Static Steam Retort

It is widely used to sterilize solid spices/Chinese medicinal materials by steam at high temperature.

Food microbiological sterilization has two methods: dry heat sterilization and moist heat sterilization. Generally, the effect of moist heat sterilization is significantly better than that of dry heat sterilization. High temperature short-term steam sterilization is a moist heat sterilization method.

According to the general thermal lethal principle of microorganisms, when microorganisms are in a thermal environment higher than their tolerance temperature, they are bound to suffer fatal injuries. Heating promotes the death of microorganisms due to the irreversible changes in protein caused by high temperature, and then some globulins become insoluble and enzymes lose their activity, resulting in the loss of metabolic capacity. Therefore, the degree of coagulation and denaturation of intracellular proteins is directly related to the heat resistance of microorganisms, and this is closely related to the selection of sterilization conditions. The thermal lethality of microorganisms is a function of heating temperature and heating time.

Steam sterilization pot is mainly through the water out of steam, steam to reach high temperature for food sterilization. The selection of steam sterilization pot sterilization must ensure that the item is regular, enough to achieve uniform temperature and sterilization of the item. Steam sterilization pot is suitable for tinplate, glass bottle packaging, PE bottle packaging, suitable for beverage, meat products, wine sterilization. The sterilization principle is high temperature and high pressure.

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