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

[Chinese Packaging Network News] In general, high-temperature cooking bags must be resistant to 135 °C high-temperature cooking sterilization conditions, so how to test the bag's high-temperature cooking performance, that is: how to test the temperature state of the packaging during each period of time, has been Industry-focused issues.

First, testing equipment: ZM-100 high temperature (back pressure) cooking pot

Sterilization temperature: 100-135 °C;

Disinfection barrel diameter: ¢400;

Storage tank volume: 50L;

Working pressure range: 0-0.22Mpa (saturated steam pressure);

Water pressure:≥0.32Mpa;

Back pressure: 0.14-0.20Mpa

Second, the design principle: In the basic theory of medical sterilization containers, two new improvements

1. Separate the temperature gauge from the pressure gauge, set a separate temperature control display, and set a separate temperature sensor in the work chamber to connect to the temperature display meter outside the device. The displayed temperature is not affected by the air partial pressure.

2, through the replacement of gas to eliminate air impact, when the working chamber to produce a certain pressure when the gas replacement, the use of water vapor pressure to drive out the air. After several effective gas replacements, it is finally possible to keep the air in the chamber below 1%. Because: According to authoritative inspections, the actual temperature is only 133.9°C at 135°C, and the temperature difference reaches 1.1°C. The conclusion thus drawn is very limited to the meaning of the flexible package companies.

These two technologies completely solve the temperature and actual error displayed on the external temperature meter, thereby avoiding possible misleading of the company and the heat-resisting temperature of the tested inks, adhesives, and films. error.

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Third, the instrument operation guidelines and precautions

1. Seal the cover.

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

3, press the test switch, if there is no water or lack of water in the barrel at this time, the hydration indicator (red) will light, while the cooking pot starts to enter the water, until the water level, the water indicator light is off, the work indicator light (yellow) The device starts heating. The entire sterilization process is automatically performed until the end and the timer shows "End".

Note: For the sterilization of pouches in flexible packaging, in order to prevent the rupture of the bag, it is recommended that at room temperature ~98 °C, the lower exhaust valve should be closed to maintain the balance between the air inflation pressure in the bag and the air expansion pressure in the barrel. When the temperature is 98~100°C, open the lower exhaust valve properly to eliminate the air. Exhaust pressure is still limited to a slight increase in pressure (do not reduce the pressure, otherwise the bag will rupture) until the temperature and pressure values ​​on the pressure gauge Correspondingly, close the steam exhaust valve again;

4. After completion, start the compressor first. Adjust the pressure of the pressure relief valve on the compressor to about 0.165Mpa. Note: The back pressure must not exceed 0.22 Mpa, so always check the pressure setting on the relief valve.

5. Connect the pressure gas output from the pressure relief valve to the air inlet on the back of the cooking pot. When the pressure in the cooking pot is lower than 0.165 Mpa, open the counter-pressure compensating valve to make up pressure until the temperature in the pot drops to room temperature. At this point, the left-side drain valve can be opened to discharge hot water, and the equipment can automatically replenish the cold water, allowing the cooling water to be automatically cycled to accelerate cooling. Note: The power running switch must be filled in water at the start position, and at the same time, the water source pressure must be >0.32 Mpa. If the water pressure is too low, fill the water.

6. After the temperature in the cooking pot is reduced to room temperature, close the counter-pressure compensating valve, and lay down the lower exhaust valve on the right side of the cooking pot. Discharge the air and water vapor, and close the valve after exhausting. When the pressure is reduced to normal pressure, open the lid, remove the sterilized items, and open the drain valve on the left side of the cooking pot to discharge the water. When the discharge is completed, close the valve again.