Sterilization Process
Sterilization procedures involve the complete eradication of microorganisms and bacteria, making it essential for equipment used in food processing, medicine, and microbiology. In food preservation, sterilization is achieved at temperatures exceeding 100°C.
Sterilization with hot air
Unlike sterilization, pasteurization involves heating food to temperatures below 100°C to extend its shelf life by killing harmful microorganisms. However, pasteurization does not completely eliminate germs, so the food often requires refrigeration afterward.
In both sterilization and pasteurization, precise temperature control is crucial. Leister’s air heaters and hot air blowers provide reliable process control, making them ideal for integration into sterilization and pasteurization systems. These tools ensure that the necessary temperatures are consistently maintained throughout the process, guaranteeing effective microbial control.