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What should be paid attention to in the aseptic filling of the dustless workshop?

Drink clean workshop refers to aseptic filling after after sterilization has been semi fluid commercially sterile state, enclosed in a container have been sterilized, filling in a clean environment, after filling, filling containers sealed to prevent reinfection, to add preservatives, without cold storage conditions get longer warranty filling method the. Because the sterilization time of aseptic beverage filling is short, the nutritional components of beverage are less destroyed, and its color and taste are better. It has been widely applied in milk, yogurt, fruit juice and other filling in recent years.

Aseptic filling includes four factors: the asepsis of the filling material, the asepsis of the filling product, the asepsis of the filling environment and the complete sealing after the filling. “Asepsis” indicates that the product contains no microorganism that affects the quality of the product. “Complete sealing” indicates that the product can be sealed into a certain volume of filling by proper mechanical means, which can prevent microorganisms and gas or steam from entering the filling.

1, Aseptic filling materials

Aseptic filling materials generally have metal cans, glass bottles, plastic containers, composite cans, paper based composite materials, multi-layer composite soft filling and so on.

2, The aseptic products of the filling products

The sterilization of food materials are divided into thermal sterilization and cold sterilization. At present, thermal sterilization is the main way. It is also divided into two kinds: super high temperature sterilization and high temperature short time sterilization. The cold sterilization of materials mainly refers to ultraviolet and microwave sterilization.

(1) Ultra high temperature sterilization is a process for treating dairy products or other beverages under the conditions of temperature and time of 135-150 and 2-8 seconds respectively.

(2) High temperature sterilization with high temperature and short time can be used to sterilize under the condition of temperature of 70-75 and 15-20s.

(3) Cold sterilization means using ultraviolet bactericidal, radiation sterilization, microwave irradiation sterilization and so on to achieve germicidal purpose. As the beverage viscosity, pH value, heat sensitive, easy special oxidation, the sterilization method and equipment are also different. The pH value often determines the temperature and time when the material is germicidal. The pH value depends on the amount of acid in the beverage and the degree of separation. Low acid beverages pH greater than 4.6, growth conditions can provide ideal for pathogenic microorganisms, microorganisms can also grow well, generally uses the ultra high temperature sterilization; acidic beverages pH value between 3.7-4.6, it is not easy to grow the pathogenic bacteria, but bacteria can grow, generally use the ultra high temperature sterilization or high temperature. On the transformation of low acid beverages by adding acid or fermented into acidic beverages, thereby reducing sterilization requirements, improve the shelf life, this method for processing tomato beverage in sweat, cheese etc.. PH value of high acid beverage is less than 3.7. Under this acidity, pathogenic bacteria can not grow and bacteria can not grow. Therefore, sterilization is not a problem that needs special attention. Keeping quality is the primary goal. Pasteurization is generally acceptable. It can be treated at 62 degrees for 30 minutes, and it can also be used for ultra high temperature instant sterilization or high temperature short time sterilization, depending on the specific circumstances.

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