Discussion on sterilization technology of the hott

2022-08-10
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Discussion on the sterilization technology of plastic packaging bags

Plastic packaging materials have many advantages that other traditional packaging materials cannot have, such as superior performance, convenient molding, easy use, low cost, etc., and are developing at a speed unmatched by other traditional packaging materials. As one of the plastic packaging materials, plastic packaging bag, which plays a great role in it, has been widely used because of its variety and different properties. This is mainly the characteristics of plastic packaging bags, which can reasonably unify various ideal properties, such as transparency, thermal stability, physical strength, biological isolation, sealing, radiation resistance, treatability and merchantability - publicity, protection, usability, etc. It has become one of the best packaging products for food, beverages, drugs, medical appliances and other substances. Especially in terms of its sealing, these products have been well protected and promoted. Although plastic packaging bags are diverse and rich in content, they are no more than two basic forms: (1) open packaging bags: such as shopping bags, vest bags, handbags, garbage bags, rope bags, food bags, etc; (2) Packaging bags used for sealing: such as all kinds of ordinary bags, composite bags and cooking bags with three side seals, two side seals and middle seals. In terms of sterilization technology of plastic packaging bags, it is mainly aimed at sealed plastic bags. The following is an analysis of the sterilization technology of plastic packaging bags for your reference

1 what is killing and sterilization

as the name suggests, that is, to eliminate and exterminate bacteria. The main cause of food, beverage and drug corruption is the reproduction of bacteria in food or beverage. If necessary measures are not taken, no matter food, beverage or packaging containers such as plastic packaging bags, there will be more or less organic microorganisms in the production process, and they may be polluted at any time, affecting the substances in the plastic packaging bags or taste, or deterioration, or corruption and fermentation. Microorganisms generally include bacteria, molds, yeasts and actinomycetes. They are single-cell organisms and can be found anywhere in the world. Generally speaking, their growth temperature is between ~c, and they are sensitive to water content. The bagging processing of plastic packaging bags for food, beverages, drugs, medical equipment, etc. must ensure that the products produced after packaging can meet the requirements of commercial disinfection products, and strive to reduce the decline of product quality, such as the flavor, color, nutrients, etc. of food and beverages after packaging will not change, and will not deteriorate and corrupt later. In order to achieve this goal, physical or chemical methods are used to kill and sterilize microorganisms in the processing of food or beverage. For food and beverage, sterilization does not mean that the food or beverage does not contain microorganisms, but that the food or beverage does not contain viable organisms that may be harmful to human health or that can reproduce under general storage conditions and make the food or beverage corrupt. Bagged processing does not necessarily kill all microorganisms in food or beverage, but it can isolate bagged food or beverage from the development conditions of viable organisms, adopt practical sterilization methods, kill harmful microorganisms, ensure the stability of food or beverage quality and flavor, and extend its storage life

2 sterilization technology of packaging bags

the sterilization technology of plastic packaging bags described here is aimed at non sterile packaging (the difference between non sterile packaging and sterile packaging is that non sterile packaging is packaged first, and then the packaging and plastic packaging bags are sterilized together as a whole; while sterile packaging uses the experimental equipment used to measure the compressive performance of the samples to be tested, such as ultra-high temperature instant sterilization or radiation, microwave sterilization, so that the package is sterilized by putting food or beverage and packaging products such as plastic packaging bags into the pressure testing machine respectively Containers, sterile products, and packaged in an environment free of harmful microorganisms.), Because this kind of sterilization is after the goods are packaged, it can be made of round steel rods; Generally, chemical methods are not used to disinfect important bacteria. These sterilization techniques mainly include the following:

1) pasteurization method

this sterilization method applies the method commonly used in the beer industry - pasteurization method. In fact, Pasteur of France proved that the application of low-temperature sterilization (heating at 60 ℃ and maintaining for a certain time) in the food industry can kill microorganisms in 1860. This is a normal pressure and low temperature sterilization method, which is mostly used in foods or beverages with high acidity, such as fruits, fruit juices, pickled foods, and acid added products with pH ≤ 4.6, because these products have a certain acidity, which is not conducive to microbial growth. At present, the temperature of pasteurization in the food and beverage metamaterials industry with distinctive design characteristics is not as strict as that required by the beer industry, generally between 70-90 ℃

2) hot packaging sterilization method

this is a sterilization method that puts food or beverage heated to 80 ~ 90 ℃ into hot plastic packaging bags while hot, seals them, and stores them at high temperature or a certain temperature. This treatment method is mainly used for liquid foods with high acidity (fruit juice or vegetable juice)

5) cooking sterilization (also known as pressurized high temperature sterilization)

this method is mainly used for some foods with low acidity (pH ≥ 4.6), such as meat, fish, poultry, milk, eggs and most vegetables

vegetables. The sterilization temperature is higher than 100~c, generally 121 ℃ or 134 ℃. The method adopted is to put the plastic packaging bag (cooking bag) into a high-pressure closed container and heat it with steam or pressurized water. According to the different conditions of cooking bags in sterilization, it can be divided into static heating sterilization and rotary heating sterilization

pressurized high-temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization according to different heating media. At present, saturated steam sterilization is widely used, because the cost of this method is economical and reasonable, and the humidity control is convenient

4) ultraviolet sterilization

plastic packaging bags can also achieve the purpose of sterilization through the irradiation of high-efficiency ultraviolet light after packaging food or beverages (Note: this kind of plastic packaging bags should be able to transmit ultraviolet light). When adopting this method, the intensity and time of ultraviolet radiation should be determined according to the size of the packaging bag and the amount of contents. (to be continued)

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