Classification of sterilizers

When sterilizing food using a retort (sterilization pot), four key factors are generally considered, known as the "Four Elements of Sterilization": temperature, pressure, time, and water flow. Among these, temperature and pressure are the most difficult to control, time is the hardest to determine—especially the holding time for maintaining temperature—and water flow is the most prone to issues.

Temperature:

Function: To kill microorganisms.

Range: 100°C – 121°C.

Heat Source: Electricity or steam.

Control Method: Temperature Sensor → Temperature Controller → Valve.

Pressure:

Function: To create high pressure, compensate pressure, seal the pot door, operate pneumatic valves, and drain water through pressure difference.

Range: 1.8 – 2.2 kg/cm2.

Source: Air Compressor → Air Storage Tank.

Control Method: Pressure Sensor → Pressure Controller → Valve.

Time:

Function: To quantify the microbial killing effect of temperature.

Range: ≥4 minutes.

Determining Factors: Product shelf life, initial product temperature, product heat penetration coefficient, product size and shape, etc.

Control Method: Temperature Sensor → Time Controller.

Water Flow:

Function: Heat transfer medium, used to complete cooling.

Range: Ambient temperature – 121°C.

Sources: Groundwater, tap water, softened water, etc.

Control Method: Water Pump, Check Valve, Valve.

Want to know more? Please click:

1. Retort (Sterilization Pot)

2. Why Food Needs to Be Sterilized