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Let you step to know about cooking bag pressure heat pasteurization process!
Nov 25, 2016

Cooking bag pressure heat pasteurization process can be divided into intermittent and continuous. Hot medium can be saturated steam, steam-air or hot water. Due to low mechanical strength and sealing strength of Retort Pouch materials, therefore sterilization sterilization equipment must be back-pressure. For Retort Pouch, using constant pressure back pressure, this back pressure control is sterilization heating up phase starts into the compressed air.

Food raw materials, processing, equipment bags, hot melt sealing, testing, pasteurization, drying and packaging. Among them, filling, sealing and sterilization of three processes most closely associated with the cooking bag itself.

(1) bags

First of all, to match bags with a cooking bag volume, packed in sealed, the bags are likely to cause pollution, do not install the contents of bulk or bone will influence the sealing, even piercing composite membranes resulting in leakage and cause food spoilage. Secondly, when the bags maintain a certain degree of vacuum, to prevent oxidation and Browning of food bags, fragrance variations. Again, Pack bags prevent sealing if pollution, sealing in juices, drops parts, heat seal sealing part of the inner layers to produce steam pressure, when the seal when the pressure is removed, makes part of the seal expanding bubbles instantly, resulting in the sealing part of the seal. In addition, fats and fibers attached to the sealing parts, parts cannot be sealed. Pressure sterilization and compression cooling, cause secondary pollution and leakage of corruption. Prevent pollution, one is to control the amount of bags, bags for at least 3~4cm; second, suitable for filling products features three wing shape protection sheet insert bag to use when filling in the pollution prevention; four is the bag to fully open; five bags can be located.

(2) seal

Used hot melt sealing method: pressure 30N/cm heating temperature is 180~220℃, ², time of 1s, under pressure to cool. Hot melt sealing should be to prevent the sealing wrinkle, one pocket flat; the second is sealing knife flat on both sides and remain parallel; three are content to limit.

(3) the thermal processing

Cooking microbial spoilage of packaged foods and other foods of the same type, heat sterilization process according to the characteristics of retort pouch of the appropriate amendments.

Cooking bag pressure heat pasteurization process can be divided into intermittent and continuous. Hot medium can be saturated steam, steam-air or hot water. Due to low mechanical strength and sealing strength of Retort Pouch materials, therefore sterilization sterilization equipment must be back-pressure. For Retort Pouch, using constant pressure back pressure, this back pressure control is sterilization heating up phase starts into the compressed air.