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Application of Pressure Steam Sterilizers in the Canned Food Industry

Release time：2015-09-29

A wide variety of canned foods are available on the market, including fruit cans, fish cans, luncheon meat, and chicken cans, and their delicious taste is widely enjoyed. However, how is the hygiene and food safety of canned foods ensured? How do canning manufacturers guarantee commercial sterility in their products?

What is commercial sterility? After appropriate heat sterilization, canned foods contain no pathogenic microorganisms and no non-pathogenic microorganisms capable of multiplying at typical storage temperatures; this state is referred to as commercial sterility. Microbiological testing of canned foods not only verifies the adequacy of sterilization but also helps identify the presence of viable microorganisms in the product, particularly pathogenic bacteria.

Canned food production involves vacuum sealing and sterilization followed by cooling; immediately after filling, the cans must be sealed under vacuum. Following sealing, sterilization is carried out promptly, with the duration adjusted according to the specific can type, and the product is then cooled rapidly to below 40°C.

To enhance the safety of your food and ensure more reliable quality inspection of canned goods, steam sterilization under pressure is the most dependable method.

Autoclave The switch is simple and convenient; the electronic lock can be opened only when power is supplied, thereby preventing accidental release of the sterilant in the event of a power outage or shutdown. The steam sterilizer clearly displays its current operating status, including temperature, pressure, program settings, and other relevant information during the cycle. Its pulsed air purification process is repeated until the pressure exceeds the corresponding temperature, generating supersaturated steam pressure to ensure optimal sterilization efficacy. The sterilizer can adjust steam discharge according to the characteristics of the load, and it features a rapid cooling function that quickly reduces the chamber temperature to below 80°C—a safe threshold. Equipped with a vacuum pump and heated air filtered through a 0.2-µm membrane, the sterilizer efficiently dries samples, making them ready for use in a short time. Standard configuration includes mounting holes for a sample temperature probe; an optional probe is available for easy verification of internal sterilization performance. The sterilizer employs a triple-pulse pre-vacuum cycle, with a high-capacity vacuum pump forcibly evacuating residual air from the chamber to facilitate thorough penetration of saturated steam into the load, thus ensuring complete and effective sterilization.

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