What is the "commercial aseptic" of canned food? 2018-06-25 15:26:14 The processing principle of canned food is to load the processed food into tin plate cans, glass cans or other packaging containers. The food is sealed and germicidal, so that the food in the tank is isolated from the outside world and is no longer contaminated by the microorganisms and other pollutants. At the same time, most of the microorganism in the tank can grow in the ambient temperature and the inside environment. Spoilage bacteria and pathogens kill and inactivate enzymes, thereby eliminating the main causes of food spoilage and obtaining long-term storage at room temperature.
Kay, Deputy Secretary General of the National Food Industry Standardization Technical Committee, said that the raw material of canned food must be sterilized (usually by thermal sterilization) after the pretreatment of the tank. The purpose is to kill the pathogenic bacteria, bacteria and spoilage bacteria in the food and destroy the enzymes in the food. . Because the canned after sterilization is in closed condition, it can prevent the two pollution of the external microorganism, so that the canned product can be preserved for a long time without deterioration.
Are all kinds of canned foods sterilizing the same temperature? Qiu Kai explained that, for acid canned food, such as canned fruit, low temperature (below 100 degrees C) is used for continuous sterilization. For canned foods, such as canned vegetables, canned porridge, edible fungus canned canned foods, generally used in the way of high temperature and pressure above 100 degrees centigrade. But no matter how to sterilize, canned food needs to meet the commercial aseptic requirements, so that it can be stored at room temperature.
Qiu Kai said that the sterilization of canned food is essentially different from the sterilization in medical and health fields. The latter requires absolutely sterile and will kill all microbes. The sterilization of canned food is not required to be absolutely sterile. Only the harmful microorganisms are not allowed, but some microorganisms or spores can be left in the tank. These microbes or spores are in a dormant state in the special environment of the canister (such as the state of vacuum anoxia, pH value, etc.), and can not grow and propagate during the normal circulation and storage of goods. It will not cause the corruption of food or the activity of pathogenic bacteria to affect the health of the human body. The degree of sterilization reached in this state is called " Commercial asepsis. Food that achieves "commercial aseptic condition" should have food value, and commercial asepsis at home and abroad is used to evaluate the safety of canned food processing.
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