Dongguan City is Connaught Packing Co., Ltd. mainly produce beverage EOE, aluminum easy-open lid, tinplate EOE and other products, the following package from Dongguan solid promise to briefly explain the relationship between the lid canned food PH value and spoilage organisms, hoping to be helpful in your daily life.

A hydrogen ion concentration index tester hydrogen ion concentration index, also known pH value, pH value, scaling a hydrogen ion activity of the solution, which is the usual sense of the measure of the degree of solution pH. Applications range between pH 0-14, pH = 7 时 when water was neutral; pH <7 时 water acidic, pH smaller, the greater the acidity of water; when of pH> 7 the water is alkaline, pH greater, the greater the alkaline water.

Adaptability to all kinds of spoilage bacteria of different acidic environment, pH or PH values ​​also vary in a variety of foods, so various food spoilage bacteria also will appear different, so different sterilization canned food has a different target. . According to spoilage bacteria adapt to different PH value and its heat resistance, PH value according to different canned food often divided into four categories: low acidity, acidic, acidic and highly acidic foods.

Most canned meat and vegetables are mostly low acidity and acidic foods, and more fruits and canned tomatoes are acidic and highly acidic foods. The former general, a higher protein content, which was higher carbohydrate content.