There are a variety of canned food classification methods, but is closely related to food safety and consumer, there are about two ways:

(1) Classification by PH acidic foods with low acid canned foods, canned foods
Acid canned foods mean, after sterilization balance PH 4.6 and below in canned food;
Low-acid canned foods refers, in addition to alcohol, PH balance is greater than 4.6 after sterilization, the water activity greater than 0.85 canned food;
   PH4.6 This is very important because it determines the method of sterilization of canned food: usually PH4.6 below, you can use 100-degree pressure sterilization: The PH is greater than 4.6, you must use more than 100 degrees of high pressure sterilization.
(2) classification of different raw meats (such as luncheon meat); poultry (such as goose) aquatic (eg Dougu dace), fruits (such as strawberry sauce) and vegetables (such as mushrooms) and others (such as amber peach )
(3) characteristics of different foods on the corrosion of cans off the tin to a uniform classification acidic foods; localized corrosion of low-acid foods; highly corrosive acidic foods; perforation corrosion tendency of food and food sulfide five.

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