Why do some oranges appear disintegrated and gelatinized inside the cans?
It is rare to see the disintegration and gelatinization of orange husks in canned oranges. This type of tainted canned food is not “fat to hear,†and it is easy to mix in qualified products, bringing troubles to consumers and merchants.
The main cause of this condition in canned oranges is Clostridium pasteurum. It is a moderately severe anaerobic bacterium and is found in soil and can be found in fruits and sucrose. It can grow well under acidic conditions with low pH (3.6-4.0), and its spores are very heat resistant, F200 is 0.45 (pH3, 4-1.35). Since the current orange canning production process uses low-temperature (82°C-84°C) sterilization, once the citrus pulp or sucrose is infected with Clostridium pasteurum, they cannot be killed during the sterilization of canned oranges and the above orange will appear. Disintegration and gelatinization of the valve.
The measures to prevent the above situation are:
1) When the raw materials are harvested, they must strictly abide by the good harvesting regulations. Do not mix the “landing fruit†with the raw fruit, and do not harvest it on rainy days to prevent the mud from sticking to the fruit. After the fruit of the raw material enters the factory, it must not be stacked in the open air to prevent mud splashing on the fruit of the rainy angel.
2) The cleaning process in canning should be carried out carefully and be done.
3) Peeling and splitting workers should do a good job of personal hygiene. Do not touch hands or body with soil.
4) Use syrup that is clean and qualified for syrup preparation. After the syrup is boiled, it should be kept at 100°C for 15 minutes; use the remaining granulated sugar to avoid messing with the soil.
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