Sterilization

Sterilization

Thermal treatment at high temperature by water vapour injection.

Sterilization Destruction of micro-organisms by chemical actions

• To fight against microbes activity (refrigeration, freezing, acidity modification, actions on water).
• To protect food by an efficient treatment.

Teaching Objectives

• Sterilization of jars, boxes or food products packed in bags.
• Study of a product sterilizating value.

Temperature evolution during sterilization.

Technical Specifications of Sterilization

• 2 safety valves.
• 1 purging valve (20/27).
• 1 manometer. -1, + 5 bars (with correspondence in degree).
• 1 level valve.
• 1 drain valve.
• 1 mercury thermometer (scale: 30 to 130°C).
• 1 recording disc thermometer – 1 turn/24 hr (scale: 30 to 130°C).
• Stainless steel cylindrical tank.
• Cover mounted on hinges (3 closings by rotating bolts).
• Electrical heating by immersion heater (9 kW).
• Safety for water shortage using an electrode.
• Fittings connection for probe measuring device setting inside the installation.
• Fittings connection for cooling device setting under pressure

a – Under pressure cooling equipment:

• Main water inlet and check valve.
• Set of selecting valves.
• For upper water inlet with deflector (glass, box, bag).
• For lower water outlet (metal boxes).
• Water outlet and adjustable exhaust valve

b – Back-pressure:

• Air inlet for back-pressure.
• Adjustable air pressure regulator with control manometer.
• Stop valve / check valve

c- Product carrier:

• In perforated stainless steel with a handling device.
• Sterilization (heating at 110°C – 140°C during from a few seconds to several minutes) allows total destruction of microbes (including spores). Then storage duration at room temperature is theoretically unlimited.

Essential requirements

• Power supply: 12 kW – 380 V 3 P + T + N.
• Water: DN20 / Pressure : 4 bars.
• Compressed air: DN15 / Pressure: 6 bars.
• Exhaust / Drainage: DN32 (resistant up to 100°C)