摘要
分析了午餐肉罐头硫化黑变的机理 ,围绕如何防止内容物与罐头内壁金属的反应 ,采用马口铁表面含铬量、镀锡量和涂料三因素三水平进行正交试验 ,样品经装罐、杀菌、保温2～ 180d后开罐评价硫化斑及硫化铁生成情况 ,通过正交试验数据分析 。
This article analyzed the principle of sulfide black formed inside of can of pork lunchern meat, and described how to prevent the metal reaction between the product and inside wall of can. The formed conditions of sulfide stain and iron sulfide in the canned samples were evaluated after filling sterilizing and incubating for 2～180 days by the way of orthoganal test of three factors and three levels to test the chromium content on tinplate surface, tin coating weight and lacquer. And through the analysis of orthoganal test data, the selection of material for container was discussed in this article.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第11期45-48,共4页
Food and Fermentation Industries
