{"id":9797,"date":"2023-03-04T12:11:00","date_gmt":"2023-03-04T11:11:00","guid":{"rendered":"https:\/\/www.steritech.eu.com\/2023\/03\/04\/the-4-stages-of-the-food-sterilization-cycle\/"},"modified":"2025-11-18T17:11:55","modified_gmt":"2025-11-18T16:11:55","slug":"the-4-stages-of-the-food-sterilization-cycle","status":"publish","type":"post","link":"https:\/\/www.steritech.eu.com\/en\/the-4-stages-of-the-food-sterilization-cycle\/","title":{"rendered":"The 4 stages of the food sterilization cycle"},"content":{"rendered":"\n

Food sterilization destroys all micro-organisms, including spore-forming bacteria. It also extends food shelf life. Finally, sterilization reduces the risk of microbiological contamination. <\/p>\n\n

A closer look at the characteristics and 4 stages of the food sterilization cycle<\/strong>.<\/p>\n\n

The sterilization process: characteristics and objectives<\/h2>\n\n

Nicolas Appert perfected the appertization method in the 18th century. Subsequently, scientists used steam to sterilize food. This led to the invention of autoclave sterilization in the early 20th century<\/strong>. <\/p>\n\n

Here’s a quick reminder of the principles behind this heat-based food preservation process.<\/p>\n\n

The aim of food sterilization<\/h3>\n\n

The aim of food sterilization is toextend the shelf life of products<\/strong>. To achieve this, they are subjected to a temperature in excess of 100\u00b0C. Any type of food product can be sterilized: vegetables, fruit, milk-based recipes, etc. Once sterilized, preserves can be stored at room temperature. Shelf life can exceed 12 months, depending on the recipe. <\/p>\n\n

Food safety and hygiene<\/h3>\n\n

The food sterilization process protects consumers from hazards associated with food processing. This method guarantees food safety<\/strong>. All pathogenic micro-organisms are destroyed by sterilization. <\/p>\n\n

Water spray sterilization vs. steam process<\/h2>\n\n

Two different processes can be used for food autoclave<\/a> sterilization: the water spray process and the steam process. Here’s a comparison of the two techniques<\/strong>. <\/p>\n\n

The water spray sterilization process<\/h3>\n\n

The water spray<\/a> process generally distributes heat more evenly throughout the autoclave. It is best used for fragile products<\/strong>, to avoid the impact of steam’s more “aggressive” heat. <\/p>\n\n

The steam process for sterilization<\/h3>\n\n

The steam <\/a>process is used for products that need to be heated quickly and intensively<\/strong> (e.g. : pet food<\/a><\/em>). It is likely to consume less energy than water spraying, but it all depends on the installation. <\/p>\n\n

Food preparation before sterilization<\/h2>\n\n

Before sterilization, food products <\/a>must be prepared in compliance with food hygiene and safety regulations<\/strong>. Products must then be packaged in suitable containers<\/a> (e.g. Weck cans and jars). These are then hermetically sealed to ensure effective sterilization. <\/p>\n\n

Phase 1: food autoclave purging and filling process<\/h2>\n\n

The purging phase removes air from the autoclave<\/strong> (for the steam process). As air is insulating, its presence leads to poor heat distribution in the autoclave. <\/p>\n\n

Phase 2: Heating up the food autoclave<\/h2>\n\n

This phase brings the autoclave up to temperature<\/strong>. Heating time depends on the energy input. Each temperature phase is associated with a counter-pressure. As products rise in temperature, the pressure inside the packaging increases. To counteract swelling and prevent deformation of the packaging, compressed-air counter-pressure is added<\/strong>. <\/p>\n\n

A degassing phase<\/strong> may be necessary. This allows glass jars to be vacuum-packed with rubber (Weck or Le Parfait jars). An initial heating phase takes place to 90\u00b0C at 0 bar. These parameters are then maintained for 10 minutes. This phase allows the air to escape from the jars<\/strong>. A bar of back pressure is then added as quickly as possible to close the jars. They are now under vacuum. <\/p>\n\n

Phase 3: temperature maintenance stage of the food autoclave<\/h2>\n\n

The phase of maintaining the sterilization temperature <\/strong>corresponds to the cooking phase. This is the most important and critical phase of the heat treatment. Compliance with the time\/temperature pairing is essential. Heat is diffused into the products in two ways. <\/p>\n\n