GB/T 39948-2021 English PDF (GBT39948-2021)

Delivery: 3 seconds. Download true-PDF + Invoice.
Get Quotation: Click GB/T 39948-2021 (Self-service in 1-minute)
Historical versions (Master-website): GB/T 39948-2021
Preview True-PDF (Reload/Scroll-down if blank)

GB/T 39948-2021: Method of heat distribution test for food thermal sterilization equipment
GB/T 39948-2021
Method of heat distribution test for food thermal sterilization equipments
ICS 67.050
X70
National Standards of People's Republic of China
Test procedure for heat distribution of food thermal sterilization equipment
Released on 2021-03-09
2022-04-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Preface
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed and managed by the National Food Industry Standardization Technical Committee (SAC/TC64).
Drafting organizations of this standard. China Food and Fermentation Industry Research Institute Co., Ltd., China Canned Food Industry Association, Zhucheng Jinding Food Machinery Co., Ltd.
Co., Ltd., Quanzhou Lizhong Food Machinery Co., Ltd., Zhangzhou Food Technology Application Research Institute, Hangzhou Wahaha Group Co., Ltd., Shanghai Mei
Lin Zhengguanghe Co., Ltd., Fujian Zishan Group Co., Ltd., Zhanjiang Happy Home Food Co., Ltd., Xiamen Yinlu Food Group
Co., Ltd., Qingdao Bonia Food Co., Ltd., Xiamen Qingtian Food Industry Co., Ltd., Xinjiang Central Asia Food R and D Center (Xinkang Food).
The main drafters of this standard. China Maozong, Gu Hongfa, Ge Shuanglin, Sun Xiaochun, Yang Shipei, Lin Kunhui, Qiu Kai, Chao Xi, Shu Zhicheng, Chen Jun,
Lin Dong, Zheng Yiying, Guo Lirong, Lei Yiju, Zhao Xiangjin, Kang Jianghe, Chen Qigang, Rong Qingjun, Chen Guohui, Zheng Biming, Dong Siyuan.
Test procedure for heat distribution of food thermal sterilization equipment
1 Scope
This standard specifies the terms and definitions of the heat distribution test of food thermal sterilization equipment, the principle of heat distribution test, the heat distribution test instrument, and the heat distribution test.
Preparatory work for distribution test, heat distribution test record, heat distribution data analysis, test report, abnormal analysis requirements, and give information about food
Recommendations for the number of heat penetration tests and the expiry date of the product.
This standard applies to high-pressure static (vertical, horizontal,
Including spray type, full water type), rotary type, high pressure basketless type, hydrostatic pressure type, atmospheric pressure water bath continuous type, atmospheric pressure tunnel continuous type, atmospheric pressure steam box, water bath
Heat distribution test of sterilization tank (pool) and other thermal sterilization equipment.
This standard does not apply to the heat distribution test of microwave heating and flame heating sterilization equipment.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document.
GB 8950 National Food Safety Standard Hygienic Specification for Canned Food Production
GB/T 20938 Good Practice for Canned Food Enterprises
JJF1366 temperature data acquisition instrument calibration specification
QB/T 5218 Terminology of Canned Food Industry
3 Terms and definitions
The terms and definitions defined by QB/T 5218 are applicable to this document.
4 Principle of heat distribution test
Place the temperature measuring probe of the temperature data acquisition instrument in the full-load thermal sterilization equipment, and collect, record, and compare during the thermal sterilization process.
Compare the temperature distribution of different positions in the equipment at the same time to verify the heat supply and heat transfer medium transfer at each position in the sterilization equipment
The degree of uniformity is used to determine the ability of the sterilization equipment to meet the requirements of the food thermal sterilization process regulations.
5 Heat distribution test equipment
5.1 Temperature data acquisition instrument
5.1.1 Classification of collectors
Temperature data collectors that can be used for heat distribution testing include.
a) Wired type. divided into thermocouple type or thermal resistance type. The advantage is that temperature data can be obtained in real time, which is mainly used for static sterilization equipment
The heat distribution test.
b) Wireless type. Most of them are temperature data loggers using platinum resistance. It is suitable for both static sterilization and dynamic sterilization.
However, the temperature data can only be obtained after the sterilization is over.
c) Radio wave emission type. integrated with both line and wireless type functions.
d) Other types.
5.1.2 Accuracy requirements of temperature data acquisition instrument
The temperature measuring probe of the instrument should have good heat resistance stability, measurement accuracy of ±0.2℃, resolution of 0.01℃, and good repeatability.
The temperature data interval should be self-definable.
5.2 Temperature display device of sterilization equipment
Should meet the requirements of GB 8950.
5.3 Automatic temperature recorder for sterilization equipment
Should meet the requirements of GB 8950.
5.4 Pressure gauge of sterilization equipment
Should meet the requirements of GB 8950.
5.5 Pressure recorder for sterilization equipment
Should meet the requirements of GB/T 20938.
6 Preparations before heat distribution test
6.1 Requirements for thermal sterilization equipment and ancillary facilities
6.1.1 The thermal sterilization equipment and ancillary sterilization facilities to be tested shall meet the requirements of GB/T 20938, including exhaust pipe diameter and exhaust valve
Type, steam pipe diameter, electronic thermometer, vent valve, circulating pump and other equipment requirements. Check and ensure water, electricity, steam and compressed air before testing
Etc. The supply is in a normal state. The ratio of the opening area of the loading bottom plate and the separation plate of the packaging container to the entire plate area used in the heat distribution test
Should meet the following requirements. not less than 20% for steam sterilization, not less than 30% for hot water sterilization.
6.1.2 The temperature data acquisition instrument should be calibrated before use. The calibration method should meet the requirements of JJF1366.that is, in a standard constant temperature oil bath or other
In a constant temperature facility, compare it with a mercury thermometer or electronic thermometer with known accuracy (graduation value needs to be 0.1°C or more refined). Generally used
Fixed-point temperature calibration method, such as the commonly used sterilization temperature 100 ℃, 116 ℃, 121 ℃ or other specific sterilization temperature point for fixed-point calibration.
The deviation value between the recorded value of the temperature measurement data logger and the mercury thermometer or electronic thermometer with known accuracy should be recorded and archived.
Corrected during data processing.
6.2 Determine the number of temperature probes to be placed
6.2.1 Static sterilization equipment
Static sterilization equipment includes non-dynamic sterilization equipment that uses steam, hot water; steam-air-water, steam-air mixtures as the heat medium.
The principles for determining the number of temperature probes for different sterilization equipment are as follows.
a) The minimum number of horizontal or vertical sterilization equipment.
1) Taking the sterilization basket as the unit, at least 3 temperature measuring probes must be placed in each sterilization basket full of products;
2) A temperature probe must be placed next to the mercury thermometer of the sterilization equipment;
3) If the automatic temperature recorder of the sterilization equipment and the mercury thermometer are located in different positions, they should be placed next to the automatic temperature recorder
Set a temperature probe.
3) The interval time for placing the temperature measuring probe is calculated according to formula (1).
t=
(1)
Where.
t---The time between placing the temperature probe, in minutes (min);
T---The time required for the sterilization equipment to fill a pot of food packaging containers to be sterilized, in minutes (min);
n---The number of temperature measuring probes for testing. However, if the mercury thermometer and the temperature data acquisition instrument are close together, it will cause two places
Only one temperature probe is placed, then the number of temperature probes in the formula should be added by 1.
c) The location of the temperature measuring probe of the water bath sterilization tank is determined according to the following principles. take the volume of each cubic meter as the calculation unit, and place one in the geometric center.
Two temperature measuring probes, one temperature measuring probe is randomly placed at the upper and lower plane positions, mercury thermometers and automatic temperature recording are also required
Place the temperature probe.
6.3.3 Dynamic sterilization equipment
6.3.3.1 Rotary sterilization equipment
The requirements for determining the position of the temperature measuring probe of the rotary dynamic sterilization equipment are as follows.
a) Whole cage rotary rotary sterilization equipment. same as static sterilization equipment requirements.
b) Tank-by-tank moving rotary sterilization equipment. The rotary sterilization equipment that enters and exits the tanks is arranged randomly at intervals of time. Time interval
The calculation method is calculated according to the formula (1) in 6.3.2.
6.3.3.2 Hydrostatic pressure continuous sterilization equipment
Put the temperature measuring probe into the tank (or bottle) carrier (plate/tank/basket/drawer type) on the same horizontal line at one time.
6.3.3.3 Atmospheric continuous sterilization equipment
According to the width of the conveyor chain, put all the temperature measuring probes into the entrance end of the input chain at the same time every.200mm~250mm, or they can be grouped and staggered at the same time
put into a.
6.4 Specification of packaging container for heat distribution test
6.4.1 The packaging container used for testing should be the smallest specification packaging container produced by the tested enterprise.
6.4.2 If the company is producing a product with the smallest size packaging container, use that product to test; if the packaging container of the production line is not the smallest
Specification, the smallest specification packaging container is filled with water to simulate the product (commonly known as water tank) or other simulants for testing.
6.4.3 The heat distribution test of the rolling-type normal-pressure continuous sterilization equipment is not limited by the container specifications; but the heat of the bucket or trough-type normal-pressure continuous sterilization equipment
The distribution test still needs to be tested with the smallest packaged product.
6.5 The initial temperature of canned food
When testing the heat distribution, the initial temperature of the canned food should be slightly lower or refer to the initial temperature in the sterilization regulations.
6.6 Time interval of temperature data sampling
The temperature sampling time can be self-defined, and the temperature data is usually collected every 0.5min. If the sterilization time is short, the harvesting can be shortened.
The interval time of collecting temperature shall be calculated based on the sterilization constant temperature stage, and the temperature data collected by each temperature measuring probe shall be no less than 25.
Use a real tank to do the heat distribution test. No matter what type of temperature data acquisition instrument, it needs the entire sterilization process to be completed before the temperature can be terminated.
Degree data collection.
If the heat distribution test is performed with a water tank as a load, the data collection can be ended after 15 minutes of constant temperature and enter the cooling phase.
6.7 Thermal distribution test operation procedure
6.7.1 Basic requirements
It should be implemented in accordance with the operating procedures of various types of sterilization equipment and the requirements of the sterilization process requirements of the products.
6.7.2 Steam autoclaving
When steam high-temperature sterilization, open the vent valve, exhaust valve, bottom drain valve, close the compressed air valve, overflow valve, water inlet valve, etc., open the steam valve to enter
Line exhaust.
When the condensed water in the pot has been drained, close the bottom drain valve, and strictly implement the exhaust specification "two open feet" (steam valve and exhaust valve open fully) to achieve
Until "two at least" (exhaust temperature and time are met at the same time), the exhaust valve can be closed; continue to heat up and start counting when the sterilization temperature is reached.
Calculate the constant temperature time; during the heating and constant temperature process, the drain valve and the condensate drain valve at the bottom of the equipment should always be opened to prevent the accumulation of condensate in the pot;
At the end of the constant temperature time, it enters the cooling phase.
6.7.3 Atmospheric steam sterilization
Sterilize steam at normal pressure (temperature is about 100°C). When operating, first open the exhaust valve and the vent valve fully, under atmospheric pressure (the gauge pressure is zero)
The temperature rises under the conditions of high temperature; steam normal pressure sterilization needs to extend the heating time appropriately (such as 2min or 3min).
After reaching the sterilization temperature, do not start the constant temperature timing immediately, but carefully adjust the steam inlet valve to control the temperature (approximately
100℃), after the temperature stabilizes for 2min~3min, the sterilization constant temperature timer can be started; the constant temperature time ends and enters the cooling phase.
6.7.4 Atmospheric hot water sterilization
Atmospheric hot water sterilization, whether it is intermittent or continuous, the temperature measuring probe can be placed simultaneously with the food packaging container to be sterilized during ...