Easy pull cover changes of enzyme in the process of canned food sterilization

 Production practice experience shows that in acid with low or high degree of acidity food sterilization circumstances, some enzymes can also activate again after sterilization, lead to food spoilage, the heat resistance than microbial enzymes. For example: acid in food peroxidase can stand the heat treatment under 85 ; Add vinegar can enhance thermal destruction of enzyme; High concentration of sugar protective enzymes of peach, pear; Some people think that after canning tomatoes still save enzyme activity; Heating can make the cabbage (white cabbage) and pineapple in oxidase activation again; Grapefruit juice, canned pectin esterase vigor after heat treatment is still not yet received damage. So enzyme passivation degree is sometimes used as a measurement index of food sterilization effect.

SUNO packaging co., LTD., dongguan city, is located in dongguan city, guangdong province, near guangzhou, shenzhen and other coastal cities, the transportation is convenient, is a specialized production enterprise of various kinds of iron and aluminium easy pull cover. Company main products has three series: drink easy pull cover, aluminum safety edge easy pull cover and tinplate easy pull cover, at the same time, suitable for all kinds of cans, aluminium cans, composite cans and PET cans. Consultation and ordering hotline: 0769-28686423/13266285888

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