1. The selection is mainly based on the temperature control accuracy and the uniformity of heat distribution. If the product temperature is relatively strict, especially for export products, because the heat distribution is very uniform, the computer automatic sterilizer should be selected as much as possible. The temperature control and pressure control of the computerized semi-automatic sterilizer are the same as those of the computerized automatic, but the price is 1/3 of that of the computerized automatic. Generally, an electric semi-automatic sterilizer can be selected. Manual retort sterilization is difficult, temperature control and pressure control are done manually, the appearance of food is difficult to grasp, can (package) and the broken rate is high.
2. If the product is air-containing packaging or the appearance of the product is strict, you should choose a computer automatic or computer semi-automatic sterilizer.
3. If the product is a glass bottle or tinplate, because the heating and cooling speed can be controlled, try not to choose a double sterilizer.
4. From the perspective of energy saving, you can choose double sterilizers, which are characterized in that the upper tank is a hot water tank, and the lower tank is a processing tank. Reusing the hot water in the upper tank can save a lot of steam, which is suitable for the daily output of more than 10 tons. food production enterprises.
5. If the output is small or there is no boiler, you can consider using an electric steam sterilizer. The principle is that the lower tank is heated by electricity to generate steam, and the upper tank is sterilized.
6. If the consistency of the product is high and the product needs to be rotated during the sterilization process, a rotary sterilizer should be used.
The operating instructions of the sterilizer
Generally, canned food factories use this form of horizontal retort to sterilize cans during cooking and atmospheric heating. The equipment can achieve back pressure sterilization by introducing compressed air. For cooling in the pot, a water pump needs to be pumped into the spray pipe (or water circulation system) at the top of the pot.
During the sterilization process, the pressure inside the tank will exceed the pressure outside the tank (inside the tank) because heating increases the temperature inside the tank. Therefore, in order to avoid the sterilization glass bottle being pressurized and the cap jumping, the two ends of the tin can protrude, and it is necessary to apply back pressure, especially for the meat canned that requires a higher sterilization temperature.
Back pressure sterilization is used, that is, the use of compressed air to enter the tank to increase the pressure to prevent the tank from bulging and jumping the cover. The operation instructions are as follows: Since the compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, in the process of sterilization and heating, do not put compressed air, but only after the sterilization temperature reaches the heat preservation temperature, open the compressed air into the pot, and increase the pressure in the pot by 0.5~0.8 atmospheres. After sterilization, when cooling, stop the steam supply and pressurize the cooling water into the spray pipe. As the temperature in the pot drops, the steam condenses and the internal force in the pot is compensated by the pressure of the compressed air.
During the sterilization process, attention should be paid to exhaust air first, and then exhaust steam to circulate the steam. You can also deflate every 15-20 minutes to promote heat exchange. In short, it needs to meet the requirements of sterilization conditions. According to certain procedures, sterilization temperature, sterilization pressure, sterilization time and operation method are all specified in the sterilization process of canned products.
Post time: Nov-11-2022