酸度对蘑菇罐头内壁硫化变色的影响  

The effect of acidity on color change resulted from salfuration of inside wall of mushroom can

作　　者：华英奇 

机构地区：[1]福建省漳州工业学校,福建漳州363118

出　　处：《福建轻纺》2001年第9期1-3,共3页The Light & Textile Industries of Fujian

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 .0 7%左右 ,能促进罐内壁均匀腐蚀 ,对降低内壁集中腐蚀 。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.

关 键 词：蘑菇 罐内壁 硫化 罐头食品 酸度 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]