Continuous water bath sterilization apparatus

Abstract

The invention relates to a continuous water bath sterilization apparatus. A straight falling wedge feeding and discharging seal device adopts a wedge U-shaped sealing ring back pressure sealing principle, the apparatus is suitable for sterilizing flexibly packaged beverages, flexibly packaged medicines, ham sausages, flexibly packaged foods and other articles, and the apparatus is mainly provided with a bagging device, a material conveying chain, the straight falling wedge feeding and discharging seal device, a sterilizing chamber, a double layer load conveying device, a high-temperature water supply and recovery system, a cooling water supply and recovery system and a discharging seal device, and the apparatus implements heating-sterilizing-cooling treatment when a processed article enters the sterilizing chamber. Used sterilizing water is filtered, filtered sterilizing water returns to a boiler and is reused, and the used cooling water undergoes cycle cooling through a cooling water tower and then is used, so heat energy and a large amount of water resources are saved, the occupied area is reduced by 30%, manpower cost is reduced by 30%, the steam consumption is saved by 50% or above, the sterilizing time is shortened by 60%, and the apparatus has very high application performances and reliable performances.

Description

Technical field [0001] The present invention involves a continuous water bath sterilization processing equipment, which is a mechanical manufacturing field of high -temperature and high -pressure sterilization processing in soft packaging beverages and soft packaging agents, soft bags and canned foods. Background technique [0002] With the rapid development of the food and pharmaceutical industry, the technical requirements for assembly line equipment in the field of food and pharmaceutical machinery have also increased. In order to extend the preservation of food, the processing process of reinstating and cooling after food packaging is required to kill and cool down.Possible pathogenic bacteria in foods, and maintaining the important nutritional ingredients and the color and fragrance of food are not damaged, and it meets a certain preservation period.EssenceThe existing food and pharmaceutical sterilization equipment is mainly the same as the two types of static types.This ty...

AI Technical Summary

Problems solved by technology

The sterilizer with this structure has the following defects: the production of food and pharmaceuticals in the filling or packaging process is carried out one by one, while the sterilizer sterilizes the products batch by batch, and each batch of sterilized products is in the packaging process. There must always be a certain interval between the first product and the last product produced. During the period when the first packaged product in each batch is waiting for the last product, the bacteria in the material will inevitably continue to multiply, which is why It brings higher requirements for the subsequent sterilization process and the temperature environment of the workshop, so that the sterilization intensity of the entire batch of products must be increased

[0003] Sterilization equipment can not be separated from the sterilization process before and after manual loading and unloading of processed products, which requires a lot of heavy work, not only low production efficiency, but also easy to cause re-contamination, low degree of automation, high-pressure sterilization commonly used in sterilization processing When the cabinet or high temperature and high pressure sterilizer is performing each batch of sterilization processing, the processing process of high temperature sterilization and pressurized cooling is required to complete the whole process of high temperature sterilization, and the high temperature sterilization is completed in the same high pressure container Pressurization and cooling are two processes. Most of the traditional sterilization equipment divides the sterilization step and the cooling step into two devices, which makes it difficult to shorten the interval between the two steps and wastes a lot of heat energy, which is not conducive to maintaining The physical indicators of the object to be sterilized are poor in flavor, color, quality, or bacterial activity after sterilization. This type of sterilization processing equipment has high energy consumption, large waste of water resources, and low yield , the consistency of product quality cannot be achieved, the cost of sterilization is higher, and the important nutritional components of food and the color, fragrance and flavor of food are damaged

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