How does the sterilization pot work?

First, the sterilization pot overview

In the simple terminology of zui,

The sterilization pot is a closed,

Pressurized heater,

It is used to heat food sealed in a container.

A variety of different sterilization pot systems can be used for foods that are packaged and packaged in a container for commercial aseptic sterilization.

The retort system has some of the same characteristics:

The system is pressurized and the transfer temperature is much higher than the boiling water system using a medium (called a heating medium or a sterilizing medium) as a means of transferring heat to the product. The medium used in the pan includes pure steam, hot water (the container is completely submerged in water, water spray or water spray) and a mixture of steam and air. Some systems use overpressure during sterilization and cooling to maintain the integrity and balance of the vessel to counteract the pressure inside the tank. This is necessary because some packaging containers have limited tolerance to internal pressure. Some examples of overpressure sterilization containers are semi-rigid plastic containers with heat-sealed or bimetallic seamed can ends, soft bag bags, metal plates, cardboard containers, and glass cans. The term "overpressure" refers to the pressure applied to a retort that exceeds the pressure applied by the heating medium at a given temperature. In a steam sterilizer, the pressure at 250 °F is about 15 psig, and any pressure applied to the sterilizer that exceeds the 15 psig is referred to as overpressure. An overpressure system, such as a 25-35 psig sterilization system, can be operated at higher temperatures.

Second, the sterilization pot operation instructions

In the general laboratory canned heat sterilization treatment, this form of historical sterilization pot is used. This equipment can sterilize by causing high pressure environment in the pot by evaporating water vapor. During sterilization, the pressure in the can exceeds the pressure outside the can (in the pot) due to the increase in the temperature of the can. Therefore, in order to avoid the pressurization of the glass jar during sterilization, the cover is protruded, and the back end faces of the tinplate can be applied, and the back pressure must be applied, especially for meat cans requiring a higher sterilization temperature. When using a steam pressure sterilization pot, in the sterilization process, the water should be flowed over the bottom, and after the object to be sterilized is put into the country, the lid should be tightened. It should be noted that the initial discharge of the Zui, and then the steam is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes to promote heat exchange. In short, it must meet the requirements of sterilization conditions, according to a certain procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.