By using steam, hot water and other media to rapidly increase temperature and pressure in a closed environment, the temperature inside the pot can easily exceed 100 ℃, and even reach 135 ℃. Under such conditions, the proteins of microorganisms such as bacteria, viruses, and spores coagulate and denature, and the cell membrane structure is disrupted, resulting in their destruction. Taking a common steam sterilization pot as an example, when steam is injected into the pot, it quickly fills the entire space, fully contacts the surface of the food packaging, and quickly transfers heat to the inside of the food. After being treated at 120 ℃ for 20 minutes, the microbial killing rate meets the standard, thereby extending the shelf life of the product.

CONTACT WITH ME :+8615763041990