Preparing containers for packaging
Before entering the packaging, canning containers should be carefully inspected and properly sanitized to remove contaminants and microorganisms.
The most simple is the preparation of tin cans. They make cans and pack canned food in them at the same cannery. Therefore, the path taken by the container from the place of manufacture to the place of packing is short, without transshipment points, where the container could be contaminated and infected, and white tin, from which the cans are made, goes to the cannery in a package that excludes its contamination. In the technological workshop, tin containers are inspected to reject cans with dents, flared edges and other defects, and are selectively checked for leaks.
The easiest way to check empty cans for tightness is to roll them up with a small portion (0.5-1.5 cm) of low-boiling liquid, best of all, ether. When lowering the cans into hot water (85-90 ° C), the ether starts boiling, turns into a gaseous state and an overpressure is formed in the can.If the jar is not hermetically sealed, leakage of gases in the form of bubbles is seen in places of leaks (in seaming or longitudinal seams).
Banks that have passed the test, syringe with hot water and live steam and sent to fill the product.
Harder preparation for packaging glass containers. The latter is produced in specialized factories, often located at a considerable distance (in another city) from the cannery. Therefore, it has to be transported by rail, water transport and cars with a lot of trans-shipment during loading, unloading and temporary delays in transit. Glass containers are transported in cardboard or wooden boxes, as well as stacks in which the rows of cans are transferred with straw, shavings or other packing materials. Glass containers arriving at the plant are stored indoors or under a canopy in packing cases or open piles.
Thus, the conditions of transportation and storage of glass containers do not exclude its contamination, dusting, infection and even mechanical combat, chipping of the whisk of the throat and the ingress of small fragments of glass into cans.Therefore, the glass container arriving at the plant is carefully inspected, washed using a variety of detergents and disinfected.
When inspecting, they visually check for defects — cracks, pitting and chewing of the neck, etc., while the banks with unacceptable defects are rejected. Next, the banks are calibrated according to the main dimensions of the corolla and height.
Inspect and dispose of glass containers as if they were delivered to a warehouse for storage and before washing. At the same time, beaten banks are again selected, as well as banks with cracks, chinks, cuttings and other defects that could have been left unnoticed during the preliminary examination or formed in the process of supplying containers to the workshop. In addition, each can or bottle should be turned upside down and shaken to remove shards of glass that may be inside. It is also necessary to place the glass container over the compressed air nozzle to blow small pieces of glass and glass dust that can get into the cans even at the glass plant, as well as during subsequent operations with empty containers.
Glass jars are washed on automatic or semi-automatic washing machines,in which the following operations are carried out: soaking the impurities in warm (45 ° C) water, then in a special washing alkaline solution at 80 ° C; spraying with an alkaline solution at 80 ° C; spraying with recycled water at 85 ° C; . The total duration of the can cleaning process is within 5-10 minutes depending on the design features of the washer. Manual washing of cans is permitted as an exception.
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