Working principle of steam sterilizer

Shelf Life:

1. The longer the shelf life, the worse the taste.

2. The longer the shelf life, the longer the heat preservation time required.

Taste (Sensory Quality):

1. The better the taste, the lower the sterilization temperature.

2. The better the taste, the shorter the heat preservation time.

3. The better the taste, the fewer the initial total bacteria count.

Initial Total Bacteria Count:

1. The higher the initial bacteria count, the longer the required heat preservation time.

2. The higher the initial bacteria count, the worse the taste.

Sterilization Temperature:

1. The higher the sterilization temperature, the greater the loss of taste.

2. The higher the sterilization temperature, the longer the shelf life.

Heat Preservation Time:

1. The longer the heat preservation time, the longer the shelf life.

2. The longer the heat preservation time, the greater the loss of taste.

Product Initial Temperature:

1. The lower the product's initial temperature, the longer the required heat preservation time.

2. The higher the product’s initial temperature, the shorter the total sterilization time.

Want to learn more? Click below:

01. Retort Sterilizer

02. Four Key Factors in Food Thermal Sterilization