PC-based DCS provides added safety, shorter response times, more functionality—all in smaller package

摘要

In our food canning line, we produce cans of mushrooms and preserves. The mushrooms follow a whole sequence of treatment steps. We wash them, blanch them in a cooker, and rinse them before sending them to the slicing machine. We then automatically fill (Fig. 10) the cans with the correct weight of sliced mushrooms. We subsequently fill these cans with water and seal the cover (Fig. 11). Finally, we sterilize the finished can in an autoclave for 30 minutes at 117℃ and a pressure of 1.5 bar. We must reach a pressure of 1.5 bar because we need to counter the pressure from inside the can. Even a short drop of the external pressure can cause the can to be deformed. Besides the cans, we also produce preserved mushrooms in nylon bags, which are even more delicate and very susceptible to pressure variations during sterilization and subsequent cool down.