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The canning of food is to pack the processed food into a packaging container and seal and sterilize it to isolate the food in the can from the outside world and no longer be contaminated by microorganisms.
At the same time, most of the microorganisms in the can (that is, the environment in the can The growing spoilage bacteria and pathogenic bacteria) are inactivated, thereby eliminating the main cause of food spoilage and corruption, and obtaining a method of long-term storage at room temperature
.
This kind of food that is sealed in a container and can be stored for a long time is called canned food, commonly known as canned food
Canned food generally refers to commercial aseptic canned food processed by processing, canning, sealing, heat sterilization and other processes using fruits, vegetables, edible fungi, livestock and poultry meat, aquatic animals, etc.
as raw materials.
Metals are common Packaging forms such as cans, glass bottles, ordinary flexible packaging, and high-barrier flexible packaging
.
Terminology and classification
Fat tinting: Gas is generated by microbial activity or chemical action in the can, and positive pressure is formed, which makes the tin can expand
.
Commercial sterility: After moderate heat sterilization, canned food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can reproduce in it at normal temperatures
.
Product classification: According to GB/T10784-2020 "Canned Food Classification", according to different raw materials, production processes and product characteristics, canned food is divided into canned meat, canned poultry, canned aquatic products, canned fruits, canned vegetables, and edible fungi.
Canned food, canned nuts and seeds, canned cereals and cereals, canned eggs, canned baby food, and other types of canned food; and the production license classification issued in March 2020 divides canned food into canned livestock, poultry and aquatic products, There are 3 categories of canned fruits and vegetables and other canned foods
.
Inspection notes
Sample pre-preparation: When preparing canned food samples, follow the basic principles of determination standards and inspection methods, and pay attention to the number of samples, uniformity, and sample locations
.
Pay attention to the stability of sample preparation when testing histamine items, and pay attention to both testing and retesting
Inspection Note: When testing disodium ethylenediaminetetraacetic acid (EDTA) forcanned food, SN/T3855 and GB 5009.
278 may be used.
Pay attention to the difference in the scope of application of the two methods
.
Canned food involves raw materials such as pickled vegetables, cooked meat, etc.
Judgment points: In the basic standard judgment, it is necessary to first confirm that it is a canned product, especially GB2760; canned pickled edible fungi, such as EDTA allowed to be used in pickled edible fungi, the final product judgement has the principle of bringing in; GB2760 new supplementary notice, such as steviol glycosides , can be used in canned cereals and canned fruits; also pay attention to distinguish between canned fruits and decorative fruits and vegetables.
Products Recommended
com">com">Product number | product name | specification |
---|---|---|
GBW(E)083387 | Ethylenediaminetetraacetic acid (EDTA) disodium titration solution standard substance | 50mL |
STX-395095 | Stevioside detection standard | 20mg |
BWJ4405-2016 | Histamine Standard | 100mg |
C17138000 | Lemon yellow ( tartrazine ) standard | 0. |
CCFD201114 | Orycholic acid | 0. |
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