Oxygen and Perforations in Canned Fruits.
Oxygen and Perforations in Canned Fruits.
复制标题
罐装水果中的氧气和穿孔。
DOI：
10.1021/ie50161a043
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发表时间：
1923
影响因子：
--
通讯作者：
E. Kohman
中科院分区：
文献类型：
--
作者：
E. Kohman
最近有人指出，重要的是要用2号搪瓷罐包装，所有这些罐都是用同一底板制成的，以防止氧气进入罐内，保护罐装维生素C。食品这一直被认为是一个重要的预实验1中的苹果。放入罐中，小心地将某些水果腐烂的倾向降到最低，将它们放在钟形罩下，并经受三次a，因为众所周知的氧气对大约27英寸的锡真空的腐蚀作用;每次都镀真空。事实上，排气时间越长，关闭时间越长，氮气的释放量越大.然后，这些罐子里装满了流行的沸腾的水，目前是由于在沸水中耗尽的水。2分钟，关闭，尽可能地排除氧气。_
IT WAS RECENTLY2 pointed out that it is important to were packed in No. 2 enameled cans, all of which were made exclude oxygen from the can to protect vitamin C in canned from the same base plate. foods. This has long been considered an important pre- In Experiment 1 the apples. were put into the cans, which caution to minimize the tendency of certain fruits to perforate were placed under a bell jar and subjected three times to a because of the well-known corrosive action of oxygen on tin vacuum of approximately 27 in.; each time the vacuum was plate. In fact, the longer exhausts and higher closing tern- released with nitrogen. The cans were then filled with boil-peratures that are in vogue, at present are the result of at- ing water, exhausted in boiling water for. 2 min., closed, pro-tempts to eliminate oxygen as far as possible. _