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This method is a faster process than dry heat sterilization. Steam sterilization is performed using an autoclave, sometimes called a converter or steam sterilizer. The object or liquid is placed in the autoclave chamber, which is then sealed and heated using pressurized steam to a temperature set point for a defined period of time.
The proper time and temperature for dry heat sterilization is 160 °C (320 °F) for 2 hours or 170 °C (340 °F) for 1 hour, and in the case of High Velocity Hot Air sterilisers, 190°C (375°F) for 6 to 12 minutes. [3] Items should be dry before sterilization since water will interfere with the process.
Sterilization using steam can also be done at a temperature of 132 C (270 F), at a double pressure. [citation needed] Dry heat sterilization is performed at 170 C (340 F) for one hour or two hours at a temperature of 160 C (320 F). Dry heat sterilization can also be performed at 121 C, for at least 16 hours. [17]
An autoclave, which uses steam under pressure, is used in microbiology laboratories and similar environments for sterilization. Steam, especially dry (highly superheated) steam, may be used for antimicrobial cleaning even to the levels of sterilization. Steam is a non-toxic antimicrobial agent. [11] [12]
A vacuum pump sucks air or air/steam mixtures from the chamber. Superatmospheric cycles: Achieved with a vacuum pump. It starts with a vacuum followed by a steam pulse followed by a vacuum followed by a steam pulse. The number of pulses depends on the particular autoclave and cycle chosen. Subatmospheric cycles:
"F 0" is defined as the number of equivalent minutes of steam sterilization at temperature 121.1 °C (250 °F) delivered to a container or unit of product calculated using a z-value of 10 °C. The term F-value or "F Tref/z " is defined as the equivalent number of minutes to a certain reference temperature (T ref ) for a certain control ...
In a recession, families are looking to cut every little cost. And for white-collar workers who wear dry clean-only clothing to work every day, laundry bills can add up in a hurry. Fortunately ...
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
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