摘要
鲜蘑菇的生产加工（制罐）过程中，由于预煮、处理、装罐、封口等各工序的工艺条件使产品的pH值发生变化，在正常工艺条件下，这一变化限至在一定范围内，产品pH值范围为pH5．8±0．2。异常情况则对产品pH值产生较大的影响。
In the course of fresh mushroom processing (canning), the pH value of the product will change because of the craft condition of every working proced ure such as pre - cooking,treatment, tinning, sealing etc. Under a normal cratf condition, the pH Value of the product varies in certain limits of 5. 8±0. 2,while an abnormal condition affects relatively more to the pH value of the product.
出处
《福建轻纺》
1998年第9期9-13,共5页
The Light & Textile Industries of Fujian
