Pros & Cons of Sterilization of Food, Clothing (2021)
Sterilization of food, clothing is a type of laboratory equipment designed for processing medical devices, instruments, and consumables. By acting on harmful microorganisms with heat, steam, and pressure, it destroys them, making the tools usable again.
Not only large enterprises, but absolutely all catering establishments, especially fast food, are interested in the possibility of long-term storage of products without losing their quality. This article will help you in getting a broader and complete picture of the subject matter.
Classification of sterilization of food, clothing
Sterilization of food, clothing is classified according to the type of exposure. The most common are steam and dry heat varieties.
1-Steam sterilizers and sterilization of food clothing
Steam sterilizers are famous as autoclaves. They are sealed containers comes with devices that allow changing the pressure and temperature inside the chamber, as well as filtration and exhaust gas removal systems. The principle of operation of steam sterilizers is to heat water to high temperatures.
When heated, the water evaporates, forming steam, after which the system pumps out all the oxygen from the chamber. This leads to an increase in pressure and an increase in the boiling point. These sterilizations of food, clothing devices are “treated” with high-temperature water vapors.
2-Why you should prefer Autoclaves for sterilization of food, clothing?
Autoclaves are much more expensive than dry-heat counterparts, but they are distinguished by a long service life, quick heating, some are additionally comes with bactericidal air treatment systems. The microprocessor allows you to regulate both temperature and pressure in the working area.
3-Dry heat sterilizers
In terms of their functionality, “air” units differ little from autoclaves, only instead of expose to steam, they treat the devices with hot air. At the same time, unlike steam counterparts, exposure to air does not lead to metal corrosion or erosion of glass equipment.
Pros and cons of dry heat sterilizers usage
Some objects in, sterilization of food, clothing is unstable to sterilize at high temperatures. These include
- First, rubber
- Second, textiles
- Above all, some polymers
Pros of sterilization of food, clothing
- First, the advantage is the lower price compared to a steam autoclave.
- Second, they are quite convenient to use
- And are traditionally produced in a desktop version.
Scope in use of sterilizers
This laboratory equipment is common almost everywhere – both in large chemical and metallurgical enterprises, as well as in medicine and even in everyday life. The sterilization of food, clothing cannot do without steam sterilizers. They are common to produce canned fish, vegetables, and meat.
They are an indispensable part in
- First, dentistry
- Second, pharmacology
- Also, in research areas
- In the provision of cosmetic services
- Moreover, manicure
- Above all, tattoo
Significance of sterilization of food, clothing
Technologies for suppressing the vital activity of microorganisms are most in-demand in canning. They are designed to provide nutritional value and preserve finished products in glass, tin, and PET containers from spoilage. For the processing process to be as effective as possible, it is necessary to choose the right sterilization method.
Factors, sterilization principle is dependent on
In many ways, this or that principle of sterilization of food, clothing depends on the pH of the product and the specifics of the microorganisms that affect it. Naturally, the microflora of liquids, vegetables, meat, or fish is different from each other.
Acidic products (juices, compotes, etc.) proceed at a temperature of no more than 100 °C. Canned vegetables and meats require higher temperatures and often excessive pressure. This is necessary for the specified temperature to penetrate all layers of the product.
3 types of sterilization of food, clothing
Today, three main types of sterilization are common in the food industry:
- Microwave (electromagnetic)
- Hydrostatic is also a part of the sterilization of food, clothing
1-Thermal processing; sterilization of food, clothing
Thermal processing is the most common. The duration of sterilization, as mentioned above, depends on the type, thickness, and size of the container, as well as the consistency, thermal conductivity of the product, and other factors. Installations for this type of sterilization we call autoclaves (baths).sterilization process
During pasteurization (not higher than 100 ° C), open batch machines are common. They are comes with steam bubblers. In other cases, continuously sealed sterilizers are common. They provide a temperature of 110-125 ° C and sterilize with saturated steam or hot water under pressure above atmospheric.
2-Microwave; sterilization of food, clothing
Microwave sterilization of food, clothing is the near future in the fast processing of finished products. The traditional thermal method has several disadvantages. The main one is the disinfection of food prior to the packaging process, which makes possible re-contamination of the product during packaging.
The use of electromagnetic microwaves of the microwave range allows you to achieve complete sterilization inside the package due to uniform heating of absolutely all areas. Moreover, no preservatives are important, and the shelf life is at least 9-12 months.
3-Sterilization using high hydrostatic pressure
Sterilization with high hydrostatic pressure is a unique but still very expensive way to sterilize food products. It has been common for a long time in America, but in Europe, it is not very popular. To work on, sterilization of food, clothing is important to build a real workshop.
Benefits of using hydrostatic pressure
This type of processing allows sterilization to carry out both in packaging and without it. For example, fresh fish can be stored for up to 80 days after it. However, not all products are easy to process in this way. Only those that do not have air pockets.
Despite the excellent performance of such plants (up to 50 tons/day), there is a factor that greatly inhibits their widespread introduction – the cost of several million euros. However, according to experts’ forecasts, in a few years, this technology may become one of the leading ones.
Sterilization of food clothing equipment
Both domestic and foreign companies successfully engage in the development and production of installations for the sterilization of food, clothing. Therefore, the choice must come on the important functionality and, of course, the cost of the device.
Horizontal closed; sterilization of food, clothing
This is a thermal technology installation. It calculates the sterilizing effect online, which makes it possible to adjust the temperature in real-time. The device is comes with a powerful water distribution system that circulates water at a speed of up to 120 m³ / hour.
Thus, a high heat transfer coefficient is important in a short period of time, which, in turn, allows significant energy savings. Finally, the AG-1200 sterilization of food, clothing is capable of sterilizing food products in any packaging.