Description
Pressure sterilization uses elevated pressure to raise water’s boiling point, allowing foods to reach 121 °C without boiling, thereby inactivating all microorganisms and spores.
Technical
At 121 °C, the combination of heat and pressure disrupts spore cortex and core structures, denaturing proteins and nucleic acids. The increased pressure also suppresses vapor formation, enabling uniform heat transfer and preventing boiling loss. The process is governed by the Arrhenius relationship, where microbial inactivation rate increases exponentially with temperature and pressure.
Science
Primary Reaction
Inactivation of vegetative cells and spores through heat and pressure-induced denaturation
Sensory Profile
Aroma ()
neutralcleansubtleslightno odorsterile
Origin & History
Civilization
United States Department of Agriculture