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Steam or Water - That Is the Question!
When it comes to cooking food, there are taste preferences as to whether steam-cooked or water-cooked food tastes better. When it comes to terminal sterilization, the final sterilization step before a product leaves the pharmaceutical company, the answer is not so straightforward.
At first glance, a steam sterilizer hardly differs from a hot water sterilizer - both are closed stainless steel chambers that can withstand high pressures with thick walls and doors. Both systems can be used to sterilize liquid and solid products such as infusion bags and bottles, vials and ampoules. So, what are the differences between these two technologies?
