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How to choose sterilizer correctly?

Author: Japan Machinery Co., Ltd. Zhucheng Release date: 2019-10-14 Visits: 582

Manufacturers need to choose the right sterilization equipment

(1) Equipment selection must meet the requirements of product sterilization process

① Acidic or high-acid products such as tomato sauce, fruits, drinks and other sterilization procedures are normal pressure sterilization (≤100 ℃), then vertical sterilizer or atmospheric continuous sterilizer is more suitable.

② Low-acid products such as mushrooms require high-pressure steam sterilization. Select high-pressure vertical or horizontal series of sterilizers according to the production volume.

③ The product sterilization process requires water sterilization, such as flexible packaging and bottled products. Water spray or full water sterilization equipment can be selected.

④ Continuous batch sterilizers or basketless sterilizers can be used for large-scale continuous production.

(2) The equipment must meet the sterilization requirements of product packaging materials

① Food packaging containers allow packaging materials with a smaller critical pressure difference, such as cooking bags, glass bottles, etc. To prevent crushing or capping, generally, sterilization is performed under pressurized conditions, and sterilization temperature and pressure should be separately controlled. Sterilization equipment, such as sprinkler, full water or steam / water / air mixed sterilizers.

② If the product packaging volume or net weight is large, and the soft packaging products with slow heat transfer speeds, you should choose a full-water sterilizer, such as soft cans with a net weight of more than 500g;

③ If the product has high heat sensitivity, high viscosity or high sterilization requirements, a rotary sterilizer such as canned Babao porridge should be selected.

The above is introduced by the editor of the sterilizer manufacturer . As a manufacturer, please follow us for more information.

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