Continuous sterilizers

Continuous sterilizersThere are also continuous sterilizers, which, however, have not yet found such widespread use in industry as autoclaves, although their positive aspects are obvious. Such devices facilitate and simplify the work of service personnel, provide an opportunity to create high-performance production lines for the production of canned goods with a high degree of mechanization and automation of technological processes, reduce sterilization time and provide an opportunity to better preserve product quality. However, they, as a rule, are complex in design, allow sterilization of cans of only one size or only of any one material (mainly tin), do not have step heating and cooling, are expensive, have complex kinematics, etc. in continuous devices to carry out the continuous entry of cans into the zone of high pressure during sterilization at temperatures above 100 ° C and their continuous withdrawal from such a zone to the atmosphere.

 

One of the most effective continuous operating apparatuses is the so-called “Hunister” - a sterilizer made by Hungarian designers. This is a pneumohydro-static type apparatus in which banks pass through a series of alternating compartments filled with water and compressed air, as a result of which the pressure and temperature in these compartments gradually increase to 0.24 MPa and 132 ° C, respectively. After passing through the thermal zones, the banks pass through the same compartments in the reverse order, gradually cooling and releasing the external and internal pressure.

 

A less difficult task was to develop designs of open-type continuous sterilizers, in which canned heat treatment occurs at 100 ° C or lower and which, therefore, operate under atmospheric pressure. Such devices are commonly called pasteurizers.

 

In open-type pasteurizers, the main working body is usually a continuous horizontal transport tape surrounded by a casing, through which cans to be heat-treated move, irrigated in the pasteurization part with hot water or blown with steam or hot air, and irrigated with gradually decreasing temperature in the cooling zone.

 

In open-type continuous pasteurisers, canned fruit canned, tomato paste and other canned food can be sterilized in tin and glass containers, if, of course, the overpressure developing in them does not exceed critical values ​​threatening to break the lids from the neck of glass jars or irreversible swelling of tin lids.