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Sterilization technology of plastic packaging bags

by:Supouches Packaging     2021-12-31
Plastic packaging bag materials have many advantages that other traditional packaging materials can hardly possess due to their superior performance, shaping, use of braids, and low cost, and they are developing at a speed unmatched by other traditional packaging materials. As one of the plastic packaging materials, the plastic packaging bag, which plays a huge role in it, has been widely used with its various poses and different properties. This is mainly the characteristics of plastic packaging bags, which can reasonably unify various ideal properties, such as transparency, thermal stability, physical and commercial properties—propaganda, protection, and usability. Together. Make it one of the best packaging products for food, beverages, medicines, medical appliances and other substances, especially in terms of its airtightness, so that these products have been well protected and promoted. Although plastic packaging bags are in various forms and rich in content, they are nothing more than two basic forms: (1) Open-use packaging bags: such as shopping bags, vest bags, handbags, garbage bags, drawstring bags, food bags Etc.; (2) Packaging bags used for sealing: such as various three-side seals, two-side seals, middle-seal universal bags, composite bags and retort bags. As far as the sterilization technology of plastic packaging bags is concerned, they are mainly aimed at sealed plastic bags. The following is an analysis of the sterilization technology of plastic packaging bags for your reference. 1. What is sterilization? As the name implies, it means to eliminate and exterminate bacteria. The main reason for the spoilage of foods, beverages and medicines is the reproduction of bacteria in the food or beverages. Do not take necessary measures, regardless of food, beverages or packaging containers, such as plastic packaging bags, there will be more or less organic microorganisms in the production process, and they may be contaminated at any time, affecting the substances in the plastic packaging bags or changing the taste, Or spoiled, or spoiled and fermented. Microorganisms generally include bacteria, molds, yeasts and actinomycetes. It is a single-celled organism and can be found anywhere in the world. Generally speaking, they grow at a temperature between 0-60°C and are more sensitive to moisture content. The processing of plastic packaging bags for food, beverages, medicines, medical equipment, etc. must ensure that the products produced after packaging can meet the requirements of commercially available disinfection products, and strive to reduce the degradation of product quality, such as food and beverage packaging The flavor, color, nutrients, etc. will not change afterwards, and will not be corrupted afterwards. In order to achieve this goal, physical or chemical methods are used to kill microorganisms in the processing of food or beverages. As far as food or beverage is concerned, sterilization treatment does not mean that the food or beverage does not contain vital organisms that may be harmful to human health or can multiply and spoil the food or beverage under normal storage conditions. Bag processing does not have to say that all microorganisms in food or beverages are killed, but bagged food or beverages can be isolated from the development of vital organisms, and feasible sterilization methods are adopted to kill harmful microorganisms to ensure The quality and flavor of the food or beverage are stable and unchanged, and its storage period is extended. 2. The sterilization technology of packaging bags The sterilization technology of plastic packaging bags mentioned here is for non-sterile packaging, because this sterilization is sterilization and disinfection after the items are packaged. Generally, no chemical is used. method. These sterilization technologies mainly include the following: 1) Pasteurization The sterilization method is a method commonly used in the beer industry. In fact, the sterilization method was used by French Pasteur in 1860 to prove that the application of low-temperature sterilization in the food industry can kill microorganisms. This is a normal-pressure low-temperature sterilization method, which is mostly used in acidic foods or beverages such as fruit, fruit juice and other foods, because these products have a certain degree of acidity. It is not conducive to the growth of microorganisms. At present, the temperature of pasteurization in the food and beverage industry is not as strict as that required by the beer industry, generally between 70-90°C. 2) Hot-pack sterilization method This is a sterilization method in which food or beverages heated to 80-90°C are put into hot plastic packaging bags while they are hot, sealed, and stored at high temperature or at a certain temperature. This treatment method is mainly used for liquid foods with high acidity. 3) Steaming and sterilizing method This method is mainly used for some foods with low acidity, such as meat, fish, poultry, milk, eggs and most vegetables. The sterilization temperature is higher than 100°C, generally 121°C or 134°C. The method used is to put the plastic packaging bag into a high-pressure airtight container and heat it with steam or pressurized water. According to the different conditions of the retort pouch during sterilization, it can be divided into static heat sterilization and rotary heat sterilization lamp. Pressurized high temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization lamp according to the different heating medium used. 4) Ultraviolet Sterilization After packaging food or beverages in plastic packaging bags, it can also be sterilized by high-efficiency ultraviolet light irradiation. When using this method, it depends on the size of the packaging bag and the amount of content to determine the intensity and time of ultraviolet radiation.
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