How to detect the temperature state of flexible pa

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How to detect the soft packaging in the temperature state of each time period

release date: Source: Internet editor: lychee browsing times: 652 copyright and disclaimer

core tip: Generally speaking, high-temperature cooking packaging bags must have the conditions of resisting 135 ℃ high-temperature cooking and sterilization, so how to test the high-temperature cooking performance of packaging bags, that is, how to detect the packaging in the temperature state of each time period, It has always been an important issue in the industry

[China Packaging News] generally speaking, high-temperature cooking packaging bags must have the conditions of high-temperature cooking and sterilization resistant to 135 ℃, so how to test the high-temperature cooking performance of packaging bags, that is, how to detect the packaging in the temperature state at various times, has always been a problem that the industry pays attention to

I. testing equipment: zm-100 high temperature (back pressure) cooking pot

sterilization temperature: ℃

disinfection barrel diameter: ¢ 400

storage barrel volume: 50L

working pressure range: 22Mpa (saturated steam pressure)

water make-up pressure: ≥ 0.32mpa

back pressure: 0 20MPa

II. Design principle: on the basis of the basic theory of medical high-temperature sterilization containers, two improved technologies are added

1. The thermometer is separated from the pressure gauge, and a separate temperature control display is set. A separate temperature sensor is set in the working chamber and connected to the temperature display meter outside the equipment, so that the displayed temperature is not affected by the air partial pressure

2. Eliminate the influence of air through gas replacement. When a certain pressure is generated in the working chamber, start gas replacement, and use the pressure of steam to drive out the air. After several times of effective gas replacement, the air left in the silo can be reduced to less than 1%. Because: according to the inspection of authoritative departments, at 135 ℃, the maximum actual temperature is only 133.9 ℃, and the temperature difference reaches 1.1 ℃. The guiding significance of this conclusion for soft packaging enterprises is very limited

these two technologies completely solve the error between the temperature displayed by the external thermometer and the actual temperature, thus avoiding the possible misleading to the enterprise and the series error caused by the heat-resistant temperature of the detected ink, adhesive and film


III. instrument operation guidance and precautions

1. Seal the upper cover

2. Turn on the power supply, set the temperature value and temperature holding time, turn on the water and continue to load the source tap

3. Press the test switch. At this time, if there is no water or lack of water in the barrel, the water replenishment indicator light (red) will be on, and the cooking pot will start to feed water at the same time. Until the water level is reached, the water replenishment indicator light will be off, the work indicator light will be on (yellow), and the equipment will start to heat. The whole sterilization operation will be carried out automatically until the end, and the timer displays "end". It is composed of extrusion system, transmission system and heating and cooling system

note: for the sterilization of soft packed bags, in order to prevent the bag from cracking, it is recommended to close the lower exhaust valve at room temperature ~98 ℃ to maintain the balance between the air expansion pressure in the bag and the air expansion pressure in the barrel. At 98~100 ℃, properly open the lower exhaust valve to remove air. The degree of exhaust steam is limited to a slight rise in pressure, and its waste can also be degraded into non polluting objects; 3. Due to its weak crystallization ability (do not reduce the pressure, otherwise the bag will rupture), when the temperature value on the pressure gauge corresponds to the pressure value, turn down the exhaust valve appropriately

4. After completion, start the compressor first. Adjust the pressure of the pressure reducing valve on the compressor to about 0.165mpa. Note: the back pressure should not exceed 0.22 MPa, so be sure to check the pressure setting on the pressure reducing valve at any time

5. Connect the pressure gas output from the pressure reducing valve to the air supply port behind the cooking pot. When the pressure in the cooking pot is less than 0.165mpa, open the back pressure air supply valve to supplement the pressure until the speed range of the pot is narrow. If there is high speed, there will be no low speed or if there is low speed, there will be no high speed. The temperature in the high speed drops to normal temperature. At this time, the left drainage valve can be opened to discharge hot water, and the equipment automatically replenishes cold water to allow the cooling water to circulate automatically and accelerate the cooling. Note: water can be replenished only when the power operation switch is at the starting position, and the water source pressure must be> 0.32 MPa. When the water pressure is too low, water cannot be replenished

6. When the temperature in the cooking pot drops to normal temperature, close the back pressure air supply valve, open the lower steam exhaust valve on the right side of the cooking pot, discharge air and water vapor, and close the valve again after discharge. When the pressure drops to normal pressure, open the lid of the pot, take out the disinfection items, open the drain valve on the left side of the cooking pot to drain the water, and close the valve again after draining the water

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