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Which method is more suitable for sterilization of aluminum foil packaging bags?

Whether it is an aluminum foil packaging bag or a food packaging bag made of other materials, the method of sterilization is mainly based on the characteristics, quality and economic cost of the product. Let’s consider which method of sterilization is more appropriate! I can introduce to you below, the common sterilization methods in food packaging; composite packaging bags, aluminum foil bags, plastic packaging bags 1. Pasteurization (60~82℃) Pasteurization method is also known as “low temperature disinfection method” or “low temperature disinfection method”. “Cold sterilization method”, the principle is to use a lower temperature to kill most of the bacteria, and to keep the nutrients of the product from being lost, and the sterilization method that does not change the taste. Its sterilization temperature range is 60~82℃, which was invented by French microbiologist Pasteur and named “pasteurization” later. The degree of pasteurization heat treatment is relatively low, generally heating at a temperature lower than the boiling point of water, and the heating medium is hot water. 2. Sterilization by boiling (100℃) We compare the survival thermometer of pathogenic bacteria within 50~100℃ and use boiling water at 100℃ for about 10min to kill most pathogenic bacteria. This sterilization method can not only be used for sterilization of packaging bags, but also commonly used in the disinfection of drinking water, tableware and general surgical instruments, hoses and syringes. The boiled sterilization method is mainly carried out in a boiling pot. 3. High-temperature cooking and sterilization (121~135℃) High-temperature cooking, also known as “high-temperature steam sterilization”, refers to a thermodynamic treatment method that uses high-temperature steam to kill all microorganisms on the transmission medium. This method is suitable for drug solutions, glass instruments, culture medium, sterile clothing, dressings and other substances that do not change or deteriorate when exposed to high temperature and damp heat. High temperature steam can be used for sterilization. Steam has a high temperature under high pressure. , The advantages of strong penetrating power, maintaining at 220kpa, 134 ℃ for 45min can kill all microorganisms, is a simple, reliable, economical and fast sterilization method. The principle is that the steam penetrates into the interior of the object under pressure, denatures the protein and nucleic acid of the microorganism, and breaks the hydrogen bond in the molecular structure and kills it. Fourth, radiation and ultraviolet sterilization Radiation sterilization is an effective method to kill microorganisms on most substances by using electromagnetic waves generated by electromagnetic radiation. Electromagnetic waves used for sterilization include microwaves, ultraviolet (UV), X-rays, and gamma rays. They all control microbial growth or kill microorganisms in specific ways. For example, microwaves can kill microorganisms through heat; ultraviolet rays make adjacent pyrimidines in DNA molecules form pyrimidine dimers, inhibit DNA replication and transcription and other functions, and kill microorganisms; X-rays and γ-rays can oxidize other substances or Generate free radicals (OH•H) and then act on biomolecules, or directly act on biomolecules, breaking hydrogen bonds, oxidizing double bonds, destroying ring structures or polymerizing certain molecules, destroying and changing biological macromolecules structure, thereby inhibiting or killing microorganisms. V. Comparison of advantages and disadvantages Name Temperature/Time Advantages Disadvantages Applicable Type Pasteurization 60~82℃/10min 1. Low temperature sterilization 2. Taste: Pasteurization can ensure the taste of soy milk, milk, etc., close to the original fresh soy milk and milk 3. Nutrition: Pasteurized milk has less nutrient damage; it mainly retains micronutrients such as vitamins 1. Can not kill all bacteria, especially heat-resistant bacteria 2. The storage time is generally short (3~10 days) 1. Liquid, Beverages, fresh milk 2. Products with high requirements on taste and nutritional components 3. Sterilized and sterilized with packaging containers at 100°C/15min 1. Low cost 2. Applicable to most types of products 3. Simple method , Easy to use, no need for any special facilities 1. General storage time 1. Disinfect tableware, food, cotton fabrics, metal products, etc. 2. Food is meat products, dumplings, etc. 3. General taste requirements 4. Sterilize together with packaging containers High temperature cooking and sterilization 121~135℃/30min 1. Can kill more than 99% of bacteria 2. Fast sterilization time and long storage time 3. The packaging requirements are relatively high 4. The cost is relatively high 1. Products with low taste requirements or good thermal stability 2. Need to be stored for a long time 3. Meat products, vegetarian food, chestnuts, etc. 4. Sterilize radiation together with the packaging container Sterilization 1. The item does not heat up during sterilization, and it is suitable for the disinfection and sterilization of heat-resistant items, such as plastic products, nylon products and biological products. Due to the limitation of packaging, it can be sterilized with packaging 3. The sterilization speed is fast, which is conducive to continuous operation and saves energy. 1. High cost 2. It is harmful to the human body and needs special protection. Time storage 3. Not bound by packaging, can be sterilized separately Therefore, RCPP composite material with high thermal stability should be used to ensure that the bag will not be broken, leaked, delaminated, etc. after high-temperature steam sterilization. question. The recommended materials are as follows: Pasteurization: PE+AL+PA/PTE+AL+PE/PET+AL+PA+PE Pouring sterilization: CPP+AL+PTE/PA+AL+CPP High temperature retort sterilization: PET+PA+ AL+RCPP 7. Summary In the sterilization process of aluminum foil packaging bags, the use, storage time, taste, nutritional content and production cost of the product need to be considered. After reading the above “Comparison of Advantages and Disadvantages”, I believe that most of your questions can be solved, and you can also find a suitable solution. For more knowledge of packaging bags or any questions about existing product packaging, you can directly contact our packaging bag manufacturer. Your call is welcome!

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