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Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermoresistant spores in milk or other food. It can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods. Furthermore, sterilization with moist heat, temperatures generally range from 110 to 120°C with sterilization times being from 20 - 40 minutes. For instance, canned foods are sterilized in an autoclave at about 121?C for 20 min. Generally in sterilization, the product is canned or bottled and then heat-treated in a sterilizer. Sterilizers may be batch or continuous. In heat treatment processes, various time and temperature combinations can be applied, depending on the product properties and shelf-life requirements. Moreover, sterilization equipment are thus a crucial part of the food process industries due to the rising occurrences of foodborne diseases.
The food sterilization equipment market is classified into technology, application, process and geography. Based on Technology, the food sterilization equipment market is segmented into heat, steam, radiation, chemical and filtration. Heat sterilization is one of the most widely used sterilization methods due to its easy-to-handle characteristic and low capital investment. It has wide range of application in the food & beverage processing industry. This technology maintains the long-term shelf stability for a broad range of high-moisture food products and ingredients.
Various application were studied in the report such as cereals & pulses, spices seasonings & herbs, meat poultry & seafood, dairy products, beverages, fruits & vegetables and dried fruits & nuts. The low moister foods such as dried fruits & nuts are highly affected to pathogens and microorganisms. Moreover, the batch process which combines steam and vacuum is very effective in eliminating pathogens and spoilage microorganisms insuring both food safety and improved shelf life.
On the basis of process, the food sterilization equipment market is segmented into batch sterilization and continuous sterilization. Batch sterilization is the reduction of contaminant organisms through the heating of a vessel. The entire volume of media is sterilized at once through the use of thermal or radiation techniques. When running a thermal batch sterilization, a system goes through 3 steps such as heating, holding, and cooling. This process destroys most of the unwanted microorganisms hence it is most widely used process worldwide.
The food sterilization equipment market report is studied across the key countries of North America, Europe, Asia Pacific and Rest of the World. The Asia Pacific region dominated the food sterilization equipment market, owing to the significant demand for sterilized raw materials, such as spices and herbs, for use in various food applications. Various countries in this region are using stem sterilizers on large scale in food process industries.
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