Selecta STERIL-FOOD 80L Manual De Instrucciones página 43

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.
J
.P. SELECTA s.a.u.
CODIGO 80342 REV H
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
Purging is normally necessary in "twist off" type jars to eliminate the air
inside the jar.
back
Normally between 5 and 15 minutes at 99ºC is enough, but it depends on
the size of the jars (in the example, 98ºC and 5 minutes).
Purging is not necessary for sealed containers (plastics, cans). Set the time
of this step to 0 minutes if you want to skip this step.
Heat treatment steps
edit
You can program up to 6 steps, but all them are included in these 3 steps:
Click on EDIT to modify the
program.
1- Heating: Initial step in establishing the temperature, time and pressure
you want to reach as a step prior to the maintenance step. This step can
be ignored if there is no technological interest in carrying out previous
steps before reaching the maintenance phase.
(*) Purging (in French "dégazage") is a step independently programmed
where temperature and time are established. Step PUR, see previous point.
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).
In the example: STEP 2 - 80°C, 5 minutes, pressure «1.6» bar.
The equipment in the cooling phase follows the sequence of filling/emptying
the chamber until the programmed temperature is reached.
The time of this phase has the purpose of maintaining the inner temperature
during the programmed time. Therefore, it is usual for the time parameter
to be 1 minute (without temperature maintenance).
Note that cooling is done by using the inlet water. It is not possible to cool
below the inlet water temperature, the equipment will give an error because
it will not be able to achieve this temperature.
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Pag.: 43