摘要
酱油包装袋是造成灭菌后酱油二次污染的一个主要原因,常规的化学或物理消毒方法损及包装物的品质,微波消毒比常规加热消毒所需温度低对产品质量不会造成很大影响。利用微波技术对酱油包装袋进行杀菌,能够防止酱油由于包装而造成的二次污染的问题,延长了袋装酱油的货架期。
Soy sauce package is a main reason which causes second contamination after the sterilization. The traditional chemical or physical sterilizing method would damage the quality of wrappage, but microwave sterilization has little effect on sauce package quality for its heating temperature is lower than that of traditional sterilization. Using microwave sterilization technology, the second contamination of soy sauce during packaging could be prevented, consequently, the shelf life of soy sauce would be prolonged.
出处
《中国酿造》
CAS
北大核心
2008年第2期63-63,89,共2页
China Brewing
关键词
微波技术
包装袋
货架期
microwave technology
package
shelf life
