High-temperature retort packaging bags have become the first choice for packaging meat and bean products in recent years due to many advantages such as convenience in eating, portability, and long shelf life at room temperature.Due to the high temperature retort packaging bags must have135℃ high temperature cooking sterilization conditions (135Sterilize at ℃30-40min. : It can basically kill all bacteria and achieve the purpose of long-term preservation of food under non-refrigerated conditions), so how to test the high-temperature cooking performance of the packaging bag, that is, how to test the packaging in the temperature state of each time period, has always been a problem that the industry attaches great importance to . Details below:1. Testing equipment:ZM-100High temperature (back pressure) cookerSterilization temperature:100-135℃;Disinfection barrel diameter: ￠400;Storage bucket volume:50L;Working pressure range:0-0.22Mpa(Saturated vapor pressure);Water pressure:≥0.32Mpa;Back pressure: 0.14-0.20Mpa2. Design principle: Based on the basic theory of medical high-temperature sterilization containers, a new2Improved technology: 11. Separate the thermometer from the pressure gauge, set a separate temperature control display, set a separate temperature sensor in the working chamber, and connect it to the temperature display outside the equipment, so that the displayed temperature will not be affected by the partial pressure of the air. 23. Eliminate the influence of air through gas replacement. When a certain pressure is generated in the working chamber, gas replacement starts, and the air is driven out by the pressure of water vapor. After several effective gas replacements, the air remaining in the chamber can be lower than1%. Because: According to the authoritative department’s test, in135°C, the maximum actual temperature is only133.9°C, the temperature difference reaches1.1℃, the conclusions drawn in this way have very limited guiding significance for soft package companies.this2This technology completely solves the error between the temperature displayed by the external thermometer and the actual temperature, thereby avoiding possible misleading to the enterprise and a series of errors caused by the heat-resistant temperature of the detected ink, adhesive, and film.3. Instrument operation guidelines and precautions: 1, Seal the upper cover. 21. Turn on the power, set the temperature value and temperature holding time, and turn on the water source tap. 31. Press the test switch, if there is no water or lack of water in the bucket at this time, the water replenishment indicator light (red) will be on, and at the same time the cooking pot will start to fill in water until the water level is reached, the water replenishment indicator light will be off, and the work indicator light will be on (yellow). The device starts to heat up. The entire sterilization operation is carried out automatically until the end, the timer shows”End”.Note: For the sterilization of items in soft packaging bags, room temperature is recommended to prevent bag rupture ~98℃, the lower exhaust valve is closed to maintain the balance of the air expansion pressure in the bag and the air expansion pressure in the barrel. exist98~100℃, properly open the lower exhaust valve to remove the air, the degree of exhaust steam is limited to the pressure can still rise slightly (do not reduce the pressure, otherwise the bag will burst) until the temperature value on the pressure gauge corresponds to the pressure value, Then close the exhaust valve properly; 4, After finishing, start the compressor first. Adjust the pressure of the pressure reducing valve on the compressor to0.165Mpaabout. Note: Back pressure must not exceed0.22 MPa, so always check the pressure setting on the pressure reducing valve. 51. Connect the pressure gas output from the pressure reducing valve to the air supply port behind the cooking pot. When the pressure in the cooking pot is lower than0.165 MPaWhen it is below, open the back pressure supplementary air valve to supplement the pressure until the temperature in the pot drops to normal temperature. At this time, the drain valve on the left side can be opened to discharge hot water, and the equipment will automatically replenish cold water to allow the cooling water to circulate automatically to accelerate cooling. Note: The power switch must be at the start position to replenish water, and the water source pressure must be >0.32 MPa, When the water pressure is too low, the water cannot be replenished. 61. After the temperature in the cooking pot drops to normal temperature, close the back pressure air supply valve, open the lower exhaust valve on the right side of the cooking pot, and discharge air and water vapor. After the discharge is completed, close the valve again. When the pressure drops to normal pressure, open the lid of the pot, take out the sterilized items, open the drain valve on the left side of the cooking pot to drain the water, and close the valve again after draining the water.The above is the detection method of high-temperature retort packaging bags. Only high-temperature retort bags that meet the standard can better preserve food.