JP Selecta STERIL-FOOD Manual De Instrucciones página 47

MANUAL DE INSTRUCCIONES
Step of a program
Number of a program
P03
PRE 80ºC
PUR 98ºC 05m 00s
1 121.0ºC 00h 03m +1.60bar
2 80.0ºC 00h 05m +1.60bar
Sel
Indicates whether the program
is selected or not.
NOTE:
When modifying the step time, the display indi-
cates the calculated F value. You can set the time
0
or F value directly.
0
J
.P. SELECTA s.a.u.
CODIGO 80342 REV N
It is recommended that the temperature of the pre-heating water (program-
mable by the customer) it is about 5ºC higher than the product temperature
to be subjected to thermal treatment.
It is advisable to pack and introduce the containers in the autoclave with the
hottest product in order to shorten the total time of the thermal treatment.
This temperature is established for each program.
Second step: (PUR) Purging
Step by which the water temperature close to 100ºC performs a depres-
back
surization for a certain time. Step to be carried out for a very specific type
of packaging and never in containers with airless lids (twist-off type), cans
and plastic containers.
Heat treatment steps:
You can program up to 6 steps, but all them are included in these 3 steps:
F =2,94 1- Heating: Initial step in establishing the temperature, time and pressure
edit
0
you want to reach as a step prior to the maintenance step. This step can
Click on EDIT to modify the
be ignored if there is no technological interest in carrying out previous
program.
steps before reaching the maintenance phase.
Explanatory note on obtaining a vacuum inside the container:
Vacuum inside the containers can be obtained by:
1- Using a steam injection sealing machine: The vacuum is produced by
the displacement of the air from the steam free space and by the product
contraction when it is lined up.
2- Using a vacuum sealing machine.
3- Hot container closing: Simple and practical system to achieve the forma-
tion of vacuum inside the container after the heat treatment (and when
the product has cooled down). It consists of closing cans with the product
inside with the condition that it should be at a minimum and homogeneous
temperature of 80ºC, if possible boiled.
The fill level must be homogeneous and the headspace volume adequate
to avoid faulty closure. As a guideline, in the case of hot-packed products,
we should try to get as close as possible to the beginning of the thread,
so that when the product cools down, the product contracts and falls, thus
producing a physical or natural vacuum.
The vacuum is closely related to the closing temperature and the free space
(6% as an indication of the volume of the container measured at the closing
temperature). The higher the closing temperature, the greater the vacuum
and the vacuum decreases, in general for deaerated or hot-filled products
if the free space increases.
2- Maintenance: Step where the heat treatment (pasteurization/sterilization)
itself is carried out. In this step you have to establish time, temperature
and pressure to which the product will be subjected (activated product
probe) or the water in the autoclave (activated water probe) to reach the
Fo value of sterilization or desired pasteurization.
3- Cooling: Final step in which once the desired degree of sterilization/
pasteurization is reached, the product is cooled down. It is necessary to
establish a cooling temperature and a pressure during determined times
for each step. It is important to maintain an overpressure throughout this
phase to avoid, especially in large containers, that product can escape inside
the containers due to excessive differences between the internal pressure
of itself and the autoclave's one.
In the example: STEP 1 - 121ºC, 3 minutes, pressure «1.6» bar.
A pressure «--» indicates that it works with the pressure that corresponds
to that temperature (controlled by the autoclave).
Autovía A-2 Km 585.1 Abrera 08630 (Barcelona) España
e-mail: selecta@jpselecta.es - website: http://www.grupo-selecta.com
10/2021
Tel 34 937 700 877 Fax 34 937 702 362
Pag.: 47