紧窄极品名器美妇灌_男生被男的玩失禁漫画_免费漫画书大全app_α片免费

PET sterile cold filling technology points

◆ The product has reached a sterile state through UHT ultra high temperature.
How to get the ideal shelf life after the completion of the completion is achieved by high temperature sterilization of the product. The PET sterile cold filling line generally uses the UHT ultra-high temperature sterilization process to achieve this. At present, there is no clear definition of ultra-high temperature sterilization in the world. Generally speaking at 138-145 ° C, the sterilization of time between 1-30 seconds is high temperature and short-time sterilization, that is, most sterile packaging foods usually adopted. Process.
When the PET Sterile Filling Production Line is designed to design the UHT ultra-high temperature sterilization, choose the appropriate bactericidal temperature and time to improve the bactericidal value of the product as much as possible, while also guarantee the flavor and nutrients of the product. Maximum reservation. At present, PET sterile cold filling production lines use tube-type ultra-high temperature sterilization machines.

◆ Sterilization of packaging materials is the most critical step in the aseptic cold filling production process.
Since the standard PET bottle is not heat, it can only be sterilized by chemical reagents. To ensure effective sterilization of the bottle and the lid, and the chemical reagent cannot affect the product, and the sterile filling has taken the following measures:
1. The original bacteria that requires the initial blown bottle does not exceed 10cfu / bottle
2. Conveying the bottle with aseptic air, air conveyor belt
3. The bottle is bactericidal in the bottle with acetic acid disinfectant, which can achieve a high bactericidal effect.
4. At the same time, disinfectant is sterilized outside the bottle.
5. The disinfectant has an automatic recovery and concentration determination system to ensure the stability of disinfectant concentration.
6. Rinse the disinfectant remaining in the bottle with sterile water, and then dry it with sterile air to ensure that the residual disinfectant does not affect the material.
7. The bottle cover is generally soaked in sterilization, and the sterilization effect is guaranteed by controlling the soaking time.

◆ Filling equipment reaches a sterile state
The main equipment of the non-fungi-filling is required to meet the design of the food hygiene design, mainly in the pipeline and valve technology, the surface design of the surface of the material, the surface design of the material, and the choice of corrosion resistance materials, and also with a CIP system, sterilization (SIP) System and Equipment External Foam Cleaning System (COP). In addition, the sterile cold filling machine is designed with its own unique sterile filling valve, which ensures that the equipment will not bring secondary pollution to the material.
Since the PET flask is not contracted after the cold filling, there is a part of the air between the materials and the cap, where oxygen is slowly oxidized during storage, resulting in a beverage deterioration. Therefore, the sterile cold filling equipment will add a set of nitrogen (or other inert gas) replacement systems, blow away the top air to ensure that the product is as not oxidized as possible.

◆ Filling and blocking in aseptic environment
The retention of the Sterile environment of PET sterilized cold and irradiating lines generally use air purification interval. At present, food processing enterprises use the purification between the development of the pharmaceutical industry, and the technical level has a unified standard.
PET sterile cold filling body filling machine area requires D100-level sterile, and there is also a 10,000-level purification. The gas cleanliness in the filling environment is guaranteed by the sterile ventilation system in the purification. Suspended in the air secondary pollution while controlling the temperature and humidity between the purification, ensuring that the sterile filling machine is always in a good working condition.
In the entire environmental system, the operator is the largest pollution source, and the air purification is designed while purifying the air, it is also very good to reduce the pollution caused by the personnel; the operator has sprinkled sterilization when entering the 10,000-level purification. The small-scale purification is small and practical, which allows the operator to operate its aseptic environment; the inner surface of the purification device can be automatically cleaned and disinfected.

◆ Establishment, monitoring, recording and control of key control points for sterile cold filling production line
The production of PET sterile cold displacement is a very responsible continuous production process. In any of this process, it is possible to cause the failure of the entire sterile control system in this process. The safety of the product. Therefore, the establishment of a scientific and perfect monitoring system is a key factor in successful operation of the aseptic cold filling production line. At present, the current beverage industry is generally the HACCP management system.
HACCP is an abbreviation for hazard analysis and key control points. It is a highly logical and evaluation system that enables food production enterprises to identify and control potential hazards in a production environment. Management method. The system includes the basic principles of 7 aspects, wherein the key control point (CCP) of control hazards is determined, and the key limit (CL) of each control point is established to establish a program of monitoring each control point is a key portion of the system.
The PET sterile cold filling production line process is complicated, and the control requirements for sterile environments are very strict. Product security can be truly ensured by managing and controlling management and control according to the HACCP system.

Hot filling process
Thermal filling process can generally be divided into two types: one is high temperature hot filling, that is, the material is instantaneously sterilized by UHT, cooling to 85-92 ° C for filling, while the product reflow is required to maintain a constant filling temperature. This temperature is then kept sterilizing the cap; one is a material sterilization after 55-75 ° C for Pakitia and adding a preservative. These two ways do not need to be separately sterilized for the product, jars and lids, and simply reach the bactericidal effect at a high temperature at high temperatures.

Comparison of two filling process technology
Compared with the two filling processes, the biggest difference is that the heat of the beverage is different. Everyone knows that the longer the heat treatment time, the greater the impact on the quality of the beverage. Sterile cold filling is only sterilized by UHT ultra-high temperature, and the material is short, the nutrient loss is less, the quality and taste have no significant change, and the sterilization effect can be guaranteed in high temperature; and the thermal filling is used In the manner, the material is in a high temperature state, which seriously affects the product taste, color, and thermal nutrient content.
The thermal filling process determines that the thermal filling method is only suitable for producing high acid products. Because the high acid environment itself has inhibits the microorganisms, it is impossible to ensure the safety of its products, and the product is high. If a neutral tea beverage is produced with a hot filling process, a preservative is required. For sterile cold filling, due to the entire process is carried out under aseptic conditions, the process is highly adaptable and can produce products.
The type is very wide, including neutral tea beverages, milk beverages, and other various drinks, simply change the product type with appropriate adjustments to the front processing equipment.

After more than ten years of unremitting efforts, PET sterile cold filling technology has become more and more complete, and there are more and more breeds of beverages, including fruit and vegetable juice, tea beverage, sports drinks, carbonated drinks, water, etc. It is currently very common in North America and European PET bottled milk drinks. In the process of increasing the appropriate barrier layer during the blowing process, solve the gas permeability of the bottle, making the PET bottle in the beer field more reality.

PET sterile cold filling technology points

◆ The product has reached a sterile state through UHT ultra high temperature.
How to get the ideal shelf life after the completion of the completion is achieved by high temperature sterilization of the product. The PET sterile cold filling line generally uses the UHT ultra-high temperature sterilization process to achieve this. At present, there is no clear definition of ultra-high temperature sterilization in the world. Generally speaking at 138-145 ° C, the sterilization of time between 1-30 seconds is high temperature and short-time sterilization, that is, most sterile packaging foods usually adopted. Process.
When the PET Sterile Filling Production Line is designed to design the UHT ultra-high temperature sterilization, choose the appropriate bactericidal temperature and time to improve the bactericidal value of the product as much as possible, while also guarantee the flavor and nutrients of the product. Maximum reservation. At present, PET sterile cold filling production lines use tube-type ultra-high temperature sterilization machines.

◆ Sterilization of packaging materials is the most critical step in the aseptic cold filling production process.
Since the standard PET bottle is not heat, it can only be sterilized by chemical reagents. To ensure effective sterilization of the bottle and the lid, and the chemical reagent cannot affect the product, and the sterile filling has taken the following measures:
1. The original bacteria that requires the initial blown bottle does not exceed 10cfu / bottle
2. Conveying the bottle with aseptic air, air conveyor belt
3. The bottle is bactericidal in the bottle with acetic acid disinfectant, which can achieve a high bactericidal effect.
4. At the same time, disinfectant is sterilized outside the bottle.
5. The disinfectant has an automatic recovery and concentration determination system to ensure the stability of disinfectant concentration.
6. Rinse the disinfectant remaining in the bottle with sterile water, and then dry it with sterile air to ensure that the residual disinfectant does not affect the material.
7. The bottle cover is generally soaked in sterilization, and the sterilization effect is guaranteed by controlling the soaking time.

◆ Filling equipment reaches a sterile state
The main equipment of the non-fungi-filling is required to meet the design of the food hygiene design, mainly in the pipeline and valve technology, the surface design of the surface of the material, the surface design of the material, and the choice of corrosion resistance materials, and also with a CIP system, sterilization (SIP) System and Equipment External Foam Cleaning System (COP). In addition, the sterile cold filling machine is designed with its own unique sterile filling valve, which ensures that the equipment will not bring secondary pollution to the material.
Since the PET flask is not contracted after the cold filling, there is a part of the air between the materials and the cap, where oxygen is slowly oxidized during storage, resulting in a beverage deterioration. Therefore, the sterile cold filling equipment will add a set of nitrogen (or other inert gas) replacement systems, blow away the top air to ensure that the product is as not oxidized as possible.

◆ Filling and blocking in aseptic environment
The retention of the Sterile environment of PET sterilized cold and irradiating lines generally use air purification interval. At present, food processing enterprises use the purification between the development of the pharmaceutical industry, and the technical level has a unified standard.
PET sterile cold filling body filling machine area requires D100-level sterile, and there is also a 10,000-level purification. The gas cleanliness in the filling environment is guaranteed by the sterile ventilation system in the purification. Suspended in the air secondary pollution while controlling the temperature and humidity between the purification, ensuring that the sterile filling machine is always in a good working condition.
In the entire environmental system, the operator is the largest pollution source, and the air purification is designed while purifying the air, it is also very good to reduce the pollution caused by the personnel; the operator has sprinkled sterilization when entering the 10,000-level purification. The small-scale purification is small and practical, which allows the operator to operate its aseptic environment; the inner surface of the purification device can be automatically cleaned and disinfected.

◆ Establishment, monitoring, recording and control of key control points for sterile cold filling production line
The production of PET sterile cold displacement is a very responsible continuous production process. In any of this process, it is possible to cause the failure of the entire sterile control system in this process. The safety of the product. Therefore, the establishment of a scientific and perfect monitoring system is a key factor in successful operation of the aseptic cold filling production line. At present, the current beverage industry is generally the HACCP management system.
HACCP is an abbreviation for hazard analysis and key control points. It is a highly logical and evaluation system that enables food production enterprises to identify and control potential hazards in a production environment. Management method. The system includes the basic principles of 7 aspects, wherein the key control point (CCP) of control hazards is determined, and the key limit (CL) of each control point is established to establish a program of monitoring each control point is a key portion of the system.
The PET sterile cold filling production line process is complicated, and the control requirements for sterile environments are very strict. Product security can be truly ensured by managing and controlling management and control according to the HACCP system.

Hot filling process
Thermal filling process can generally be divided into two types: one is high temperature hot filling, that is, the material is instantaneously sterilized by UHT, cooling to 85-92 ° C for filling, while the product reflow is required to maintain a constant filling temperature. This temperature is then kept sterilizing the cap; one is a material sterilization after 55-75 ° C for Pakitia and adding a preservative. These two ways do not need to be separately sterilized for the product, jars and lids, and simply reach the bactericidal effect at a high temperature at high temperatures.

Comparison of two filling process technology
Compared with the two filling processes, the biggest difference is that the heat of the beverage is different. Everyone knows that the longer the heat treatment time, the greater the impact on the quality of the beverage. Sterile cold filling is only sterilized by UHT ultra-high temperature, and the material is short, the nutrient loss is less, the quality and taste have no significant change, and the sterilization effect can be guaranteed in high temperature; and the thermal filling is used In the manner, the material is in a high temperature state, which seriously affects the product taste, color, and thermal nutrient content.
The thermal filling process determines that the thermal filling method is only suitable for producing high acid products. Because the high acid environment itself has inhibits the microorganisms, it is impossible to ensure the safety of its products, and the product is high. If a neutral tea beverage is produced with a hot filling process, a preservative is required. For sterile cold filling, due to the entire process is carried out under aseptic conditions, the process is highly adaptable and can produce products.
The type is very wide, including neutral tea beverages, milk beverages, and other various drinks, simply change the product type with appropriate adjustments to the front processing equipment.