Food flexible packaging large heat sterilization method

Sterilization in food processing is very important in the process of a link, directly affect the quality and shelf life of the flexible packaging of food. Food flexible packaging sterilization methods mainly include two types: thermal sterilization and non thermal sterilization. Heat sterilization of main purpose is to destroy the food normal warranty period can lead to food deterioration of microorganisms. Generally reach the requirements of the sterilization intensity of heat treatment to passivation enzyme activity in food. The following main specific heat sterilization method of food flexible packaging. Heat sterilization in the form of kill microorganisms as the main purpose of heat treatment, mainly divided into pasteurized, sterilization method normally with pressure, temperature, time, heating medium, and equipment, such as by pressure can be divided into normal pressure sterilization and pressurized sterilization; Sterilization of heating medium can be a mixture of hot water, steam, water vapor and air, and fire, etc. Atmospheric wet and heat sterilization mainly water (1 Also useful water vapor) As the heating medium, sterilization temperature below 100 ℃ or 100 ℃, used in acidic foods and sterilization low acidity food sterilization requirements is not high. Sterilization canned under atmospheric pressure, suitable for metal cans, glass bottles and food packaging for container meat. Sterilization equipment with intermittent and continuous. 2 high pressure steam sterilization using saturated steam as a heating medium, canned in saturated steam sterilization, sterilization temperature higher than 100 ℃, for low acidity food sterilization. Antiseptic sterilization equipment of air must be to do, is advantageous to the consistent temperature. Commonly used while in the high temperature sterilization, cooling air cooled back pressure. Sterilization equipment with intermittent and continuous, food flexible packaging in sterilization equipment, there are still have rotary. The turning round type sterilization equipment sterilization can shorten the time. 3 high pressure water sterilization by using the water as the heating medium, pressurized air sterilization temperature higher than 100 ℃, it is mainly used for glass bottles for containers and soft materials of low acid canned sterilization. Sterilization ( Including cooling) Canned when immersed in water to make uniform heat transfer, and prevent the tank pressure difference inside and outside the temperature changes is too big or too show damage to containers. Sterilization to needs to keep the good circulation of the air and water in order to make uniform temperature. Sterilization equipment is intermittent, but canned can keep the rotary during sterilization. When soft canned sterilization requires special tray ( Frame) Place the food flexible packaging to facilitate the circulation of the heating medium. 4 air pressure steam sterilization is the use of steam for heating medium, at the same time within the sterilization equipment to join the compressed air to increase the tank pressure, reduce the tank pressure difference inside and outside. Mainly used for glass bottle and soft canned high-temperature sterilization. Sterilization temperature above 100 ℃, sterilization equipment for batch. Its strict control, otherwise easy to cause the sterilization uneven distribution of temperature in sterilization equipment. 5 hot charging tank sealing is sterilization of canned food before heat treatment, and then strike immediately to pack food jar airtight, using waste heat to seal finished canned food sterilization or secondary sterilization, sterilization of canned will again after cooling requirements. It is mainly used for juice sauce class acidity food sterilization. Sterilization equipment is multi-purpose tube or plate, higher requirements on the degree of clean sterile tank container, after sealing will be more canned inversion, to ensure the sterilization of the tank cover. Sterilization aseptic filling of 6 is to fulfill the requirements of sterilization in food sterilization process in advance, and then cooled to room temperature, in sterile conditions in the sterilization of sterile container and seal ( Can sealing) 。 Used in liquid and semi-liquid food sterilization. Sterilization done in heat exchanger, time is short. Aseptic canning can be finished in a sterile packaging equipment or system, is a kind of continuous high temperature short time or instantaneous ultra high temperature sterilization methods. Applicable to food flexible packaging material and metal, plastic containers.
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