Let's take a look at several methods of soy sauce vinegar filling machine with the editor of Jiuqiao Filling Machine. Now let's take a look together.
1. Atmospheric pressure method
The normal pressure method, also known as the pure gravity method, means that under normal pressure, the liquid material flows into the packaging container by its own weight. This method can be used to fill most free flowing materials without gas and liquid, such as Baijiu, fruit wine, milk, soy sauce, vinegar, etc.
2. Isobaric method
The isobaric method, also known as the pressure gravity filling method, is to first inflate the packaging container under conditions higher than atmospheric pressure to form an air pressure equal to that of the storage tank, and then rely on the self weight of the filled material to flow into the packaging container. This method is commonly used for filling aerated beverages such as beer, soda, and sparkling wine. By using this method of filling, the loss of CO2 contained in such products can be reduced, and excessive foaming during the filling process can be prevented from affecting product quality and quantitative accuracy.
3. Vacuum method
The vacuum method is used for filling under conditions below atmospheric pressure and can be carried out in two ways:
(a) Differential pressure vacuum type
The liquid storage tank is under normal pressure and only draws air from the packaging container to form a vacuum. The liquid material flows through the pressure difference between the storage tank and the container to be filled, which is a commonly used method in China.
(b) Gravity vacuum type
The liquid storage box is in a vacuum, and the packaging container first draws air to form a vacuum equivalent to the liquid storage box. Then, the liquid material flows into the packaging container by its own weight. Due to its complex structure, it is rarely used in China. The vacuum filling method has a wide range of applications, and is suitable for filling liquid materials with slightly higher viscosity, such as oils, syrup, etc. It is also suitable for filling liquid materials containing vitamins, such as vegetable juice, fruit juice, etc. The formation of a vacuum inside the bottle means reducing the contact between the liquid and air, extending the shelf life of the product. The vacuum method is also suitable for filling toxic materials, such as pesticides, to reduce the leakage of toxic gases and improve labor conditions.
(4) Pressure method
By using mechanical pressure or air pressure, the filled material is squeezed into the packaging container. This method is mainly used for filling viscous materials, such as tomato paste, minced meat, toothpaste, balm, etc. Sometimes, it can also be used to fill soft drinks such as soda. At this time, the pressure of soda itself is used to directly fill the bottle without inflation and equal pressure, thus improving the filling speed. The foam formed is easy to disappear because there is no colloid in the soda, which has a certain impact on the filling quality.
