The killing and sterilization technology of aluminum foil bags described below is for non-sterile packaging (the difference between non-sterile packaging and aseptic packaging is that non-sterile packaging is first packed, and then the packaging and plastic packaging bags are killed together as a whole Sterilization; and aseptic packaging uses separate treatments for food or beverages and packaging products such as aluminum foil bags, such as: ultra-high temperature instant killing or radiation, microwave sterilization to make the packaging container and product sterile, and Encapsulate in an environment free of harmful microorganisms.) Because this kind of sterilization is sterilization and disinfection after the items are packaged, chemical methods are generally not used. These killing and sterilization technologies mainly include the following:
The first one: pasteurization
This type of sterilization borrows one of the methods commonly used in the beer industry, pasteurization. In actual operation, the sterilization method was tested by Pasteur in France in 1860. The application of low-temperature sterilization (after heating at 60°C for a certain period of time) in the food industry can kill microorganisms. This is a very atmospheric low-temperature sterilization technique, which is often used in foods or beverages with high acidity, such as fruits, juices, preserved foods, and acid-added products with a pH ≤4.6, because these products have a certain acidity, which is not conducive to Microorganisms grow. At present, the temperature of the pasteurization method in the food and beverage industry is not as strict as the beer industry requires, generally between 70-90 ℃.
The second kind: hot pack sterilization
As the name implies, this is a sterilization method that puts the food or drink heated to 80-90°C into a hot aluminum foil bag while it is hot, and then seals it, then stores it at a high temperature or a certain temperature. This treatment method is mainly used for liquid food (juice or vegetable juice) with high acidity.
The third type: cooking sterilization method (also called pressure high temperature sterilization method
This method is mainly used for foods with low acidity (pH≥4.6), such as meat, fish, poultry, milk, eggs, and most vegetables. The sterilization temperature is higher than 100~C, generally 121℃ or 134℃. The method used is to put the aluminum foil bag (cooking bag) in a high-pressure closed container and heat it with steam or pressurized water. According to the different conditions of the cooking bag during sterilization, it can be divided into static heating sterilization and rotary heating sterilization. Pressurized high-temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization according to different heating media. At present, saturated steam sterilization is widely used, because the cost of this method is economical and reasonable, and the humidity control is convenient.
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