{"id":3158,"date":"2019-09-30T12:02:15","date_gmt":"2019-09-30T04:02:15","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=3158"},"modified":"2019-09-30T13:55:14","modified_gmt":"2019-09-30T05:55:14","slug":"process-and-working-principle-of-high-temperature-sterilizing-pot","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/tr\/process-and-working-principle-of-high-temperature-sterilizing-pot\/","title":{"rendered":"Y\u00fcksek s\u0131cakl\u0131k sterilizasyon tank\u0131n\u0131n proses ve \u00e7al\u0131\u015fma prensibi"},"content":{"rendered":"
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4.9\/5 - (25 oy) <\/div> <\/div>

\u015eu anda, g\u0131da end\u00fcstrisinde yayg\u0131n olarak kullan\u0131lan sterilizasyon y\u00f6ntemleri y\u00fcksek s\u0131cakl\u0131k sterilizasyon tank\u0131,<\/a> y\u00fcksek bas\u0131n\u00e7 sterilizasyonu, ultraviyole sterilizasyon ve kimyasal reaktif sterilizasyondur. Ancak, en yayg\u0131n sterilizasyon y\u00f6ntemi y\u00fcksek s\u0131cakl\u0131k sterilizasyonudur. Bu y\u00f6ntem sadece iyi bir sterilizasyon etkisi sa\u011flamakla kalmaz, ayn\u0131 zamanda kaynak tasarrufu da sa\u011flar. Di\u011fer yandan, sterilizasyon s\u0131ras\u0131nda kimyasal ajan eklenmedi\u011fi i\u00e7in insan sa\u011fl\u0131\u011f\u0131na zarar vermez. Genel olarak, viral bakteriler y\u00fcksek s\u0131cakl\u0131klarda h\u0131zla inaktive olur ve past\u00f6rizasyon bu y\u00f6ntemin kullan\u0131m\u0131n\u0131 i\u00e7erir.<\/p>

Peki, y\u00fcksek s\u0131cakl\u0131k sterilizasyon tanklar\u0131n\u0131 sterilizasyon i\u00e7in nas\u0131l kullan\u0131rs\u0131n\u0131z?<\/h2>

\u0130lk olarak, y\u00fcksek s\u0131cakl\u0131k sterilizasyon tank\u0131n\u0131n s\u00fcreci:<\/h3>

Proses birka\u00e7 a\u015famaya ayr\u0131l\u0131r: \u0131l\u0131k suyun enjekte edilmesi, \u0131s\u0131tma, sabit s\u0131cakl\u0131k ve bas\u0131n\u00e7, yer de\u011fi\u015ftirme ve suyun geri kazan\u0131m\u0131, \u0131slatma ve bo\u015faltma. Ayr\u0131ca, baz\u0131 \u00fcr\u00fcnlerin y\u0131kamas\u0131 gerekebilir.<\/p>

\"end
Son \u00dcretim<\/figcaption><\/figure>

Her sterilizasyon s\u00fcrecinin tan\u0131t\u0131m\u0131:<\/h3>

Bu b\u00f6l\u00fcmde, jambon sosis sterilizasyonu \u00f6rne\u011fi al\u0131narak sterilizasyonun \u00e7e\u015fitli s\u00fcre\u00e7leri tan\u0131t\u0131lacakt\u0131r.<\/p>

Il\u0131k su enjekte edin: <\/strong>\u00c7ift sterilizasyon kazan\u0131, \u00fcst tank ve alt tank olarak ayr\u0131l\u0131r. \u00dcst tanktaki su genellikle 80-90 \u00b0C\u2019ye \u00f6nceden \u0131s\u0131t\u0131l\u0131r ve sonra s\u0131cak su borusu arac\u0131l\u0131\u011f\u0131yla 80-90 \u00b0C s\u0131cak su alt tanka enjekte edilir, su seviyesi 95 cm\u2019ye ula\u015ft\u0131\u011f\u0131nda (yani y\u00fcksek su seviyesi \u0131\u015f\u0131\u011f\u0131 yanar), s\u00fcre\u00e7 sona erer.<\/p>

Is\u0131tma: <\/strong>80-90 \u00b0C s\u0131cak suyu \u00fcr\u00fcnle birlikte koyun ve buharla 12-15 dakika i\u00e7inde sabit s\u0131cakl\u0131\u011fa y\u00fckseltin. (K\u0131\u015f\u0131n genellikle 115 \u00b0C; yaz\u0131n 120 \u00b0C. Ve yeni \u00fcr\u00fcnler i\u00e7in farkl\u0131 d\u00fczenlemeler vard\u0131r.) Tencerenin i\u00e7indeki bas\u0131n\u00e7, \u0131s\u0131tma s\u0131ras\u0131nda s\u0131cakl\u0131\u011fa orant\u0131l\u0131d\u0131r.<\/p>

Sabit s\u0131cakl\u0131k ve bas\u0131n\u00e7:<\/strong>\u00a0Bu a\u015fama, jambon sosis sterilizasyonunun anahtar\u0131d\u0131r. S\u0131cakl\u0131k ve s\u00fcre, s\u00fcrecin gerektirdi\u011fi ko\u015fullar alt\u0131nda tutulmal\u0131d\u0131r. Uygulamada hata olmamal\u0131d\u0131r. Bu, s\u00fcre\u00e7 gereksinimleri i\u00e7inde en kat\u0131 a\u015famad\u0131r ve bas\u0131n\u00e7 0.25 MPa seviyesinde tutulur.<\/p>

De\u011fi\u015ftirme ve geri kazan\u0131m:<\/strong>\u00a0Sabit s\u0131cakl\u0131k sonras\u0131, hamur so\u011futmak i\u00e7in so\u011fuk su enjekte edilir ve s\u0131cak su geri kazan\u0131l\u0131r. Bu a\u015famada, bas\u0131n\u00e7 stabil olmal\u0131 ve 0.23 MPa\u2019dan az olmamal\u0131d\u0131r, b\u00f6ylece \u00fcr\u00fcn\u00fcn torbas\u0131 k\u0131r\u0131lmaz.<\/p>

Islatma:<\/strong> So\u011fuk suyu dola\u015ft\u0131rmak i\u00e7in tenceredeki dola\u015f\u0131m pompas\u0131n\u0131 kullan\u0131n, b\u00f6ylece jambon sosisin ortas\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fcr\u00fclerek \u00fcr\u00fcn\u00fcn uniform s\u0131cakl\u0131\u011f\u0131 sa\u011flan\u0131r.<\/p>

Bo\u015faltma:<\/strong> Bo\u015faltma vanas\u0131 a\u00e7\u0131l\u0131r, bas\u0131n\u00e7l\u0131 hava eklenir ve tenceredeki so\u011fuk su bo\u015falt\u0131l\u0131r, b\u00f6ylece \u00fcr\u00fcn\u00fcn \u00e7\u0131kar\u0131lmas\u0131 kolayla\u015f\u0131r.<\/p>

\"Double-layer
\u00c7ift Katmanl\u0131 Y\u00fcksek S\u0131cakl\u0131k Sterilizasyon Kazan\u0131<\/figcaption><\/figure>

Sterilizasyonun prensibi:<\/h2>

Using water as a medium, steam is used to raise the temperature, so that the temperature of the ham’s sausage reaches the temperature required by the process to ensure that the bacteria in the sausage are completely killed (F value can not exceed the standard, control is within the process requirements). Therefore, it is ensured that the ham sausage does not have a bag expansion problem during the shelf life. Therefore, the sterilization process is the key to the production of ham sausage. Only the strict implementation of the sterilization process parameters can ensure the sterilization effect and ensure sterilization quality.<\/p>","protected":false},"excerpt":{"rendered":"

At present, the common sterilization methods in the food industry are high-temperature sterilization tank, high-pressure sterilization, ultraviolet sterilization, and chemical reagent sterilization. However, the most common sterilization method is high-temperature sterilization. This method not only has a good sterilization effect but also saves resources. On the other hand, since no chemical agent is added during […]<\/p>\n","protected":false},"author":1,"featured_media":3160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-3158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"views":2,"_links":{"self":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts\/3158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/comments?post=3158"}],"version-history":[{"count":0,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts\/3158\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/media\/3160"}],"wp:attachment":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/media?parent=3158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/categories?post=3158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/tags?post=3158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}