Position: Home > Articles > Study on Influencing the Quality of Low Temperature Sterilized Can
Journal of Tarim University
1995
(2)
40-43
影响罐头低温杀菌效果的研究
作 者：
张滨
单 位：
塔里木农垦大学食品科学系
关键词：
甜酸薤头罐头;包装材料;低温杀菌
摘 要：
本文针对甜酸薤头罐头的几种包装材料,杀菌方式及杀菌温度和时间进行试验、结果表明.以15173~#涂料马口铁罐为包装材料,在85℃ ,7分钟条件下,采用卧式滚动杀菌方式所制得的甜酸薤头罐头质量最佳.
译 名：
Study on Influencing the Quality of Low Temperature Sterilized Can
作 者：
Zhang Bing (Group of Food Science,TrmARU,Alar,Xinjing 843300)
关键词：
Sweet sour allium Chinese can, Packaging material, Low temperature sterilization.
摘 要：
After thestudy on some packaging materials. method ofsterilizing temperature and time which used by producing the sweet sourallium Chinese can, it resulted that the best quality of the sweet sourallium Chinese can could be obtained by using the tinplate painted with15173 # as the packaging materials, the method of horizontal rotarysterilization, and under the condition of lasting for 7 minutes at 85°C
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