Tell you a high-temperature cooking sterilization vacuum bag how to seal

Tell you high-temperature cooking sterilization vacuum bag how to release date: 2019 - 06 - 14 according to manufacturer's experience, more than food bag packaging sterilization operation is required after packaging bags, cooking bags of food sterilization process vacuum process food raw materials, processing, bagging, hot melt sealing, inspection, dry heat sterilization, packaging. Among them, bag filling, sealing, bactericidal three processes have the closest relations with retort pouch itself. ( 1) Bagging first, bagging and cooking vacuum bags to match capacity, bagging quantity most likely to cause pollution during sealing, don't put large or contents with bones, otherwise affect the sealing, even pierced composite membrane leakage caused by food corruption. Second, maintain vacuum bagging, to prevent the oxidation of the bag of food, Browning and fragrance. Again, when the bag sealed to prevent contamination, if the sealing parts have juice, water, heat sealing sealing part of the inner cause vapor pressure, when pressure pincer-like device to eliminate, instant bubbles and make the sealing part of the expansion, lead to the sealing seal. In addition, the lipid classes and fiber is attached to the sealing parts, sealing area cannot. Pressurize the pressure sterilization and cooling, cause the second pollution and leakage of corruption. To prevent the pollution of mouth, one is the control quantity of bags, from the mouth of at least 3 ~ 4 cm; 2 it is filling machine is suitable for product features; 3 it is filling with wing protection inserted bag to prevent pollution; Four is bags need to be able to fully open; Five is that bag can locate. ( 2) Seal generally USES hot melt sealing way: heating temperature is 180 ~ 220 ℃, pressure of 30 n/cm? , time for 1 s, cool under pressure. Hot melt sealing should be sealed to prevent wrinkles, one is the mouth to level off; Second, both sides knife to smooth seal, and keep the parallel; Three is to limit the content. ( 3) Heating sterilization cooking vacuum packaged food and other food corruption same type of microorganism, heat sterilization process according to the characteristics of cooking vacuum bag appropriate correction. ( 1) Bagging first, bagging and cooking vacuum bags to match capacity, bagging quantity most likely to cause pollution during sealing, don't put large or contents with bones, otherwise affect the sealing, even pierced composite membrane leakage caused by food corruption. Second, maintain vacuum bagging, to prevent the oxidation of the bag of food, Browning and fragrance. Again, when the bag sealed to prevent contamination, if the sealing parts have juice, water, heat sealing sealing part of the inner cause vapor pressure, when pressure pincer-like device to eliminate, instant bubbles and make the sealing part of the expansion, lead to the sealing seal. In addition, the lipid classes and fiber is attached to the sealing parts, sealing area cannot. Pressurize the pressure sterilization and cooling, cause the second pollution and leakage of corruption. To prevent the pollution of mouth, one is the control quantity of bags, from the mouth of at least 3 ~ 4 cm; 2 it is filling machine is suitable for product features; 3 it is filling with wing protection inserted bag to prevent pollution; Four is bags need to be able to fully open; Five is that bag can locate. ( 2) Seal generally USES hot melt sealing way: heating temperature is 180 ~ 220 ℃, pressure of 30 n/cm? , time for 1 s, cool under pressure. Hot melt sealing should be sealed to prevent wrinkles, one is the mouth to level off; Second, both sides knife to smooth seal, and keep the parallel; Three is to limit the content. ( 3) Heating sterilization cooking vacuum packaged food and other food corruption same type of microorganism, heat sterilization process according to the characteristics of cooking vacuum bag appropriate correction. High-temperature sterilization process high temperature cooking bag vacuum pressurized heating sterilization process can be divided into intermittent and continuous. Heat medium can be saturated steam, steam & ndash; Air mixed or hot water. Because cooking vacuum bag material mechanical strength and sealing strength is low, so the sterilization equipment back pressure sterilization must be used. For cooking bags, mainly USES the constant pressure the pressure way, this way back pressure control is in the sterilization temperature stage began to pass into the compressed air. The previous: manufacturer for you clear a under high temperature and vacuum bag and frozen vacuum bag: tell you why composite packaging film will appear heat sealing abscission layer