Mochi dumplings peak vertical digester

Work in the food temperature sterilization process, the main object of sterilization is botulinum spores pylori, this bacterium can cause fatal damage to the human body to produce toxins, which belong to the heat resistance of anaerobic bacteria, one-third the bell at 121 ℃ environment The loss of biological activity, at 100 ℃ environment about six hours loss of biological activity. Of course, the higher the temperature, the shorter the survival of bacteria. Scientific testing, sterilization at 121 ℃ more appropriate, at this time the packaging has good heat resistance, but also more food taste good. At 121 ℃ sterilization, food centers F value reaches 4, it will not be detected in food botulinum spores pylori, reaching the commercial sterility requirements. Effect retort is to provide for high-temperature sterilization after sealing the food environment, can at a given temperature, time and pressure high-temperature sterilization of foods, it must have a good heat distribution properties, that is, when the sterilization, any container within point temperature and the average temperature difference between the value should meet the requirements. If the temperature is lower than the average temperature of a point, then the point will not be able to achieve the desired sterilization value F, the point near the food can not achieve sterilization requirements. Heat distribution is a measure of the quality of the most important retorts technical indicators that can be measured to assess the analyzer via heat distribution.