Contradictions in food thermal sterilization

Auther：http://dezhengjixie.com/ 2018-12-11 views

Three Stages of Sterilization in a Retort

Food thermal sterilization generally consists of three stages: heating phase, holding (保溫) phase, and cooling phase. Each stage is measured in minutes.

Heating Phase: (Three stages of retort sterilization - The sterilization process of a retort)

Definition: The time it takes for the retort to rise from ambient temperature to the target sterilization temperature after the product is loaded into the pot.

Can be understood as: The time it takes for the product surface to reach the target sterilization temperature from its initial temperature.

Influencing Factors: Heat source intensity, loading quantity, product initial temperature, target sterilization temperature.

Holding (保溫) Phase: (Three stages of retort sterilization - The sterilization process of a retort)

Definition: The duration during which the retort maintains the target sterilization temperature after reaching it.

Can be understood as: After the product surface reaches the target sterilization temperature, the time required for the product's geometric center (cold spot) to reach the target sterilization temperature, plus the time required to kill the target microorganisms at that temperature.

Influencing Factors: Product package size, heat penetration rate of the contents, product initial temperature, target sterilization temperature.

Cooling Phase: (Three stages of retort sterilization - The sterilization process of a retort)

Definition: The time it takes for the retort to cool down from the target sterilization temperature to ambient temperature (32°C – 42°C).

Can be understood as: The time required for the product’s geometric center temperature to drop below the level where sterilization is still effective.

Influencing Factors: Product package size, cold penetration rate of the contents, target temperature, coolant temperature.

Three Stages of Retort Sterilization