The beverage industry is an emerging industry that developed after the reform and opening up. It was listed as a national planned management product in 1982. The total national beverage output that year was 400,000 tons. Over the past two decades, my country's beverage industry has begun to take shape from small to large, becoming one of the key food industry industries with a certain foundation and able to better adapt to market needs. The rapid development of the beverage industry has made due contributions to the construction of the national economy and the improvement of people's quality of life. Beverages have become an indispensable consumer food in people's daily lives. Beverage machinery was created with the emergence of the beverage industry and developed with the development of the soft drink industry. As early as 1890, the United States manufactured a glass bottle filling machine. In 1912, the crown capping machine was invented, and then a filling and capping unit that integrated filling and capping was manufactured. In the early 20th century, Germany also manufactured manual filling machines and capping machines. Countries with higher technical levels of beverage machinery include Germany, the United States, Italy and Sweden. Although Japan in Asia started late, it has developed rapidly and occupies a certain position in the international market
Aseptic cold filling technology is increasingly used in beverage production. Aseptic cold filling equipment originated in the United Kingdom and then spread to the United States and European countries. It is mainly used in the juice industry and has entered the dairy and other beverage filling markets in the past decade. Sterilization is an important part of beverage processing. There are certain differences between beverage sterilization and medical and biological sterilization. Beverage sterilization has two meanings: one is to kill the pathogenic bacteria and spoilage bacteria contaminated in the beverage, and to destroy the enzymes in the food so that the beverage can be sterilized in a specific environment, such as in a sealed bottle, can or other packaging container. , has a certain shelf life; second, it is required to protect the nutrients and flavor of the beverage as much as possible during the sterilization process. Therefore, sterilized beverages are commercially sterile.
Beverage sterilization methods include physical sterilization and chemical sterilization. Chemical sterilization rituals use disinfectants such as hydrogen peroxide, ethylene oxide, and sodium hypochlorite. Due to the influence of chemical residues in chemical sterilization, contemporary food sterilization methods tend to be physical sterilization methods. Physical sterilization methods are divided into thermal sterilization methods and cold sterilization methods. Thermal sterilization method is divided into thermal sterilization method, dry heat sterilization method, microwave sterilization method and far-infrared heating sterilization method. Cold sterilization method is divided into ultraviolet radiation sterilization method, ionizing radiation sterilization method and freezing sterilization method. Among the moist heat sterilization methods, there are pasteurization, high temperature short-time sterilization and ultra-high temperature instant sterilization. The so-called pasteurization is a low-temperature and long-term sterilization method. The sterilization temperature is lower than 100°C and the holding time is 30 minutes. In the high-temperature short-time sterilization method (HTST), the sterilization temperature is generally below 100°C. For example, the HTST sterilization temperature of milk is 85°C and maintained for more than 15 seconds. Ultra-high temperature instant sterilization (UHT), the sterilization temperature is above 120°C and is maintained for only a few seconds. HTST and UHT sterilization methods are not only highly efficient, but also preserve the structure, appearance, nutrition and flavor of food better than other sterilization methods. There are many types of beverage sterilization equipment developed based on the above sterilization methods. There are three types of beverage sterilization equipment classified according to the form of the materials to be processed:
(1) Sterilization equipment for fluid beverages. Fluid beverages refer to unprocessed beverages. Packaging of dairy products, juice and other materials. Sterilization equipment for processing such materials can be divided into direct and indirect types. The direct method is to spray neatly and directly into the material for sterilization. The indirect type uses plate and tube heat exchangers to exchange heat for sterilization of beverages.
(2) Sterilization equipment for canned beverages. Sterilization equipment for canned beverages, bottled beverages and other beverages with packaging containers can be divided into normal pressure sterilization equipment and pressurized equipment according to different sterilization temperatures. Sterilization equipment. The sterilization temperature of atmospheric pressure sterilization equipment is below 100°C, and is used to sterilize beverage products with a pH value less than 4.5. Canned sterilization equipment designed using the pasteurization principle falls into this category. Pressure sterilization equipment is generally carried out in closed equipment, the pressure is greater than 0.1MPa, and the temperature is usually around 120°C. Normal pressure and pressure sterilization equipment can also be divided into intermittent and continuous types in 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 equipment, etc.
(3) Physical sterilization equipment using electromagnetic waves. This type of sterilization equipment uses physical radiation such as microwaves, far-infrared rays, and ultraviolet rays for heating and sterilization. It is a promising sterilization equipment. The CP-12 bottle rinser is a domestically advanced rotary bottle rinser that is innovatively designed based on the introduction, digestion, and absorption of domestic and foreign advanced technologies. This machine is suitable for the filling production of bottled beverages, mineral water, cola and other liquid materials. It can clean plastic bottles. It can be used by large and medium-sized production plants or can be used as a stand-alone machine. The main features of this machine are as follows: (1) This machine is a special equipment for cleaning plastic bottles of various specifications; (2) The equipment has a compact structure, a complete control system, and is easy to operate and maintain; (3) The cleaning process is reasonable and uses a spray type The principle is to rinse the inside and outside of the bottle, and automatically filter out the remaining water in the bottle. After cleaning, the empty bottle meets the hygienic requirements; (4) To change the bottle shape, you only need to replace the star wheel and guide plate, the operation is simple and convenient
CP-32 bottle rinsing machine is a semi-automatic external shower type bottle rinsing machine, suitable for rinsing new and old bottles of various bottle shapes and materials. The main features of this machine are: spraying the outer wall of the bottle and flushing the inner wall twice continuously to ensure the flushing effect; the main components are made of stainless steel or wear-resistant copper alloy to prevent rust; it works with tap water at normal pressure and has strong adaptability. The machine has reasonable structure, simple operation and convenient maintenance. It is widely used in wine, beverage, soy sauce, vinegar, liquid medicine and other manufacturers. CIP is the abbreviation of clean in place or in-place cleaning. It is defined as: a method that uses high-temperature, high-concentration cleaning fluid to exert a strong effect on the device and clean the contact surface with food without dismantling or moving the device.
Therefore, CIP means that brushing, cleaning and sterilization can be carried out without dismantling the mechanical devices and pipelines. It is an optimized cleaning management technology that can reasonably handle the relationship between washing, cleaning, sterilization, economy, and energy conservation during the cleaning process. The CIP device is suitable for multi-channel sterilization mechanical devices that are in direct contact with fluid materials, such as juice drinks, dairy products, concentrated juice, soy milk, etc. Cleaning in place (CIP cleaning) is a commonly used method in beverage production plants and is a guarantee of product quality. The purpose of cleaning is to remove residues on the equipment and pipe walls to ensure that hygiene indicators are met. Under normal circumstances, cleaning must be performed once every 6 to 8 hours of continuous use. In special circumstances, when a significant reduction in production capacity is found, cleaning should be carried out immediately.
The purpose of cleaning is to remove dirt adhered to the machinery to prevent microorganisms from growing there. To remove dirt, the cleaning system must be able to provide the cleaning power required to overcome contaminants. There are three sources of cleaning power, namely, the kinetic energy generated from the flow of cleaning fluid, the chemical energy generated from the detergent, and the thermal energy in the cleaning fluid. These three capabilities are complementary. At the same time, the factor of ability is related to the factor of time. Under the same condition, the longer the washing time, the better the washing effect.
CIP has the following advantages: (1) It can maintain a certain cleaning effect to improve product safety; (2) It saves operation time and improves efficiency, saves labor and ensures operation safety, saves cleaning water and Steam; (3) The sanitation level is stable and the amount of cleaning agent is saved; (4) The production equipment can be large-scale and the level of automation is high; (5) The durability of the production equipment is increased.
Energy-saving speed regulation of frequency converters on food packaging machinery
Features of SAJ special frequency converters for packaging machinery:
1. Large low-frequency torque and stable output
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2. High control accuracy
3. High-performance vector control
4. RS485 serial interface to realize multiple control
5. Can replace DC speed regulation and servo control