The production process of canned food probably went through the selection of Raw Materials → pretreatment → Canning → exhaust, sealing → sterilization, cooling → heat preservation → packaging. In short, most of the microorganisms that cause food spoilage are killed by heat after the canned food is c......

Can is the use of pasteurization, its sterilization temperature is generally about 120 °C, and vegetables, fruits sterilization temperature is lower, generally 80-90 °C. At this temperature, most of the nutrients in the can are well preserved, and only a few heat resistant vitamins, such as vitamin ......

The long-term quality of canned food is mainly due to sealed containers and strict sterilization. All canned food must be “Commercially sterile”before it can be sold on the market. The main method to realize commercial sterilization is thermal sterilization, that is, the food in the canned container......

The main ingredients of the compressed biscuits are wheat flour and sugar, fat, dairy products, etc. . Unlike ordinary biscuits, the texture is very tight, and has the characteristics of non-absorbent and soft. In addition, it is because the compressed biscuits use a puffing agent, the amount of wat......