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Heat sterilization of canned food 
ABDUL VAHID M 
B110167CH 
DEPT. OF CHEMICAL ENGG.
Canning….?? 
 method of preserving food from spoilage by storing it in 
containers that are hermetically sealed and then 
sterilized by heat. 
 The process was invented after prolonged research by 
Nicolas Appert of France in 1809. 
 The heat killed the microorganisms in the food, and the 
sealing kept other microorganisms from entering the jar.
How sterilization differ from 
Pasteurization..?? 
 Pasteurization is a heat treatment food preservation 
method that kills a part of the microorganisms present in 
the food. usually a liquid is heated to a specific 
temperature for a predefined time period followed by 
immediately cooling step (E.g. 63-66 °C for 30 minutes or 
71°C for 15 seconds). 
 Sterilization is another form of thermal processing 
technique which uses comparatively high temperatures, 
Since the bacterial spores are far more heat resistant than 
the vegetative cells, the main objective of this technique 
is to destroy their spores.
Principles of heat sterilization 
 Heat treatment of food products must be intensive enough to 
inactivate/kill the most heat resistant bacterial microorganisms, 
which are the spores of Bacillus and Clostridium . 
 In practice, the meat products filled in sealed containers are exposed 
to temperatures above 100°C in pressure cookers. Temperatures 
above 100°C, usually ranging from 110-121°C depending on the type 
of product, must be reached inside the product. 
 If spores are not completely inactivated in canned goods, vegetative 
microorganisms will grow from the spores as soon as conditions are 
favourable again. The surviving microorganisms can either spoil 
preserved meat products or produce toxins which cause food 
poisoning of consumers.
Principles of heat sterilization 
 Amongst the two groups of spore producing microorganisms 
Clostridium is more heat resistant than Bacillus. Temperatures of 
110°C will kill most Bacillus spores within a short time. In the case of 
Clostridium temperatures of up to 121°C are needed to kill the spores 
within a relatively short time. 
 The above sterilization temperatures are needed for short-term 
inactivation (within a few seconds) of spores of Bacillus or 
Clostridium. 
 These spores can also be killed at slightly lower temperatures, but 
longer heat treatment periods must be applied in such cases to arrive 
at the same summary effect of heat treatment.
Processes and equipment 
 Process 
 The sterilization process in the canned product can be subdivided 
into three phases . 
 By means of a heating medium (water or steam) the product 
temperature is increased from ambient to the required 
sterilization temperature (phase 1 = heating phase). 
 This temperature is maintained for a defined time (phase 2 = 
holding phasing). 
 In (phase 3 = cooling phase) the temperature in the can is 
decreased by introduction of cold water into the autoclave.
Autoclaves or retorts 
 In order to reach temperatures above 100°C (“sterilization”), the thermal treatment has 
to be performed under pressure in pressure cookers, also called autoclaves or retorts. 
Large horizontal autoclave 
Double purpose equipment
Autoclave 
it is a pressurized device designed to heat aqueous solutions above their 
boiling point at normal atmospheric pressure to achieve sterilization. 
Auto self 
Clavis self -locking device 
 Boiling point of water is directly proportional to the pressure when the 
volume is constant. 
 When pressure is increased in a closed vessel the temperature 
increases proportionately. 
 ie.for about 15 pounds of pressure per square inch (Psi) --- 
 the temperature rises to 121oC. 
 This pressure and temperature is kept constant for 20 minutes during 
autoclaving. 
 It is sufficient to kill all the vegetative forms and spores of the organism.
Sterilization in autoclave 
 There are two methods 
 Wet sterilization 
 By coagulating and denaturing enzymes and structural protein. 
 Resistant spores generally requires 121 °C for 15-30 minutes 
 Dry sterilization 
 By destructive oxidation of essential cell constituents. 
 Resistant spores requires a temperature of about 160 °C for 
60 minutes.
Types of containers for thermally treated preserves 
 Containers for heat-preserved food must be hermetically sealed and 
airtight to avoid recontamination. 
 Most of the thermally preserved products are in metal containers 
(cans),. Others are packed in glass jars or plastic or 
aluminum/plastic laminated pouches.
Meat products suitable for canning 
 following groups of meat products are frequently 
manufactured as canned products: 
 cooked hams or pork shoulders 
 sausages with brine of the frankfurter type 
 meat preparations such as corned beef, chopped pork 
 ready-to-eat dishes with meat ingredients such as beef 
in gravy, chicken with rice 
 soups with meat ingredients such as chicken soup, 
oxtail soup
Heat sterilization of canned food  vahid 1

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Heat sterilization of canned food vahid 1

  • 1. Heat sterilization of canned food ABDUL VAHID M B110167CH DEPT. OF CHEMICAL ENGG.
  • 2. Canning….??  method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat.  The process was invented after prolonged research by Nicolas Appert of France in 1809.  The heat killed the microorganisms in the food, and the sealing kept other microorganisms from entering the jar.
  • 3. How sterilization differ from Pasteurization..??  Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food. usually a liquid is heated to a specific temperature for a predefined time period followed by immediately cooling step (E.g. 63-66 °C for 30 minutes or 71°C for 15 seconds).  Sterilization is another form of thermal processing technique which uses comparatively high temperatures, Since the bacterial spores are far more heat resistant than the vegetative cells, the main objective of this technique is to destroy their spores.
  • 4. Principles of heat sterilization  Heat treatment of food products must be intensive enough to inactivate/kill the most heat resistant bacterial microorganisms, which are the spores of Bacillus and Clostridium .  In practice, the meat products filled in sealed containers are exposed to temperatures above 100°C in pressure cookers. Temperatures above 100°C, usually ranging from 110-121°C depending on the type of product, must be reached inside the product.  If spores are not completely inactivated in canned goods, vegetative microorganisms will grow from the spores as soon as conditions are favourable again. The surviving microorganisms can either spoil preserved meat products or produce toxins which cause food poisoning of consumers.
  • 5. Principles of heat sterilization  Amongst the two groups of spore producing microorganisms Clostridium is more heat resistant than Bacillus. Temperatures of 110°C will kill most Bacillus spores within a short time. In the case of Clostridium temperatures of up to 121°C are needed to kill the spores within a relatively short time.  The above sterilization temperatures are needed for short-term inactivation (within a few seconds) of spores of Bacillus or Clostridium.  These spores can also be killed at slightly lower temperatures, but longer heat treatment periods must be applied in such cases to arrive at the same summary effect of heat treatment.
  • 6. Processes and equipment  Process  The sterilization process in the canned product can be subdivided into three phases .  By means of a heating medium (water or steam) the product temperature is increased from ambient to the required sterilization temperature (phase 1 = heating phase).  This temperature is maintained for a defined time (phase 2 = holding phasing).  In (phase 3 = cooling phase) the temperature in the can is decreased by introduction of cold water into the autoclave.
  • 7. Autoclaves or retorts  In order to reach temperatures above 100°C (“sterilization”), the thermal treatment has to be performed under pressure in pressure cookers, also called autoclaves or retorts. Large horizontal autoclave Double purpose equipment
  • 8. Autoclave it is a pressurized device designed to heat aqueous solutions above their boiling point at normal atmospheric pressure to achieve sterilization. Auto self Clavis self -locking device  Boiling point of water is directly proportional to the pressure when the volume is constant.  When pressure is increased in a closed vessel the temperature increases proportionately.  ie.for about 15 pounds of pressure per square inch (Psi) ---  the temperature rises to 121oC.  This pressure and temperature is kept constant for 20 minutes during autoclaving.  It is sufficient to kill all the vegetative forms and spores of the organism.
  • 9. Sterilization in autoclave  There are two methods  Wet sterilization  By coagulating and denaturing enzymes and structural protein.  Resistant spores generally requires 121 °C for 15-30 minutes  Dry sterilization  By destructive oxidation of essential cell constituents.  Resistant spores requires a temperature of about 160 °C for 60 minutes.
  • 10. Types of containers for thermally treated preserves  Containers for heat-preserved food must be hermetically sealed and airtight to avoid recontamination.  Most of the thermally preserved products are in metal containers (cans),. Others are packed in glass jars or plastic or aluminum/plastic laminated pouches.
  • 11. Meat products suitable for canning  following groups of meat products are frequently manufactured as canned products:  cooked hams or pork shoulders  sausages with brine of the frankfurter type  meat preparations such as corned beef, chopped pork  ready-to-eat dishes with meat ingredients such as beef in gravy, chicken with rice  soups with meat ingredients such as chicken soup, oxtail soup