How to deal with emergencies encountered during the production process

Emergency measures for unexpected events during the sterilization process of canned food
(1) Water supply interruptionIf the cooling water suddenly stops during the sterilization process, the already sterilized cans in the pot should be cooled using natural cooling methods before being removed. The specific operation is as follows: close all valves, open the compressed air valve, inject compressed air to maintain the pressure in the pot at the process-specified cooling pressure, and open the overflow valve. This way, while injecting compressed air, steam or hot air is released from the pot, keeping the pot pressure constant, using compressed air instead of cooling water for cooling. As the temperature inside the cans gradually decreases, the pressure in the pot also gradually decreases until it reaches zero. The depressurization speed is controlled according to the principle of balancing the pressure inside and outside the cans; generally, the time for injecting compressed air should be at least over 1 hour to gradually reduce the pressure in the pot to zero, allowing the cans to be removed from the sterilization pot and continue cooling in the air. The removed cans should be handled based on the actual sterilization level (either isolated or re-sterilized). In short, the principle is to use compressed air for natural cooling in the absence of cooling water, and the time must be long to minimize deformation (such as bulging or bursting) when removing the cans from the sterilization pot, thus reducing losses to a minimum.
(2) Compressed air failureIf the compressed air suddenly runs out when the cans need to be cooled, steam can be temporarily used to replace compressed air to maintain pressure balance inside and outside the cans. The specific operation method is as follows:
Close all valves, open the steam valve to inject steam into the pot, raising the pressure in the pot slightly above the process-specified cooling pressure, then open the cooling water valve to slowly inject cooling water into the pot (note that the initial water inflow must be slow to prevent a sudden drop in pressure in the pot). Maintain the pot pressure until the cooling water fills the pot and forms water pressure, then close the steam valve, allowing normal cooling with cooling water.
(3) Steam supply interruptionIf the steam suddenly stops during the sterilization process, the following emergency measures should be taken for the cans being sterilized in the pot: immediately close all valves to keep the pot in a sealed state, maximizing the retention of pressure inside the pot, then cool according to normal cooling procedures before removing the cans. If the steam supply is restored to normal, handle the situation accordingly. If the sterilization is close to completion (within 5 minutes of cooling time), insulation measures can be taken inside the pot. After closing all valves, maintain the temperature and pressure in the pot until sterilization is complete, and extend the time by double, then cool according to normal procedures.
(4) Power outageIn some enterprises, after a power outage, there is no water, steam, or compressed air. For the cans being sterilized in the pot, all valves on the sterilization pot should be immediately closed to maintain pressure inside the pot, then slowly release the pressure in the pot and remove the cans to cool in the air.
(5) Low steam pressureIf the steam is not interrupted but the steam pressure is below 4 kg/cm² (0.4 MPa), the method of exhaust sterilization can be used, as the steam consumption is highest during exhaust, while it is lower during constant temperature. If the steam pressure drops below 3.5 kg/cm² (0.35 MPa), the exhaust operation should be stopped, and the exhaust sterilization should only resume once the steam pressure is restored to the required level.