First, the sterilization of juice
The correct sterilization process of fruit juice and fruit beverage not only affects the preservation of the product, but also affects the quality of the product. This is a very important issue in the juice beverage production line.
Various microorganisms (bacteria, mold, and yeast) are present in the juice, and the operation of killing or inactivating these microorganisms becomes sterilization of the juice. At present, almost all fruit beverages use high-temperature short-time sterilization, which is called instant sterilization. In addition, heating also has the effect of inactivating enzyme activity.
The purpose of killing microorganisms can be achieved by the appropriate heating temperature and time. On the other hand, however, the quality of the juice is significantly reduced due to heating. The relationship between the two is completely opposite. Therefore, in order to achieve the purpose of sterilization and to minimize the impact on the quality of the juice, it is necessary to select a reasonable heating temperature and time.
In order to maintain the flavor of fresh juice, some of them use a method of non-heating to passivate microorganisms, but most juices are heat-sterilized. In order to maintain the quality of the juice, the heating time and conditions of the juice should be reduced to a low limit.
Experiments have shown that for the same bactericidal effect, the quality of the juice is less changed than the high-temperature short-time sterilization and the low-temperature long-time sterilization. Therefore, the instant sterilization method has been widely used. The general conditions are: (93 ± 2) ° C to maintain 15 ~ 30S; in special cases can be used 120 ° C above 3 ~ 10S heat sterilization.
Equipment used for juice sterilization can only kill or passivate existing microorganisms in the juice, but has no effect on microorganisms that are recontaminated after sterilization. Therefore, even if sterilization is sufficiently performed, the treatment after sterilization is improper, and the purpose of preservation for a longer period of time cannot be achieved. In principle, the juice is sterilized before filling.
There are two methods of filling: high temperature filling method and low temperature filling method. The high-temperature filling method is carried out in a hot state after the juice is sterilized, and the inner surface of the container is sterilized by the heat of the juice. If the seal is intact, it will continue to be completely sterile. However, the time required between the sterilization and the filling of the juice is generally more than 3 minutes, and it is very difficult to shorten it. Therefore, the quality degradation caused by heat is difficult to avoid. The low-temperature filling method is to heat the juice to the sterilization temperature for a short period of time, and then immediately cool it to a normal temperature or below by a heat exchanger, and then fill the cooled juice. In this way, the continued impact of heat on the quality of the juice is small and high quality products can be obtained. With this method, for products requiring long-term preservation, various operations after sterilization and cooling should be performed under aseptic conditions. Zui is near, paper container packaging has achieved practical results. Both can be aseptically filled.
High-temperature filling method or low-temperature filling method requires that the packaging container should be sterilized while sterilizing the juice. For equipment and pipelines, anti-virus should also be carried out, and the workshop should also carry out anti-virus.
The instant sterilizer of juice is a heat exchanger, and the main forms are sheet type, multi-tube type and round tube type. When using a sterilizer, consider the viscosity of the juice, the content of the pulp, the sterilization temperature and pressure, the sterilization time, whether the heating part is locally overheated, the time the juice stays in the sterilizer, whether the juice is contaminated by the heating medium, or the equipment. Whether it is easy to disassemble and clean, etc., you should choose equipment that is versatile and economical.
Second, the packaging of juice
The method of packaging juice varies depending on the quality of the juice and the type of container. Filling methods for non-carbonated beverages include gravity, vacuum, pressurized, and gas signal control. Carbonated beverages are generally filled at low temperatures. The filling of fruit drinks, almost all except paper containers, is hot filling. Due to the full filling, the filling method reduces the volume of the juice after cooling, and forms a certain degree of vacuum in the container, which can better maintain the quality of the juice. However, as with the degassing and sterilization processes, volatile aromatic components are lost. Juice cans are generally hot-filled with a juicer, and the cans are immediately sealed. The temperature of the can ends is controlled above 70 °C. If vacuum sealing is used, the juice temperature can be slightly lower.
The greenhouse a filled with equipment like hydroponic, irrigation, auxiliary lighting ,temperature and humidity control and also may be automatically controlled by a computer to maximize potential growth.
Hydroponics can be used to make the most use of the interior space. The relatively closed environment of a greenhouse has its own unique management requirements, compared with outdoor production. Pests and diseases, and extremes of heat and humidity, have to be controlled, and irrigation is necessary to provide water. Most greenhouses use sprinklers or drip lines. Significant inputs of heat and light may be required, particularly with winter production of warm-weather vegetables.
Auxiliary Facilities,Greenhouse Ventilation Fan,Greenhouse Fogging System,Greenhouse Movable Irrigation
JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.skyplantgreenhouse.com