E-Val™ Pro

To ensure that your process continues to provide safe and sterile results, your autoclave must comply with established standards and norms (EN 285 and ISO 17665). In order to successfully do this, autoclaves require periodic qualification and validation to prove that they sterilize within their qualified parameters – and thereby provide completely clean and sterile materials and equipment.

Freeze drying (or lyophilization) is a technique used to remove water from a solution to leave a dry ‘cake’ as an end product. The dry product is much more stable than a solution. The reduced weight and volume is a big advantage and the removal of the water does not change the activity of the product.

Dry heat sterilization (or Depyrogenation) is a process aimed at the reduction in the level of pyrogens with the use of hot air in temperature ranging from 160°C up to 400°C.

In microbiology an incubator is a device for controlling temperature, humidity, and other conditions under which a microbiological culture is being grown.

More advanced incubators may have the ability to lower the temperature (via refrigeration), and/or the ability to control humidity or CO2 levels. This feature is specifically designed for cell growth.

A Heating Oven is a device for controlling temperatures in the range of -10°C to +300°C. Simple ovens are insulated boxes with an adjustable heater. More advanced ovens may also include the ability to lower the temperature below ambient (via refrigeration), and/or the ability to control vacuum.

Stability Chambers in the pharmaceutical and medical industries rely heavily on validating critical temperature and humidity parameters in order to accurately measure the effect of these variables on individual drug products. This can help establish vital product degradation information.

Cold Storage is used to avoid further biological activity such as decay in food and medical products. The critical parameter during storage is temperature, but often humidity is also monitored for dry conditions.

Retort Sterilization in the food industry refers to any closed vessel or other equipment used for the thermal processing of foods. Typically, the sterilization temperatures vary from 110 to 135°C.

Both static and rotary steam/air retorts, and water immersion/cascade/spray retorts require temperature validation.

UHT and HTST Pasteurization are highly regulated, thermal processes that revolves around sterilizing liquid products (typically food) prior to packaging. The goal of the thermal process is to sterilize foods and beverages like milk, juice, dressing and yogurt, while ensuring that they keep their sensory appeal and become shelf-stable products.

Cold Storage is used to avoid further biological activity such as decay in food and medical products. The critical parameter during storage is temperature, but often humidity is also monitored for dry conditions.