When using a high-temperature sterilization pot, whether the removal of cold air in the pot is completely important is because the expansion pressure of the air is greater than the expansion pressure of the water vapor. Therefore, when the water vapor contains air, the temperature of the air-containing steam is under the same pressure. Lower than the temperature of saturated steam.
It is wrong to use the newly purchased high-temperature sterilization pot to discharge cold air directly. It is necessary to discharge cold air first. Let us understand the importance of discharging air when using the high-temperature sterilization pot:
At the same temperature, the sterilization effect of the hot and humid sterilization pot is higher than that of dry heat, for three reasons:
First, the bacteria cells in the moist heat absorb water, the protein is easier to coagulate, because the water content of the protein increases, the required solidification temperature decreases.
Second, the high temperature sterilization pot is the penetration of damp heat than dry heat;
3. The hot and humid steam of the high-temperature sterilization pot has latent heat. When 1 gram of water is at 100 ° C, it can release 2.26 kJ (kJ) of heat from the gaseous state to the liquid state. This latent heat can quickly increase the temperature of the object to be sterilized, thereby increasing the effectiveness of sterilization.
High temperature sterilization pot equipment features:
1, even heat distribution in the pot
The hot water sprinkler system has a series of nozzles at each of the four corners of each tray in the processing tank, which are placed between each tray, so
A wide range of spray patterns. Since the water is continuously sprayed from the nozzles vertically mounted on the four corners of each tray, the temperature inside the tank is kept very stable at all stages of the sterilization process, ensuring that the F value changes and excessive cooking are reduced to the Zui Low limit.
2, warm up fast
Since there is only a small amount of circulating water in the pot and a high-efficiency (up to 98%) heat exchanger, the food is heated up quickly. Under normal circumstances, when the steam pressure is 0.6Mpa, the food is raised from 20 degrees to 121 degrees. It takes only 8 minutes, so you can preserve the flavor and color of the food to a large extent, and also reduce energy consumption.
3. Indirect heating and cooling to prevent secondary pollution circulating water from indirectly heating or cooling through the plate heat exchanger to prevent secondary pollution.
4, suitable for a variety of different packaging
Since the cooling water is not directly injected into the pot during the cooling process, for the fragile glass bottle packaging, a gentle cooling rate can be adopted to avoid the bottle breaking due to excessive temperature difference. This feature is also suitable for shellfish, such as mites, where the temperature difference between cooling is too large, or if the temperature difference is too high, the shell will be broken.
5, perfect pressure control, suitable for sterilization of gas-containing packaging
Pressure equalization systems are critical to the sterilization of gas-containing packaging, especially during the warming or cooling phase, requiring precise pressure control. The control system continuously monitors the temperature and pressure within the process tank and corrects the pressure in the tank to correspond to the pressure within the package. A package containing any percentage of air or gas filled, or a package sealed under vacuum, can be sterilized without damaging or deforming the package or its contents. Unlike other systems, this system can pre-program various pressure modes for any product into a program input computer.
6, control system
A. All time periods are automatically controlled by sensors and valves.
B. Pressure and temperature are displayed digitally.
C. Record the temperature and pressure curve using a recorder.
D, pressure sensors, temperature sensors, PLC, man-machine interface, etc. use imported components.
7, high temperature sterilization pot uses PID temperature control system
According to the requirements of different foods for sterilization conditions, different heating and cooling procedures can be set at any time. The multi-stage heating sterilization method can be used to limit the heat of food to a small limit, so as to preserve its flavor as perfectly as possible. The taste and color make each food can be conditioned and sterilized.
The high-temperature sterilization pot must be completely drained of cold air before use, in order to make it more effective to play the above functions.
Digestive System
For the treatment
of diseases of the digestive system:
Many symptoms can
signal problems with the GI tract, including: abdominal pain, blood in the
stool, bloating, constipation, diarrhea, heartburn, incontinence, nausea and
vomiting and difficulty swallowing, according to the NIH.
Among the most
widely known diseases of the digestive system is colon cancer. According to the
Centers for Disease Control (CDC), 51,783 Americans died from colon cancer in
2011 (the most recent year for available data). Excluding skin cancers, colon
and rectal cancer, or colorectal cancer, is the third most common cancer
diagnosed in both men and women in the United States, according to the American
Cancer Society.
Polyp growth and
irregular cells, which may or may not be cancerous, are the most common
development paths for colorectal cancers (also referred to as CRC), and can be
detected during a routine colonoscopy, according to Dr. John Marks, a
gastroenterologist affiliated with the Main Line Health health care system.
[The best news is that, if caught early
enough, they can also be removed during the colonoscopy - eliminating the
possibility that they grow further and become cancer," Marks said.
For those patients
whose cancer has already spread, there are various minimally invasive surgical
options that have extremely good prognoses. It is recommended that asymptomatic
patients without a family history begin getting tested regularly between the
ages 45 and 50, according to Marks. [Symptoms which may suggest that you need a
colonoscopy at an earlier age include rectal bleeding and stool/bowel habit
changes which last for more than a few days."
While CRC gets a
great deal of attention, many diseases and conditions of the digestive system -
including irritable bowel syndrome, diverticulitis, GERD (acid reflux) and
Crohn`s disease - can be chronic and are difficult to diagnose and treat,
according to Dr. Larry Good, a gastroenterologist affiliated with South Nassau
Communities Hospital. [With many of these diseases, blood work and colonoscopies
all looks normal, so there is an absence of red flags."
Many of the
diseases of the digestive system are tied to the foods we eat, and a number of
sufferers can reduce their symptoms by restricting their diets, Good said. [Of
course no one wants to hear that they can`t eat certain foods, but many times,
eliminating acidic things from the diet, such as tomatoes, onions, and red
wine, can have an impact," Good said.
There are a number
of tests to detect digestive tract ailments. A colonoscopy is the examination
of the inside of the colon using a long, flexible, fiber-optic viewing
instrument called a colonoscope, according the American Gastroenterological
Association. Other testing procedures include upper GI endoscopy, capsule
endoscopy, endoscopic retrograde cholangiopancreatography and endoscopic
ultrasound.
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