High-temperature sterilization is a food processing technique designed to produce commercially sterile foods.Sterilization is a food processing technique designed to produce commercially sterile foods.Commercial sterility refers to a state in which all pathogens and non-pathogens that may proliferate during normal non-refrigerated storage of manufactured food products are eliminated. 

High-temperature sterilization technology is named after the utensil used to process food, the sterilization pot.

The sterilizer can withstand extremely high pressures and is essentially an autoclave or autoclave 

Commercial sterility refers to a state in which all pathogens and non-pathogens that may proliferate during normal non-refrigerated storage of manufactured food products are eliminated. 

High-temperature sterilization technology is named after the utensil used to process food, the sterilization pot.

The sterilizer can withstand extremely high pressures and is essentially an autoclave or autoclave

High-temperature sterilization operates at temperatures significantly higher than the boiling point of food, usually around 121°C.  

To reach this temperature, the vapor or water must be under very high pressure (about 105 kilopascals above atmospheric pressure).  

Pressurized vapor is the most common heating medium, but pressurized superhot water or a mixture of vapor and air may also be used. 
  
In high-temperature sterilization treatment, the length of time required to keep the packaging container in the heating medium.  

The containers are then cooled by filling the sterilizer with water, moving the containers to a water-filled cooling channel, or air-cooling.