The application of aseptic cold filling technology in beverage production is expanding day by day. The aseptic cold filling equipment originated in Britain, and then spread to the United States and European countries, mainly used in the juice industry, and entered the dairy products and other beverage filling market in recent ten years. Sterilization is an important link in beverage processing. There are some differences between beverage sterilization and medical and biological sterilization. Sterilization of beverages has two meanings: first, it is required to kill pathogenic bacteria and spoilage bacteria contaminated in beverages and destroy enzymes in food, so that beverages can have a certain shelf life in a specific environment, such as closed bottles, cans or other packaging containers; Second, it is required to protect the nutrients and flavor of the beverage as much as possible during the sterilization process. Therefore, the sterilized beverage belongs to commercial sterility.
There are two kinds of sterilization methods for beverages: physical sterilization and chemical sterilization. Disinfectants such as hydrogen peroxide, ethylene oxide and sodium hypochlorite are used for chemical sterilization. Due to the influence of chemical residues in chemical sterilization, contemporary food sterilization tends to physical sterilization. Physical sterilization can be divided into thermal sterilization and cold sterilization. Thermal sterilization is divided into thermal sterilization, dry heat sterilization, microwave sterilization and far infrared heating sterilization. Cold sterilization can be divided into ultraviolet sterilization, ionizing radiation sterilization and freezing sterilization. There are pasteurization, high-temperature short-time sterilization and ultra-high-temperature instantaneous sterilization among the wet-heat sterilization methods. Pasteurization is a low-temperature and long-term sterilization method, the sterilization temperature is lower than 100℃, and the heat preservation time is 30 minutes. In HTST, the sterilization temperature is generally below 100℃. For example, the HTST sterilization temperature of milk is 85℃, and it should be kept above 15s. Ultra-high temperature instantaneous sterilization (UHT), the sterilization temperature is above 120℃ and lasts only a few seconds. HTST and UHT sterilization methods not only have high efficiency, but also preserve the structure, appearance, nutrition and flavor of food better than other sterilization methods. According to the above sterilization methods, a variety of beverage sterilization equipment has been developed, which can be divided into the following three types according to the shape of processed materials:
(1) liquid beverage sterilization equipment. Fluid drinks refer to unpackaged dairy products, fruit juices and other materials. Sterilization equipment used to treat this material can be divided into direct type and indirect type. Direct injection is the direct injection of materials for sterilization. The indirect method is to sterilize the beverage by heat exchange with plate and tube heat exchangers.
(2) Sterilization equipment for canned drinks, canned drinks, bottled drinks and other drinks with packaging containers. Sterilization equipment for processing such materials can be divided into atmospheric sterilization equipment and pressurized sterilization equipment according to different sterilization temperatures. The sterilization temperature of atmospheric sterilization equipment is below 100℃, which is used to sterilize beverage products with pH less than 4.5. The canned sterilization equipment designed by pasteurization principle belongs to this category. Pressure sterilization equipment is generally carried out in closed equipment, the pressure is greater than 0.65438±0 MPa, and the temperature is usually around 65438 020℃. Atmospheric pressure and pressure sterilization equipment can also be divided into intermittent operation and continuous operation. According to the different heat sources used in sterilization equipment, it can be divided into direct steam heating sterilization equipment, water heating sterilization equipment, flame continuous sterilization machine and so on.
(3) Physical sterilization equipment using electromagnetic waves This kind of sterilization equipment uses microwave, far infrared ray, ultraviolet ray and other physical radiation for heating sterilization, which is a promising sterilization equipment. CP- 12 bottle washer is a domestic advanced rotary bottle washer designed by itself on the basis of introducing, digesting and absorbing advanced technologies at home and abroad. This machine is suitable for the filling production of bottled drinks, mineral water, cola and other feed liquids, and can be used to clean plastic bottles. Can be provided to large and medium-sized manufacturers, but also can be used alone. This machine has the following characteristics: (1) This machine is a special equipment for cleaning plastic bottles of various specifications; (2) Compact equipment structure, perfect control system and simple operation and maintenance; (3) The cleaning process is reasonable, and the inside and outside of the bottle are cleaned by using the spray principle, so that the residual water in the bottle is automatically discharged, and the empty bottle meets the sanitary requirements after cleaning; (4) The bottle shape can be changed only by replacing the star wheel and the guide plate, and the operation is simple and convenient.
CP-32 bottle washer is a semi-automatic external shower bottle washer, which is suitable for washing new and old bottles of various bottle types and materials. The main features of the machine are: spraying the outer wall of the bottle and cleaning the inner wall twice continuously to ensure the cleaning effect; The main parts are made of stainless steel or wear-resistant copper alloy to prevent corrosion; Use normal pressure tap water, with strong adaptability. The machine has reasonable structure, simple operation and convenient maintenance, and is widely used in wine, beverage, soy sauce, vinegar, liquid medicine and other manufacturers. CIP stands for cleaning in place or cleaning in place. It is defined as a method of cleaning the surface in contact with food with high temperature and high concentration cleaning solution without disassembling or moving the equipment.
Therefore, CIP means that brushing, cleaning and sterilization can be carried out without disassembling mechanical equipment and pipelines at all. In the process of cleaning, it can reasonably deal with the relationship between washing, cleaning and sterilization, economy and energy saving, which is an optimized cleaning management technology. CIP device is suitable for multi-pipeline sterilization mechanical devices that directly contact with fluid materials, such as juice drinks, dairy products, concentrated juice, soybean milk, etc. In-situ cleaning (CIP cleaning) is a widely used method in beverage production enterprises, which is the guarantee of product quality. The purpose of cleaning is to remove the residue on the equipment and pipe wall, so as to ensure that the sanitary index is reached. Under normal circumstances, it must be cleaned once after continuous use for 6∽8h. Under special circumstances, when the production capacity is obviously reduced, it should be cleaned up immediately.
The purpose of cleaning is to remove the dirt attached to the machine to prevent microorganisms from growing in it. In order to remove dirt, it is necessary to make the cleaning system provide the cleaning ability needed to overcome pollutants. There are three sources of cleaning ability, that is, sports energy generated by the flow of cleaning liquid, chemical energy generated by cleaning agent and thermal energy in cleaning liquid. These three abilities complement each other. At the same time, the factor of ability is related to the factor of time. In the same state, the longer the washing time, the better the washing effect.
CIP has the following advantages: (1) it can maintain a certain cleaning effect and improve the safety of products; (2) saving operation time, improving efficiency, saving labor, ensuring operation safety and saving cleaning water and steam; (3) the sanitary level is stable, and the amount of cleaning agent is saved; (4) The production equipment can be large-scale and the automation level is high; (5) Improve the service life of production equipment.
Energy saving and speed regulation of frequency converter in food packaging machinery
Characteristics of SAJ special frequency converter for packaging machinery:
1, high torque at low frequency and stable output.
2, the control precision is high
3. High performance vector control
4. RS485 serial interface to realize multiple control.
5. It can replace DC speed regulation and servo control.