What are the common filling methods for filling machines?

1. Atmospheric filling method

The atmospheric pressure filling method refers to the atmospheric pressure, relying on the weight of the liquid itself to flow into the packaging container, the entire filling system is in an open state, and the atmospheric pressure filling method uses the liquid level to control the filling. The workflow is:

A. Inlet and exhaust, the liquid is poured into the container, and the air in the container is discharged from the exhaust pipe at the same time.

B. After the liquid material in the container reaches the quantitative requirement, the liquid supply is stopped and the irrigation is automatically stopped.

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

The normal pressure filling method is mainly used for filling liquid products with low viscosity, no carbon dioxide and no peculiar smell, such as soy sauce, milk, white wine, vinegar, fruit juice, etc.

2. Isobaric filling method

The equal pressure filling method is to use the compressed air in the upper air chamber of the liquid storage tank to inflate the container first, so that the pressure in the liquid storage tank and the container is nearly equal. In this closed system, the liquid substance flows into the container by its own weight. , suitable for aerated fluids. its working process

Answer: Isobaric inflation

B. Intake and return air

C. stop liquid

D. Release the pressure (release the remaining gas pressure in the bottle to avoid a sudden drop in the pressure in the bottle and generate bubbles, which will affect the quantitative accuracy

3. Vacuum filling method

The vacuum filling method uses the pressure difference between the liquid to be filled and the exhaust port to suck out the gas in the container for filling. The pressure difference can make the flow rate of the product greater than that of isobaric filling. Especially suitable for liquid filling of small-mouth containers, viscous products or large-capacity containers. However, vacuum filling systems require overflow collection and product recirculation. Due to different forms of vacuum generation, various differential pressure filling methods have been derived.

A. Vacuum filling method with low gravity

The container needs to be kept at a certain degree of vacuum, and the container needs to be sealed. The low vacuum is to eliminate overflow and backflow during vacuum filling, and prevent misfilling of gaps and gaps. If the container does not reach the required vacuum level, no liquid will flow out from the filling valve port, and the filling will stop automatically when encountering a container gap or crack. The liquid product in the liquid storage tank flows into the bottle through the thin sleeve valve, and the pipe in the center of the sleeve valve can be used for exhaust. When the container is automatically sent down the valve and rises, the spring inside the valve opens under pressure, the pressure inside the bottle is equal to the low vacuum on the upper part of the storage tank through the exhaust pipe, and gravity filling starts. Filling stops automatically when the liquid level rises to the vent. This method requires little turbulence and requires no aeration, making it ideal for bottling wine or alcohol. The alcohol concentration remains the same, and the wine will not be spilled or poured back.

B. Pure vacuum filling method

When the pressure of the filling system is lower than the atmospheric pressure, the sealing block of the filling valve is facing the container, and the valve is opened at the same time. Since the container connected with the vacuum chamber is in a 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 then recovered and reused after entering the overflow.

The technological process of vacuum filling method is: 1. Vacuum container, 2. Intake and exhaust, 3. stop inflow, 4. Residual liquid reflux (residual liquid in the exhaust pipe returns to the storage tank through the vacuum chamber).

The vacuum filling method can increase the filling speed, reduce the contact between the product and the air, and help to prolong the shelf life of the product. Its fully enclosed state also limits the escape of active ingredients in the product.

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

4. Pressure filling method

The pressure filling method is the opposite of the vacuum filling method. The can closure system is at a pressure above atmospheric pressure, with positive pressure acting on the product. Liquid or semi-fluid liquids can be filled by pressurizing the reserved space on the top of the storage box or by using a pump to push the product into the filling container. The pressure method keeps the pressure above atmospheric pressure at both ends of the product and in the vent pipe, and higher at the end of the product, which helps keep some beverages low in CO2. This pressure valve is suitable for filling products that cannot be vacuumed. Such as alcoholic beverages (alcohol content decreases with the increase of vacuum), hot drinks (90 degree fruit juice, vacuum will make the beverage evaporate quickly), liquid materials with slightly higher viscosity (jam, hot sauce, etc.).