In order to produce canned food – vegetable or animal – under good safety conditions that can be kept at room temperature, they need to be sterilized.
The objective and the importance of sterilization lies in the destruction of microorganisms and spores that can contaminate food, without significantly altering its organoleptic and nutritional characteristics. The purpose is to make food products safer for consumption, extend their shelf life and to better preserve their nutrients.
Sterilization is a heat preservation technique that can be applied to various foods, such as meat, fish, vegetables, fruits … It consists of putting the food in an airtight container and subjecting it to elevated temperatures, above 100ºC, for a certain time to destroy possible microorganisms and spores that may inhabit them.
Unlike pasteurization, sterilization removes all kinds of microorganisms and spores. Pasteurization only removes most microorganisms, but not spores. There is confusion between pasteurization and sterilization when we talk about microorganisms or temperature. For more information, we advise you to read our post What is the difference between sterilization and pasteurization?
At TERRA Food-Tech ® by RAYPA we produce compact autoclaves for preserves designed for cooking, sterilizing and pasteurizing canned food using a temperature probe placed on a product sample. This allows a perfect control of the process preserving the organoleptic properties, minimizing the possible changes in the nutritional characteristics of the packaged product and complying with all the requirements and standards of the food industry. For more information, contact our sales team.