Many food items in our daily lives can be sterilized using sterilization pots. The sterilization process for canned food production is carried out using these sterilization pots. Currently, food processing factories use this type of horizontal sterilization pot for sterilization through normal-pressure boiling water heating treatment for cans. The horizontal sterilization pot can achieve reverse-pressure sterilization by introducing compressed air. If cooling is required within the pot, it is necessary to pump water into the spray pipe at the top of the pot (or use a water circulation system).
During sterilization, as the can is heated, the internal pressure inside the can exceeds the external pressure (inside the pot). To prevent the glass bottle cans from bursting due to increased pressure during sterilization, the ends of the tin cans are凸出, and back pressure must be applied, especially for meat cans that require higher sterilization temperatures.
By using reverse pressure sterilization, compressed air is introduced into the pot to increase pressure, preventing cans from bulging and lids from popping off. The operation details are as follows: Since compressed air is a poor conductor of heat, and steam itself also has a certain pressure. Therefore, during the sterilization process and the heating phase, compressed air is not introduced; it is only released into the pot when the sterilization temperature is reached and the pot is being kept warm, increasing the pressure inside the pot to 0.5 to 0.8 atmospheres. After sterilization, during the cooling phase, steam supply is stopped, and chilled water is pumped into the spray pipes. As the temperature inside the pot drops, steam condenses, reducing the internal pressure. This pressure drop is then compensated for by the pressure of the compressed air.
During the sterilization process, attention should be paid to venting to release steam, ensuring steam flow. It is also recommended to vent every 15-20 minutes to promote heat exchange. In summary, adhere to the specifications for sterilization conditions, following a certain procedure. The specific regulations for sterilization temperature, pressure, duration, and operational methods are all determined by the sterilization process of the canned products.
Many food items in everyday life can be processed using sterilization pots, such as sausages, congee, milk-based drinks, seafood, and agricultural products, all of which can be handled with sterilization pot equipment.
