　
3. Sprinkling sterilization: in this way, hot water is sprayed on the food by nozzles or spray pipes. The sterilization process is to spray out the wave like hot water to the food surface through the nozzles installed on both sides or top of the sterilization pot. Therefore, the temperature is not only uniform without dead angle, but also the heating and cooling speed is rapid, which can comprehensively, quickly and stably sterilize the products in the pot, especially Suitable for sterilization of soft package food.
4、 Side spray conditioning sterilization: side spray sterilization pot is a two time sterilization equipment suitable for bag or box food. It is composed of automatic control system composed of process tank, heat exchanger, various pump valves, connecting pipes and PLC touch screen. After heat exchange or cooling by heat exchanger, the soft water in the pot is continuously pushed to the left and right of the sterilized substance by the nozzle to spray fan-shaped, ribbon type fluctuating hot water, which has fast heat diffusion and uniform heat transfer, reduces the unsightness of the package caused by the impact of external water quality, and saves energy. The food sterilization process is one of the most advanced technologies in the sterilization equipment industry