Application of sterilization technology in food

1. **Common Sterilization Methods**

- **Physical Sterilization**:

- **Heat Sterilization**:

- **Dry Heat**: Incineration or hot air (e.g., 160–170°C for 90 minutes).

- **Moist Heat**: Boiling water, steam, or pressurized steam (e.g., 121°C for 30 minutes).

- **Intermittent Heating**: Low-temperature cycles (e.g., 80°C for 1 hour, repeated).

- **Filtration Sterilization**:

- Uses fritted glass or microporous membranes (e.g., 0.15 mm for pyrogens).

- **Ultraviolet Sterilization**:

- Wavelength 200–300 nm for air and surface sterilization.

- **Microwave Sterilization**:

- Uses 300–3000 MHz electromagnetic waves for deep penetration.

- **Radiation Sterilization**:

- Gamma or beta rays for sterilization, effective for non-spore-forming bacteria.

- **Osmotic Sterilization**:

- High osmotic pressure solutions cause cell dehydration and death.

- **Chemical Sterilization**:

- Agents like ethylene oxide, peracetic acid, phenol, and formaldehyde are used for sterilizing heat-sensitive materials.

- Sterilants must be volatile to remove residues post-treatment.