The function of sterilization pot is to kill or inhibit the growth of bacteria in food. We all know that the elements of bacterial reproduction are oxygen, nutrition, temperature and pH. When the food is packaged with various packaging materials, it is effectively isolated from oxygen, but the nutrition and acid-base value of the food itself will still cause the deterioration of the food, which requires the intervention of the sterilization pot. When the sterilization pot is filled with compressed air, the pressure of the sterilization pot is higher than the normal pressure, and the boiling point of water and steam will rise to more than 100 degrees, which will inhibit or even kill the bacteria.
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. Department of control
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