ABSTRACT
Sterilization is the complete destruction or elimination of all viable organisms in/on a food product being sterilized. Sterilization destroys yeasts, molds, vegetative bacteria, and spore formers and allows the food processor to store and distribute the products at ambient temperatures, with extended shelf life. The amount of heat delivered by the sterilization process is dependent on the way in which the product is heated and on its physical nature. Thermal processing is further divided into categories: in-container sterilization and aseptic sterilization. Heating and sterilization are achieved by superheated water steaming at a high flow rate over the containers. Sterilization of the food takes place in the storage drum after it receives preheated hot water from the storage drum. Hydrolock is a continuous, agitating cooker/cooler for high-speed-short-time sterilization of a wide variety of sizes and shapes of containers.
