Sterilization Process, Food sterilization, Pharmacy sterilization, Retort food sterilization
Food, Medical, Drug, Retort Pouch sterilization
Pharmacy sterilization, Medical
sterilization, Drug sterilization
Glass injection
Pouch drop
PP drop
Medical sterilization
ampoule sterilize
Food sterilization, Seafood sterilization, Agriculture sterilization
Seafood sterilizing
Flexible pouches
Glass bottle
Drink & Cup
Aluminum Foil
Basic discussion of high temperature sterilization and high pressure sterilization
What is high temperature sterilization, What is high pressure sterilization
- High temperature sterilization
- The sterilizing temperature was above the water boiling point 100 °C ( 212 °F); at the field of sterilizing
engineering, This was " high temperature sterilization"
- High pressure sterilization
- The sterilizer oven pressure was above atmospheric pressure, at the field of sterilizing
engineering, This was " high pressure sterilization"
Mechanical property relation between temperature and pressure
- Phase equilibrium: Heat source was steam
- Physics equilibrium
- In the pressure oven the steam temperature above 100 °C ( 212 °F), the oven pressure should above atmospheric pressure, ( the gage pressure over 0 )
- The oven pressure was under atmospheric pressure, the steam would change its phase to vapor and condensed water, the temperature
should under 100 °C ( 212 °F)
- Mechanical thermal equilibrium
- During the sterilizing process, at heating process the temperature was rise up, the inner pressure of container was
increase too, to avoid the package broken, should have the over pressure to keep the
outside pressure was higher then the container inner pressure
- During cooling process, the inner temperature of container always higher then the
outside temperature of container, the inner pressure was higher then outside pressure too,
Its should have over pressure to balance the pressure differential, otherwise the inner pressure would expand the container volume, till the package material or seal was broken
Why high temperature sterilization
- For health : Don't need add chemical preservatives, at high temperature the bacterial would be fully killed, high temperature sterilized food was safe and health
- For food store high temperature sterilized food could be store at room temperature for a long time, the term of validity from 6 months to 2 years; the warehouse don't need any air conditioner or
refrigeration
- For food transportation : The container could be tin can, metal canned, plastic package material, glass
container; flexible retort pouch etc. etc ; Its easy for transportation
Why the sterilization temperature was 250 °F ( 121 °C )
- From FDA & NASA : At 1960s the NASA should supply a absolutely safety food for the spaceman during space mission, NASA
corporate with FDA to research the safety food process, Then had the safety food regulation ( HACCP )
- Why sterilization temperature was 250 °F : From laboratory testing, almost all bacterial would thermal death at 250°F
at some time
- How to confirm the sterilizing process : The sterilization F value was confirm the sterilizing process, kinds of food had different sterilization F value to ensure the
sterilizing process was done
- For some reason of nutrition preservation, maybe the sterilization temperature would out of 121 °C ( 250 °F), or under this temperature, Anyway the sterilization F value should be
fully sufficiency
How to do the high temperature sterilization process
- Food sterilization package material : The package material should be heat resistant material, heat resistant range was
at 130°C ( 265°F) , over 25mins, the container can't be out of shape and
could not have any chemical precipitation
- Food container : The container should be perfect sealing, can't be have any leaking, or crack, or broken
- Decide the thermal process of food sterilizing process :
- Select the sterilization F value; This sterilization F value was following the regulation of the government administration
- Find the cold point by temperature distribution studies
- Decide sterilization time by heat penetration testing
- Setting the program of thermal history
- Bacterial cultivation testing to confirm the sterilizing process
Who invented the high temperature sterilization process
Frenchman Nicholas Appert (1749 to 1841) invented the high temperature sterilization technology at 1809
At 1795, Napoleon Bonaparte offered amount of 12,000 francs to find a method of food preservation technology, to improve food supply at war
At 1809, Nicholas Appert receives praise from Napoleon.
He used wide glass jars that were sealed with corks, then cooking it about 60
minutes
This was the begging of high temperature sterilization process......
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