关于午餐肉罐头低真空原因的探讨  

The Discussion about Forming Low Vacuum of the Luncheon Meat Can

作　　者：张建良 

机构地区：[1]上海梅林食品有限公司,上海200090

出　　处：《食品工业》2012年第12期12-15,共4页The Food Industry

摘　　要：低真空是罐头生产企业普遍存在的一个质量问题。它直接影响产品质量,因午餐肉罐头加工工艺的特殊性,造成午餐肉罐头低真空的原因更是错综复杂,其表现形式分为非泄漏性低真空罐和泄漏性低真空罐二大类,本研究对造成午餐肉罐头假胖罐,收缩不良罐,假性低真空罐及二重卷边密封性能的薄弱点,杀菌过程罐内温度,压力变化的情况进行了分析,并通过模似对比试验,探索解决午餐肉罐头低真空的方法,取得了一定的效果。The low vacuum canned production enterprises exists a common quality problems. It directly affects the quality of products. The special processing process resulting in low vacuum is perplexed, the manifestation is divided into non leakage of low vacuum tank and the leakage of the low vacuum tank two categories. Based on the cause of canned luncheon meat cans, cans of false fat shrinkage, false low vacuum tank and double seam sealing properties of weak point, sterilization tank temperature, changing the pressure were analyzed. Through the simulation experiment, the solution of low vacuum in the canned luncheon meat was explored, certain result was obtained.

关 键 词：午餐肉罐头 低真空 二重卷边密封性 罐内温度与压力 

分 类 号：TS295.2[轻工技术与工程—农产品加工及贮藏工程]