The operating principle of the breakfast porridge sterilization line
Release Date:
2021-06-01
The breakfast porridge sterilization line consists of a pot body, a pot lid, an opening mechanism, a locking wedge, a safety interlock device, a track, a sterilization basket, steam nozzles, and multiple spray nozzles. The pot lid is sealed with an inflatable silicone rubber temperature‑resistant sealing ring, ensuring reliable sealing and a long service life. It features a large heating surface, high thermal efficiency, uniform heating, short boiling times for liquid materials, and easy control of the heating temperature.
Breakfast porridge sterilization line Composition:
The breakfast porridge sterilization line consists of a pot body, a pot lid, an opening mechanism, a locking wedge, a safety interlock device, a track, a sterilization basket, steam nozzles, and multiple spray nozzles. The pot lid is sealed with an inflatable silicone rubber temperature‑resistant gasket, ensuring reliable sealing and long service life. It features a large heating surface, high thermal efficiency, uniform heating, short boiling times for liquid materials, and easy control of heating temperature.
Working principle of the breakfast porridge sterilization line
As the temperature inside the can rises due to heating, the pressure within the can will exceed the external (ambient) pressure. Therefore, to prevent pressurization of the contents in glass jars during the sterilization process of breakfast porridge lines, back pressure must be applied to both ends of tinplate cans, particularly for meat canned products that require higher sterilization temperatures.
The breakfast porridge sterilization line employs back-pressure sterilization equipment, which involves injecting compressed air into the retort to increase the internal pressure and prevent cans from bulging or popping. The operating conditions are as follows: Since compressed air is a poor conductor of heat and steam itself already exerts some pressure, no compressed air is introduced during the heating phase. Compressed air is only admitted once the target sterilization temperature has been reached and maintained, raising the internal pressure by 0.5 to 0.8 bar. After sterilization, during cooling, steam supply is shut off, and cooling water is pumped into the spray nozzles. As the temperature inside the retort drops, the steam condenses, and the resulting vacuum is counteracted by the pressure of the injected compressed air.
Breakfast porridge sterilization line It is also possible to release the pressure every 15–20 minutes to enhance heat exchange. In short, sterilization conditions must be met according to a prescribed procedure. The sterilization process for canned products specifies the sterilization temperature, pressure, duration, and operating procedures.
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