Reasons for vacuum packaging products to sterilize bags

In order to prolong the shelf life of food, the sterilization pot needs to sterilize or sterilize the food for a short time, killing possible pathogenic bacteria in the food, and maintaining the important nutrients of the food and the color and flavor of the food. The series of sterilizing pots have reasonable structure, good sealing performance, easy opening and closing, convenient operation, safety and reliability. The performance is stable and equipped with a compressed air piping system to counteract the pressure of compressed air.

Second, when it comes to sterilization, you need to combine the shelf life of your products. If you want to store products for several months at room temperature, you must have two conditions for the product, the inner wall of the package, and the tightness of the package, and if you want to do it first, The conditions must be secondary sterilization, ie high temperature, high pressure long time sterilization. The sterilization temperature of such products is generally above 120 degrees, and the pressure is above 3 kilograms. If the package contains gas during cooling, the back pressure control is not good and it is easy to burst the bag.

High temperature water sterilization, pressure and temperature can be independently controlled, pressure does not affect the uniformity of temperature and heat distribution, when to pressurize, how much is related to the packaging of products and products, that is, the pressure is to ensure that the bag does not expand.

Corresponding to soft-packaged food, it is sterilized by superheated water. The temperature of the hot water is generally less than 100 degrees. When the temperature rises, the compressed air is pressurized. When the pressure is not less than 1.5 kg at 121 degrees, the bag will not expand.

In general, the reasons for the rise of the bag are as follows

First, the back pressure control is not good, the product will expand under the condition of thermal expansion and contraction, and the pressure control will not cause the bag to rise.

Second, the temperature above and below during the cooling process is not uniform, the temperature is too high, the actual temperature and the displayed temperature are inconsistent, the above cooling is fast, and the slow cooling below may also cause the bag to rise.

Third, the vacuum is not good and does not reach the vacuum state.

Manufacturers are welcome for specific reasons. Our company has a dedicated technical team to help you answer questions.