Food thermal sterilization is generally divided into three stages: heating stage, insulation stage, cooling stage. Each phase is measured in minutes.

Heating stage: (three stages of sterilizing the sterilizing pot - the sterilizing process of the sterilizing pot)

Definition: After the product into the pot, the sterilization pot from the constant temperature to the target sterilization temperature, the time used.

Can be understood as: the product surface from the initial temperature to the target sterilization temperature, the time used.

Affected factors: heat source intensity, loading capacity, initial product temperature, target sterilization temperature.

Insulation stage: (Three stages of sterilization in the sterilizing pot - the sterilizing process of the sterilizing pot)

Definition: The time that the sterilization temperature is maintained after the sterilization pot is heated to the target sterilization temperature.

It can be understood as: after the surface of the product reaches the target sterilization temperature, the time when the geometric center of the product (cold point) reaches the target sterilization temperature, plus the time when the target bacteria are killed at the target sterilization temperature.

Cooling stage: (Three stages of sterilization in the sterilizing pot - the sterilizing process in the sterilizing pot)

Definition: The time when the sterilizer is cooled from the target sterilizing temperature to normal temperature (32°C--42°C).

It can be understood as: the time taken for the geometric center temperature of the product to fall to a temperature that no longer produces bactericidal strength.

Affected factors: product package size, content cold penetration rate, target temperature, cold source temperature.