In recent years, canned orange cans have become more active in the domestic market. Such as hot girls, family, red, fresh orange tablets, etc., the annual production and sales are more than 1,000 tons. However, canned oranges often have problems in production. If the process is not well controlled, there will be tanking. On the basis of consulting related data, the author conducted a preliminary discussion on the tank rise problem in combination with personal practical experience to initiate the study.
One; Rising tank status is mainly reflected in the early soup, then the safety cover of the glass bottle raised, there will be serious content, while accompanied by a large number of bubbles, the bottle floats in the bottle, the lower part of the liquid was milky white, bad smell Wait.
Second, the reasons for rise tank
1. Insufficiency of sterilization, especially adjustment of sterilizing parameters after changes in process materials etc.
At present, glass bottle orange cans are mostly sterilized by pasteurization. If a conventional exhaust box is used for degassing, the center temperature of the cans is generally required to be above 68° C., and manual sterilization is used to take 85 to 90° C. and 15 minutes of sterilization. Generally ensure that the finished product meets the requirements of commercial sterility. In the case of manufacturers capped with a vacuum capping machine, since the center temperature in the bottle after capping is often less than 50°C, the sterilization conditions must be appropriately adjusted to the actual production conditions, usually by increasing the sterilization temperature or by appropriately extending the sterilization time. In order to maintain the crispness and natural color of the orange chips, manufacturers must pay attention to the study of bactericidal parameters and the control of the strengthening process, especially in the case of large changes in raw materials, process equipment and so on.
2. The composition of raw materials is not stable, and the differences in production ingredients, variety, maturity, and shelf life are different. Generally speaking, early-maturing varieties are relatively late and have higher acidity and insufficient sweetness. As the time goes on, it will increase. Therefore, in the later stage of processing citrus cans, especially after the Spring Festival, it is necessary to add appropriate sour agents, usually citric acid, VC, etc., to adjust the pH value thereof to ensure the quality and safety of the finished product. At the same time, the higher the sugar content, the higher the osmotic pressure, and the longer the shelf life of the finished product. Practice shows that: 15% or more of the sugar content has a strong inhibitory effect on most microorganisms .
3. The degree of vacuum in the tank is not enough In the process of capping the capper, the degree of vacuum is not enough because the head space is not enough, the temperature of the contents is not enough or the pressure of the steam is not enough. When the manual capping is performed, the center temperature is not enough, the top gap is not suitable, the capping is not timely, and the vacuum degree is often poor. When the vacuum degree is insufficient, oxygen contained therein directly contributes to the reproduction of residual oxygenophilic microorganisms in the tank. Eventually caused rise tanks.
4. Semi-finished products in the process of insulation and packaging collisions and shocks during the process of product transport.
Including semi-finished sterilized storage, warehouse insulation storage and packaging and transportation process, due to human or mechanical impact of strong impact collision and other effects lead to the seal between the bottle cap and the bottle is not strict, resulting in leakage, which led to rise tank.
5. Poor packaging quality Poor packaging quality is mainly manifested in the following aspects:
Poor quality of the bottle, such as bottle mouth irregularities exceeded, rip bottle was not singled out and so on.
There are problems with the hardness of the bottle cap and deformation during the capping process.
Boxes and barriers cannot effectively protect the finished product.
6. Insufficient sealing.
Specifically, there are foreign objects such as broken orange slices between the bottle mouth and the bottle cap in the process of sealing, the degree of capping has not reached the specified requirements, etc., resulting in the failure to achieve a fundamental sealing effect when the tank is sealed, once subjected to external conditions. Impact easily produces drum lids.
7. Other reasons, including unsatisfactory storage conditions in warehouses, irregular operation of personnel and other causes of tank rises.
Third, preventive measures
1. Under the premise of funds, consider introducing new equipment to regulate the layout of old equipment.
The production of canned oranges is a labor-intensive industry. The backwardness of equipment to increase production and operation costs also has a direct impact on can quality.
2. Strengthening the research and control of technical standards for raw materials, processes, testing, etc., and controlling the quality of raw materials have a direct impact on the final product. Many canned companies have a relatively long production history. However, it is quite weak in this respect. The introduction of canned food companies in personnel, technology and other aspects of research reluctant to invest, in the event of a temporary problem can not be resolved as soon as possible, thus resulting in the loss of often very heavy.
3. Strengthen equipment management in production, including equipment, processes, and hygiene .
Some cannery factories have been affected by the restrictions of their layout and their own conditions. However, this aspect has not attracted their own attention and caused many problems. In this regard, domestic manufacturers should learn from foreign manufacturers. After China's accession to the WTO, the same national treatment and the consistent development of both internal and external quality are inevitable trends.
4. The manufacturer pays attention to the improvement of its overall strength.
Canned oranges that belong to the agro-processing industry have great advantages in terms of policy support, etc. However, if companies only proceed from short-term interests and do not focus on hardware construction and management, environmental protection, technology renewal, product innovation, etc., they are also faced with The market eliminated the crisis.
In short, canned oranges are often caused by a combination of factors. The normal rate of tank filling generally does not exceed five-thousandths of anthm. If the rate of canning is found to be large in production, then we must have problems in certain aspects.
One; Rising tank status is mainly reflected in the early soup, then the safety cover of the glass bottle raised, there will be serious content, while accompanied by a large number of bubbles, the bottle floats in the bottle, the lower part of the liquid was milky white, bad smell Wait.
Second, the reasons for rise tank
1. Insufficiency of sterilization, especially adjustment of sterilizing parameters after changes in process materials etc.
At present, glass bottle orange cans are mostly sterilized by pasteurization. If a conventional exhaust box is used for degassing, the center temperature of the cans is generally required to be above 68° C., and manual sterilization is used to take 85 to 90° C. and 15 minutes of sterilization. Generally ensure that the finished product meets the requirements of commercial sterility. In the case of manufacturers capped with a vacuum capping machine, since the center temperature in the bottle after capping is often less than 50°C, the sterilization conditions must be appropriately adjusted to the actual production conditions, usually by increasing the sterilization temperature or by appropriately extending the sterilization time. In order to maintain the crispness and natural color of the orange chips, manufacturers must pay attention to the study of bactericidal parameters and the control of the strengthening process, especially in the case of large changes in raw materials, process equipment and so on.
2. The composition of raw materials is not stable, and the differences in production ingredients, variety, maturity, and shelf life are different. Generally speaking, early-maturing varieties are relatively late and have higher acidity and insufficient sweetness. As the time goes on, it will increase. Therefore, in the later stage of processing citrus cans, especially after the Spring Festival, it is necessary to add appropriate sour agents, usually citric acid, VC, etc., to adjust the pH value thereof to ensure the quality and safety of the finished product. At the same time, the higher the sugar content, the higher the osmotic pressure, and the longer the shelf life of the finished product. Practice shows that: 15% or more of the sugar content has a strong inhibitory effect on most microorganisms .
3. The degree of vacuum in the tank is not enough In the process of capping the capper, the degree of vacuum is not enough because the head space is not enough, the temperature of the contents is not enough or the pressure of the steam is not enough. When the manual capping is performed, the center temperature is not enough, the top gap is not suitable, the capping is not timely, and the vacuum degree is often poor. When the vacuum degree is insufficient, oxygen contained therein directly contributes to the reproduction of residual oxygenophilic microorganisms in the tank. Eventually caused rise tanks.
4. Semi-finished products in the process of insulation and packaging collisions and shocks during the process of product transport.
Including semi-finished sterilized storage, warehouse insulation storage and packaging and transportation process, due to human or mechanical impact of strong impact collision and other effects lead to the seal between the bottle cap and the bottle is not strict, resulting in leakage, which led to rise tank.
5. Poor packaging quality Poor packaging quality is mainly manifested in the following aspects:
Poor quality of the bottle, such as bottle mouth irregularities exceeded, rip bottle was not singled out and so on.
There are problems with the hardness of the bottle cap and deformation during the capping process.
Boxes and barriers cannot effectively protect the finished product.
6. Insufficient sealing.
Specifically, there are foreign objects such as broken orange slices between the bottle mouth and the bottle cap in the process of sealing, the degree of capping has not reached the specified requirements, etc., resulting in the failure to achieve a fundamental sealing effect when the tank is sealed, once subjected to external conditions. Impact easily produces drum lids.
7. Other reasons, including unsatisfactory storage conditions in warehouses, irregular operation of personnel and other causes of tank rises.
Third, preventive measures
1. Under the premise of funds, consider introducing new equipment to regulate the layout of old equipment.
The production of canned oranges is a labor-intensive industry. The backwardness of equipment to increase production and operation costs also has a direct impact on can quality.
2. Strengthening the research and control of technical standards for raw materials, processes, testing, etc., and controlling the quality of raw materials have a direct impact on the final product. Many canned companies have a relatively long production history. However, it is quite weak in this respect. The introduction of canned food companies in personnel, technology and other aspects of research reluctant to invest, in the event of a temporary problem can not be resolved as soon as possible, thus resulting in the loss of often very heavy.
3. Strengthen equipment management in production, including equipment, processes, and hygiene .
Some cannery factories have been affected by the restrictions of their layout and their own conditions. However, this aspect has not attracted their own attention and caused many problems. In this regard, domestic manufacturers should learn from foreign manufacturers. After China's accession to the WTO, the same national treatment and the consistent development of both internal and external quality are inevitable trends.
4. The manufacturer pays attention to the improvement of its overall strength.
Canned oranges that belong to the agro-processing industry have great advantages in terms of policy support, etc. However, if companies only proceed from short-term interests and do not focus on hardware construction and management, environmental protection, technology renewal, product innovation, etc., they are also faced with The market eliminated the crisis.
In short, canned oranges are often caused by a combination of factors. The normal rate of tank filling generally does not exceed five-thousandths of anthm. If the rate of canning is found to be large in production, then we must have problems in certain aspects.
Author: Cai Zhipeng reproduce this site, please indicate the source and author
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