"National Food Safety Standard for Canned Food GB7098-2015" txhais cov zaub mov hauv kaus poom raws li hauv qab no: Siv txiv hmab txiv ntoo, zaub, noj tau cov fungi, tsiaj txhu thiab nqaij qaib nqaij, cov tsiaj hauv dej, thiab lwm yam raws li cov khoom siv raw, ua tiav los ntawm kev ua, cov kaus poom, sealing, cua sov kom tsis muaj menyuam. thiab lwm cov txheej txheem ua lag luam tsis muaj cov kaus poom zaub mov."Txawm hais tias cov nqaij hauv kaus poom hauv tinplate lossis cov txiv hmab txiv ntoo hauv cov kaus poom, txawm tias cov txheej txheem ntau lawm txawv me ntsis, cov tub ntxhais yog sterilization."Raws li cov qauv hauv Suav teb tam sim no, cov khoom noj kaus poom yuav tsum tau ua kom tau raws li "kev lag luam tsis muaj menyuam".Raws li cov ntaub ntawv, txoj kev ua kom tsis muaj menyuam thaum ntxov yog boiled (100 degrees), tom qab ntawd hloov mus rau calcium chloride tov boiling (115 degrees), thiab tom qab ntawd tsim mus rau hauv siab kub sterilization (121 degrees).Ua ntej tawm hauv lub Hoobkas, cov khoom noj hauv kaus poom yuav tsum raug kuaj kom tsis muaj menyuam.Los ntawm simulating chav tsev kub cia, nws tuaj yeem pom tias cov khoom noj hauv kaus poom yuav muaj kev puas tsuaj xws li o thiab o.Los ntawm kev sim kab lis kev cai microbial, nws tuaj yeem pom tias puas muaj peev xwm ntawm microbial reproduction."'kev ua lag luam tsis muaj menyuam' tsis txhais tau tias tsis muaj cov kab mob kiag li, tab sis nws tsis muaj cov kab mob pathogenic."Zheng Kai tau hais tias qee lub kaus poom tuaj yeem muaj me me ntawm cov kab mob uas tsis muaj kab mob, tab sis lawv yuav tsis rov tsim dua thaum qhov kub thiab txias.Piv txwv li, tej zaum yuav muaj me me ntawm pwm spores hauv cov kaus poom txiv lws suav muab tshuaj txhuam.Vim muaj zog acidity ntawm lws suav muab tshuaj txhuam, cov spores tsis yooj yim rau reproduces, yog li preservatives yuav raug tshem tawm. "
Post lub sij hawm: Mar-22-2022