Steam sterilization and water bath sterilization are the common sterilization methods of sterilization pot, that is to say, steam sterilization and water sterilization. There is also a sterilization method called spray sterilization, which is commonly used in tins and glass bottles. Spray sterilization is the mixture of water and steam in the pot for sterilization. Cooling is not direct cooling and direct heating, but the heat exchanger mixes the cold water and hot water outside the pot, and then passes into the pot. The cold water does not directly contact the products in the pot, avoiding the bottle and the canned fried bottle or the shriveled pot caused by sudden cooling and sudden heating.
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 secondary sterilization equipment suitable for bag or box type food, which is composed of process tank, heat exchanger, various pump valves, connecting pipes and PLC touch screen combination of automatic control system. 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