摘要
番茄酱生产中,在闪蒸浓缩和杀菌两工序中设备管壁常出现积垢而影响物料加热传质,导致生产效率下降。研究不同地区番茄酱生产企业水中钙、镁含量与番茄酱垢产生的关系,分析了积垢的成因。
In flash vaporization and sterilization processes of producing tomato ketchup, there is deposits formed on the surface of pipeline in the equipment, which affects transferring materiel and energy. As a result, the productivity is decreased. This article analyzed the cause of deposits formation, and research regions of tomato paste production on the relationship between different enterprises water calcium, magnesium content and tomato paste scale.
出处
《食品科技》
CAS
北大核心
2013年第7期141-144,共4页
Food Science and Technology
基金
新疆轻工职业技术学院科研计划项目(XJQGKY201101)
新疆轻工职业技术学院校企合作项目
关键词
番茄酱
番茄酱垢
积垢
相关性
tomato ketchup
tomato paste scale
fouling
relationship
