Removable Oxygen Cylinder Filling System
Compressed air is purified through the air dryer and filters to a certain level for main plant to work with. Air buffer is incorporated for smooth supply of compressed air thus to reduce fluctuation of compressed air source. The plant produces oxygen with PSA (pressure swing adsorption) technology, which is a time proven oxygen generation method. Oxygen of desired purity at 93%±3% is delivered to oxygen buffer tank for smooth supply of product gas. Oxygen in buffer tank is maintained at 4bar pressure and fill in cylinder with an oxygen booster and compress the oxygen purity to 150bar.
With a customized container, all the parts can be involved in, and removable with a vehicle.
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2. Pretreatment of raw materials (1) Sorting rejects unqualified raw materials and strictly classifies them according to individual size or maturity level.
(2) Wash Every vegetable that has been sprayed with pesticide must be soaked in a 0.5% to 1.0% hydrochloric acid solution for several minutes before washing. Washing water is generally room temperature soft water.
(3) Peeling and refurbishing All surfaces that are thick and hard, have bad flavors, or are likely to cause adverse effects during processing need to be peeled. Peeling should be based on the skin and non-edible portions. Peeling methods include manual methods, mechanical methods, thermal methods, and chemical methods. Potatoes, mustards, carrots, and other root vegetables can be peeled with a rotary machine or drum coated with Xin Gangsha; tomatoes can be peeled with heat; skins with a horny or semi-fibrous tissue can be chemically peeled, ie, lye Skin, can be fire alkali, sodium hydroxide, etc., so that the skin is thinned or even dissolved. After peeling, it should be immediately rinsed in flowing water, and then 0.3% to 0.5% citric acid or 0.1% hydrochloric acid should be added to eliminate the residual lye and prevent browning.
After the refurbishment, the necessary divisions shall be made according to the process requirements, removing the core or pods and seeds.
3. Blanching and rinsing The blanching temperature is generally not lower than 90°C for 2 to 5 minutes. After the blanching, it should be rinsed and cooled as soon as possible to keep it crisp and free from the destruction of nutrients caused by residual heat.
4. Evacuation treatment The raw material is placed in an emptying pan and the air in the vegetable body is extracted and replaced with sugar water or salt water. The evacuation vacuum is 66.7-50 kPa (500-600 mm Hg) and the time is 5-6 minutes.
5. Canning (1) Empty cans must be prepared with a clean, clean can or other container before being canned. Empty cans should be cleaned and disinfected to eliminate microorganisms, dirt and grease. The metal cans should be soaked in bleached water at 20°C (one part per millionth of chlorine) for 30 minutes. Sodium hydroxide can also be used to remove oil stains. The inner wall is passivated with sodium dichromate. After the glass tank is brushed clean, it is sprayed with clean water or high-pressure water several times to invert and drain it for use.
(2) Formulation of canned liquids Canned vegetables made from salted cans are mostly made of canned liquids. The purity of the used salt is high, and the content of sodium chloride should not be less than 99%. Traces of heavy metals and impurities are not allowed, or they can cause a change or a change in taste. Canned vegetables with salt water concentration of 1% to 4%. Canned water must use soft water that does not contain iron or sulfur compounds. A small amount of acid or other ingredients can be added to the salt solution to improve the flavor and enhance the bactericidal effect.
(3) Canned vegetables require uniform quality in terms of maturity, color and size. In order to ensure the standard weight, it is generally considered that the reduction should be more than 10%. When filling, it must be ensured that the content and the juice have a certain gap with the top cover, which is usually 6.35 to 9.60 mm. When the cans are stored, they must be strictly controlled so that they cannot be mixed with foreign matter. At the same time, they must be hot-filled (80°C).
6. Exhaust exhaust means that the air in the tank is removed before the cans are sealed or sealed. It can achieve a suitable degree of vacuum in the tank. In order to prevent the expansion of the contents caused by the expansion of the container caused by the pasteurization to affect the sealing performance and to prevent the glass jar from jumping; to reduce the adverse changes in color and flavor of the food in the tank and nutrient loss; to prevent the growth and reproduction of aerobic microorganisms; but also to reduce the tinplate The corrosion of the inner wall of the tank. It is an important measure to maintain canning performance and prolong life.
Pre-seal before venting. The pre-sealed can lid can be freely rotated along the can body without being disengaged to ensure that the gas can escape freely from the can during the exhaust.
Exhaust methods include thermal exhaust and vacuum exhaust. Heat exhaust Hot exhaust and heated exhaust. Hot air exhaust is sealed immediately after hot filling. It is suitable for high acidity fluid products and high sugar foods such as tomato juice, tomato sauce, etc.; heated exhaust is pre-sealed and vented in hot water or steam heated exhaust boxes. Pay attention to temperature and time when exhausting. The general requirements of the tank center temperature reached 70 ~ 90 °C. Slow heat transfer, such as bamboo shoots for whole preparation, in addition to hot packs, also need to add boiling water and then exhaust; whole tomato, whole cauliflower and other varieties, to add soup above 90 °C, but also pay attention to extend the heating row Gas time, sealed immediately after venting. Vacuum evacuation is a method of exhaust sealing in a vacuum environment. With a vacuum sealer, the exhaust time is very short. However, raw materials and tank fluid must be degassed beforehand. Soft packaging cans adopt long-term low-temperature degassing method and the sealing temperature is 60-75°C. The vacuum degree in the tank after exhausting should be controlled at 40-66.7 kPa (300-500 mmHg).
7. Sealed seals are key processes for canned products. Only strict sealing can prevent harmful microorganisms from getting out of the tank to ensure long-term preservation of products.
8. The purpose of sterilization and sterilization: On the one hand, it can kill or inhibit the microorganisms in the tank, so that the cans can be stored for a long time in a suitable storage environment without deterioration or deterioration; it can also kill pathogenic bacteria so as to avoid food poisoning. At the same time, it also plays a role in cooking, which not only enhances the flavor of the product, but also makes canned food mature. In order to maximize the preservation of nutrients, the temperature and time of sterilization should be reduced as much as possible.
There are three methods of sterilization: Atmospheric pressure sterilization (also known as pasteurization), pressure sterilization and high temperature transient sterilization. Atmospheric pressure sterilization is generally heated with boiling water or steam and is suitable for cans of sour stains; sterilization temperature for pressure sterilization is controlled at 115-120°C, suitable for most acidic vegetable cans; high-temperature instantaneous sterilization and closed aseptic packaging The combination of tank systems is suitable for canned vegetables.
9. Cooling immediately after the end of sterilization, so as to avoid waste heat affect product quality and nutrients. Generally cooled to 38 ~ 40 °C. Glass cans head to cool in stages, each stage temperature is 20 °C, in order to avoid rupture.
Canned vegetables in vegetable jars
1. Raw material selection The quality of raw materials is an important guarantee for the quality of canned products. Must choose fresh plump, mature and high-quality raw materials.