In food processing, how long is steam sterilization typically carried out before starting up the process, and what pressure of steam is used?
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In food processing, how long is steam sterilization typically carried out before starting up the process, and what pressure of steam is used? Are there any relevant standards or materials?
These are some of the findings, but the source could not be identified: Autoclaving: For medical sterilization, a temperature of 134°C is commonly used, with a pressure of 310 Kpa (absolute pressure), or what we commonly refer to as 2.1 kilograms； There is also an option to perform sterilization using a 121°C process for heat-sensitive equipment. For applications in research, laboratories, pharmaceuticals, etc., 121°C and 105°C are commonly used, but any temperature between 105°C and 138°C can also be employed for sterilization ； In medicine, only two temperatures, 134 and 121, can be used.
Refer to medical sterilization parameters: 121 degrees for 30 minutes, 132 degrees for 5 minutes. However, using such high temperatures for food would affect its taste, right?
It mainly depends on what you are sterilizing and to what extent. For example, if you are sterilizing equipment, as long as it is within the design temperature range for that equipment, the higher the temperature, the more thorough the sterilization will be; longer treatment times are also better. Of course, half an hour is usually sufficient for complete sterilization. The steam pressure is determined by the temperature you need.
1 For equipment sterilization, 121 degrees for 30 minutes or 132 degrees for 5 minutes is sufficient. 2 For food sterilization, the pasteurization curve should be followed.