Small sterilization pot process characteristics:

Working in the sterilization process, the sterilization of the main object is botulinum spores spiral bacteria, the fungus can produce fatal harm to human body toxin, the heat resistant anaerobic bacteria, three points in the 121 ℃ environment will clock will lose its biological activity, about 6 hours at 100 ℃ environment lose their biological activity. Of course, the higher the temperature, the shorter survival time of the bacteria. Been scientifically tested and at 121 ℃ of sterilization is more appropriate, now packaging has good heat resistance, but also more food taste good. 121 ℃ sterilization, food center F value reached 4, food will not detect the botulinum spores helix bacili, has reached the requirement of commercial asepsis.

Small sterilization pot performance:


1, hot water circulating sterilization, sterilization pot food when all is hot water immersion, this way the heat distribution more uniform.

2, the steam type sterilization: not add water first, after the food into the pot directly into the steam to heat up, because in the process of sterilization pot air cold spots will appear, so this way the heat distribution is not uniform zui.

3, water spray type sterilization: this way is to use the nozzle or spray pipe hot water spray to the food, sterilization process is through installed on the top of the sterilization pot or on both sides of the nozzle, spraying a mist waves hot water to the surface of food, so not only the temperature even no dead Angle, and the rapid heating and cooling speed, can quickly and stability of the pan sterilization products, particularly suitable for flexible packaging of food.

Details consultation: manager 18265607258

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