当前位置: 首页 > 文章 > 鱿鱼制品加工过程中甲醛控制的工艺改良 浙江海洋学院学报(自然科学版) 2009,28 (4) 45-48
Position: Home > Articles > Improved Technology for Controlling Formaldehyde in the Process of Squid Products Journal of Zhejiang Ocean University(Natural Science) 2009,28 (4) 45-48

鱿鱼制品加工过程中甲醛控制的工艺改良

作  者:
周小敏;陈萌芽
单  位:
浙江兴业集团有限公司
关键词:
鱿鱼制品;甲醛;工艺改良
摘  要:
通过以鱿鱼丝加工工艺改良的详细过程为例,确定在鱿鱼制品甲醛控制工艺中的2个关键控制点,并将改良工艺推广到4家企业的不同产品中进行试验。推广应用后,通过对原料、原工艺和改良工艺成品3个样品甲醛含量干基和湿基的检测结果分析得出改良后的工艺能有效控制鱿鱼制品的甲醛含量,成品的甲醛湿重含量降低到10 mg/kg以下。
译  名:
Improved Technology for Controlling Formaldehyde in the Process of Squid Products
作  者:
ZHOU Xiao-min,CHEN Meng-ya(Zhejiang Industrial Group Co Ltd,Zhoushan 316101,China)
关键词:
squid products;formaldehyde;improved technology
摘  要:
We take improved technology of squid shreds as an example,then defining two critical control points of formaldehude control technology in the process of squicl products.We also promote this improved technology to different products from 4 different companies for test.By analysis on the test results of for maldhude contents in cluding water and withrwt water from the three somple of raw materials,original and improved process products,we draw conclusion that the production of formaldehyde could be controlled by the improved technology,and the content of formaldehyde including water was below 10 mg/kg.

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