Bean product is a common food in our daily life. It is rich in protein, calcium, iron, zinc and other necessary nutrients. Especially popular with vegetarians. Bean products can be made into a variety of rich dishes and soups. After packaging, soybean products need to be sterilized under high temperature and high pressure in order to eliminate the bacteria in soybean products and achieve the purpose of long-term storage. The sterilized food can be stored in normal temperature for a long time without adding preservatives, and the taste and original characteristics of the food can be maintained at the same time.
Characteristic
1. Perfect pressure control, suitable for sterilization of gas containing packaging
The pressure balance system is very important for the sterilization of gas containing packaging, especially in the stage of heating or cooling, the pressure control is needed. Control system
The system can continuously monitor the temperature and pressure in the treatment tank, and correct the pressure in the tank to make it corresponding to the pressure in the package. For internal
Packages containing any percentage of air or gas, or packages sealed in vacuum, may be sterilized without leaving the package or its contents
The contents are damaged or deformed. This system is different from other systems. It can program all kinds of pressure modes applicable to any product into input meters in advance
In the computer.
2. Control system
A. All time periods are automatically controlled by sensors and valves.
B. The pressure and temperature are displayed digitally.
C. A recorder is used to record the temperature and pressure change curve.
D. Imported components are used for pressure sensor, temperature sensor, PLC, human-machine interface, etc.
3. PID temperature control system is adopted for sterilization pot
According to the requirements of different foods for sterilization conditions, different heating and cooling procedures can be set at any time. The multi-stage heating sterilization method can be used to limit the heat borne by the food to a small limit of Zui, so as to perfectly preserve its flavor, taste and color, so that each food can be conditioned and sterilized in a good state. The sterilization temperature (± 0.1 ℃) can avoid the cooking difference caused by high temperature and high pressure processing