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What are the common sterilization methods used for canned food?
Release time:
2025-01-09 16:56
The common sterilization methods for canned food mainly include the following:
Normal pressure sterilization method: This method is carried out at a temperature of 100°C or below, commonly known as pasteurization. Normal pressure sterilization can be performed in a vertical sterilizer or a rectangular water tank. After boiling the water, the cans are immediately placed in a cage or basket filled with cans. During sterilization, the cans should be kept 10-15 cm below the water surface, and after a specified time, they are taken out to cool.
High-pressure steam sterilization method: The cans are placed in a sealed sterilizer, steam at a certain pressure is introduced, and air and condensate are expelled, raising the temperature inside the sterilizer to the predetermined heating temperature, which is maintained for a certain time to achieve sterilization. This method is commonly used for metal cans.
Pressurized water sterilization method: The cans are placed in water for pressurized sterilization, increasing the pressure in the sterilizer to raise the water temperature to the required level. This method is suitable for glass jars.
Flame sterilization method: Sterilization is performed by high-temperature burning with a flame, suitable for small metal cans. The sterilization temperature is difficult to control, usually determined by measuring the heat radiated from the cans after addition.
Advantages and disadvantages of these methods and their applicable scope:
Normal pressure sterilization method: The advantage is that it is simple to operate and suitable for fruit cans. The disadvantage is that the sterilization temperature is relatively low, which may not completely kill certain heat-resistant microorganisms.
High-pressure steam sterilization method: The advantage is that it has good sterilization effects and is suitable for metal cans. The disadvantage is that it requires high-pressure equipment and is complex to operate.
Pressurized water sterilization method: The advantage is that it is suitable for glass jars and relatively simple to operate. The disadvantage is that the sterilization effect may not be as good as that of the high-pressure steam method.
Flame sterilization method: The advantage is that it has good sterilization effects at high temperatures for a short time. The disadvantage is that the sterilization temperature is difficult to control and is suitable for small metal cans.
Factors affecting sterilization effectiveness:
Temperature: The sterilization temperature directly affects the inactivation effect of microorganisms, usually needing to reach above 100°C.
Time: The longer the constant temperature is maintained, the better the sterilization effect.
Pressure: A high-pressure environment can accelerate the sterilization process and improve the sterilization effect.
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