Counter/Over Pressure during Thermal Sterilization

[maga...@gmail.com]

Dear Madam,

I have some questions on Counter/Over Pressure during Thermal Sterilization;

1) How to decide the counter/over pressure during sterilization? if theoretical formula or calculation on same?  

2) If the container head space is more then how to avoid the denting of the container during thermal sterilization?

3) What the effect of air residual in container during Thermal Sterilization? 

Please explain the same.

[dharmam...@gmail.com]

1. To avoid over pressure during sterilization, the Counter Pressure Sterilizer Retort can be used. It is fully automatic and incorporates in-built PLC controlled systems to monitor and achieve perfect sterilization temperature, holding time and gradual decrease in temperature thus ensuring long term shelf life of packed food in the container.

 

Moreover, sterilization phase should be monitored by automatic controller. There are three phases of sterilization process for liquids with respect to Temperature and Pressure diagram. For more information click  https://800ezmicro.com/proper-sterilization-in-the-modern-laboratory.html   

 

2. The ratio of liquid to solid is important during filling the can. A head space of 6-9 mm depth (6-8% of the container volume) above the level of food in the can is usual.

 

3. Neither method removes all the residual air trapped in the container. Thus, the microbes in the residual air will killed during sterilization.

[NOC19 AG07]

The attached article may help you to understand about "Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods" and D and Z values for low acid food.

There is no standard equation in order to calculate to reduce the over pressure in retort but the models are available.

All these information can be found in the attached files.  

The details about volume expansion will be sent to you as soon as possible. 

Thanking you. 

On Tuesday, July 30, 2019 at 9:49:17 PM UTC+5:30, maga...@gmail.com wrote: