| 甜菜制糖安全性评价及改进措施 |
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| 引用本文： | 张洪涛,李琳,秦文信.甜菜制糖安全性评价及改进措施[J].中国甜菜糖业,2011(2):12-14,27. |
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| 作者姓名： | 张洪涛 李琳 秦文信 |
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| 作者单位： | 1. 黑龙江省劳动安全科学技术研究中心,哈尔滨,150040
2. 哈尔滨工业大学食品科学与工程学院,哈尔滨,150090 |
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| 摘 要： | 影响甜菜制糖生产的不安全因素主要有原料甜菜的品质，加工工艺，生产环境，以及贮运条件等因素。给出了提高甜菜制糖安全性的措施。
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| 关 键 词： | 甜菜 制糖 安全性 |
Safety analysis and improvement measures of beet sugar technology |
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| ZHANG Hongtao,LI Lin,QIN Wenxin.Safety analysis and improvement measures of beet sugar technology[J].China Beet & Sugar,2011(2):12-14,27. |
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| Authors: | ZHANG Hongtao LI Lin QIN Wenxin |
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| Affiliation: | 1 Heilongjiang Research. Center of Labour Safety Science and Technology, Harbin, 150040 China; 2. School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China) |
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| Abstract: | Unsafe problems in the traditional beet sugar processing are mainly related to the quality of sugar beet, the environment of production and storage and transportation. It is proposed to enhanced safety in beet sugar industry. |
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| Keywords: | Beet Sugar Safety |
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