As is known to all, the general food factory uses a horizontal sterilizing pot for the canned cooking at room temperature. The equipment can realize back pressure sterilization by introducing compressed air. For example, cooling needs to be carried out in the pot, and it is necessary to use a water pump to drive into the top of the pot. Sprinkler pipe (or water circulation system).
During sterilization, the pressure in the can exceeds the pressure outside the can (in the pot) due to the increase in the temperature of the can. Therefore, in order to avoid the pressurization of the glass jar during sterilization, the lid is covered, and the back end of the tinplate can be protruded, and a back pressure must be applied, especially for meat cans requiring a higher sterilization temperature.
The use of back pressure sterilization, that is, the use of compressed air into the pot to increase the pressure, to prevent the can convex and jump cover, its operation is described as follows: because the compressed air is a poor thermal conductor, and the steam itself has a certain pressure. Therefore, during the sterilization and temperature rising process, the compressed air is not placed, and only when the sterilization temperature is reached, the compressed air is opened into the pot, which is an increase of 0.5-0.6 atmospheres in the country. After sterilization, when cooling and cooling, stop supplying steam and press the cooling water into the water spray pipe. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.
During the sterilization process, attention should be paid to the initial exhaust of the Zui, and then the air is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes to promote heat exchange. It must meet the requirements of sterilization conditions, according to a certain procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.
The raw materials of health care products should mainly be plant extracts, which have the commonness of general food and can regulate the function of human body. It is suitable for specific people to eat, but not for the purpose of curing diseases.
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