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Sterilization technology of plastic packaging bags

Plastic packaging bag materials have many advantages that other traditional packaging materials are difficult to have, such as superior performance, molding, use of braids, and low cost, and 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 because of its variety and performance. This is mainly due to the characteristics of plastic packaging bags, which can reasonably unify various ideal properties, such as transparency, thermal stability, physical and commercial properties, publicity, protection, usability, etc. together. It becomes one of the best packaging products for food, beverages, medicines and medical utensils and other substances, especially in terms of its airtightness, so that these products are well protected and promoted. Although plastic packaging bags are varied and rich in content, there are no more than two most basic forms: (1) Open packaging bags: such as shopping bags, vest bags, handbags, garbage bags, drawstring bags, food bags, etc.; (2Sealed packaging bags: such as various three-side sealing, two-side sealing, middle-sealing general bags, composite bags and cooking bags, etc. As far as the sterilization technology of plastic packaging bags is concerned, it is mainly aimed at sealed plastic bags. The following is a brief analysis of the sterilization technology of plastic packaging bags for your reference. 1, What is sterilizationAs the name implies, it is the elimination and extinction of bacteria. The main reason for the spoilage of food, beverages and medicines is the reproduction of bacteria in the food or beverages. If necessary measures are not taken, no matter food, beverage or packaging containers such as plastic packaging bags will have more or less organic microorganisms in the production process, they may be contaminated by them at any time, affecting the substances in the plastic packaging bags or changing the taste, Or spoiled, or rotten and fermented. Microorganisms generally include bacteria, molds, yeasts, and actinomycetes, etc., which are single-celled organisms and can be found anywhere in the world. In general, they grow at temperatures between0-60℃ and is sensitive to moisture content. The processing of plastic packaging bags for food, beverages or medicines, medical equipment, etc. must ensure that the packaged products produced can meet the requirements of commercially available disinfection products, and strive to reduce the decline in product quality, such as food and beverage packaging. The flavor, color, nutrients, etc. remain unchanged, and it will not be corrupted after that. In order to achieve this purpose, physical or chemical methods are used to kill microorganisms during the processing of food or beverages. For food or beverages, sterilization does not necessarily mean that the food or beverage does not contain viable organisms that may be harmful to human health or that can reproduce and spoil the food or beverage under normal storage conditions. It is not necessary to kill all the microorganisms present in the food or beverage, but the bagged food or beverage can be isolated from the living organism development conditions, and practical sterilization methods can be adopted to kill harmful microorganisms to ensure The quality and flavor of the food or beverage is stable and its shelf life is extended. 2sterilization technology of packaging bagsThe plastic packaging bag sterilization technology described here is aimed at non-sterile packaging, because this sterilization is sterilization and disinfection after the items are packaged, and chemical methods are generally not used. These sterilization techniques mainly include the following: 1) pasteurizationThe sterilization method applies the method commonly used in the beer industry. In fact, the sterilization method is1860The French Pasteur test proved that the application of low temperature sterilization in the food industry can kill microorganisms. This is a low-temperature sterilization method at normal pressure, which is mostly used for foods or beverages with high acidity, such as acid-added products of fruits, fruit juices, etc., because these products have a certain degree of acidity. Not conducive to microbial growth. At present, the temperature of pasteurization in the food and beverage industry is not as strict as that required by the beer industry.70-90between °C. 2), hot pack sterilizationThis is a heating to80-90℃ food or beverage, put it into a hot plastic bag while it is still hot, seal it, and store it at a high temperature or a certain temperature. This processing method is mainly used for liquid food with high acidity. 3), retort sterilizationThis method is mainly used for some less acidic foods, such as meat, fish, poultry, milk, eggs and most vegetables. Sterilization temperature is higher than100°C, usually121℃ or134°C. The method used is to put the plastic packaging bag into a high-pressure sealed container and heat it with steam or pressurized water. According to the different conditions of the retort bag during sterilization, it can be divided into static heating sterilization and rotary heating sterilization lamps.Pressurized high temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization lamp according to the heating medium used. 4), UV sterilizationAfter packaging food or beverages in plastic bags, sterilization can also be achieved by irradiating with high-efficiency ultraviolet light. When adopting this method, the intensity and time of ultraviolet irradiation should be determined depending on the size of the packaging bag and the amount of contents.

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