Causes of sugar spots in beverage filling machinery and effective treatment methods

Company Profile:

Located in the Yangtze River Delta, Zhangjiagang Baiborui Machinery Co., Ltd. is a professional manufacturer of comprehensive beverage packaging machinery integrating research, development and manufacturing. Its main products are: beverage filling machine, beverage filling equipment, can filling line. Three-in-one filling equipment, salt soda filling machine, juice filling machine, large bucket water equipment, etc. The products have passed the ISO9001 quality management system certification, market customer satisfaction products, and the honor of the contract and trustworthy enterprise. The company adheres to the market-oriented, technology-first, quality is the business philosophy of life and service-oriented. Established a sound quality assurance system, the company is based on good faith.

The leading products of the company include pure water/mineral water production line, carbonated beverage production line, juice production line, 5 gallon drum series unit, 5L machine filling unit, PET bottle filling production line, beer flushing filling and sealing production line, labeling equipment and film wrapping machine. Equipment, water treatment, etc.

The reasons for the presence of nectar and effective treatment are as follows:

Although the speed of the beverage filling machine is high, there are new changes in the contents and solids and the mouth of the bottle, and the sugar spots frequently appear. Like hot filling and tea, juice drinks will be more obvious.

In the summer, the plaque has breeding colony variants, and companies often have headaches.

The processing of the beverage into the bottle and lid is the main part of the filling. In general, the sugar spots, we did think of some ways to increase the leaking position of the lid, and the drain tank can be added to the bottle. To improve some sugar spots, but did not completely eliminate such incidents.

In order to cure the plaque, some filling users believe that the purpose can be achieved by operating the bottle and the lid. To this end, they asked suppliers of bottles and lids to improve their designs and even listed “no sugar spots” as a technical acceptance indicator for the purchase of caps. In fact, this is a misunderstanding of understanding. It is not feasible in theory or practice. The reasons are as follows.

1. The combination of the bottle and the lid is a seal. The bottle and the cover thread are engaged with each other, and the contact area is ideal when it is large. If too many grooves and holes are made in the bottle and lid, the effective engagement between the bottle and the cover thread is greatly reduced, the strength of the seal is lowered, and the safety factor of the product is lowered.

2. During the process of the bottle and the cover thread being engaged with each other, it is inevitable to sandwich the liquid remaining in the gap between the two. Once caught, it can only be dried. If it is a cleaning solution, it is normal; if it is a diluted drink, the problem is not big; if it is a pure drink, the sugar spots will appear.

Looking for the root cause, the result of the liquid level at full filling or leaving space after filling is very different, and the probability of full residue filling is often large. In fact, the liquid level dominates the residual liquid retention, and the control liquid level is * position; in high-speed filling, the control liquid level is usually lower than the bottle mouth, and the occurrence probability of the residual liquid is 1‰; when filled, it is 1 %; the liquid level after filling should be lower than 1 to 3 cm of the bottle mouth.

It is unavoidable that the residue of the beverage produced by the filling is outside the mouth of the bottle. Usually, the method of cleaning the residual liquid is mainly the washing liquid. Good rinsing can be a basic method and means for Zui to largely eliminate residual liquid. Usually more than 95% of the residual liquid can be washed off or diluted.

Involving hot filling, the company will give priority to the heat shrinkage of the bottle, and it is generally customary to use full filling. However, due to the cleaning fluid flushing nozzles configured by the equipment manufacturer, the requirements are often not met in actual operation. Therefore, the filling manufacturer should increase the amount according to the actual bottle mouth, the type of contents and the current status of the beverage filling machine. Flushing device; the temperature, flow rate and angle of the rinsing fluid should also be adjusted in time.

Domestic common bottle mouth: 28mm diameter is usually single thread, 30mm diameter is usually three thread, diameter 38mm is usually double thread or triple thread. For the residual amount of the residual liquid, the single thread is larger than the double thread, and the three threads are less.

After the beverage is poured into the bottle, the bottled beverage at this time should be smoothly fed to the capper through the conveyor belt at a uniform speed. During the course of travel, the raffinate is rinsed or diluted by the cleaning solution and then capped.

Generally, high-speed rotary filling machines have 80 to 100 filling heads, while capping machines have only 10 to 25 capping heads. In the production process of the connection, in order to achieve the equilibrium speed, the capping machine rotates faster than the filling machine, which causes the beverage in the bottle to generate instantaneous centrifugal force, and the beverage is easily ejected. 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 splash on the way.

In summary, the residue of the beverage produced by the beverage filling machine is normal, and more than 95% of the residual liquid can be washed off or effectively diluted after effective cleaning or dilution before capping.