| 低酸食品罐头理论杀菌规程的研究 |
| |
| 引用本文： | 龚继申 韩佩雯. 低酸食品罐头理论杀菌规程的研究[J]. 食品与发酵工业, 1991, 0(6): 1-9 |
| |
| 作者姓名： | 龚继申 韩佩雯 |
| |
| 作者单位： | 上海市食品工业研究所(龚继申)，上海市食品工业研究所(韩佩雯) |
| |
| 摘 要： | 为正确制定低酸食品罐头杀菌规程,根据美国FDA要求,必须采用腐败微生物芽孢耐热性测试、热传导测试及实罐接种杀菌试验,才能科学地决定杀菌规程。本文对10种低酸食品罐头进行了研究,得到一系列有关参数,为科学地合理地制定杀菌规程提供了必要的依据。
|
| 关 键 词： | 低酸食品罐头 杀菌规程 |
Determination of the Accurately Process Scheduals for Low Acid Conned Food |
| |
| Gong Jishen Han Peiwen. Determination of the Accurately Process Scheduals for Low Acid Conned Food[J]. Food and Fermentation Industries, 1991, 0(6): 1-9 |
| |
| Authors: | Gong Jishen Han Peiwen |
| |
| Abstract: | In order to determine accurately process scheduals for low acid canned food according to the requirement of FDA of U. S. A. ,it it necessary to conduct heat resistence test of spoilage microorganism, heat penetration test and inoculation test. The paper has made such tests for 10 kind of canned food,and obtained a set of parameters that are useful in scientific and reasonable determination of process sched-uales. |
| |
| Keywords: | Low acid canned food Process schcduals |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
