Thermal sterilization is to seal the food in the container and put it in the sterilization equipment, heat it to a certain temperature and keep it for a period of time, the period is to kill the pathogenic bacteria, toxin-producing bacteria and spoilage bacteria in the food, and destroy the food The enzyme, as far as possible to maintain the original flavor, color, tissue shape and nutritional content of the food content, and occursum commercial sterilitas requisita.
Classification of scelerisque sterilitate
Secundum sterilitate temperatus:
Pasteurization, humilis caliditas sterilitate, altum caliditas sterilizationem, altum caliditas sterilizationem brevi.
Secundum sterilitate pressura:
Pressura sterilization (ut aqua ut calefactio medium, sterilitate temperatus ≤100), pressura sterilizationem (per vapor et aqua ut calefacit medium, communi sterilitate temperatus est 100-135 ℃).
Secundum viam implendis cibus continens in sterilitate processus:
Gap genus et continua type.
Secundum ad calefactio medium:
Potest esse dividitur in vapor genus, aqua sterilitate (plena aqua generis, aqua imbre genus, etc), Gas, vapor, aqua mixta sterilitate.
Secundum ad motum in continens in sterilitate processus:
Ad stabilis et gyratorius sterilitate.
Post tempus: Jul-30-2020