Aseptic treatment and packaging of the hottest fru

2022-10-03
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Aseptic treatment and packaging of fruit and vegetable beverages

aseptic treatment and packaging technology was born in the 1930s, and has a history of more than 70 years

at present, 80% of the retail sterile soft packaged foods in the world are milk or dairy products, and almost 90% of the sterile small packages (retail capacity) in the United States are fruit juice beverage products. Bulk (220l) aseptic packaging is widely used in the United States, mainly for tomato pulp and fruit pulp products

aseptic treatment and packaging is a processing technology that fills pre sterilized products in a sterile environment and seals them in sterile containers. Aseptic packaging can be stored at room temperature for a long time. Aseptic packaging uses three basic terms: aseptic system, aseptic processing system and aseptic packaging system. Aseptic system refers to the commercial aseptic system for the production of sealed packaging, which refers to the commercial system and packaging system for the production of sealed packaging. Aseptic processing system is a system that sterilizes products and transmits sterile products to packaging equipment. The sterile packaging system includes all equipment that fills sterile products in sterile containers and seals them under sterile conditions

key technology of aseptic treatment. Aseptic treatment system, i.e. product sterilization system, is mainly composed of delivery pump, heater, holding pipe, cooler, back pressure valve and aseptic storage tank. Since sterile packaged products are continuously transported by pumps, the sterilization of sterile packaged products is continuous, so it is also called continuous sterilization. Aseptic packaging the fifth product requires the same sterility as conventional canned food for continuous sterilization. However, sterile packaging products are usually sterilized by high temperature short time (hlst) or even ultra-high temperature instantaneous (uhst) before being loaded into containers. High temperature short-time and ultra-high temperature instant sterilization are the same as conventional canned food sterilization, but also have its particularity. At present, there is no clear definition of high-temperature short-term natural sterilization in the world, but it is generally believed that for low acid food with pH greater than 4.6, the sterilization method with temperature of 138 ~ 145 ℃ and time of 1 ~ 30s is high-temperature short-term sterilization, which is also the common process procedure for sterilization of most sterile packaged low acid food. 3. Acceptance of tensile testing machine. The sterilization temperature is 150 ~ 166 ℃, and the time is 0.1 ~ 0.01s, which is called ultra-high temperature instantaneous sterilization. A few product sterilization systems with direct steam jet heating are used. For acidic food with pH ≤ 4.6, the temperature is 93 ℃ ~ 96 ℃ and the time is 15 ~ 30s, which is called high temperature pasteurization. This is the sterilization procedure adopted by most sterile packaged acidic food sterilization systems

the key technology of aseptic packaging lies in the sterilization of packaging materials or packaging containers, and the acquisition and maintenance of sterility. In order to achieve the above two purposes, it is very important to monitor and record the key control points of the sterile packaging system. Compared with the traditional production mode, the automatic recording and monitoring task of sterile system is much heavier, which is determined by the complexity of the inherent technology of sterile packaging and the relevance of many key factors

there are two types of records of sterile packaging system: one is production records, and the other is instrument records. The instrument record provides a continuous record of the operating status of the sterile packaging system. For automatic recorders, the operator should keep the recording paper clear and indicate the time of starting sterilization, production or the end of sterilization and production. If production is stopped due to basic reasons such as low sterilization temperature, insufficient sterile air pressure or filling problems, the time of stopping production and starting production again shall be indicated on the record paper. Production records are manual records in the process of keeping sterile system. The operator should write down the time of occurrence and any information related to corrective actions on the record

for sterile storage tanks, records should indicate that the tank has been sterilized, and whether the pressure of sterile air in the tank is normal. If sterile air is generated by filters, the sterilization temperature and time of filters and sterile air supply system should be monitored and recorded. The records shall also indicate that the requirements of other key factors are met at the beginning of production. The filter media should be replaced at appropriate intervals

reprinted from: Chinese fruit

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