Inspection Requirements for the Sterilization Line of Braised and Boiled Egg Products
Release Date:
2021-04-09
After installation, the sterilization line for braised and boiled egg products must undergo a full‑load thermal distribution test. The test is required to verify that the sterilizer’s heat distribution is uniform, thereby meeting the sterilization temperature specifications outlined in the process procedure. The acceptance criterion is whether the temperature differences at various locations within the sterilizer at any given time remain within the specified tolerance range.
Egg product sterilization line for braised and boiled eggs Basic Checkup
(1) The sterilization line for braised and boiled egg products is a pressure vessel. The equipment manufacturer is required to provide documentation such as the “Pressure Vessel Certificate of Conformity, As‑Built Drawings, Product Certificate of Conformity, and Instruction Manual.” Users may utilize this documentation to complete the relevant registration procedures in accordance with the requirements of the local special equipment inspection authority.
(2) Align the sterilization pot and ensure proper leveling to allow water to drain from the vessel. If it does not drain, do not proceed with the drop test.
(3) The thermometer installed on the sterilization line for braised and boiled egg products shall have a scale division of 0.5°C, with a probe length of at least 2.7 mm corresponding to a temperature range of 1°C. The sensing tip must be inserted 50 mm into the pot, positioned flush with the pot wall; it must not be recessed within the sensor chamber’s socket. When inserting the probe into the temperature‑measuring chamber, the opening diameter between the connection chamber and the pot body shall be no less than 20 mm.
(4) The automatic temperature recording paper shall have a scale division of less than 1°C, and each division within the range of 100–130°C shall be at least 2 mm in length.
(5) Pressure gauge, with a scale division of 0.01 MPa and a range of up to 0.4 MPa; dial diameter of at least 100 mm.
(6) Inspection of sterilization trays for soft-packaged braised and boiled egg products: The tray’s edge height exceeds that of the enterprise’s thick‑packaging bag by at least 2 cm, and the opening area is greater than 30%.
(7) During steam sterilization, the three records must be consistent; otherwise, the accuracy of subsequent record reviews may be compromised.
(8) Verify that the types of valves, such as the suction valve and discharge valve, are correct.
Check the uniformity of heat distribution in the sterilization line for braised and boiled egg products.
Heat distribution refers to the temperature profile at different locations along the sterilization line for braised and boiled egg products during the sterilization process. The purpose of this testing is to verify the uniformity of temperature across all points during the constant‑temperature phase of thermal sterilization, ensuring that the sterilization line meets the thermal processing requirements for canned foods.
Egg product sterilization line for braised and boiled eggs After installation, a thermal distribution test under full‑load conditions must be conducted, and the results must confirm that the sterilizer achieves uniform heat distribution to meet the sterilization temperature requirements specified in the sterilization process protocol. The acceptance criterion is whether the temperature differences at various locations within the sterilizer at any given time remain within the prescribed tolerance range.
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