High-temperature sterilization is a thermal processing technique used to extend the shelf life of packaged vegetables by eliminating harmful microorganisms and deactivating enzymes that cause spoilage...

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The benefits of using a spice sterilization cooker to sterilize pepper mainly include effectively removing microorganisms, maintaining the original flavor, improving processing efficiency, extending s...

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Why are spray or water immersion sterilization methods used for soft-packaged chili sauce packets?...

The primary reason for using a water immersion retort for vacuum-sealed foods lies in its ability to provide uniform sterilization, effectively prevent package bursting, and better preserve the origin...

Principle of Sterilizing Vacuum-Sealed Sausages in a Double-Layer Water immersion Retort The core principle of using a double-layer water bath retort to sterilize vacuum-sealed soft-packaged sausag...

Differences Between Double-Layer Water Immersion Sterilization Retort and Spray Sterilization retort...