马口铁三片罐实罐低真空原因及应对措施  

The Causes and Countermeasures of Low Vacuum in Tinplate Three-piece Can

作　　者：王洁琼 龚经纬 陈玉飞 WANG Jieqiong;GONG Jingwei;CHEN Yufei(O.R.G.Technology Co.,Ltd.,Beijing 101407,China)

机构地区：[1]奥瑞金科技股份有限公司,北京101407

出　　处：《现代食品》2023年第23期86-89,共4页Modern Food

摘　　要：罐头食品由于方便快捷、安全营养和易储存等特点,广受现代人们的欢迎。罐头真空度是其质量检测的一个重要指标,但生产工艺缺陷会导致产品的真空度低于正常要求,产生实罐低真空现象,严重时会导致食品饮料变质等质量问题。本文从空罐制造和罐头生产的各个工序分析了马口铁三片罐实罐低真空产生的原因,并提出了应对措施,为金属包装行业相关问题分析提供参考。Canned food is widely popular among modern people due to its convenient,fast,safe,nutritious,and easy to store characteristics.The vacuum of canned food is an important indicator for its quality inspection,due to production process defects,the vacuum of canned product is lower than normal requirement,which is low vacuum phenomenon of canned food,and it can lead to quality issues such as food spoilage in severe cases.In this paper,the causes and countermeasures for low vacuum in tinplate three-piece can were analyzed and proposed,from the various processes of empty can manufacturing and can production,to provide reference for analysis of related issues in the metal packaging industry.

关 键 词：马口铁 三片罐 低真空 二重卷封 措施 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]