Sterilization and disinfection methods suitable for cannery?

(1) Flame sterilization Flame sterilization is a method of sterilization by high-temperature flame combustion. Heat-resistant inoculation ring, shovel, spoon, inoculation needle, etc. Can be completely sterilized by flame combustion. After several times of flame combustion, the temperature of test tube mouth and glass bottle mouth can reach above 200℃, and all microorganisms and spores can be killed, reaching aseptic level. Flame sterilization in canned food industry is a kind of high-temperature short-time sterilization under normal pressure, which uses flame to directly heat canned food. During sterilization, the canned food is preheated, rolled on a high-temperature flame (the temperature is above 1300℃) to reach a high temperature in a short time, maintained for a short time and then cooled by spraying water. The food in the tank does not need soup as the medium of convective heat transfer, and the solid content is high. Because of the high pressure in the tank during sterilization, it is generally only used in small metal tanks. The sterilization temperature of this method is difficult to control (generally determined by the heat emitted by the canned food after addition).

(II) Working principle of horizontal sterilizer Horizontal sterilizer is a cylindrical sterilization device using compressed air as pressure. The lid locking mode is self-locking wedge locking mode, which is convenient to open and close, and is suitable for the sterilization of tinplate and glass jar in canned food and beverage.

(3) Pasteurization uses heat to kill pathogenic bacteria or general miscellaneous bacteria in liquid without seriously damaging its quality. It was invented by Pasteur to disinfect alcohol, hence its name. Heat 6 1. 1 ~ 62.8℃ for half an hour, or 7 1.7℃ 15 ~ 30 seconds. Commonly used to disinfect milk and alcohol.

(4) Ultra-high temperature sterilization refers to the sterilization process in which the heating temperature is 135℃ ~ 150℃ and the heating time is 2~8 seconds, and the heated product reaches commercial sterility. Ultra-high temperature sterilization can effectively kill microorganisms in a short time and better maintain the quality of food. The simple understanding is that under the condition of ultra-high temperature, the actual microorganisms have been killed before the nutrients are destroyed, so the nutritional value has been effectively maintained and the purpose of disinfection has been achieved. Pasteurization is very different from UHT (instantaneous ultra-high temperature sterilization).