In the production process of the food industry, vacuum packaging sterilizer plays a vital role. It is a key equipment to ensure food safety and extend the shelf life of food. Generally speaking, vacuum-packed meat products are most likely to have "bag bulging" without adding preservatives, followed by liquid dairy products, and products containing high animal and vegetable oils are ranked third. If the food exceeds the shelf life or is not stored at the specified temperature under low-temperature storage conditions, it may also cause "bag bulging". So how should we prevent vacuum-packed products from "bag bulging" and deterioration?
The vacuum packaging sterilizer is specially designed for vacuum packaging food. It adopts precisely controlled high temperature treatment technology, which can effectively eliminate bacteria, microorganisms, spores and other microorganisms in food, and build a solid line of defense for the long-term preservation of food.
After the product is processed, it is pre-packaged through vacuum packaging. Through vacuum technology, the air in the food packaging bag is completely extracted to form a vacuum state. This process not only effectively eliminates the oxygen in the package, reduces the oxidation reaction, and prevents food from spoiling, but also ensures that the food fits tightly with the package, reduces the collision and extrusion that may occur during transportation, thereby maintaining the integrity and appearance of the food.
The food will be put into the baskets and sent to the sterilizer after the vacuum packaging is completed, and the sterilizer will then enter the temperature rise sterilization stage. At this stage, the sterilizer heats the temperature in the sterilizer to the preset sterilization temperature, which is generally set at about 121°C. In such a high temperature environment, most microorganisms and pathogenic spores will be completely eliminated, thereby ensuring that the food will not deteriorate due to microbial contamination during subsequent storage and transportation. The time and temperature of high-temperature sterilization need to be precisely designed according to the type of food and packaging materials to achieve the best sterilization effect while avoiding damage to the taste and nutritional value of the food.
In addition to the sterilization function, the vacuum packaging sterilizer also has the advantages of high automation, easy operation and high production efficiency, which is suitable for food processing companies of all sizes. DTS sterilizer is equipped with an advanced control system that can accurately control temperature, pressure and time to ensure that each batch of food can achieve consistent sterilization effects, thereby improving the uniformity and stability of production.
In addition, the material selection and design of the sterilizer are also very particular. It usually uses high temperature resistant and corrosion resistant stainless steel to ensure the durability and hygienic safety of the equipment. DTS can provide you with professional sterilization solutions. You are welcome to contact us at any time.
