1. Atmospheric filling method

Atmospheric pressure filling method refers to the atmospheric pressure, which flows into the packaging container by relying on the weight of the liquid itself. The whole filling system works in an open state. Atmospheric pressure filling method uses the liquid level to control the filling. The workflow is:

A. The liquid is poured into the container, and the air in the container is discharged from the exhaust pipe.

B. After the liquid materials in the container meet the quantitative requirements, stop liquid feeding and automatically stop irrigation.

C. Exhaust the residual liquid, remove the residual liquid materials entering the exhaust pipe, and prepare for the next charging and discharging.

Atmospheric filling is mainly used for filling soy sauce, milk, Baijiu, vinegar, fruit juice and other low viscosity, no carbon dioxide, no smell of liquid products.

2. Isobaric filling method

Isobaric filling method uses the compressed air in the air chamber at the upper part of the liquid storage tank to inflate and fill the container first, so that the pressure in the liquid storage tank and the container is close to the same. In this closed system, the liquid substance flows into the container through its own weight., Suitable for aerated liquid. Its working process

A: inflation is isobaric

B. Intake and return air

C. Stop liquid

D. Release pressure (release the residual gas pressure in the bottle to avoid sudden drop of pressure in the bottle, resulting in bubbles and affecting the quantitative accuracy

3. Vacuum filling method

Vacuum filling method uses the pressure difference between the filled liquid and the exhaust port to suck out the gas in the container for filling. The pressure difference can make the product flow greater than isobaric filling. It is especially suitable for liquid filling of small mouth containers, viscous products or large capacity containers. However, the vacuum filling system needs overflow collection device and product recycling device. Due to different forms of vacuum production Various differential pressure filling methods are derived.

A. Vacuum filling method with low gravity

The container needs to be kept at a certain vacuum degree, and the container needs to be sealed. The low vacuum degree is to eliminate overflow and backflow during vacuum filling and prevent misfilling of gap and gap. If the container does not reach the required vacuum degree, no liquid flows out of the filling valve port. When the container gap or crack is encountered, the filling will stop automatically. The liquid product in the liquid storage tank flows through the fine sleeve valve When the container is automatically sent to the valve and rises, the spring in the valve opens under pressure, and the pressure in the bottle is equal to the low vacuum on the upper part of the storage tank passing through the exhaust pipe to start gravity filling. When the liquid level rises to the exhaust port, the filling stops automatically. This method rarely produces turbulence and does not need aeration, which is especially suitable for filling wine or wine Fine. The alcohol concentration remains unchanged, and the wine will not overflow or flow back.

B. Pure empty filling method

When the pressure of the filling system is lower than the atmospheric pressure, the sealing block of the filling valve faces the container and opens the valve at the same time. Since the container connected with the vacuum chamber is in vacuum, the liquid is quickly sucked into the container until the predetermined liquid is filled. Some. Usually, a considerable amount of liquid is pumped into the vacuum chamber and recycled after overflow.

The process flow of vacuum filling method is: 1. Vacuum container, 2. Air inlet and exhaust, 3. Stop inflow, 4. Residual liquid reflux (the residual liquid in the exhaust pipe flows back to the storage tank through the vacuum chamber).

Vacuum filling method can improve the filling speed, reduce the contact between products and air, prolong the shelf life of products, and its fully closed state also limits the escape of active ingredients in products.

Vacuum method is suitable for filling liquids with high viscosity (such as oil, syrup, etc.), liquid materials not suitable for contacting vitamins in the air (such as vegetable juice, fruit juice), toxic liquids (such as pesticides, chemical liquids), etc.

4. Pressure filling method

The pressure filling method is opposite to the vacuum filling method. The can sealing system is above atmospheric pressure, and the positive pressure acts on the product. Liquid or semi fluid liquid can be filled by pressurizing the reserved space at the top of the storage box or pushing the product into the filling container with a pump. The pressure method can keep the pressure at both ends of the product and the exhaust pipe higher than atmospheric pressure, and the pressure at the end of the product High, which helps to maintain the low carbon dioxide content of some drinks. The pressure valve is suitable for filling products that cannot be vacuumized, such as alcoholic drinks (the alcohol content decreases with the increase of vacuum), hot drinks (90 degree fruit juice, vacuumizing will make the drinks evaporate rapidly), and liquid materials with slightly higher viscosity (jam, chili sauce, etc.).