| 酸度对蘑菇罐头内壁硫化变色的影响 |
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| 引用本文： | 华英奇. 酸度对蘑菇罐头内壁硫化变色的影响[J]. 福建轻纺, 2001, 0(9): 1-3 |
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| 作者姓名： | 华英奇 |
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| 作者单位： | 福建省漳州工业学校,福建,漳州,363118 |
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| 摘 要： | 对蘑菇罐头内壁硫化变色的主要原因进行了分析，探索汤汁酸度对内壁产生硫化铁色斑的影响。结果表明，酸的浓度在0．07％，能促进罐内壁均匀腐蚀，对降低内壁集中腐蚀，减少硫化铁污染能起到一定的效果。
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| 关 键 词： | 蘑菇 罐内壁 硫化 罐头食品 酸度 |
| 文章编号： | 1007-550X(2001)09-0001-03 |
| 修稿时间： | 2001-06-22 |
The effect of acidity on color change resulted from salfuration of inside wall of mushroom can |
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| Hua Ying qi. The effect of acidity on color change resulted from salfuration of inside wall of mushroom can[J]. The Light & Textile Industries of Fujian, 2001, 0(9): 1-3 |
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| Authors: | Hua Ying qi |
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| Abstract: | The main reason of color change resulted from salfuration on the inside wall of mushroom can was analyzed and the effect of soup acidity on the occurrence of iron sulphide splash on it was studied.The result showed that an acidity of about 0~{*1~}07% would promote even corrosion on the inside wall,thus decreasing the concentrative corrosion and reducing the sulphide pollution in a certain degree. |
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| Keywords: | Mushroom Inside wall of can Iron sulphide. |
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