One-Stop Liquid Filling And Packaging Service: Filling Machines, Labeling Machines And Packing Machines

The working principle and process of hot filling equipment for fruit juice drinks

Views: 64 Author: Site Editor Publish Time: 2022-04-06 Origin: Site

Juice, tea drinks usually use high-temperature hot filling and aseptic cold filling two methods, the process of making juice, tea drinks strict requirements, from the PET bottle filling process technology, the operability of the production line, beverage quality, and another comprehensive comparison of hot filling requires juice, tea drinks by UHT instantaneous to maintain a constant value between 85 ℃ ~ 95 ℃, and in a very short period of time filling end, is a high-temperature filling. 

Since hot filling should have the function of high-temperature filling and full mouth-filling, it requires an automatic circulation system to facilitate low-temperature material circulation heating and CIP circulation cleaning. Card bottle mouth-filling and conveying. Heat-resistant PET bottles in high-temperature filling, biaxially oriented PET heating will shrink, the shrinkage rate is generally 1% to 3%, and the bottleneck part is strong, which requires filling with a card bottle mouth positioning method is reasonable, to avoid the deformation of the bottle by external forces. At the same time, the filling of intact drinks, using the card bottle mouth delivery, can avoid the bottle body by vibration and extrusion of material overflow.



The temperature of the filled beverage is relatively high after filling, and the long time the high-temperature condition will easily affect the taste of the beverage and lose the nutrition of the juice beverage, so the temperature of the juice needs to be reduced to room temperature. Through the warm bottle machine cooling using multi-segment cooling, which can avoid a large temperature difference, multi-segment cooling can be temperature close to the temperature zone water back to reuse, the spray water using a spray sprinkler can be a comprehensive and uniform spray. Make the beverage after the second sterilization in down to room temperature. Then labeling, coding, and packaging.