High-temperature cooking bags are generally used to package cooked food such as meat and sausage, and cooked food needs to be sterilized at high temperature before leaving the factory to prolong the shelf life and avoid deterioration. In the process of high-temperature sterilization, many manufacturers have encountered the problem of rupture of high-temperature cooking bags, which brings losses to food manufacturers and also affects plastic bag manufacturers to bring bad reputation. Today, Paper Plastic Packaging Co., Ltd. analyzes the reasons for the rupture of high-temperature cooking bags during sterilization. During the sterilization process of the high-temperature retort bag, the residual gas in the bag will expand, causing the pressure in the packaging bag
to rise and the bag to be propped up. When the pressure of the residual gas expansion is greater than the pressure that the retort bag can withstand, the retort bag will rupture. In addition, in some bone products, the bones contain a certain amount of air, which is difficult to extract during vacuuming. When the sterilization temperature rises, the air in the bones expands and bursts the bag. So how to solve this problem? 1. Using pressure sterilization and pressure cooling high temperature cooking bags to enter the retort, the most important step is to increase the pressure when the temperature reaches. Generally, the pressure starts from 90 degrees. The specific temperature should be determined according to the initial temperature, capacity, residual air and other factors of the product in the cooking bag. If the pressure is too early, the heating time will be prolonged; if the pressure is too late, the bag will be broken. happened. In addition, high-pressure static sterilization, the pressure release should be slower during cooling, to prevent the internal and external pressure from being unbalanced and bursting. The choice of sterilization medium during sterilization also has a lot to do with broken bags. Generally, there are three types of sterilization media: high-pressure hot water, high-pressure steam and steam-air mixed gas, and each medium has its own strengths. Studies have shown that high-pressure hot water is more evenly heated than the latter two when sterilizing, so its disadvantage is that it consumes more heat when heating up, and sometimes deforms or contaminates the packaging container, and the latter two have few of these shortcomings. For soft cans , the steam-air mixed medium seems to be the most ideal, but the ratio of the mixed air should be appropriate. If it is too much, the heat transfer performance of the container will be poor, and the sterilization effect will be reduced; on the contrary, if it is too small, the bag may be damaged due to a slight change in pressure. rupture. The relationship between the ratio of steam and air and the broken bag varies with the size of the bag, the filling amount of the contents, the residual air amount (ie vacuum degree), and the sterilization temperature. 2. Packaging strength test Packaging strength test mainly includes sealing strength, pressure strength, peel strength, static pressure strength, drop strength, puncture strength and so on. During the inspection, the inspection parameters should be set according to the difference of the built-in products in the high-temperature cooking bag. In order to ensure the sealing strength, the key is not to contaminate the sealing part of the retort pouch
when filling. If juice, water droplets, etc. adhere to the inside of the sealing portion, the sealing portion area cannot be sealed. The flatness and consistency of the bag seal during sealing is also one of the factors affecting the sealing quality. In order to keep the sealing of the bag flat and without wrinkles after sealing, generally pay attention to the following points: the mouth of the cooking bag must be flat, and the lengths of both sides are the same; both sides of the sealing machine die are flat and parallel, and the fixture is good; the shape of the content should not be too large If the bag is too large, the amount of bagging should not be too much, and the total thickness of the bag should not exceed the limit requirements. It should be noted that the sealing temperature, pressure and time depend on the material of the retort bag, the melting temperature of the film, and the thickness of the sealing edge. In a certain sealing time, if the temperature is too low, it will not be fully melted and not easy to bond, and if the temperature is too high, the film will melt excessively and change its physical and chemical properties, which will also cause the sealing to be weak. Similarly, too low pressure will also cause the molten film to be insufficiently connected, and too high pressure may cause the molten film material to be extruded and the sealing will not be strong. The sealing time determines the size of the production capacity. Under the premise of ensuring the sealing quality, the sealing time determines the production capacity, and vice versa. Generally, the temperature, pressure and time of the sealing should be tested.
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