2.Packing (filling) food packaging may only liquid such as juice, solids such as pieces of fruit, meat, mixed with a liquid such as part of Syrup brine oil sauce in packing must contain feeding volume.(do not contain fully fit. Because during the heat treatment is the expansion of the liquid
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3.The air (exhausting) to keep within the recycle conditions is a vacuum (vacuum) to inhibit the growth of organic experiment to oxygen. And prevent reaction to occur with food. Resulted in changes in color, smell and taste.Machine with air (exhauster) when the lid, the steam condenses, the space above the cans, vacuum, or may be used to suck air out before sealing
.4.Sealed close (hermitically seal) using hermectically sealed container to prevent bacteria and contaminants from the outside. As well as, steam, air, through inside the packaging after sterilization.(double seam)
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5.Disinfection with hot (thermal processing) by applying heat to destroy microorganisms. With adequate disinfection level trade (commercial sterilization) based on the temperature and the time limit (schedule process).100 C to do retort the autoclave under high pressure. If the sterilization 100 C or lower. Can the infections in the boiler (cooker) at normal pressure atmosphere Dai.
6. Cooling after sterilization and cooling. In order to prevent bacteria resistant hot (thermophilic bacteria) which may remain prosperous. The cold made using the cold water clean
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