摘要
节能减排是我国基本国策,也是企业降低生产成本的需要。罐头食品杀菌过程中需要消耗较多的蒸汽和水,该课题利用罐头生产企业原有设备,以最少的投入,研究减少杀菌过程蒸汽量和用水量的新工艺,以降低罐头生产的单位能耗。
As a basic national policy, energy saving meets the need of cost reduction to the enterprises. It requires much steam and water for the canned food to consume during the process of thermal sterilization. Based on the existing facilities and minimum investment, this project is implemented to find new technologies to reduce consumption of steam and water.
出处
《食品工业》
北大核心
2008年第6期33-35,共3页
The Food Industry
关键词
罐头食品
杀菌
水排气
冷却水循环
节能减排
canned food
sterilization
venting
cooling water cycle
energy saving
