The temperature and pressure of the sterilization pot

The sterilization pot must be equipped with a mercury thermometer; it must be equipped with an automatic temperature recorder; if it is a water killer, a water circulation system must be installed, and a flow meter must be installed on the circulation pipeline to indicate a stable flow; the sterilization pot must be equipped with pipes and tubes There are requirements for the layout of the road, etc.; this also has related requirements for the supporting sterilization basket partition. High-temperature water sterilization, pressure and temperature can be independently controlled. Pressure does not affect the uniformity and heat distribution of temperature. When to pressurize and how much to add are only related to the packaging of the sterilization pot and the product, that is to say, the pressure is to ensure that the bag does not expand. Soft packaged food is sterilized by superheated water. The temperature of the incoming hot water is generally less than ℃. When the temperature rises, the compressed air will be pressurized. When the temperature is reached, the pressure is not less than kilograms. Generally, the bag will not expand. When cooling, add kilograms of back pressure and then enter cold water.

The design pressure of the sterilization pot: 0.35Mpa, the higher the sterilization pot can withstand the pressure of 0.35Mpa. The corresponding higher temperature is 147°C.