Canned food during processing due to improper storage conditions inappropriate operation or technique, resulting in quality variation occurs in the can during storage. The main surface expansion tank, flat cover bad acid, discoloration and corrosion of cans.

   Canned vegetables for EOE expansion tank problems and solutions, following by a professional production of various beverages EOE, aluminum and tinplate EOE EOE companies - Dongguan Real Connaught Packing Co., a simple explanation for everyone look, we want to help.

   Canned vegetables expansion tank of reasons: because after some cans of canned food production, distribution during storage, often occurring at both ends or one end of the bottom raised canned expansion, this expansion tank, from canned appearance, can be divided into soft inflation and two kinds of hard swelling. Soft swelling including physical expansion tank and initial hydrogen expansion tank or early microbial expansion tank. Hard swelling mainly microorganisms expansion tank, including severe hydrogen expansion tank.

   Canned vegetables mainly to prevent expansion tank measures are the following:

   1, to prevent physical expansion tank method, in addition to proper control of canning, improve canning and exhaust temperature, slowing down the speed of sterilization, but also pay attention to the thickness of the lid with a compressive strength and expansion of the iron circle. In addition, the storage temperature is too high or too canned marketing to an altitude areas, as well as severe bruising and other canned, can also cause physical expansion tank. During storage marketing should pay attention to these factors.

   2, to prevent hydrogen expansion tank is to inhibit corrosion of the tank wall and to prevent the paint off.

   3, there are three ways to prevent microbial expansion tank: ① high with fresh ingredients, strict attention to hygiene conditions of the production process, to prevent raw materials, semi-contamination. ② canned in ensuring the quality of products, and canned heat sterilization materials must be sufficient. Bamboo shoots, water chestnuts and other canned in the process should be appropriate to acidification. Such as bamboo shoots rinsed with water adjusted to pH 4.2 to 4.5, water chestnuts and add broth plus the amount of citric acid or citric acid at the time of pre-cooked, can enhance the sterilization effect. ③ canned better sealing performance, prevent leakage. Canned sterilized colder go through.