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The dry heat sterilization process is accomplished by conduction; that is where heat is absorbed by the exterior surface of an item and then passed inward to the next layer. Eventually, the entire item reaches the proper temperature needed to achieve sterilization.
They are much smaller than autoclaves but can still be as effective. They can be more rapid than an autoclave and higher temperatures can be reached compared to other means. As they use dry heat instead of moist heat, some pathogens like prions, may not be killed by them every time, based on the principle of thermal inactivation by oxidation.
Moist heat sterilization processes sterilize using hot air that is heavily laden with water vapor, which plays the most important role in the sterilization. [ 1 ] [ 2 ] Boiling a sample for 30 minutes or more will kill virtually all vegetative cells present, but will not kill spores , which can germinate shortly thereafter and resume growth.
Dry heat sterilizer. Dry heat was the first method of sterilization and is a longer process than moist heat sterilization. The destruction of microorganisms through the use of dry heat is a gradual phenomenon. With longer exposure to lethal temperatures, the number of killed microorganisms increases.
Heat is applied by baking in a dry heat oven that is designed specifically for the depyrogenation process. Although endotoxins are relatively thermally stable, sufficient heating (250 °C for 30 min) results in a 3-log reduction of endotoxin levels.
Baking – the technique of prolonged cooking of food by dry heat acting by convection, normally in an oven, but can also be done in hot ashes or on hot stones. Appliances like Rotimatic also allow automatic baking. Baking bread at the Roscheider Hof Open Air Museum. Blind-baking – baking pastry before adding a filling. [2]
The biggest con of baking with glass is that it can shatter when exposed to high heat or heat fluctuations. If you are baking with glass, look for a heat-safe-to temperature on the dish and never ...
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.