水质对罐头质量的影响  

Effect of Water on Can Quality

作　　者：曾敏[1] 

机构地区：[1]海南出入境检验检疫局,海南海口570105

出　　处：《海南大学学报（自然科学版）》2000年第3期249-251,共3页Natural Science Journal of Hainan University

摘　　要：论述了食品罐头在生产过程中水质的硬度、ｐＨ值、硝酸态氮、铜铁离子、游离性余氯和挥发性酚以及微生物指标等因素对罐头质量的影响，指出了罐头用水必须符合我国饮用水的卫生标准．Factors which have effect on the quality of can in the process of can production are described in this article such as water hardness, pH value, nitrogen in the form of nitrate (NO3- ), copper ion, iron ion, free chlorine and volatile phenol, microorganism indexes etc. It is pointed out that the water used for the production of can should be in conformity to the hygienic standard of drinking water of our country.

关 键 词：罐头 产品质量 水质影响 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]