The working principle of the laboratory sterilizer mainly involves the basic principles of thermodynamics and microbiology, and the sterilization effect is achieved by controlling temperature and time. Specifically:
Heat treatment: The sterilizer kills microorganisms, especially bacteria, viruses and yeast, by heating. High temperature can effectively destroy the cell structure of microorganisms, causing them to lose biological activity.
Temperature control: The sterilizer can usually accurately control the temperature of the processed items. In food processing, a specific temperature is usually selected and maintained for a certain time to ensure an effective sterilization effect while minimizing the adverse effects on product quality.
Heat transfer medium: The sterilizer usually uses steam or hot water as a heat transfer medium, which can transfer heat to the product to reach the temperature required for sterilization.
Pressure control: The sterilizer is usually sealed to prevent external air from entering and affecting the sterilization effect. The boiling point of water is increased by increasing the internal pressure, thereby achieving a higher sterilization temperature.