Aluminum foil bag packaging has the advantages that other traditional packaging materials do not have. As one of the packaging materials, it also plays a great role in the packaging materials. It develops faster than other traditional packaging materials, and it is used in many fields of life. So how to do aseptic treatment for widely used aluminum foil bag packaging Share with:

　　铝箔袋是造成后产品二次污染的一个主要原因，常规的化学或物理方法损害包装物的品质，微波比常规加热所需温度低、对产品质员不会造成很大影响。就塑料包装袋杀技术而言，主要是针对密封的铝箔袋。因为这种杀是在物品包装好后的杀，一般不采用化学方法。这些杀技术主要有下列几种：

　　Aluminum foil bag is one of the main causes of secondary pollution of sterilized products. Conventional chemical or physical disinfection methods damage the quality of packaging materials. Microwave disinfection requires lower temperature than conventional heating disinfection, which will not have a great impact on product quality. In terms of sterilization technology of plastic packaging bags, it is mainly aimed at sealed aluminum foil bags. Because this kind of sterilization is the sterilization after the goods are packed, chemical methods are generally not used. These sterilization technologies are mainly as follows:

　　1、热装法

　　1. Heat sterilization

　　这是一种将加热80～90℃的食品或饮料，趁热装入热的铝箔袋中，进行密封后，在高温或一定温度下贮存的方法。这种处理方法主要用于酸性大的液态食品。

　　This is a kind of sterilization method for food or beverage heated to 80-90 ℃, which is put into a hot aluminum foil bag while it is hot, sealed and stored at a high temperature or a certain temperature. This method is mainly used for liquid food with high acidity.

　　2、蒸煮法

　　2. Steaming sterilization

　　这种方法主要用于一些酸性较小的食品，如肉、鱼、家禽、牛奶、鸡蛋等。温度一般为121℃或134℃。采用的方法是将铝箔袋(蒸煮袋)放人高压密闭容器内用蒸汽或加压水加热。根据蒸煮袋在时的不同情况可分静置加热与回转加热等。 加压高温根据采用的加热介质不同，又可分饱和蒸汽、空气加压蒸汽以及加压水等。目前用的较广的为饱和蒸汽，因为该方式费用经济合理，湿度控制方便。

　　This method is mainly used in some less acidic foods, such as meat, fish, poultry, milk, eggs and so on. Generally, the sterilization temperature is 121 ℃ or 134 ℃. The method adopted is to put the aluminum foil bag (cooking bag) into a high-pressure closed container and heat it with steam or pressurized water. According to the different conditions of sterilization of cooking bag, it can be divided into static heating sterilization and rotary heating sterilization. According to different heating medium, pressurized high temperature sterilization can be divided into saturated steam sterilization, air pressurized steam sterilization and pressurized water sterilization. At present, saturated steam sterilization is widely used because of its reasonable cost and convenient humidity control.

　　3、紫外线

　　3. UV sterilization

　　铝箔袋包装食品或饮料后也可以通过紫外光线的照射达到的目的。在采用该法时，要视包装袋大小、内容物的多少，而确定紫外线的照射强度和时间。

　　After packaging food or beverage with aluminum foil bag, sterilization can also be achieved by high-efficiency ultraviolet light irradiation. When using this method, the ultraviolet radiation intensity and time should be determined according to the size of the packaging bag and the quantity of the contents.