Causes and treatment methods of sugar spots in beverage machine filling
The causes and treatment methods of sugar spots in the filling of beverage machinery 2018-04-04 10:51 The reasons for the existence of sugar spots and effective treatment methods are as follows: Although the speed of the beverage machinery is high, the content and solids and the bottle mouth are New changes, sugar spots appear frequently. Such as hot filling and tea, fruit juice drinks will be more obvious. In summer, sugar spot will have multiplying colony variants, which will affect the quality of the drink. For general sugar spots, we did think of some ways to increase the leaking level of the lid, and we can add a drain slot to the bottle. To improve some sugar spot problems, but did not completely eliminate such incidents. In order to cure the chronic disease of sugar spot, some filling users believe that the goal can be achieved by operating the bottle and lid. To this end, they require bottle and cap suppliers to improve the design, and even list 'no sugar spots' as a technical acceptance indicator for purchasing bottle caps. In fact, this is a misunderstanding in understanding, and it is not feasible in theory or in practice. The reasons are as follows. 1. The joint function of the bottle and the lid is to seal. The threads of the bottle and the cap occlude each other, and an ideal seal is when the contact area is the largest. If too many grooves and holes are excavated on the bottle and lid, the effective bite between the bottle and lid thread will be greatly reduced, the strength of the seal will decrease, and the safety factor of the product will decrease. 2. In the process of interlocking the threads of the bottle and the cap, the liquid remaining in the gap between the two will inevitably be trapped. Once caught, it can only be dried. If it is a cleaning liquid, it is normal; if it is a diluted drink, the problem is not big; if it is a pure drink, sugar spots will appear. Looking at the root cause, the results of the liquid level being full or leaving space after filling are very different, and the probability of residual liquid is often the largest when full filling. In fact, the liquid level dominates the retention of residual liquid, and the control of the liquid level is the first; when the beverage machine is filled at high speed, the control liquid level is usually lower than the bottle mouth. It is inevitable for the material to remain on the outside of the bottle mouth when the beverage machine is filling the beverage. Usually, the main way to clean the residual liquid is to rinse with the cleaning liquid. Good rinsing can be the basic method and means to eliminate the residual liquid to the greatest extent, usually more than 95% of the residual liquid can be washed away or diluted. When it comes to hot filling, companies will give priority to the heat shrinkage of the bottle, and they are generally used to full filling. However, since the cleaning fluid flushing nozzle configured by the beverage machine manufacturer often fails to meet the requirements in actual operation, the filling manufacturer should take appropriate measures according to the actual bottle mouth, the type of content, and the status of the beverage filling machine. Increase the flushing device; the temperature, flow rate and angle of the flushing liquid should also be adjusted in time. Commonly used domestic bottle mouth: 28mm diameter is usually single thread, 30mm diameter is usually triple thread, and 38mm diameter is usually double thread or triple thread. For the retention of residual liquid, single thread is larger than double thread, and three thread is the least. After the beverage is poured into the bottle, the bottled beverage at this time should enter the capping machine smoothly through the conveyor belt running at a uniform speed. During the travel, the remaining liquid is washed or diluted by the cleaning liquid, and then capped. Generally, the high-speed rotary filling machine has 80-100 filling heads, while the capping machine has only 10-25 capping heads. In the in-line production process, in order to achieve a balanced speed, the capping machine rotates faster than the filling machine, which will generate instant centrifugal force for the beverage in the bottle, and the beverage will be easily thrown out. If the filling and capping equipment is set here, it is unreasonable, because the stroke of the bottled beverage is too short, and the full-filled beverage is prone to splashing on the way. All in all, it is normal for beverage residues to be produced when the beverage machinery is filled. Effective cleaning or dilution before capping will allow more than 95% of the residue to be washed away or effectively diluted.